Rabbit shurpa
Description
The recipe won't take much time. This is a classic recipe for preparing shurpa from hare. The shurpa was cooked outdoors in a cauldron. It turned out very delicious. Of course, you'll have to sweat over the dish a little, but it's worth it! Appetizing and aromatic shurpa is not just a soup, but a mini culinary masterpiece when prepared properly =) Happy cooking!
Instructions
- 1
Step 1
Cut the hare meat into pieces and soak in cold water for 40 minutes together with lemon slices.
- 2
Step 2
Meanwhile, slice two onions into half-rings.
- 3
Step 3
Crush the peppercorns with a knife.
- 4
Step 4
Drain the water from the hare meat. Add onion, black peppercorns, salt to taste, one tablespoon each of khmeli-suneli and ground sweet red pepper. Thoroughly mix everything by hand.
- 5
Step 5
Marinate the hare meat for 40 minutes.
- 6
Step 6
Pour 150 grams of vegetable oil into a cauldron heated over fire.
- 7
Step 7
Put the hare meat into the cauldron, immediately stirring it well so that it doesn't burn.
- 8
Step 8
Cut the remaining onion into cubes.
- 9
Step 9
As soon as the hare meat develops a golden-brown crust, add the onion, mix and fry for another 5 minutes.
- 10
Step 10
Add the carrot cut into strips to the cauldron. Mix and simmer for another 10 minutes.
- 11
Step 11
Pour water over the meat and vegetables, almost to the top.
- 12
Step 12
Meanwhile, peel the potatoes. Cut the large ones in half.
- 13
Step 13
Slice the garlic into thin pieces, cut two apples into wedges, and finely chop the parsley. Mix everything together and sprinkle with ground sweet red pepper.
- 14
Step 14
Put the potatoes into the cauldron and mix.
- 15
Step 15
After 5 minutes, add the contents of the plate with garlic, apples, and herbs. Mix and cook until the potatoes are fully done, about 20 minutes. Salt to taste.
- 16
Step 16
Remove the ready shurpa from heat and let it steep for 15 minutes, covered.