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Shurpa in Chuvash style
For the residents of Chuvashia, shurpe is a dish prepared for special occasions. Previously, shurpe in Chuvash was cooked during prayers, sacrifices and weddings. Offal is used for the soup, that is, the entrails of domestic animals: lungs, liver, kidneys and heart. There is no strict recipe, the main thing is a strong, rich broth.
How to cook Shurpa in Chuvash style
Step 1
Make the broth. Place the beef and heart in a large saucepan, cover with water and set over medium heat. Once the water boils, drain the broth.
Step 2
Continue cooking the broth. Fill the pan with fresh water and continue cooking for about 60 minutes. 20 minutes before the end of cooking, add the pork liver and lungs. Season with salt and peppercorns. When cooking is complete, remove the meat and offal, cool them and cut into pieces. Set the broth aside.
Step 3
Finish cooking the soup. Return the broth to the stove and bring to a boil. Once boiling, add the garlic, pearl barley and bay leaf. Cook until done, about 30 minutes. A minute before the end of cooking, add the chopped offal and meat, remove the bay leaf.
Shurpa in Chuvash style - FAQ About Ingredients, Baking Time and Storage
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