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Pork Shurpa in a Cauldron over a Campfire

Cook outdoors! Have a great time! This is traditional shurpa adapted to local tastes by using pork instead of lamb. Cooked over a campfire, it gives not just a wonderful flavor but a unique, appetite-rousing aroma.

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Pork shurpa in a cauldron over a campfire
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 6 g
Fats 44 % 7 g
Carbohydrates 19 % 3 g
96 kcal
GI: 100 / 0 / 0
  • Cooking over a campfire is a special ritual. With shashlik (grilled skewers), everyone knows the drill, but first courses are a whole different matter. Here, done right, you don't even have to grill meat — a pork shurpa alone will satisfy your hunger and set a special mood. Let's start with the meat. It's best to use boneless pork with a little fat. Rinse the meat under running water, pat it dry, and trim off the fat. Cut the rest of the meat into serving pieces. Finely chop the fat you trimmed off. Set the cauldron over the fire, put the fat in the bottom, and render it until clear and melted. Add the meat to the cauldron and fry it with no added oil — the pork fat alone is plenty. Fry until golden. While the pork cooks, let's get to the vegetables. It's best to prep all the ingredients at once, so you don't have to fuss over them outside by the fire. Peel the onion, carrot, bell pepper, tomatoes, potatoes, and garlic, rinse them under running water, and pat dry. Cut the carrot and onion into large chunks — these vegetables develop a rich flavor, and it's better to really taste it. You can even leave small carrots whole. Cut the onion and bell pepper into cubes, and mince the garlic as fine as you can. Cut the tomatoes into cubes or strips. Add the vegetables in stages. First add the carrot to the golden-fried meat, stir well, and fry it lightly. Add the onion, stir, and cook until translucent. Add the garlic and salt, crush the coriander seeds, and add them to the meat and vegetables. After the seasonings, add the bell pepper to the cauldron. It's best to use a bright pepper — yellow, red, or orange — which improves the look of the finished dish. After adding the pepper, stir, fry for about 5 minutes, and add the potatoes. Then add the tomatoes and stir everything well. While the vegetables stew a bit, boil water in a kettle. Pour the water over the vegetables, salt it lightly, cover, and cook for an hour and a half. About 15 minutes before it's done, add the finely chopped fresh herbs. Finish cooking and serve the shurpa hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - lean roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  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
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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