Goose shurpa

soups 611 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Goose shurpa
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 5 hours
  • Calories: -
  • Difficulty: Easy
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This rich soup is prepared differently in many families. However, it is not surprising, because such a fate befell all traditional recipes. I propose a cool option on how to cook goose shurpa.

Ingredients

Directions

  1. Wash the goose, cut into small pieces and put in a cauldron. Pour in water and put on fire. While the water is boiling, peel and chop the onion. Put it in a cauldron, add salt, pepper, spices to taste. Reduce heat to low and set aside.
  2. The shurpa will languish at the first stage for at least 4 hours.
  3. Then you can peel and cut the pepper into small cubes. 4. We do the same with tomatoes.
  4. Place the vegetables in a cauldron. For flavor, you can add bay leaves.
  5. Put there a bunch of greens (dill and parsley in this case), tightly tied with a thread.
  6. Leave the shurpa to languish for another 1.5 hours. Then remove from heat, cover with a lid, and let it infuse for at least another hour before serving.

Goose shurpa



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 5 hours
  • Calories: -
  • Difficulty: Easy

This rich soup is prepared differently in many families. However, it is not surprising, because such a fate befell all traditional recipes. I propose a cool option on how to cook goose shurpa.

Ingredients

Directions

  1. Wash the goose, cut into small pieces and put in a cauldron. Pour in water and put on fire. While the water is boiling, peel and chop the onion. Put it in a cauldron, add salt, pepper, spices to taste. Reduce heat to low and set aside.
  2. The shurpa will languish at the first stage for at least 4 hours.
  3. Then you can peel and cut the pepper into small cubes. 4. We do the same with tomatoes.
  4. Place the vegetables in a cauldron. For flavor, you can add bay leaves.
  5. Put there a bunch of greens (dill and parsley in this case), tightly tied with a thread.
  6. Leave the shurpa to languish for another 1.5 hours. Then remove from heat, cover with a lid, and let it infuse for at least another hour before serving.

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