Shurpa is prepared by the hostesses in the Altai and Iran, in India and in Libya, in the Sudan and the Balkans, as well as in many other countries. One can only imagine the variety of recipes of this dish, which is known in at least three parts of the world. Therefore, we present you two fundamentally different recipe shurpa.
How to Make a Beef Shurpa in a Multivariate - Recipe
This recipe for making shurpa from beef is more familiar to us, it is fundamentally different from the traditional preparation of this oriental dish. Apparently with the appearance of it in our diet, cooks transformed it to give a more exotic taste.
Ingredients:
- beef - 0.6 kg;
- hot water - 2 liters;
- Bulgarian pepper - 1 pc .;
- greens mix - 1 bunch;
- vegetable oil - 60 g;
- tomatoes - 2 pcs .;
- carrots - 2 pieces;
- onion - 1 onion;
- potatoes - 4 pieces;
- coriander ;
- zira;
- pepper;
- salt.
Preparation
Beef is better to buy with a bone and rather fat. Meat thoroughly wash, cut into portions and dry. Multivarku should be used in the "Baking" mode. Gulf the oil, wait for it to warm up and put the meat for easy roasting. Shredded not very thick carrot rings and half rings, add the onion to beef after it is roasted for 10 minutes. Tomatoes are best cleaned from the peel by blanching and then cut into cubes or quarter-rings. You can cut one, and grind the second one with a grater. By the way, in the absence of fresh tomatoes in winter, of course you can take canned in your own juice or tomato paste . Tomatoes, not very large chopped potatoes and chopped peppers add to the bowl multivarka and after 5 minutes we translate into the "Quenching" mode. After waiting about 10 minutes you can add salt, spices and almost boiling water. In this mode, cooking should take another 60 minutes. And chopped green you can add 5 minutes before the finish or even in the plates.
How correctly to cook shurpa from beef in kazan in Uzbek?
Ingredients:
- beef - 1 kg;
- Bulgarian pepper - 2 pieces;
- pepper spicy - 2 pods;
- tomatoes - 2 pcs .;
- carrots - 2 pieces;
- onion - 0,8 kg;
- onion red or white salad - 0.5 kg;
- potatoes - 5 pcs .;
- greens mix - 1 bunch;
- coriander;
- basil purple;
- savory garden;
- pepper;
- salt.
Preparation
In cold water, put the meat, of course already washed and cut into portions. Use in our case is best of a brisket, it produces an excellent broth due to bones and at the same time good pieces of meat.
Now you can understand what fundamentally differs the traditional shurpa from the one we are used to cook. In the Uzbek shurpa, the meat is put in cold water and cooked initially, without frying and the vegetables are added not fried. Water should be salted immediately after laying the meat, and after boiling carefully and scrupulously collect the foam - this is very important. After a quarter of an hour after collecting the foam, add the unsweetened onions into the water, and then after 15 minutes, put the carrots cut into not very large slices or rings. Already immediately after the addition of onions, it is necessary to quench the fire under the cauldron to a minimum, now the shurpa should not be cooked, it will languish. Now add the spices and red hot pepper, but we draw your attention that the red pepper should not be cut and there should not be cracks or holes on it. Moreover, the dried pods of red pepper should be carefully checked if
And this is what the Uzbek shurpa is different in, it is served in two different plates, a broth is poured into the bowl with a minimum of vegetables, and meat, potatoes and vegetables are laid out on a flat plate as a second course. Do not forget to decorate the shurpa with chopped greens.