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Chuvash-style shurpa
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Chuvash-style shurpa

120 min4 serv.20 февр. 2026 г.

Description

The soup is simple and quick to prepare. Chuvash-style shurpa, however, is not fast to cook, because the lamb needs to be simmered for a longer time. But if the lamb is young, the cooking time will be reduced. Overall, the recipe for Chuvash-style shurpa isn't that complicated. This soup can even be served at festive meals—it's very aromatic and looks beautiful. Chuvash-style shurpa should definitely be eaten hot. Cook with pleasure and serve the soup hot.

Instructions

  1. 1

    Step 1

    Step 1

    Take young lamb meat. The best cuts are the shoulder, neck, or hind leg. Rinse well and cook for at least an hour.

  2. 2

    Step 2

    Step 2

    A set of vegetables for shurpa includes onion, carrot, potato, sweet and hot pepper, and tomato. Prepare the following spices: coriander, khmeli-suneli, summer savory, and a little cumin seeds.

  3. 3

    Step 3

    Step 3

    Cut the potatoes into large pieces, and slice the other vegetables into half-rings.

  4. 4

    Step 4

    Step 4

    Add potatoes and carrots to the broth with meat. When these vegetables are half-cooked, add everything else.

  5. 5

    Step 5

    Step 5

    When the potatoes are fully cooked, remove from heat and let the shurpa steep for 5-10 minutes.