Pork shurpa in a cauldron over a fire

Cooking over a campfire is a special ritual. When it comes to kebabs, the procedure is familiar and understandable to everyone, but the first courses are quite another matter. Here, with the right approach, you can not fry meat, one pork shurpa will satisfy your hunger and create a special mood.

Let's do the meat first. Pork is better to take without bones, but with a small amount of fat. We wash the meat with running water, dry it and cut off the fat. The rest of the pulp is cut into portions.

Fat cut from meat, finely chopped. We put the cauldron on the fire, put the fat on the bottom and melt it until transparent and melted. We load the meat into the cauldron and fry it without adding oil, one pork fat will be quite enough. Fry until golden brown.

While the pork is cooking, let's do the vegetables. It is better to prepare all the ingredients at once, so as not to give them extra time outside by the campfire. Onions, carrots, bell peppers, tomatoes, onions, potatoes and garlic are cleaned, washed with running water and dried.

Carrots and onions are cut into large chunks, these vegetables acquire a rich taste and it is better if it is felt to the full. Small root crops can even be left whole. Cut onion and bell pepper into cubes, and chop garlic with a knife as small as possible. Tomatoes are cut into cubes or straws.

Vegetables will be added in stages. First, add carrots to the meat fried until golden brown, mix well and lightly fry. Pour in the onion, stir, bring to transparency. Add garlic and salt, chop coriander peas and pour it to meat and vegetables. After seasoning, we send Bulgarian pepper to the cauldron.Pepper is better to take a bright color, yellow, red or orange, this will improve the appearance of the finished dish.

After adding pepper, stir, fry for 5 minutes and add potatoes. Then we load the tomatoes and mix everything well. While the vegetables are being stewed a little, we boil water in a kettle. Fill the vegetables with water, salt a little, cover with a lid and cook for an hour and a half.

15 minutes before cooking, add finely chopped greens. We cook and serve the shurpa to the table hot.

Bon appetit!