Shurpa from mutton Stalik Khankishieva

soups 648 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Shurpa from mutton Stalik Khankishieva
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hour
  • Calories: -
  • Difficulty: Easy
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One of the most delicious dishes I've ever tasted is shurpa. This is not the first time I have cooked it at home, so I will tell you how to cook Stalik Khankishiev's mutton shurpa.

Ingredients

Directions

  1. First of all, I start preparing the meat, I take lamb with bones, veins and all the films. I wash the meat thoroughly and put it in a cauldron, fill it with cold water, and after boiling, add a pinch of salt and remove the resulting foams.
  2. I peel the onion and peel it, cut it thinly, put it in a saucepan and cook for half an hour over low heat.
  3. I peel the carrots and chop them coarsely, put them in a saucepan, add a whole pod of hot pepper and all the spices to taste. I cook for about 60 minutes.
  4. My tomatoes, cut off the peel, chop coarsely, my bell pepper and chop, my quince and peel of seeds, chop and throw the prepared products into the cauldron. I peel and boil the potatoes until cooked separately, in no case in the same cauldron.
  5. I cook the shurpa until all the vegetables are ready, while scooping up the broth with a ladle and pouring it back in a thin stream, so the broth will not boil. Salt to taste.
  6. I serve the dish like this: first, I spread a little of all the vegetables and large pieces of meat, pour in broth and put boiled potatoes, you can sprinkle the dish with fresh herbs, but I didn't have one, only dry, which I add at the initial stages.

Shurpa from mutton Stalik Khankishieva



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

One of the most delicious dishes I've ever tasted is shurpa. This is not the first time I have cooked it at home, so I will tell you how to cook Stalik Khankishiev's mutton shurpa.

Ingredients

Directions

  1. First of all, I start preparing the meat, I take lamb with bones, veins and all the films. I wash the meat thoroughly and put it in a cauldron, fill it with cold water, and after boiling, add a pinch of salt and remove the resulting foams.
  2. I peel the onion and peel it, cut it thinly, put it in a saucepan and cook for half an hour over low heat.
  3. I peel the carrots and chop them coarsely, put them in a saucepan, add a whole pod of hot pepper and all the spices to taste. I cook for about 60 minutes.
  4. My tomatoes, cut off the peel, chop coarsely, my bell pepper and chop, my quince and peel of seeds, chop and throw the prepared products into the cauldron. I peel and boil the potatoes until cooked separately, in no case in the same cauldron.
  5. I cook the shurpa until all the vegetables are ready, while scooping up the broth with a ladle and pouring it back in a thin stream, so the broth will not boil. Salt to taste.
  6. I serve the dish like this: first, I spread a little of all the vegetables and large pieces of meat, pour in broth and put boiled potatoes, you can sprinkle the dish with fresh herbs, but I didn't have one, only dry, which I add at the initial stages.

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