Shurpa-mash

soups 641 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Shurpa-mash
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy
Print

Shurpa-mash is a delicious and hearty soup with mash and rice in meat broth from the Turkmen cuisine. The dish is prepared on lamb and it turns out to be very satisfying. It can be either a soup or a main course.

Ingredients

Directions

  1. Prepare the required ingredients. Cut the meat into cubes, wash the vegetables. Rinse the rice in cold water until it is transparent, cover with clean cold water for 40 minutes. Fry the meat in hot oil until golden brown. Transfer to a heavy-bottomed saucepan, add bay leaves, cover with hot water and cook for 40 minutes.
  2. Rinse rice and mung bean in cool water, fold on a sieve. Add rice to a saucepan, bring to a boil, add mung bean. Cook for about 20 minutes until the mung bean is tender. Peel onions, carrots, cut into small cubes. Saute vegetables in hot oil until soft. Add tomato puree, bring to a boil and cook for 2 minutes. Send to a saucepan, boil for 5 minutes.
  3. Chop the herbs, add to the shurpa. Season with salt and pepper to taste. Close with a lid, boil for 2 minutes. Serve shurpa mash hot. Bon Appetit!

Shurpa-mash



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 h. 30 min
  • Calories: -
  • Difficulty: Easy

Shurpa-mash is a delicious and hearty soup with mash and rice in meat broth from the Turkmen cuisine. The dish is prepared on lamb and it turns out to be very satisfying. It can be either a soup or a main course.

Ingredients

Directions

  1. Prepare the required ingredients. Cut the meat into cubes, wash the vegetables. Rinse the rice in cold water until it is transparent, cover with clean cold water for 40 minutes. Fry the meat in hot oil until golden brown. Transfer to a heavy-bottomed saucepan, add bay leaves, cover with hot water and cook for 40 minutes.
  2. Rinse rice and mung bean in cool water, fold on a sieve. Add rice to a saucepan, bring to a boil, add mung bean. Cook for about 20 minutes until the mung bean is tender. Peel onions, carrots, cut into small cubes. Saute vegetables in hot oil until soft. Add tomato puree, bring to a boil and cook for 2 minutes. Send to a saucepan, boil for 5 minutes.
  3. Chop the herbs, add to the shurpa. Season with salt and pepper to taste. Close with a lid, boil for 2 minutes. Serve shurpa mash hot. Bon Appetit!

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.