Lamb shurpa in a cauldron on a bonfire

Step-by-step cooking

1. Step 1:

   

   How to cook lamb shurpa in a cauldron? Prepare all the necessary products for the preparation of shurpa. What is the best meat to take? The most delicious shurpa is obtained from mutton. Use the meat on the bone to get a more rich broth and pulp. I took a medium-sized shoulder of lamb. Vegetables are best used seasonally, they are brighter and richer in taste.

2. Step 2:

   

   Wash the cauldron and put it on a strong fire to warm up.

3. Step 3:

   

   At this time, rinse the meat well in clean water and cut into medium-sized pieces.

4. Step 4:

   

   Pour refined vegetable oil into a hot cauldron, heat it.

5. Step 5:

   

   Add the peeled small onion to the cauldron, fry it until golden brown. Use a slotted spoon to coat all the edges of the cauldron with oil. Be careful, don't get burned!

6. Step 6:

   

   Send the lamb to the cauldron, fry on a strong fire for about 10 minutes. Next, pour water to the meat, bring everything to a boil, and then remove the resulting foam. Cover the cauldron with a lid and cook the meat almost to readiness (it took me an hour and a half). Try to keep the fire under the cauldron medium, so that the water does not boil much (the water should constantly "gurgle", if this does not happen, then increase the fire).

7. Step 7:

   

   While the meat is cooking, it's time to prepare all the other components. Peel potatoes, onions, carrots and garlic. Thoroughly wash the vegetables and herbs in clean water. Cut large potatoes into medium pieces, leave the small ones intact.

8. Step 8:

   

   Chop the carrot into cubes, release the large bell pepper from the seeds and from the peduncle, cut the fruits into feathers. Leave the small peppers whole.

9. Step 9:

   

   After the specified time, check whether the lamb is ready in the cauldron. It should become soft, if the meat is still tough (and this happens if the ram was not young), then soak the lamb for some more time on the fire. See also if the broth has boiled too much during cooking. This time I had decently less liquid, and therefore I added a little boiling water to the cauldron. Send the potatoes to the shurpa. Make the fire under the cauldron maximum.

10. Step 10:

    

    Then add carrots and bell pepper to the soup. Add salt to taste.

11. Step 11:

    

    Mix everything together. After boiling, cook the vegetables for about 10 minutes.

13. Step 12:

    

    Chop onion and garlic not very large, prepare cumin (the recipe also used Caucasian seasoning and a pinch of ground coriander).

14. Step 13:

    

    Cut tomatoes into slices. If desired, tomatoes can be peeled beforehand, I usually do not do this.

15. Step 14:

    

    Send onions, garlic, tomatoes and all seasonings to the cauldron.

16. Step 15:

    

    Gently mix everything and cook until all the ingredients are ready.

17. Step 16:

    

    The last touches are left - add greens to the finished shurpa. Basil, cilantro, parsley and green onions are very well suited to the soup. Chop the onion and parsley finely.

18. Step 17:

    

    Cilantro and basil have a bright taste, pieces of these herbs in the soup are not always liked by everyone, and therefore I suggest a little departure from the standard serving of these greens in the first dishes. Gather basil and cilantro into a bundle, tie the stems with a clean thread (leave one edge of the thread long enough).

19. Step 18:

    

    Send a bouquet&put the greens in the cauldron, leave one edge of the thread hanging from the cauldron.

20. Step 19:

    

    Dip the greens into the broth with a slotted spoon, cover the cauldron with a lid and leave it for 5-7 minutes.

21. Step 20:

    

    Next, remove the bunch of greenery from the shurpa by pulling the long edge of the thread. As a result, there are no greens in the soup, but a stunning and appetizing aroma is present.

22. Step 21:

    

    The shurpa is ready! Remove the coals from under the cauldron and leave the soup to infuse. The longer the shurpa stands, the tastier it will become. Before serving, offer to pour chopped parsley and green onions into each plate. Pepper as desired.