Shurpa is the head of all soups! This is a hearty, nutritious, rich soup that will warm you in cold weather, invigorate you when you lose energy and help you recover from colds. So, let's learn how to cook shurpa with duck!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Shurpa, chorpa, sorpa, chorbe … say how convenient it is. you can't go wrong anyway. These words clearly define one of the most revered dishes of the East - shurpa. Shurpa is a delicious and rich soup, which is cooked in a strong meat broth with vegetables and aromatic spices. This soup is great for nourishing the body and warming the soul.
There are several ways to prepare shurpa. Sometimes the meat is fried with vegetables, sometimes it is cooked without frying. It depends on local traditions and region. The classic recipe for shurpa is with lamb. However, it turns out deliciously with duck. With prolonged cooking, the bird gives the soup the necessary fat. Spices also play a decisive role for shurpa. This dish is spicy, so do not hesitate to add spices like cumin, garlic, chili, bitter pepper.
Another feature of shurpa is coarsely chopped food, which should boil well. The soup should turn out to be fatty, thick with a rich taste, containing an abundance of herbs and spices. The food is consumed only hot, because when it cools, it loses its taste.
- Caloric content per 100 g - 119 kcal.
- Servings - 6
- Cooking time - 2 hours 15 minutes
Ingredients:
- Duck - 0.5 carcasses
- Potatoes - 3 pcs.
- Onions - 1 pc.
- Sweet pepper - 1 pc.
- Carrots - 1 pc.
- Tomatoes - 3 pcs.
- Garlic - 1 head
- Tomato paste - 2 tablespoons
- Salt - 1 tsp or to taste
- Black pepper - 0.5 tsp
- Vegetable oil - for frying
- Zira - 1 tsp
Step-by-step preparation of shurpa with duck
1. Prepare all foods. Peel the duck of black tan, remove all fat from the tail and chop it into large pieces. Peel carrots, onions and potatoes and cut into large pieces. Cut the washed tomatoes into 4-6 slices. Remove the baffled seeds from the pepper and cut into large strips.
2. Heat a frying pan with vegetable oil and put the duck to fry. Set the heat to high and fry the poultry until golden brown. A large fire will help seal the edges of the bird with a crust, which will keep it juicy.
3. Add the carrots and onions to the pan.
4. Reduce heat to medium and cook poultry and vegetables for another 10 minutes. Bring the onions until they are translucent and the carrots until golden brown.
5. Send the peppers and tomatoes to the pan, stir and fry for another 5 minutes.
6. Add tomato paste, two peeled cloves of garlic, spices and salt to the skillet. In the role of spices, I use dried cilantro, dried basil, and ground pepper.
7. Fry all products in a frying pan for 5-7 minutes and transfer to a saucepan, which should be thick-bottomed so that the shurpa languishes for a long time.
8. Add the coarsely chopped potatoes to the saucepan.
9. Fill the food with drinking water and boil. Reduce the temperature to minimum and simmer under the lid for 1.5 hours.
10. Season the dish with garlic passed through a press, add the herbs and cook for 5 minutes.
11. Serve the shurpa hot, freshly cooked.
See also a video recipe on how to cook shurpa.
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