Shurpa in Uzbek from mutton

soups 639 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Shurpa in Uzbek from mutton
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy
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I think even those who do not really like lamb are happy to eat a couple of plates of such shurpa, because it turns out to be very tasty and rich, and even from its very aroma, an appetite wakes up.

Ingredients

Directions

  1. First, we need to cut the fat from the lamb and peel the vegetables. Soak the chickpeas in water (preferably in advance) for 2-3 hours. We wash the lamb thoroughly and cut the meat into rather large pieces. Then put the lamb in a saucepan, add one peeled onion and fill the meat with water. We leave the lamb to simmer over low heat, and do not forget to remove the noise generated on the surface of the water.
  2. When 35-40 minutes have passed from the moment the liquid boils, add the soaked chickpeas to the pan and cook for 60-80 minutes.
  3. Let the broth boil slowly, while we’re going to fry. First, heat the pan well and put the fat on it. Then add a little vegetable oil and fry the onion cut into half rings on it until golden brown. Blanch the tomatoes, peel and cut into pieces, put the tomatoes in a pan with the onions and fry for a few more minutes. Three garlic on a medium grater.
  4. And we send it to the pan with onions and tomatoes, mix everything and remove the pan from the heat.
  5. Cut the carrots into fairly large bars. About 40-45 minutes before the end of cooking the meat, put the frying, carrots, spices, bay leaf and salt the shurpa into a saucepan, continue to cook the soup. Put the finished shurpa in deep bowls and serve, decorating with fresh herbs. Bon Appetit!

Shurpa in Uzbek from mutton



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

I think even those who do not really like lamb are happy to eat a couple of plates of such shurpa, because it turns out to be very tasty and rich, and even from its very aroma, an appetite wakes up.

Ingredients

Directions

  1. First, we need to cut the fat from the lamb and peel the vegetables. Soak the chickpeas in water (preferably in advance) for 2-3 hours. We wash the lamb thoroughly and cut the meat into rather large pieces. Then put the lamb in a saucepan, add one peeled onion and fill the meat with water. We leave the lamb to simmer over low heat, and do not forget to remove the noise generated on the surface of the water.
  2. When 35-40 minutes have passed from the moment the liquid boils, add the soaked chickpeas to the pan and cook for 60-80 minutes.
  3. Let the broth boil slowly, while we’re going to fry. First, heat the pan well and put the fat on it. Then add a little vegetable oil and fry the onion cut into half rings on it until golden brown. Blanch the tomatoes, peel and cut into pieces, put the tomatoes in a pan with the onions and fry for a few more minutes. Three garlic on a medium grater.
  4. And we send it to the pan with onions and tomatoes, mix everything and remove the pan from the heat.
  5. Cut the carrots into fairly large bars. About 40-45 minutes before the end of cooking the meat, put the frying, carrots, spices, bay leaf and salt the shurpa into a saucepan, continue to cook the soup. Put the finished shurpa in deep bowls and serve, decorating with fresh herbs. Bon Appetit!

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