Uzbek shurpa: species of dishes and recipe

Uzbek shurpa
I continue the cycle of articles about Uzbek dishes and today our guest - Uzbek shurpa .

Uzbek shurpa
Uzbek shurpa

Uzbek shurpa: species of dishes and recipe

I continue the cycle of articles about Uzbek dishes and today our guest - Uzbek shurpa .

Uzbek cuisine is famous and loved by many. But a special place in this variety occupies shurpa.


A little about the dish

Uzbek shurpa has several other similar names - Chork, Sorp, Chorba. Shurpa is a thick welded fragrant soup. His preparation can not do without traditional oriental spices. However, this should not confuse those who wanted to try independently cook shurpa, because in our time all these spices are available - they are on the counters of supermarkets or market traders.

As supporters of oriental cuisine, shurta is not just a delicious dish. It has a healing, stimulating and relaxing effect. The shurta is recommended to eat with a sick anemia, inflammation of the lungs, tuberculosis, rheumatism and even suffering from low potency, which even at one time mentioned Avicenna in the famous treatise "Canon of Medical Science".

Someone will begin to read the recipe for the preparation of shurps and think that this is a troublesome and long-term lesson. But it is only worth trying a ready-made dish, as the awareness will come that all efforts and long wait were not in vain. Uzbek shurpa It has a stunning taste and an amazing aroma, and the view of the finished dish pleases the eye.

Shuchnp includes four components: meat, vegetables, spices and greens. Their balance and accurate adoption gives a 100% result. This soup can not only sweep your relatives. It will fit perfectly for more solemn cases in the company of friends or girlfriends.

Uzbek shurpa - recipe

For the preparation of shurts you need to buy the following products:

  • 1 kg of lamb on the bone;
  • 3-4 potatoes (medium size);
  • 2 medium carrots;
  • 3 Bulgarian peppers (different colors, and you can only one - red);
  • 3 fresh tomatoes;
  • 1-2 medium bulbs;
  • 2-3 garlic teeth;
  • 1 bunch of kinse and dill;
  • Spices - Cumin (ZiR), coriander, ground pepper (red), hops-sunnels, chamber, basil, etragon.ova: For a real shurpa, you need to buy lamb with a fat. Many do not like lamb because of its specific smell. To avoid this, it is advisable to buy meat that is sheep, and not a ram. You need to take meat for soup from the neck, the robber, the bladder or the back of the animal carcass. And it is better to buy two or three pieces from different parts of the carcass. In this case, you align both Navar, and the volume. Damex.Direct on the freelance! KWORK - Freelance Service Exchange
Uzbek shurpa
Uzbek shurpa

Speed ​​varieties

In Uzbekistan, there are two varieties of shurts, which differ from each other in different ways of cooking meat:

  • Kaurma (fried Uzbek shurpa). In this case, the method of cooking is initially roasted products in Kazan, and already water and spices are added, and the dish is boiled until readiness.
  • Kainatma (boiled Uzbek shurpa). It is not necessary to fry anything, all components are boiled on a slow heat for a long time.

In addition to the difference in the preparation method, there is another mass of its recipes, which differ from each other with the composition of the necessary products and the use of various seasonings.

Kainatma (boiled shurt)

To prepare a scurle broth, the meat must be cut into portion slices from 3 to 6 cm, depending on its own preferences, and soak in cold water for 1-1.5 hours. After soaking lamb, rinse and put boiling on fire. For thick welded broth, the meat should be cooked about 4-5 hours. The principle works here: the longer, the more tastier.

In order for the broth to be transparent, the first two hours need to follow him and take a foam from time to time. So if you plan the arrival of the guests or want to please a husband after work, then start cooking the shoustip should be in advance taking the time.

Tip: For shurts it is desirable to take purified water. Of course, you can use the plumbing. But considering the degree of its purification and the presence of chlorine, such water will not sufficiently enjoy the taste of this wonderful dish. In addition, if you cook the shurp on the purified water, then the foam will be white and light. If we use tap water, then the foam will become brown-greenish color, and the broth itself will acquire a specific taste.

While the meat is boiled, it is necessary to make preparation of vegetables and refueling.

For cutting vegetables, different options are suitable for choosing. Potatoes are cut into cubes of medium sized or large, onion - semiring, carrots - strokes or circles, bell peppers - rings or large straws, tomatoes - slices or cubes.

After the meat risen the right time, the broth must be strain and put on the stove again. Now add onion into the pan, garlic (pressed) and salt. When the broth boils, put the carrots into it, then potatoes. After throwing broth with added vegetables, put the spices. Cooks recommend using at least four types of seasonings, and necessarily - Cumin and Khmeli-Sunnels.

For spices, the cereals of the tomato comes. It is necessary to first remove the skin. It is easy to do if the tomatoes are scolded with boiling water within a few seconds - the skin will take off without problems. At the end add chopped greens and cook soup further on slow fire.

The Uzbek shuffer is considered ready when potatoes have been welded, but for a full taste it is worth a dish to remove under the lid of 15-20 minutes.


Kaurma (fried shuffer)

For the preparation of traditional Uzbek "roast" shurtes to the specified products, the Asian peas of the NUTU must be purchased (another name is peas or nohart). 1 kg of lamb will need 200 g of chickpeas. It is recommended to soak it from the evening in warm water. To soak the pea, you need to take 2-3 glasses of water for 1 glass of the product, because this type of legumes wakes up.

Sequence of making canourma:

  • Heat vegetable oil in the Kazan, fry on it lamb chopped into portion slices, together with a bow, pre-sliced ​​half rings. Meat fry to ruddy crust.
  • Add to spice meat and salt to taste. Add boiled water to Kazan. The amount of water must be taken from the calculation of 2 glasses per 1 portion. It is worth it to suit it responsibly, because in the process of cooking the water can not be treated or taken from the pan.
  • After the water boils, it is necessary to remove the foam.
  • With a pre-clumsy pea (chickpea) merge water.
  • The second bulb - cut into four parts and add to the soup.
  • Put in the dish peas, carrots and garlic. Cook everything for an hour on a weak fire.
  • After an hour, add tomatoes that need to be cleaned in advance from the skin and cut on 6-8 parts depending on their size. Together with tomatoes, put the Bulgarian pepper to be cleaned of seeds and cut into 4-6 parts.
  • Cooking everything is still about half an hour before the nut will be half ready. During the preparation of the dish, it is necessary to taste it and, if necessary, add salt and pepper.
  • Even after half an hour, put into the Kazan large potatoes and cook soup until potatoes are ready.
  • Add chopped dill and kinza and peak all 5 minutes.

After the dish was welded, it is not necessary to immediately pour it on plates. You need to give shurpe to breed 15-20 minutes in order to reach.

selection of recipes with friends

Shurpa "in Slavyansky"

Given that lamb is not traditional for the Slavs Brothers, many replace it with other types of meat. It can be beef, pork, chicken or even fish. Therefore, on the Internet, you can find a lot of all kinds of recipes, which are called the same - "shurpa", but differ in which meat is used. Each of the recipes has the right to life.

Shuppa is prepared not only at home. Country rest lovers can cook it in a bowler on a fire. Hunters often make a shurpa from meat ducks, a hare or other game, which they managed to shoot. The soup cooked on the fire is impregnated with smoke, which gives the dish a special taste and causes an incredible appetite.

Recipes and options for cooking shurps are countless. She stopped to be purely Uzbek dish. Now any hostess of Europe and Asia can prepare this soup in their kitchen. Rich, hot, with an unforgettable taste, gentle pieces of meat and a delightful aroma - he will take a worthy place in the list of favorite dishes of every mistress, which at least once will prepare it in his kitchen.

P.S. Have you ever tried a shurp? Preparing themselves or ordered in a cafe? Share your opinion about this dish in the comments.

Thank you for staying with us!

Saturated shuffer from beef ready! We break out the soup on the plates, decorate the greenery and serve on the table. Bon Appetit!

Classic recipe shurps in Uzbek

The ingredients used in this recipe are so skillfully balanced that the shuffer is incredibly delicious, welded and appetizing. If you want to cook soup on this recipe, then it is better not to replace lamb to another type of meat, as the taste of the shurps will change.


  • Lamb on the bone - 400-500 g
  • Potatoes - 2 pcs.
  • Carrot - 1 pc. (big).
  • Bulgarian pepper - 2 pcs.
  • Onions - 2 pcs.
  • Tomatoes - 2 pcs.
  • Red sharp pepper - to taste.
  • Peas Nut - 1 tbsp.
  • Spices: Rosemary, Zira, Kinza, Parsley, Basil, Dill - to taste.
  • Black ground pepper - to taste.
  • Bay leaf - to taste.
  • Salt to taste.

Cooking method:

  1. Overnight before cooking, we rinse well and soaked peas nuts in cold water.
  2. The next day, proceed to the preparation of shurts. Pour cold water into the pan and put a lamb. Water must cover the meat slightly. We put the dishes on fire and bring to a boil. During the heating on the surface, the foam will appear, which is required to the maximum you need to remove the tablespoon so that the broth is not proud. When the meat boils, gently take it out of the water for a fork, broth drain and well my saucepan.

Tip: Try to choose fresh and frozen meat. If it still needs to be deflated, then do it naturally.

  1. Now that most of the foam sued, fill in a clean pot of water, but already before the top. We put meat there and put on the stove again. I bring to a boil, constantly removing a small amount of foam. When the water boils, closing the pan with a lid, we reduce the fire to the weakest and cook the lamb 2 hours so that the meat began to coordinate.
  2. During the night and during the preparation of meat, the peas must be well to support and increase several times. We rinse it again in clean water, put in a saucepan to the meat, mix and cook 40 minutes.
  3. Clean the onions from the husk, cut it in large and add it to the saucepan. Optionally, you can add whole bulbs if they are small.
  4. During the cooking of meat, water can throw out, so at this stage it is worth adding the required amount. If a liter has been throwing out, then add 0, 75 ml., If 2 l. - 1, 75 ml.

Tip: count in advance the amount of water, since on other stages it is not recommended.

  1. I bring soup to a boil and reduce the fire. So that the broth was transparent, do not bring it to drowning, but only let it boil.
  2. We rinse, clean the potatoes with carrots and proceed to their large cutting.
  3. When the peas are ready, add potatoes and carrots, red peppers, zira, rosemary and salt to taste. Boiling 10 minutes without a lid.
  4. We remove the skin from the washed tomatoes, scraping them with boiling water. Cut with large pieces and add to a saucepan.

Tip: If the cooking uses solid tomatoes, then add them to the potatoes. Also, red vegetables can be replaced with tomato paste.

  1. Pure peppers free from the fruits and seeds, cut into large pieces and add to the soup immediately behind tomatoes.
  2. Gently get meat from the broth, separate it from the bone, cut into a piece of medium sized and send again to the soup.
  3. We cook another 20 minutes, and then add various herbs, spices, bay leaf, black ground pepper and salt. We begin for another 7-10 minutes.
  4. We remove the soup from the fire, cover with the lid and let it stand.

Shurpu can be served with fresh greens and pita. In order not to lose the real taste of the first dish, do not add sour cream or mayonnaise to the plate. Eat with pleasure!

Scuffed Barania with Nude

If you add unusual ingredients to the shurpa, like roasted fat, and change a little spice, the taste of the eastern dishes will change for the better. The soup prepared on this recipe is preparing a little faster, as the meat will not be cooked, but to roast. The fragrant, saturated and appetizing shurpa will delight you with their taste after 2 hours. In preparation it is best to use the hip part of the lamb.


  • Lamb - 800 g
  • Kurdnyny fat - 45
  • Potatoes - 300 g
  • Carrot - 200 g
  • Onions - 500 g.
  • Tomatoes - 240
  • Bulgarian pepper - 260 g
  • Greens - to taste.
  • Peas Nut - 200
  • Vegetable oil - 140 ml.
  • Ground coriander - 1 g.
  • Zira - 1 g.

Cooking method:

  1. Carefully move the peas, we rinse it under cold water and fill it with warm, leaving for one night. Since the peas will increase several times, then approximately 1 l. water.
  2. Rinse meat, freeing it from residents. Cut into large portion pieces.
  3. Clean the onions and cut it with half rings.
  4. Rinse sweet peppers and cut out the fruit and seeds. Cut vegetable with thin lumps.
  5. My carrots and clean it, then cut into small cubes.
  6. Clean tomatoes are covered with boiling water so that it is easy to remove the skin with them. Cut vegetables with cubes.
  7. When all products are prepared, pour vegetable oil into a cauldron or in any pot with a thick bottom and heating. We ship roasting meat until it acquires a golden crust.
  8. Then we fall asleep to the lamb of the bow and fry it on a big fire until it becomes transparent. Then add carrots and keep another 5 minutes, sometimes stirring.
  9. After the expiration of time, add Bulgarian peppers and tomatoes. He fry all the ingredients about 3 minutes, and then we reduce the fire to the middle and the car, 10-12 minutes.
  10. During this time, we rinse the peas chicks through the colander. Next, we pour 2 liters in the Kazan. Water and fall asleep peas. In the same stage, the roasts are roasting, add to the shurpa and wait, when the mass boils. As soon as this happens, we reduce the fire to the weakest. Tomis with a lid lid 1.5 hours, without giving a broth boiling.
  11. During this time, we clean the potatoes and cut it with standard medium cubes. After time, add a vegetable to the soup, falling asleep with the following zira and coriander. Tom, until potatoes get ready.
  12. 5 minutes before the end of the preparation of soup, add laurel sheets.
  13. Turn off the fire and give the soup it is up to about 10 minutes.

Delicious swarb shuffer with zero ready! When applying, we decorate the greens. Bon Appetit!

Home Shurt in Multicooker

It is no secret that it takes a lot of time and forces on the preparation of delicious and breast scurles, as you always need to follow the soup during cooking. It is possible to facilitate the cooking process of the first dish using a slow cooker. The main thing is that in it there were "extinguishing" and "frying". This recipe will be in taste to those who do not like the presence of a bow in the dish. After cooking, the vegetable is cleaned, but he fully managed to give his taste shurt.


  • Lamb (cervical) - 1 kg.
  • Onions - 1 pc.
  • Potatoes - 6 pcs.
  • Carrot - 1 pc.
  • Tomatoes - 2-3 pcs.
  • Vegetable oil - 2-3 tbsp. l.
  • Spices - to taste.
  • Salt to taste.

Cooking method:

  1. Rinse meat, removing a thin film and removing the veins. Cut it into portion pieces and immerse in a multicooker's bowl, which was pre-smeared with vegetable oil. We choose the "frying" program and fry pieces at 160 C. We are waiting when the meat acquires a golden color.
  2. While the lamb is prepared, my carrots clean, cut it with slices, and then add to meat. Fry ingredients 3-4 minutes, without changing the program and temperature.
  3. We rinse tomatoes and cut them with small pieces. We add to the multicooker bowl to the previous ingredients and reduce the temperature of 20 C. When the fluid is boiled in the bowl, select the "quenching" program and pour the contents of the bowl of water. Usually, 3.5 liters are required to prepare soup in a slow cooker.
  4. Clean and rinse potatoes, cut in large and send to previous ingredients.
  5. We choose small bulbs, remove the husks from them and add to the bowl. If large fruits are used, then they cut them large. When the soup gets ready, take out the bow from the bowl.
  6. Solim and add favorite spices and seasonings to taste. Mix well and cook one and a half hours.

The welded, satisfying and very fragrant shurpa prepared easily and quickly, and the taste remained the same amazing! Eat with pleasure!

Classic shurpa at home

Shurpa is not only a fragrant dish with a saturated taste, but also a soup that contains a lot of useful substances. They share meat Navar and onions, whose vitamins are preserved even during heat treatment. The shurta is interesting and the fact that the first and second dish is placed in one plate. First, the boiling broth is eaten, and everything else acts as a side dish.


  • Meat on the bone - 1 kg.
  • Potatoes - 1 kg.
  • Carrot - 5 pcs.
  • Onions - 1 pc. (small size).
  • Bulgarian pepper - 2 pcs.
  • Tomatoes - 4 pcs.
  • Garlic cloves - 3-4 pcs.
  • Sweet bow - 2 pcs.
  • Bitter pepper - 2 pods.
  • Petrushka - 1 bundle.
  • Kinza - 1 bundle.
  • Tomato sauce - 4 tbsp. l.
  • Black peas peppers - 10 pcs.
  • Bay leaf - 4-5 pcs.
  • Hvel-Sunnels - 1 tsp.
  • Water - 2 liters.
  • Salt to taste.

Cooking method:

  1. Preparing clean, soft, preferably spring water. If such a found failed, you can take mineral or water passed through the filter. Meat can be chosen any, most importantly, so that it is on the bone. We will need a large pot of 4-5 liters from the dishes. or Kazan.
  2. We begin to prepare meat broth. Pour 2 liters in the prepared dishes. Cold water and put meat there. It is very important to pour it cold water, since with warm it will be difficult to achieve a transparent broth. We put a saucepan on a big fire.
  3. We immediately add small carrots and a small bow, which has cut roots. Vegetable rush immediately with husks, as it will give the beautiful color of the broth.
  4. When water boils, we reduce the fire. A foam will begin to appear on the surface, which you want to remove with a spoon or noise. When the foam no longer appears, cover the capacitance with a lid and leave the contents of the content on the low heat until it is prepared.

Tip: The cooking time depends on its type. If you have taken lamb, it will boil about 30 minutes, veal - 45 minutes, beef from the old animal - more than 1 hour. It is best to get a piece of meat and try it.

  1. Cut vegetables. First of all, you need to throw carrots in a pan. The vegetable is cut into circles so that their thickness is not more than half centimeters.
  2. After 5-7 minutes we send potatoes. It we cut into large 2-3 parts.
  3. Black pepper pepper is slightly crushed with a knife and send to previous ingredients. Together with him and the bitter pepper. Cook for 5 minutes.

Tip: It is best to use green bitter pepper, as it is almost impossible to overcoit the dish with him. If you use a dried red vegetable, then check it for cracks and wormochin.

  1. While the broth is preparing, cut the fragrant bell pepper with large straws.
  2. We give broth saturated taste with the help of hops-sowel, laurel sheet and salt to taste. Following the cloves of garlic, leaving them in its original form.
  3. Let's give a soup to breathe 5 minutes, and during this time you prepare tomatoes. I cut out the solid part and cut into large quarters. Add to shurpa.
  4. So that the soup acquired the sour taste and bright color, add tomato sauce immediately after tomato. We try the shurp and add salt and spices when necessary. Repeat 5 minutes again.
  5. At the very end of the preparation, we send a sweet onion into the pan, sliced ​​by half rings. Let him breathe in the soup 3-4 minutes, and then remove the saucepan from the stove.

To beautifully file a dish, get a piece of meat and potatoes from the shurtes, lay them out into the plates and fill with broth. We sprinkle with chopped greens and treat. Eat with an appetite!

Universal dish, which can serve as the first and subsequent - shurpa soup. There are many variations of its preparation and each, worthy of attention. The cooked shurt at home, no less tasty, if it were preparing, as it should be on a fire.

What meat are you cooking shurpa?

Classic home recipe

Optionally, the preparation of the shrews should mean the presence of lamb as the main ingredient. Many are preparing beef-based soup, pork, chicken. The main thing is to comply with the correct proportions.

  • Beef on the bone kg
  • Potato kg
  • Carrot 4PC
  • Onion 4PC
  • Sweet pepper
  • Seasonings, spices - to taste

Calories: 140. kkal

Proteins: 11.1. г

Fats: 6.6 г

Carbohydrates: 9.1. г

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    Beef cut into pieces so that every piece is sufficient to feel his taste in the mouth.

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    Add water and put to boil for 60 minutes. Ipow: The quality of meat affects the duration of cooking. If the young can be welded for an hour and a half, then the "old" is preparing for another 90 more minutes.

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    An hour later add all the vegetables, except potatoes. It is added after the boiling of all vegetables. Loudly season with spices.

  • Uzbek shurpa: species of dishes and recipe

    A few minutes before the end of the process, a finely distilled dill is put or other herbs at will.

Uzbek shurpa: species of dishes and recipe

In the Afghan Kazan

The shurta can be cooked in the "magic pot" - the Afghan Kazan. As he looks, you can look at the photo. The peculiarity of this dish in the lid, which in a tightly closed form creates the effect of the pressure cooker. Cooking the shurp in the Afghan cauldron can be on the stove. KBJU: 173.1 kcal / 15.3g / 9,5g / 6.5th.

What you need (the desired amount of products is indicated in grams):

  • Meat - 1000;
  • Onion red - 60;
  • Carrots - 80;
  • Potatoes - 500;
  • Sweet pepper - 40;
  • Tomatoes - 100;
  • Pod of burning pepper;
  • Greens, garlic;
  • Vegetable oil - roasting;
  • Spice.

What to do step by step:

  1. Eclay in the oil capacity and grab meat from all sides, adding a little later onion.
  2. Pour the full volume of water and cook until the meat becomes soft.
  3. Put vegetables. They are cut large, you can brus or cubes.
  4. A few minutes before the showroom, the Shorp is refilled by dill, cilantro, parsley and spices.

Important: regardless of the volume of the Afghan cauldron, all components must take only two thirds.

Uzbek shurpa: species of dishes and recipe

On the stove

The shuffle soup on the stove is preparing in Kazan, and in a deep saucepan, and in a saucepan. The dish is not less tasty and fragrant, but without the characteristic notes of smoke from the fire. KBJ: 99,2kkal / 6,99 / 3.8g / 9.7

What do you need:

  • Meat (beef or lamb) - 0.7 kilograms;
  • Onions - 60 grams;
  • Carrots - 70 grams;
  • Potatoes - 0.5 kilogram;
  • Bulgarian pepper - 40 grams;
  • Tomatoes - 50 grams;
  • Greens, garlic, spices;
  • Tomato paste - 100 grams.

Step-by-step recipe:

  1. Initially, the onions are cut in small cubes and sent to a frying pan with butter. The process is convenient to carry out in a saucepan with a thick bottom.
  2. The meat is cut into pieces of one value, sent to the bow.
  3. Carrots rubbed, as large as possible, tomatoes and peppers will cut in an arbitrary order. Vegetables are sent to pass to the rest of the ingredients. The extinguishing time is half an hour.
  4. Potatoes are cut by thick bars or in any order.
  5. All components are shifted into the saucepan and poured with water (there will be about two liters of water to such a number of products). This quantity is indicated if you want to get the Supreme Soup.
  6. The readiness of the soup is determined by potato availability.

Uzbek shurpa: species of dishes and recipe

With repo

Preparation of shurts in the original version involved the presence of a turnip. Potatoes instead of the turnip began to put a little later when he came from the new light. Nutritional Scuffs Recipe: 118.2 kcal / 8,8g / 6,99 / 5.4th.

REFERENCE: Shuple soup with repo is called Shuchom Shuch.

What do you need:

  • Meat fillet on the bone (lamb, beef with fat) - 0.5 kilograms;
  • Turnip - 0.5 kilogram;
  • Potatoes - 150 grams;
  • Carrots - 100 grams;
  • Pepper sweet - 30 grams;
  • Spices, greens, garlic;
  • Tomatoes - 120 grams;
  • Onions - 120 grams;
  • Lavrushka - to taste.

How to cook shurta:

  1. The meat in this recipe is laid in the capacity entirely and put brewing.
  2. Clear vegetables.
  3. Drop cut into pieces, send to meat.
  4. Carrots are bruised with mugs with a thickness of a couple of centimeters, sent to prepare in the container.
  5. Cut the remaining vegetables fine straws, send to the other ingredients.
  6. Separate in random order potatoes.
  7. Cook the soup to the willingness of potatoes, as in other recipes. At the end, they are filled with zila, pepper, coriander and dill with cilantro.

Uzbek shurpa: species of dishes and recipe

With quince

No less fragrant and nourishing shurpa with an exotic taste, which gives the quince. You can cook at home both on the stove and on the open fire, in nature. Quince or in another embodiment, the apple is put to give a dish of a different, unique taste. Fruits are sent to prepare in a sliced ​​or whole form. Feature of this recipe in the abundance of potatoes. The cooking time, not counting the boiling of meat and cleaning, cutting vegetables - 10 minutes. KBJ: 176.7 / 12.6 / 10.4 / 8.2.


  • Lamb - 350 grams;
  • Potatoes - 250 grams;
  • Carrot - 40 grams;
  • Onions - 30 grams;
  • Quince - 50-60 grams;
  • Spices, greens, salt.

Step-by-step recipe:

  1. Swift meat broth. Add entire onions, quince. Stretch broth.
  2. Largely chopping carrots, potatoes.
  3. Pump vegetables into broth.
  4. Add to them tombing pre-shaped, boiled meat.
  5. A couple of minutes before the end of the process, remove onions, quince.

Uzbek shurpa: species of dishes and recipe

With mushrooms

Cooking shurps in Russian will turn out if you add to the classic set of mushroom products. This is the easiest way to cook at home. Aromatic, relatively easy dish. Meat can be any, but with fat. KBJ: 144.5 kcal / 13,83 / 8.3g / 3.6g.


  • Meat - 1 kg;
  • Champignons - 0.5 kilograms;
  • Onion (rep, red) - 200 grams;
  • Potatoes - 250 grams;
  • Carrots - 80 grams;
  • Pepper Bulgarian - 60 grams;
  • Seasoning.

What to do:

  1. Cooking begins with the preparation of meat, which is divided into the same sidelines. Then it is put in the container and poured with water. At such a number of meat will need 6-7 liters of water.
  2. Cut the purified bow into several parts, throw into the broth.
  3. Salt the salt broth, seasonings.
  4. Keep half an hour on small, but not quite fire.
  5. Separate carrots on equal parts, send cooking. After everything boils, put it up to the minimum, cook for another 30-40 minutes.
  6. Rinse mushrooms, clean from the upper skin. Mushrooms that were grown in nature, it is advisable to rinse and slaughter a few minutes in a slightly salted liquid in the forest.
  7. Largely cutting the remaining root plant, send to be cooked to other components.
  8. Pepper is divided into several polek and in this form go to boil.
  9. Reduce gas, cover tightly with a lid and cook until the root is ready.

Potatoes welded, gas turns off, and the soup leave "reach" in a tightly closed form for another quarter of an hour. It turned out easily digestible, tasty shurt.


With sweet pepper and tomatoes

Shurpa with vegetables is the same soup in which vegetables (pepper, tomatoes) are dominated. Cooking in Russian is if instead of beef or lamb, cook broth on pork. KBJU: 251.2 kcal / 8,5g / 21g / 7.1 m.

What you need (the amount of products is indicated in grams:

  • Meat on the bone - 500;
  • Potatoes - 400;
  • Carrots - 80;
  • Bow - 100;
  • Tomatoes - 120;
  • Oil for roasting - 30;
  • Butter creamy - 20;
  • Pepper sweet - 50;
  • Sour cream - 200;
  • Greens, seasonings, salt.

How to do:

  1. Meat is prepared on low heat for 90 minutes. The quality of the product affects the quality of the product if it is old, it is brewed much longer.
  2. Remove meat, divide it, strain broth.
  3. Onions are bubbling semirings, carrots - cubes, scratching tomatoes - small slices, peppers - stripes.
  4. Fry meat.
  5. Put vegetables (except potato tubers) and fry.
  6. Shipping roasted foods in a saucepan, pour the purified broth.
  7. Bring to a boil, put potatoes, the remaining ingredients.
  8. Prepare on a small gas for a quarter of an hour before softening the root.

When serving, a plate of a dish is decorated with a plate and served with sour cream.

Uzbek shurpa: species of dishes and recipe

With lamb

The erroneous opinion is that it is possible to prepare this dish only from lamb. The perfect option is meat on the bone, but in this case you can use the flesh. It is recommended to prepare according to this method in the Casane, but in an alternative embodiment, any container with a thick bottom can be used. Due to the small roasting components, the boiling broth will be obtained. Total cooking time - 3 hours. KBJU: 221.8 kcal / 146g / 15,88 / 5.2g.

What you need (ingredients are indicated in grams):

  • Lamb - 1.5 kilograms. The optimal option to take the back or blade;
  • Tomatoes - 500;
  • Potato - 500;
  • Pepper "Lightfor" - 200;
  • Burning pepper - 20;
  • Carrot - 60;
  • Onions - 300;
  • Tomato paste - 30;
  • Vegetable (sunflower) oil - 100;
  • Greens, spices.

What to do:

  1. Pour oils into the Casuals, heat and pass in it until the formation of a ruddy crust, a portion of the sliced ​​meat.
  2. Add sliced ​​onions cut into small cubes.
  3. With tomato remove the skin, cut into cubes.
  4. Similar way to chop pepper.
  5. Carrots are bruised by half rings and add to already preparing products.
  6. Add to Kazan Paste from tomatoes and tomatoes.
  7. Fry products on a strong fire, adding pepper at the end. Salt, pepper, fill everything with dill, cilantro, parsley.
  8. Add chopped tubers to the container.
  9. Pour all with water (approximately 7 liters), wait for boiling, reduce the intensity of fire. Can be spilled if necessary.
  10. A few minutes before the end, the onions threw.

Uzbek shurpa: species of dishes and recipe

From duck

There are no accurate canons in the preparation of fatty ducks. It turns out not less saturated. Cook it easy. The main thing - the main ingredient should be a lot. KBJ: 151.1 kcal / 10,8g / 9,7g / 5g.

Tip: To make meat more gentle, the duck is pre-slightly marinated.

What you need (the calculation of products is produced in grams):

  • Meat - 1500;
  • Potato - 500;
  • Bow - 100;
  • Carrots - 100;
  • Tomatoes - 500;
  • Tomato paste - 40;
  • Pepper Bulgarian - 200;
  • Vegetable oil - for roasting;
  • Salt, spices, greens, garlic.

How to cook shurpa:

  1. Duck portion to divide.
  2. Potatoes are cut by large pieces, carrots by half rings or bars, pepper - thick rings, onions - half rings.
  3. Red vegetable is covered with very hot water and brute with large slices.
  4. In the heat-resistant dishes, heating the oil and roasted the duck.
  5. Add part of the prepared vegetables and roasted for a few more minutes.
  6. When adding a tomato paste, you should fry the ingredients for a couple more minutes.
  7. Add your fresh tomatoes directly and grieving at least five minutes.
  8. Pour all the water and put on a strong fire to boil, then remove the foam, reduce gas and cook the soup until the meat is suitable.
  9. To report the remaining vegetables and cook on slow fire until tubers are softened.
  10. A couple of minutes before the availability of soup soles, season with spices.

Uzbek shurpa: species of dishes and recipe

In rustic

The recipe shurts in a rustic implies the use of a kglyatn, but it can be replaced with traditional beef or take a lamb. Preparing vegetable sorp - 3 hours. Meat is cooked about two, and with other ingredients another hour. KBJ: 201.1 / 0.2 / 0.1 / 0.8.

What you need (products are indicated in grams):

  • Meat on the dice - 1000;
  • Carrot - 0.3 kilograms;
  • Pepper sweet - 0.3 kilograms;
  • Potatoes - 800;
  • Onions - 0.4 kilograms;
  • Spices, greens, garlic.

What to do:

  1. Heef cut into small slices.
  2. Fold the beef in the dishes, add water and put on a strong fire before drilling.
  3. After boiling the broth, it is removed from it that came to the surface of the foam and launch carrots - circles, onions - half rings, salted.
  4. The broth should be tomorrow, not boiled.
  5. Next, the potatoes are launched, give a quarter of an hour.
  6. Purplus the pepper into the container with large pieces.
  7. Check salt, everything is delivered, including dried tomatoes.
  8. Soup will languish for about an hour on a small fire.
  9. A couple of minutes before readiness to throw in the tank entirely green.

Uzbek shurpa: species of dishes and recipe

In a slow cooker

You can cook broth in a slow cooker. Thanks to the configuration of the container, the cooking process is faster. It can also be called "lazy". The number of these products is designed for 10 people. How many soup cooks so? The process time is about 90 minutes. Shorp on this recipe is simply prepared. KBJU: 103.3 kcal / 0.99 / 0.1g / 5.4th.

What you need (all components are specified in grams):

  • Meat, chopped portion - 1000;
  • Bow - 60;
  • Carrots - 40;
  • Potato tubers - 250;
  • Tomatoes - 90;
  • Green pepper - 60;
  • Pod of pepper chili and another analog;
  • The rest of the spices, the default additives.

What to do:

  1. To put the portion of meat, salt, pepper, if you wish, putting everything with spices.
  2. Layers lay onions - half rings, scratched and chopped tomatoes, cut pepper rings.
  3. Following the orange root root - circles and potatoes.
  4. Season

The amount of products is based on a five-liter container. After laying a vegetable, there is a place for filling with water in the container. Since in a multicooker there is a "extinguishing" mode, then it is necessary to install it for an hour, because the shuffer with vegetables should be tomorrow, and not to cook.

Uzbek shurpa: species of dishes and recipe

With Salom

You can make a dish with a Ukrainian accent, if you add to the ingredients of the fat. The specified amount of products is calculated for 4 portions, the process time is just over two hours. KBJ: 662 kcal / 26,5g / 43.5g / 45.7g.

What products are needed:

  • Parashka meat - 0.5 kg;
  • Salo - 0.1 kilogram;
  • Potato tubers - 0.5 kilograms;
  • Tomatoes - 0.2 kilograms;
  • Onions - 150 grams;
  • Carrots - 100 grams;
  • Bulgarian pepper - 1 piece;
  • Umbrella cultures;
  • Salt, seasonings.

What to do:

  1. In deep dishes, fry fat, remove cracker.
  2. In the resulting fat fell onion - half rings.
  3. Share meat in small pieces, fry to ruddy "outflow".
  4. Share for them slices of tomatoes and crushed peppers.
  5. Carrots cut into circles, tubers in half, if large. Stay in a saucery.
  6. To pour out with water, season. Tomorrow is full of tuber readiness.

Uzbek shurpa: species of dishes and recipe

With thyme

Shurpa Broth in Caucasian is, if you add an amazing spice to it - thyme. Lady here is the main product, but the shuffer soup is obtained by an easy, digestible. She is preparing quickly. You can cook her at home or on the street, on the fire. The number of ingredients is indicated by 6 people. Cooking on average 60 minutes. KBJ: 649 kcal / 42g / 41.3g / 23,7g.

What do you need:

  • Baiga Lyuzhka - 1 piece (1.5 kilograms);
  • Potatoes - 0.5 kg;
  • Carrot - 100 g;
  • Onions - 30 g;
  • 2 Tyme stem;
  • 200 ml of white dry wine;
  • Olive oil;
  • Spices at their discretion.

Scurp recipe:

  1. The leg is divided into six equal parts.
  2. Onions are bruised by half rings, carrots - circles, tubers cut on the quarter.
  3. In the heat-resistant deep dishes pour olive oil and fry meat products.
  4. Share roasted pieces separately, and in the dishes there is a bow, garlic, carrots.
  5. Add to vegetables Thyme branch, bay leaf and peas pepper.
  6. Pour wine and give alcohol to evaporate.
  7. Shut up to vegetable refueling meat pieces and pour boiling water for a couple of fingers above the level of ingredients.
  8. After half an hour, change the meat pieces by places, turning them over and add potato tubers.
  9. A few minutes before graduation, lay out the remains of thyme, spilling.

Shurpa software is Caucasian ready.

Uzbek shurpa: species of dishes and recipe

With zero.

The delicious shuffer will be, if you make it in Azerbaijanis, adding another ingredient - Nut (the eastern variety of pea). Such a combination of products can be found in the soup of Uzbek cuisine. KBJ: 124.2 kcal / 10.1g / 5,8g / 7.99.

Tip: First, Nut is pre-soaked, at least 12 hours.

What is included. All amount indicated in grams:

  • Beef - 500;
  • Nut - 50;
  • Tomatoes - 250;
  • Carrots - 100;
  • Pepper - 200;
  • Bow - 100;
  • Vegetable oil;
  • Potatoes - 300;
  • Spices, salt.

What to do step by step:

  1. Nut is better to pre-dock. This will help reduce cooking time.
  2. The meat is cut into small pieces.
  3. Onions are bruised by half rings, the rest of the vegetables - rings. Potato is divided into small pieces, if it is large. Tomatoes are covered, removing the skin, cut the pulp in an arbitrary order.
  4. In the heat-resistant, deep toar pour oils, warm up.
  5. Initially, fry onion half rings, then meat pieces.
  6. Add peas, water. All solid, pepper, seasoning with spices.
  7. Peel all half an hour.
  8. Put vegetables, including potato tubers and leave another quarter of an hour on fire.
  9. A few minutes before readiness, red vegetables and the remaining seasonings are laid. Sorp by Azerbaijanis is ready.

Food will be much more tastier if you hold the container in a closed form for another half an hour. To serve plates, sprinkling with greens. Shurpa Broth with chickter can be combined not only with beef, but also with any other meat, including bird.

Uzbek shurpa: species of dishes and recipe

From Konina.

An excellent shuffer is based on horseback. You can make canned food. Here the main thing is to correct the calculation of the ingredients. Nutritional value: 109.3 kcal / 13.3g / 4.4g / 4g.

What is needed (the number of ingredients is indicated in grams):

  • Horse (canned) - 550;
  • Potatoes - 100;
  • Carrots - 40;
  • Onions - 40;
  • Tomatoes - 60;
  • Pepper (traffic light) - 50;
  • Any spices to taste.

How to do:

  1. Cut the finely free vegetables.
  2. Tubers nourish in large parts.
  3. Pour stew with water, cook for about five minutes.
  4. Add all vegetables to it.
  5. How vegetables softened, put tomatoes, pepper.
  6. At the end, spices, finely chopped garlic, umbrella cultures are added.

Uzbek shurpa: species of dishes and recipe

With eggplant

Easy performance and appetizing way to make soup if add eggplants. This is a way of cooking in Georgian, but often the combination of both other national cuisines in the world is often found. The number of ingredients is indicated at the rate of 10 people. KBJ: 102.9 kcal / 7.7g / 6,8g / 2.6g.

For this we need:

  • Meat - 1 kg;
  • Eggplant - 200 g;
  • Carrots - 40 g;
  • Onions - 50 g;
  • Potato - 1 kg;
  • Tomatoes - 0.8 kg;
  • Red bulb - a couple of pieces;
  • Pepper sweet - 150 g;
  • Acute pepper, spices, salt, greens.

Taking into account the fact that the Georgians love various seasonings very much, then the presence of coriander and zira as spices in SUP in Georgian necessarily.

How to do:

  1. Meat for shurps - lamb on a bone with a bone marrow. The best option is to add meat to this on ribs.
  2. The meat is poured with water and boil, be sure to remove the foam, since a transparent base is necessary.
  3. In the boiled broth put a purified bulb entirely, add part of the spices.
  4. After a couple of minutes, they put carrots, sliced ​​by bars.
  5. Even after half an hour, the eggplant and cubes are added half rings.
  6. Even after half an hour, the remaining vegetables chopped into small pieces.
  7. Then put potatoes.
  8. After a couple of minutes, fill with spices.
  9. A couple of minutes before readiness to put dill.

Uzbek shurpa: species of dishes and recipe

In Kazan on the fire

The photo is not able to convey all the flavor and taste that is inherent in the open air dish. So that the sorp was more or less adapted for European territory, prepare it on pork broth. In other interpretation of tomatoes replace tomato sauce, juice or paste. Nutritional value: 124,9kkal / 9,5g / 8.4g / 2.8g.

The feature of the execution of this recipe is precise compliance with the proportions. How much, what is specified in grams:

  • Meat of a young lamb - 1000;
  • Bow - 200;
  • Carrot - 200;
  • Tomatoes - 300;
  • Pepper sweet - 120;
  • Salt, spices, greens.

What to do:

  1. Dilute the fire, put the cauldron of liters by five with the main ingredient to boil.
  2. After the fluid boils fire to the minimum. Subsequently, it is important to ensure that the coals simply gave the heat, but did not burn.
  3. After removing all the foam, throw onion by half rings.
  4. After a couple of minutes, throw the carrot, chopped large.
  5. After 10-15 minutes laid spices.
  6. Even later, the same time put tomatoes, chopped similarly, which is carrot. Give me a couple of minutes.
  7. Potato tubers are added, chopped large, and in a couple of minutes to it - pepper, bars.
  8. Tomber a few minutes and can be removed from the fire.

This is the best way to feed even the most persistent lovers to eat and children after games and running on the outdoor.

Uzbek shurpa: species of dishes and recipe

From chicken

There is always able to experiment. You can cook a chicken sick in the oven. Boiled shurt or fried, everyone decides for himself. For trimming in the oven you will need a ceramic pan. KBJU: 146 kcal / 10,9g / 8.4g / 6,88

What is included:

  • Chicken or ham - 1 kg;
  • Onions - 120 g;
  • Carrots - 60 g;
  • Potato - 0.5 kg;
  • Garlic - 2 teeth;
  • Salt, spices, greens.

What to do:

  1. Put on the bottom of the chicken chicken (ham).
  2. Through the meat to lay the tubers cut into two halves, carrots - circles.
  3. On top to lay onions, chopped as well as potatoes, garlic plates.
  4. Add salt, root, spices.
  5. Pour the water. It should exceed the bookmark of vegetables for a couple of fingers.
  6. Close and put in the oven, which is not previously heated.
  7. Set the temperature of 200 degrees and cook one and a half hours.

At the end of the oven turn off and give a soup a little "walk".

Uzbek shurpa: species of dishes and recipe


In the "hunting" option put a lot of meat, big slices. Meat - mined hunters, because there is no special regulation in the name. Prepare soup in nature, on a fire. Some experienced hunters advise before cooking, caught, honed and stubborn game soak to get rid of the blood. Each comes at its discretion. Nutritional value: 129.2 kcal / 11.2g / 6.5g / 6.5th.

What you need (ingredients are indicated in kilograms, except vodka):

  • Game - 4;
  • Potatoes - 1.5;
  • Onion - 2;
  • Carrots - 0.5;
  • Salt, spices, greens;
  • Vodka - 100 g

How to do:

  1. In Kazan Lithing on 10 put the shaped game, pour water and put on fire.
  2. After boiling, throw one purified bulb and potatoes into the container.
  3. Two hours to pull out vegetables. They help reduce the taste characteristic.
  4. Then laid out chicken onions and potato tubers.
  5. After 15 minutes add carrots with circles, salt, spices and pour vodka.
  6. After half an hour, Kazan is cleaned with fire and put a lot of dill.

Uzbek shurpa: species of dishes and recipe

With ribs lamb, with cheese hives

The right shtern has its own. Prepare soup with quite interesting and sometimes unusual ingredients. Someone for satiety prepares it with rice, others - with cabbage. In this recipe, the unusual ingredient was corn and quince jam, which can be placed at will. KBJ: 143.7 / 7.7 / 5.8 / 15.1.

What you need (the number of ingredients is indicated in kilograms):

  • Baranje ribs - 0.6;
  • Bow - 0.1;
  • Carrot - 0.1;
  • Pepper sweet - 0.1;
  • Potatoes - 0.5;
  • Tomatoes - 0.15;
  • Salt, spices, greens;
  • Quince jam - 20 g;
  • Corn in the cob - 1 piece;
  • Dough on dumplings - 0.4;
  • Brynza - 0.1.

What to do:

  1. First, the main ingredient is divided into portion, put into deep cast iron dishes, add liquids and put cooking.
  2. After boiling, remove the foam.
  3. An hour later the corn sliced ​​into several parts.
  4. Add young potatoes with a whole carrot - circles, large onions chopped by large cubes, pepper.
  5. Part of the tomatoes are largely stuck, another part is to grasp through the grater.
  6. Put in an IIV jam broth serving a sweetener.
  7. At the end, when the tubers soften, throw in the cauldron's spices.

Uzbek shurpa: species of dishes and recipe

How to do Cumbo:

Cumshots are cakes from a dumplings with a filling from cheese. Paint the dough into small cakes, put in the middle of the cheese and wrap as pasties. Fry in a frying pan without oil on both sides.


Help: a small amount of sugar or, as in this case, the jam serves as an amplifier of taste.

What is this dish

Vegetable shuffer - soup with oriental roots. Her story originates from the time of the nomadic lifestyle of Turks. Despite the fact that it applies to Central Asian cuisine, similar recipes with small deviations and other, but similar names is also found in other nations. But still it is more correct to answer the question, whose dish of shtern - soup from the east.

It happens two types:

  • Boiled (kaynatma);
  • Fried (carpet).

In the first case, all ingredients are thrown into boiling broth, fresh. In the second, part of vegetables and meat pass the roasting process. The broth is best suited, but much greater. Therefore, for people who prefer more fat dishes, it is proposed to cook a kitourm.

It is also prepared in different interpretations, with rice, cabbage. Meat for shurps - any, but which should be with a fat and give Navar. You can cook it quickly or take it for several hours (depending on the recipe).

In Central Asia, it is always prepared for large holidays in Kazan on a fire. Translated "shurpa" as "soup", but it can combine both the first and second dish. In Uzbekistan, it is served on two separate plates: the broth is poured into a large pile, Kisayku, and vegetables with meat are beautifully laid out on Lyan.

Uzbek shurpa: species of dishes and recipe

From the Arabic language, it is still translated as the "first" or "chowder", but there should always be a lot of greenery in it, especially Kinza. History is silent about where the first plate was prepared, but most researchers believe that her roots should be sought during the Ottoman Empire.

Unlike most filling soups, it does not have any special cooking technology. In Moldova, Chorba is prepared on kvass, in the "hunting" version there is a vodka, dry white wine. Residents of the North Caucasus prefer to complement it with eggplants, apples, quince and other fruit fruits. In Uzbekistan and Tajikistan, it stands out to the abundance of such seasonings as Zira, basil. Moldovan variation is distinguished by a large number of paprika and that it is boiled on the kvass. The harmony of tastes varies depending on the region and in each of them it turns out its delicious shurt.

At Tatars, Bashkir and Kyrgyz, there is a soup with an instrument, strong and transparent broth, into which, together with vegetables, lay finely chopped homemade noodles and everyone is plentifully sprinkled with a launch. This is a dish that should cause appetite before serving the main meat eaters.

Uzbek shurpa: species of dishes and recipe

In Bulgaria, Chorba is called almost all soups with various legumes with the basis of sub-products. They are also characterized by the abundance of greenery and spices. In Wikipedia, there is even a list of names by regions with their traditional title of such soup.


Preparation of meat, greasy and not very soup die even novice culinary. Easy in preparation, to madness tasty, if you cook it on a fire. The abundance of greenery and spices cause appetite, they play a significant role, therefore the soup may have those or other shades, and a large amount of meat and potatoes will saturate even the most hungry stomach. This is an international value soup. It is better to cook it in the summer, which indulges us by the abundance of vegetables, fresh greenery, especially if they are from their garden.

Authors Aimkukniga ReceptingLabiy Authors

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Shurpa is a fairly famous east kitchen soup (Tajikistan, Kyrgyzstan, Kazakhstan). There are several options for its preparation, for example, from pre-roasted meat (carpet) and traditional (kainatma). There are no strict technologies for cooking shurts, but this soup is characterized by increased fatty, using a large number of greenery and spices, the presence of large chopped vegetables (carrots, onions and potatoes). Often, the shoustip is added in large numbers - apples, plum, quince and even apricots. In this topic, our cookies are divided by scurlets with photos and step-by-step preparation instructions.


Shuchu is a famous dish of Uzbek cuisine, without her no feast and even a wedding. ...


Mutton meat - 500 g (preferably with bones);

Potatoes - 4 pcs

Carrot - 2 pcs

Bulgarian pepper - 2 pcs

Spicy chili pepper - 2-3 pcs

Onion - 1-2 pieces

Peas Nut - 300 g (already clumsy)

Garlic - 3 teeth

Zira - 1 tsp

Coriander - 0.5 hl

Red Ground Pepper - To Taste

Tomato - 2 pcs

Pork shuffle - incredibly satisfying dining dish! The recipe for Eastern Shurps in the classic version will certainly include lamb, but its fragrance ...


Pork with fat - 1.5 kg

Bulgarian pepper (yellow) - 2 pcs.

Tomatoes ripe - 3 pcs.

Garlic - 1 head

Onions - 1 head

Carrot - 2 pcs.

Potatoes - 3-5 tubers

Fresh dill - 1 beam

Salt salt - to taste

Coriander (peas) - 5 g

Water - 2 l

Shurpa is a traditional oriental dish, which is a thick soup with a small amount of broth. He is preparing in classical ...


Beef flesh - 1 kg

Potatoes - 600 g

Onion - 1 pc.

Carrot - 1 pc.

Tomato paste - 3 tbsp. l.

Pepper sweet - 1 pc.

Bay leaf - 2 pcs.

Zira - 1 tsp.

Pepper fragrant peas - 3 pcs.

Black Ground Pepper - To Taste

Vegetable oil - 2 tbsp. l.

Salt - 1.5 h. L.

Shurpa, like the pilaf - the pearl of Uzbek cuisine. Having tried once this dish, I want it again and again.


Shuppa is prepared in Uzbekistan ...

Beef - 300 g

Lamb - 250 g

Onion - 1 pc.

Carrot - 2 pcs.

Vegetable oil - 4 tbsp.

Potatoes - 3 pcs.

Pepper sweet - 1 pc. (large)

Peas Nut - 250 g

Tomato - 1-2 pcs.

Garlic - 2 teeth

Zira - 1 tsp.

Podpovkin pepper - to taste

Pepper fragrant - to taste

Greens - for feeding


Shurpa is a dish of oriental cuisine, and represents it by a thick soup, most often from lamb, given the local specifics. Dish ...

Carrot - 1 pc.

Chicken - 800 g

Onions - 1-2 pieces.

Greens - to taste

Salt to taste

Pepper - to taste

Seasoning for meat - to taste

Hvel-Sunneli - 1 tsp.

Dried roots - 1 tsp.

Potatoes - 5 pcs.

Garlic - 1-2 teeth

Bay leaf - 1 pc.


Shurpa or, as it is also called sorp, Shorpo, Chork, is a delicious and east kitchen dish, which is thick ...

Lamb - 500 g

Potatoes - 5-7 pcs.

Carrot - 1 pc.

Tomatoes - 2 pcs.

Onions - 2 pcs.

Greens - 2-3 twigs

Water - 1 l

Salt to taste

Spices (black pepper, zira, coriander, garlic) - to taste


Today I want to share with you the recipe of Tunisian cuisine called "Shorby".

Translated from the Arab word "Shorby" means soup ...

Meat (to choose from) - 700 g

Nut (dried) - 1 cup

Potatoes - 5-6 pcs.

Tomatoes - 2-3 pcs.

Pasta Orzo - 1 cup

Pepper Bulgarian - 1-2 pieces.

Onion - 2 pcs.

Tomato paste - 2-4 tbsp.

Vegetable oil - 2-3 tbsp.

Garlic - 4-5 teeth

Parsley - 1 beam

Water - 1 l

Lemon - to taste

Pepper black and red ground - to taste

Ground Qumin - to taste


Coriander ground - to taste

Shurpa is a dish who came from the east. It presents it with a fatty welded soup, often cooked outdoors in the Kazan ...

Water - 2000 g

Pork ribs - 800 g

Potatoes - 5-6 pcs.

Carrot - 1-3 pcs.

Greens - beam

Ground pepper - to taste

Garlic - 1-2 teeth

Dried celery - 0.25 ppm


Khmeli-Sunnels dried - 0.5 ppm

Onion - 1 pc.

Carrot - 1 pc.

Kaurma-shurpa is a cross between the first and second dish. It is appropriately hot, as it is preparing from lamb, and languishes ...

Lamb - 0.6 kg

Potatoes - 1-2 pcs.

Tomato - 2-3 pcs.

Vegetable oil - 1 tbsp.

Paprika hammer - 0.5 ppm

Salt - 0.25 ppm

Spice Mix for Plov - 2 Chipping

Garlic - 3 teeth

Water - 2 l

Black ground pepper - 2 chips


Bay leaf - 4-5 pcs.

I have a small family, so I prepare shurta from duck for 2-3 servings. If you have more native, then ...

Kaurma-shurpa is a cross between the first and second dish. It is appropriately hot, as it is preparing from lamb, and languishes ...

Duck (breast) - 1 pc.

Water - 1.2 liters

Onion - 1 pc.

Cherry tomatoes - 3-4 pcs.

Carrot - 0.5 pcs.

Pepper Bulgarian - 1 pc.

Greens (Parsley, Dill) - 5-6 g

Seasoning for chicken - 1 tbsp.

Garlic - 1-2 teeth


Bay leaf - 3-4 pcs.

If you have a fresh goat in stock, then be sure to pamper your family welded shurt in a cold autumn or winter ...

Koustin on the bone - 450 g

Tomatoes - 2-3 pcs.

Carrot - 1 pc.

Pepper Bulgarian - 2 pcs.

Onions - 1 pc

Water - 1 l

Tomato - 1-2 pcs.

Bay leaf - 2-3 pcs.

GREEN - 5 g

Salt and pepper - to taste


Seasoning for meat - 0.5 ppm

Shurpa from lamb with chickpeas and vegetables - satisfying soup of Uzbek cuisine. This option is cooking - without roasting vegetables, i.e. Shurpa Kaynatma ...

Lamb on the bone (ribs) - 800 g

Water - 1.5 l

Nut (dry) - about 1 cup

Potatoes - 2-3 pcs.

Bow for soup - 1 pc.

Carrot - 1 pc.

Leek for feed - up to 1 pc.

Tomatoes - 1-2 pcs.

Pepper Bulgarian - 1 pc.

Salt - up to 1 tsp.


Spices "For Shurps" - about 1 tsp. Greens - for feeding



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