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Shurpa is a simple dish according to the technology, but it takes time. The products are simmered over the fire for a long time, resulting in a rich and thick soup. There are two cooking options: boiled and fried shurpa. In the first case, the products are boiled immediately, in the second, they are pre-fried, then filled with water and boiled. Shurpa is especially tasty when fried in a cauldron. You can cook shurpa from different types of meat and vegetables. There are two main requirements for the dish: only fresh meat and lots of spices.

Step 1

Fry the meat and vegetables. Heat the oil in a cauldron for 5-7 minutes. Then add the pieces of beef and fry the meat over high heat until golden brown, stirring occasionally. Then add the carrots and onions to the fried meat and fry for 5 minutes. Season with salt. Add the garlic, sweet and hot peppers. Stir the contents and fry for another 5 minutes. Put the tomatoes in their own juice, tomato paste and 1 tsp of sugar in the cauldron. Fry, stirring, for 2 minutes. Taste, add salt if necessary.

Step 2

Start cooking. Add potatoes to the cauldron, pour in water and cook for 15-20 minutes until done. Then grind the cumin with chopped greens (parsley), add to the shurpa, stir and turn off the heat. Leave the soup to infuse for 10 minutes.