Shurpa with eggplants
Description
The soup is simple and quick to prepare. You can cook eggplant shurpa on the stove at home, in your own kitchen. But, of course, it tastes much better outdoors. Especially if your trip to nature includes an overnight stay. In the morning, eggplant shurpa is simply priceless. This recipe serves 8–10 people. You can substitute the meat in eggplant shurpa to your taste; it also turns out great with pork. Good luck, and the soup is ready to serve.
Instructions
- 1
Step 1
Chop the meat coarsely and place it in a cauldron with water.
- 2
Step 2
Boil for an hour, skimming off the foam.
- 3
Step 3
Slice the red onion into half-rings and cut the carrot into large pieces. Add to the broth.
- 4
Step 4
Cut the eggplant into cubes and the onion into half-rings.
- 5
Step 5
After 40 minutes, when we have added the carrots, add the eggplants and onions.
- 6
Step 6
Prepare the remaining vegetables.
- 7
Step 7
Peel the tomato, cut into quarters, slice the pepper into half-rings, and slice the garlic into pieces.
- 8
Step 8
20 minutes after adding the eggplant, add the tomatoes and peppers with garlic.
- 9
Step 9
Next, add the diced potatoes.
- 10
Step 10
Chop the herbs and prepare the spices.
- 11
Step 11
Add the spices.
- 12
Step 12
Add herbs and cook for 10 minutes. The shurpa is ready.
- 13
Step 13
Arrange meat and vegetables on plates.
- 14
Step 14
Serve the broth with a flatbread separately.