Shurpa in a cauldron

soups 638 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Shurpa in a cauldron
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hours 20
  • Calories: -
  • Difficulty: Easy
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I want to share with you a very simple option on how to cook a shurpa in a cauldron. An incredibly satisfying, mouth-watering and delicious oriental dish in your kitchen without any hassle!

Ingredients

Directions

  1. You will need such an appetizing and bright set of ingredients to repeat this fairly simple recipe for shurpa in a cauldron in your kitchen.
  2. One of the advantages of this option is the minimal preparation process. At the bottom of the cauldron, put the meat in large pieces and finely chopped fat tail fat.
  3. Wash and peel all vegetables. Lay out most of it whole. Wash the garlic thoroughly and send to the cauldron.
  4. The only vegetables I recommend chopping are bell peppers and tomatoes.
  5. It is better to use small cobs to cut them into 2-3 pieces. Chile also ships in its entirety.
  6. For flavor, I suggest adding a little more basil to the recipe for making shurpa in a cauldron. Add salt and spices.
  7. Pour in clean cold water and put the cauldron on fire.
  8. After boiling, remove the heat to the very minimum and leave to languish without a lid for 2 hours.
  9. When the shurpa in the cauldron is ready at home, carefully remove the onion, basil and hot pepper with a slotted spoon. Pour broth into a plate and put a piece of meat. You can also add potatoes. Serve all other vegetables on a separate platter. Bon Appetit!

Shurpa in a cauldron



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hours 20
  • Calories: -
  • Difficulty: Easy

I want to share with you a very simple option on how to cook a shurpa in a cauldron. An incredibly satisfying, mouth-watering and delicious oriental dish in your kitchen without any hassle!

Ingredients

Directions

  1. You will need such an appetizing and bright set of ingredients to repeat this fairly simple recipe for shurpa in a cauldron in your kitchen.
  2. One of the advantages of this option is the minimal preparation process. At the bottom of the cauldron, put the meat in large pieces and finely chopped fat tail fat.
  3. Wash and peel all vegetables. Lay out most of it whole. Wash the garlic thoroughly and send to the cauldron.
  4. The only vegetables I recommend chopping are bell peppers and tomatoes.
  5. It is better to use small cobs to cut them into 2-3 pieces. Chile also ships in its entirety.
  6. For flavor, I suggest adding a little more basil to the recipe for making shurpa in a cauldron. Add salt and spices.
  7. Pour in clean cold water and put the cauldron on fire.
  8. After boiling, remove the heat to the very minimum and leave to languish without a lid for 2 hours.
  9. When the shurpa in the cauldron is ready at home, carefully remove the onion, basil and hot pepper with a slotted spoon. Pour broth into a plate and put a piece of meat. You can also add potatoes. Serve all other vegetables on a separate platter. Bon Appetit!

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