Pork soup

Description

The taste of lamb confuses many, so it is often replaced with beef and pork. Shurpa differs from an ordinary soup in that its ingredients are cut into large pieces. This dish is hearty and nutritious, satisfying hunger perfectly. In Uzbekistan, it is served during holidays and even at weddings.

Instructions

1. 1

   Step 1

   Wash the meat thoroughly and trim off the tendons, then pat it dry with paper towels.

2. 2

   Step 2

   Heat a skillet with a small amount of vegetable oil and fry the meat for 15-20 minutes. Then transfer the meat to a pot.

3. 3

   Step 3

   Wash the vegetables thoroughly. Peel the potatoes and cut them into large pieces. Peel the onion and slice it into half-rings, and cut the carrots into large pieces.

4. 4

   Step 4

   After browning the meat, sauté the onion and carrot until soft, then transfer the vegetables to the pot with the meat and add water. Simmer for 1.5–2 hours, skimming off any foam that forms.

5. 5

   Step 5

   Wash the tomatoes, peel them, cut into pieces, and add to the soup when the meat is tender.

6. 6

   Step 6

   Add the potatoes and chili pepper, cook for 15 minutes, then add the herbs and finely chopped garlic, and season with salt, black pepper, and salt to taste.

7. 7

   Step 7

   Cook for 2 minutes and turn off the heat. Leave on the stove for 10-15 minutes. Serve the shurpa hot, with fresh herbs.