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Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of kvass, as, for example, in Moldova. Usually shurpa is made with lamb, but we will use beef. The main thing is to choose a fatter piece! The broth for shurpa must certainly have a high fat content.

Step 1

Put a pot of water on the fire, put the beef in it. Cut one onion and one carrot in half and add to the meat, add the bay leaf. Bring to a boil, remove the foam and simmer for 90 minutes.

Step 2

Remove the vegetables and beef. Cut the meat into cubes.

Step 3

Cut the remaining onion into cubes, grate the carrots on a coarse grater. Fry the vegetables in heated vegetable oil until golden brown.

Step 4

Add potatoes to the resulting broth and cook for 10 minutes, then add fried onions, bell peppers, carrots and cook for another 5 minutes. Then add tomatoes and cook for 5 minutes.

Step 5

Season the soup with salt and pepper, add paprika, remove the pan from the heat and leave the soup to simmer, covered, for 15 minutes.

Step 6

Ladle the soup into bowls, top each serving with beef and parsley leaves and serve.