Beef shurpa in a cauldron

Shurpa is a traditional dish in many countries of the East, and it is most often cooked from lamb or poultry, but I offer you another no less interesting option - beef shurpa in a cauldron.

Ingredients

• Beef pulp - 600-700 Grams Potatoes - 6-7 Pieces Tomato - 2-3 Pieces Bulgarian pepper - 2-3 Pieces Onions - 2 Pieces Carrots - 2 Pieces Garlic - 3-4 Cloves Tomato paste - 2-3 Art. spoons Fresh greens - 60 grams (parsley, dill, cilantro) Spices - To taste (ground black pepper, cumin, coriander, bay leaf) Salt - - To taste

Directions

1. Pour vegetable oil into the cauldron and set on fire. Cut the onions into feathers and fry in a cauldron until golden brown. We wash the beef, dry it with paper towels and cut it into rather large pieces (it is customary to chop everything in a shurpa). We spread the meat in a cauldron to the onion, fry it for 10-15 minutes until golden brown.
2. Now we cut the rest of the ingredients: cut the carrots into strips, pepper into bars, tomatoes into slices. We spread the vegetables in a cauldron and fry them with the meat for a couple of minutes.
3. Now add a couple of tablespoons of tomato paste, mix, fry for 1-2 minutes, then pour boiling water over everything so that the liquid completely covers the vegetables and meat. Now simmer everything over low heat for 30-40 minutes.
4. When the time comes to an end, we cut the potatoes into cubes and put them in a cauldron, add more boiling water so that the dish becomes similar in consistency to thick soup, salt it and season with spices. We continue to cook the shurpa for another 10-15 minutes.
5. At the very end of cooking, add chopped herbs and garlic, mix everything and leave the soup under a closed lid for 15-10 minutes. We lay out the finished shurpa on portioned plates and serve to the table. Bon appetit, everyone!