Shurpa
This soup is distinguished by its thickness, deep flavor and bright aroma. Traditionally all components for shurpa are cut into large pieces, however you can change the size of the vegetables according to your preference. We recommend complementing the finished dish with fresh cilantro, dill or parsley.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- lamb or beef 700 g
- potato 700 g
- bell pepper 300 g
- tomatoes 300 g
- carrot 250 g
- onion 250 g
- garlic clove 2-3 clove
- tomato paste 100 g
- salt
- pepper
- vegetable oil
- greens to taste
Instructions
Step 1 of 22
Coarsely chop the onion.
Step 2 of 22
Cut the meat into large pieces.
Step 3 of 22
Cut the tomatoes into large slices.
Step 4 of 22
Remove seeds from the pepper. Cut it into large strips.
Step 5 of 22
Slice the carrot into rounds.
Step 6 of 22
Sauté the onion in vegetable oil in a pot.
Step 7 of 22
Add the meat.
Step 8 of 22
Brown the meat.
Step 9 of 22
Add the tomatoes.
Step 10 of 22
Add the bell pepper.
Step 11 of 22
Add the carrot.
Step 12 of 22
Stir.
Step 13 of 22
Add the tomato paste.
Step 14 of 22
Stir.
Step 15 of 22
Pour in boiling water so that the meat and vegetables are completely covered. Stew for 30–40 minutes.
Step 16 of 22
Peel the potatoes. Cut them into large pieces.
Step 17 of 22
Chop the greens.
Step 18 of 22
Add the potatoes to the meat and vegetables.
Step 19 of 22
Pour in boiling water.
Step 20 of 22
Season with salt and pepper. Cook until the potatoes are done (about 10–15 minutes).
Step 21 of 22
Finally, add the garlic pressed through a garlic press. Let it infuse for 20–25 minutes.
Step 22 of 22
Sprinkle with greens when serving.