Русская версия
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Ingredients

Serves:
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pork neck or ham 350 g
bulb onion 300 g
potato 400 g
tomatoes 100 g
tomato paste 40 g
vegetable oil 2 tbsp
dill
parsley
coriander 50 g
cumin 1/5 tsp
ground black pepper
salt

Nutritional information

cal
125,38
prot
5,75
fat
7,79
carbs
8,48
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Shurpa

Shurpa

Ingredients

  • 350 g pork
    neck or ham
  • 300 g bulb onion
  • 400 g potato
  • 100 g tomatoes
  • 40 g tomato paste
  • 2 tbsp vegetable oil
  • dill
  • parsley
  • 50 g coriander
  • 1/5 tsp cumin
  • ground black pepper
  • salt

Shurpa – the famous, thick and tasty soup with lots of meat – originates from the East. There are lots of its names and recipes variations. The best way to cook it is on the open fire using fresh meat. As for today, we are going to cook the home edition recipe, adapted accordingly.


All author's recipes

Nataliya Vinogradova

Recipe author

She was born, grew up and lives in Moscow, cooking almost from infancy. Wife, Princess's mom and amateur culinary with a camera at the edge. She thinks that it's not difficult to cook delicious and very exciting.

Steps

1
Done

Step 1

Prepare the ingredients.

2
Done

Step 2

We will prepare the meat first: wash, towel over, cut into 3x3 cm. chunks. Pour 2.5 litres of water into a pot and place over the heat. Pour the oil into the saucepan, place over medium heat and fry the meat all over for 5-6 minutes. Transfer the meat into the pot and leave it to simmer over medium heat. Reserve the pan with the oil remaining after frying, you will make use of those later to cook vegetables.
3
Done

Step 3

Wash and peel the vegetables. Cut the potatoes into rough chunks, slice the onions into semi-rings, roughly dice the tomatoes. Add potatoes to the meat simmering in the pot.
4
Done

Step 4

Sauté the onions and tomatoes in the oil, reserved after frying the meat, for 5 minutes (or until the onions are softened). Add the tomato paste, jeera, 3 tablespoons of broth from the pot, and stir. Cook the onions for another 5 minutes, and transfer into the pot with the meat, stir again.
5
Done

Step 5

Wash the herbs, finely chop and add to the soup. Add ground black pepper and salt to taste, leave to simmer over medium heat for another 15 minutes.
6
Done

Step 6

Shurpa soup is ready!
7
Done

Step 7

Enjoy!

Tips:

  1. You can replace pork with either beef, or fat poultry. The original shurpa is made of mutton.
  2. The taste of the soup depends immensely on the tomato paste quality. Pay attention, that a tomato paste should consist of tomato puree, water and salt.
  3. To make the soup even more tasty leave it to rest for 2-3 hours.

Shurpa

Shurpa – the famous, thick and tasty soup with lots of meat – originates from the East. There are lots of its names and recipes variations. The best way to cook it is on the open fire using fresh meat. As for today, we are going to cook the home edition recipe, adapted accordingly.

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 30 mins

Ингредиенты

  • 350 g pork
  • 300 g bulb onion
  • 400 g potato
  • 100 g tomatoes
  • 40 g tomato paste
  • 2 tbsp vegetable oil
  • dill
  • parsley
  • 50 g coriander
  • 1/5 tsp cumin
  • ground black pepper
  • salt

Способ приготовления

  • Prepare the ingredients.

  • We will prepare the meat first: wash, towel over, cut into 3x3 cm. chunks. Pour 2.5 litres of water into a pot and place over the heat. Pour the oil into the saucepan, place over medium heat and fry the meat all over for 5-6 minutes. Transfer the meat into the pot and leave it to simmer over medium heat. Reserve the pan with the oil remaining after frying, you will make use of those later to cook vegetables.

  • Wash and peel the vegetables. Cut the potatoes into rough chunks, slice the onions into semi-rings, roughly dice the tomatoes. Add potatoes to the meat simmering in the pot.

  • Sauté the onions and tomatoes in the oil, reserved after frying the meat, for 5 minutes (or until the onions are softened). Add the tomato paste, jeera, 3 tablespoons of broth from the pot, and stir. Cook the onions for another 5 minutes, and transfer into the pot with the meat, stir again.

  • Wash the herbs, finely chop and add to the soup. Add ground black pepper and salt to taste, leave to simmer over medium heat for another 15 minutes.

  • Shurpa soup is ready!

  • Enjoy!

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Russian sauerkraut soup ‘shchi’ with smoked brisket
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French Soup Vichyssoise
previous
Russian sauerkraut soup ‘shchi’ with smoked brisket
next
French Soup Vichyssoise

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