What products do we need for shurpa?
First, the meat. You can take a bird, you can take beef, best of all, of course, lamb. But not every meat is suitable for us for shurpa. The meat from the hip joint, after the pulp has been removed from the back, is perfect for shurpa due to the fact that it will give us a good, strong broth. Ribs and brisket will serve for our enjoyment.
Separately, we need a little fat.
We need two types of onions. A lot from yellow onions, And a little from white onions, lettuce, which can be replaced with purple (Crimean) onions. Carrots and turnips are those two ancient vegetables that have been growing in Central Asia since ancient times and have dispersed from here all over the world.
Bell peppers of different colors, tomatoes - a quarter of a measure, and if you can’t do without it, then potatoes - half a measure. Hot chilli pepper - optional.
Herbs: cilantro, parsley, raikhon and zhambul.
Spices: zira and coriander.
And most importantly - very good water, the purest and most delicious that you can get in your area.
Pour cold water into a cauldron, put all the meat into it and make a fire. We wait for the boil, straighten the fire so that it does not boil too violently and add a pinch of salt to the cauldron.
a pinch of salt contributes to the rapid and complete release of the foam, otherwise the foam will stand out for a very long time and most likely you will not be able to collect it completely, as a result of which the broth will look untidy and cloudy.
Having collected all the foam, add the onion cut into rings or half rings into the cauldron and leave to cook on a slow fire for about thirty minutes. Now add the carrots, cut into large chunks obliquely. By the way, it's time to omit the pod of red hot pepper, if you have it dried and cumin with coriander. Let the shurpa cook for another hour.
At this time, the youngest daughter-in-law in the house is sent to the cauldron, to scoop up the shurpa, raise the ladle high above the cauldron and pour the broth back in a thin stream. The meaning of this action, apparently, is to prevent the shurpa from boiling too much, despite the good heat under the cauldron and the constant saturation of the broth with air bubbles, which should help soften the meat being cooked.
We omit the rest of the root crops to cook - cut the turnip into small pieces, and cut the potatoes in half only if very large specimens come across. After 4-5 minutes after the resumption of boiling, add peeled tomatoes to the shurpa. If the tomatoes are small, then it is better to leave them whole, and if large, then you need to cut each tomato into four parts.
Turkestan got acquainted with potatoes and tomatoes relatively recently, so there are still families that do not eat either potatoes or tomatoes, or even exclude both from their diet, considering these fruits “not Uzbek”!
We will cut the bell pepper into rings and half rings, we will also lower the zhambul and raikhon into shurpa. Now we will definitely have to cool the shurpa, constantly pouring it with a ladle in a thin stream. We salt the shurpa, bring it to the right taste (if the tomatoes gave an excessively sour taste, then add sugar), and add finely chopped sweet onions to the shurpa. Check the readiness of all vegetables and serve.
We serve in a special way. Shurpa is not just soup. This is both the first and second course. On a separate plate or a large dish, if we are talking about a large company, we serve large pieces of meat and boiled root crops - mainly potatoes. Small pieces of root crops can be poured along with the soup into cash registers (large bowls), sprinkled with chopped parsley and cilantro if desired, and served immediately, very hot.
By the way, Uzbeks do not say “eat shurpas”, they say “drink shurpas”. Since during the Uzbek, as well as any other Muslim traditional meal, they do without spoons, the broth is drunk directly from the cash register, onions, bell peppers and other things that fell into the cash register are taken out with a piece of cake and sent to the mouth with the same piece . Those who love spicy ones tear off the spouts of the peppers and squeeze their softened contents into the cash register, stirring a little. Large pieces of meat and potatoes are left for the second. Usually fatty meat and potatoes are added just before eating - it turns out tastier, especially if there is a fair amount of fat on the meat.
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