Elk shurpa

soups 610 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Elk shurpa
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hour
  • Calories: -
  • Difficulty: Easy
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Shurpa is prepared from different meats, in my recipe I used elk. The soup turns out to be very satisfying due to the abundance of ingredients in it. There are: potatoes, carrots, apples, onions, tomatoes, peppers.

Ingredients

Directions

  1. Rinse the elk thoroughly and cut into large pieces. We put the elk in a cauldron and fill it with cold water. We place the cauldron over the fire. Cut 2/3 of the onion into rings. Cut the carrots into cubes. After boiling water, remove all foam from the cauldron and add onions and carrots to it.
  2. After 30 minutes add the tomatoes, cut into quarters and peeled, into the cauldron. Next, put the remaining onion (in half rings) and sliced ​​bell pepper. Let the soup simmer for 20 minutes, then add the whole peeled potatoes.
  3. Let's prepare the spices. Finely chop the garlic and apple, add salt and pepper to taste, cumin 1 tsp, coriander and hops-suneli 2 tsp. Add spices, apple and garlic to the shurpa, but not immediately, but 15 minutes after the potatoes.
  4. Stir and cook for another 20 minutes. Well, that's all, the shurpa is ready! When serving, sprinkle with chopped cilantro, parsley and dill. Bon Appetit!

Elk shurpa



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hour
  • Calories: -
  • Difficulty: Easy

Shurpa is prepared from different meats, in my recipe I used elk. The soup turns out to be very satisfying due to the abundance of ingredients in it. There are: potatoes, carrots, apples, onions, tomatoes, peppers.

Ingredients

Directions

  1. Rinse the elk thoroughly and cut into large pieces. We put the elk in a cauldron and fill it with cold water. We place the cauldron over the fire. Cut 2/3 of the onion into rings. Cut the carrots into cubes. After boiling water, remove all foam from the cauldron and add onions and carrots to it.
  2. After 30 minutes add the tomatoes, cut into quarters and peeled, into the cauldron. Next, put the remaining onion (in half rings) and sliced ​​bell pepper. Let the soup simmer for 20 minutes, then add the whole peeled potatoes.
  3. Let's prepare the spices. Finely chop the garlic and apple, add salt and pepper to taste, cumin 1 tsp, coriander and hops-suneli 2 tsp. Add spices, apple and garlic to the shurpa, but not immediately, but 15 minutes after the potatoes.
  4. Stir and cook for another 20 minutes. Well, that's all, the shurpa is ready! When serving, sprinkle with chopped cilantro, parsley and dill. Bon Appetit!

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