Composition / ingredients
Step-by-step cooking
Step 1:
How to cook beef shurpa in a cauldron on the stove? Prepare the necessary ingredients. Meat, if it has been frozen, pre-defrost by transferring it from the freezer to the bottom shelf of the refrigerator. Wash and dry the thawed meat. Also wash and dry the vegetables.
Step 2:
It's better to cook shurpa in a cauldron — so it turns out much tastier!
Step 3:
Beef (it is better to take meat on a bone) pour cold water, add 1 onion and 1 carrot. Bring to a boil over medium heat, remove the foam with a slotted spoon. Then reduce the heat and cook the beef until tender, 1.5-2 hours, the cooking time depends on the size and quality of the piece.
Step 4:
When the beef is almost ready, prepare the vegetables — peel the potatoes and cut into large pieces (2-6 pieces depending on the size).
Step 5:
Cut the second carrot into large circles.
Step 6:
Cut the remaining onion into half rings.
Step 7:
Remove the Bulgarian pepper from the seeds and cut into large slices.
Step 8:
Peel the tomatoes. How to remove the skin from tomatoes? Make cross-shaped incisions on them.
Step 9:
Pour boiling water over the tomatoes and leave for 2-3 minutes, then drain the hot water and immediately fill them with cold water.
Step 10:
From the temperature difference, the skin of the tomato will be removed very easily.
Step 11:
Cut tomatoes into large slices.
Step 12:
Remove the finished meat from the cauldron with a slotted spoon, cool it a little and release it from the bones. Also take out the cooked onions and carrots, they will no longer be needed.
Step 13:
Throw the potatoes into the boiling broth and boil it for 10 minutes.
Step 14:
Return the meat to the broth.
Step 15:
Put the onion and carrot.
Step 16:
Add spices, you can grind them in a mortar before that, so they will reveal their flavor more. Or just pour the ground coriander, and rub the cumin between your fingers before putting it in the soup. Stir and cook the shurpa for another 10 minutes.
Step 17:
Then add tomatoes and bell pepper.
Step 18:
Pepper the shurpa to taste.
Step 19:
Add salt.
Step 20:
And red pepper. Boil everything together for another 7-10 minutes.
Step 21:
Chop the washed and dried greens.
Step 22:
After the specified time, add a bay leaf to the shurpa.
Step 23:
And garlic passed through the press.
Step 24:
Add greens to the shurpa.
Step 25:
Stir, taste the soup with salt and leave it on the fire for another 1-2 minutes.
Step 26:
Be sure to let the finished shurpa brew for at least 15 minutes!
Step 27:
And only then serve it to the table. Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Zira - 112 kcal/100g
- Green onion - 19 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
