Shurpa-mash

soups 598 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0

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

Lamb - 500 Grams Mash - 100 Grams Rice - 100 Grams Vegetable oil - 2 Tbsp. spoons Onions - 1 Piece Carrots - 1 Piece Tomato puree - 100 Milliliters (or fresh tomato) Salt - To taste Ground black pepper - To taste Greens - 1 Bunch (cilantro or parsley) Bay leaf - 1 Piece Water - 1.5 Liter

Directions

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.
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.
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

Ingredients

Lamb - 500 Grams Mash - 100 Grams Rice - 100 Grams Vegetable oil - 2 Tbsp. spoons Onions - 1 Piece Carrots - 1 Piece Tomato puree - 100 Milliliters (or fresh tomato) Salt - To taste Ground black pepper - To taste Greens - 1 Bunch (cilantro or parsley) Bay leaf - 1 Piece Water - 1.5 Liter

Directions

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.
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.
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!