Shurpa in a cauldron
Description
Perfect for lunch. There are many recipes for preparing this dish, but almost always it is specified that shurpa should be cooked in a cauldron at home. As for the vegetables, there can be various variations. If you like spicy food, be sure to add a chili pepper pod. The result is an incredibly tasty and rich broth, and the vegetables with meat literally melt in your mouth. The soup is ready to serve.
Instructions
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Step 1
1. Here is the delicious and vibrant set of ingredients you will need to recreate this fairly simple recipe for shurpa in a cauldron right in your kitchen.
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Step 2
2. One of the advantages of this version is the minimal preparation process. Place the meat in large pieces and finely chopped tail fat into the bottom of the cauldron.
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Step 3
3. Wash and peel all the vegetables. Place most of them whole. Thoroughly wash the garlic and add it to the cauldron.
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Step 4
4. The only vegetables I recommend chopping are bell peppers and tomatoes.
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Step 5
5. It's best to use small cobs, cutting them into 2-3 pieces. The chili is also added whole.
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Step 6
6. For extra flavor, I suggest adding a bit more basil to the recipe for cooking shurpa in a cauldron. Add salt and spices.
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Step 7
7. Pour in clean cold water and place the cauldron over the fire.
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Step 8
8. After boiling, reduce the heat to the lowest setting and let it simmer uncovered for about 2 hours.
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Step 9
9. When the shurpa in the kazan is ready, carefully remove the onion, basil, and chili pepper with a slotted spoon. Pour the broth into a bowl and add a piece of meat. You can also add potato. Serve all the other vegetables on a separate dish.