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Pork shurpa

Author
Cookinero 6 May 2025
3430
Pork shurpa

Shurpa is a dish that is both a first and a second course. It is a tasty, thick, rich soup with lots of vegetables and spices. Experienced cooks recommend taking fatty meat to prepare shurpa from pork. The ideal option is brisket or pork ribs. You can cook shurpa either over a fire in a cauldron or on the stove in a saucepan.

How to cook Pork shurpa

Step 1

Pork shurpa

Prepare the meat. Heat the vegetable oil in a deep saucepan over high heat. Add the ribs and brown on all sides, about 10 minutes.

Step 2

Pork shurpa

Combine the meat with vegetables. Add onion and carrot to the fried ribs, stir and fry for about 5 minutes. Add bell pepper, tomato and potato and pour hot water. Season with salt, pepper, add cumin. Simmer for about 20 minutes until the potatoes are ready. Turn off the stove and let the pork shurpa sit for about 15 minutes.

Pork shurpa - FAQ About Ingredients, Baking Time and Storage

Yes, beef or lamb are great substitutes for pork in shurpa. Adjust cooking time slightly if using tougher cuts—simmer longer until the meat is tender.
Store leftovers in an airtight container for up to 3-4 days in the fridge. Reheat gently on the stove for best flavor and texture.
Absolutely! Replace the ribs with hearty vegetables like mushrooms or eggplant and use vegetable broth. Simmer until all veggies are tender.
Fresh bread, pickles, or a simple cucumber-tomato salad complement shurpa well. A dollop of sour cream or yogurt adds creaminess.
Yes! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of water if needed.
Skip the potatoes and add low-carb veggies like zucchini or cauliflower instead. The broth and meat will still provide rich flavor.
Reheat it gently over low heat on the stove, stirring occasionally. Add a bit of water or broth if the shurpa thickens too much while reheating.

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