Pork Shurpa soup

soups 724 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Pork Shurpa soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h. 30 min
  • Calories: -
  • Difficulty: Easy
Print

Shurpa is a delicious and hearty Uzbek soup made from meat, potatoes, carrots. Traditional shurpa is made from lamb on the bone. Today I will tell you a recipe for making pork Shurpa soup.

Ingredients

Directions

  1. Wash the meat well and cut the veins, then wipe it off with napkins.
  2. Heat the pan with the addition of a small amount of vegetable oil, fry the meat for 15-20 minutes. Then place the meat in a saucepan.
  3. Wash the vegetables well. Peel and chop the potatoes. Peel the onion and cut into half rings, and the carrots into large pieces.
  4. After the meat, fry the onions and carrots until soft, transfer the vegetables to the pan to the meat, cover with water. Cook for 1.5-2 hours, skimming off the resulting foam.
  5. Wash and peel the tomatoes, cut them into slices and add to the soup when the meat is tender. Add potatoes and chili peppers, cook for 15 minutes, then put herbs and finely chopped garlic, add salt, black pepper and salt to taste.
  6. Cook for 2 minutes and turn off heat. Leave on the stove for 10-15 minutes. Serve shurpa hot with herbs.

Pork Shurpa soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h. 30 min
  • Calories: -
  • Difficulty: Easy

Shurpa is a delicious and hearty Uzbek soup made from meat, potatoes, carrots. Traditional shurpa is made from lamb on the bone. Today I will tell you a recipe for making pork Shurpa soup.

Ingredients

Directions

  1. Wash the meat well and cut the veins, then wipe it off with napkins.
  2. Heat the pan with the addition of a small amount of vegetable oil, fry the meat for 15-20 minutes. Then place the meat in a saucepan.
  3. Wash the vegetables well. Peel and chop the potatoes. Peel the onion and cut into half rings, and the carrots into large pieces.
  4. After the meat, fry the onions and carrots until soft, transfer the vegetables to the pan to the meat, cover with water. Cook for 1.5-2 hours, skimming off the resulting foam.
  5. Wash and peel the tomatoes, cut them into slices and add to the soup when the meat is tender. Add potatoes and chili peppers, cook for 15 minutes, then put herbs and finely chopped garlic, add salt, black pepper and salt to taste.
  6. Cook for 2 minutes and turn off heat. Leave on the stove for 10-15 minutes. Serve shurpa hot with herbs.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.