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Pork shurpa at home conditions

Homemade Pork Shurpa

Nobody turns down a fragrant, hearty, rich shurpa! Many people avoid shurpa because they don't care for the mutton it's usually made with, on account of its distinctive taste. And that's a real shame! You can make a very tasty shurpa with familiar pork instead. Give it a try!

nasstin

Recipe author

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Composition / ingredients

Servings:

Pork

800

Potatoes

600

Onion

250

Carrots

250

Bell pepper

250

Tomatoes

200

Garlic

Vegetable oil

Chili pepper

Parsley

Dill

Cumin

Table salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 36 % 8 g

Carbohydrates 36 % 8 g

125 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients you'll need.
Step 2:

Cut the pork into large pieces. Meaty ribs are ideal, or use boneless meat — mine is shoulder.
Step 3:

Fry the pork in a little vegetable oil — or, if it's fatty, trim off the fat, render it down to cracklings, and fry the meat in that. It's very handy to cook the whole thing in a cast-iron cauldron.
Step 4:

Cut the onion coarsely too — I cut mine into 6–8 pieces. Traditionally, if the onions are small, you can add them whole.
Step 5:

Cut the carrots into thick rounds.
Step 6:

Once the pork is browned, it's time to add the onion and carrots. Fry over medium heat for 2–3 minutes.
Step 7:

Seed the bell pepper and cut it into large pieces.
Step 8:

Add the pepper to the cauldron and fry everything together for about 4–5 minutes.
Step 9:

Meanwhile, cut the potatoes into large pieces. Mine are big, so I cut them into 6 — you can go even larger.
Step 10:

Add the potatoes to the cauldron.
Step 11:

Cover and simmer over low heat for 15 minutes.
Step 12:

Now pour in 2 liters of water and bring to a boil.
Step 13:

Salt it right away.
Step 14:

Don't forget to skim off the foam.
Step 15:

Season with hot chili pepper if you like, and cook the shurpa over the lowest heat for 1.5 hours, skimming off foam as needed.
Step 16:

After 1.5 hours, score the tomatoes crosswise, scald them with boiling water, then plunge them into cold water and peel off the skins.
Step 17:

Cut the tomatoes into 4 pieces.
Step 18:

Add the tomatoes to the shurpa and cook for 3–4 minutes.
Step 19:

Meanwhile, chop the garlic however you like — I crushed it with the flat of a knife and minced it.
Step 20:

Add the chopped garlic to the cauldron.
Step 21:

Rub the cumin between your fingers — it'll release its aroma better that way.
Step 22:

Add pepper.
Step 23:

Finely chop the herbs (I used dill and parsley) — you want plenty of herbs for shurpa. Add them to the cauldron, holding back a little fresh herb to add to the bowl at the table.
Step 24:

Add a bay leaf.
Step 25:

The shurpa is ready! The aroma is magnificent!
Step 26:

Ladle it into bowls and sprinkle with fresh herbs. Enjoy!