Chicken Shurpa Soup

Chicken shurpa is not as fat as lamb. I've been wanting to try shurpa for a long time. I've heard that this is a very tasty first course. I moved away from the traditional recipe with lamb (one day I will get to it) and made an easier option - with chicken. I was once again convinced that the first dishes of Oriental cuisine are very tasty and fragrant thanks to spices.

Maria

Recipe author

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Composition / ingredients

servings:

Per 2 liters of water:

Water

Chicken (thighs, fillets)

500

Potatoes

Onion

Carrots

Bell pepper

Tomatoes (or 1 large)

Tomato paste

Parsley

Clove pepper (allspice)

Bay leaf

Hops-suneli

0.5

Cilantro, coriander

0.2

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 30 % 3 g

Fats 30 % 3 g

Carbohydrates 40 % 4 g

52 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the ingredients.
Step 2:
Put the chicken, bay leaf, salt and spices in a saucepan. Pour in 2 liters of water. Bring to a boil and cook under a lid on low heat for about 30 minutes, periodically removing the foam.
Step 3:
Peel vegetables. Cut the potatoes into medium cubes, carrots and onions into semicircles, tomatoes into quarters, pepper into strips.
Step 4:
Put the potatoes in a saucepan with the chicken.
Step 5:
Tomatoes, onions, carrots and bell peppers fry in vegetable oil for 5 minutes.
Step 6:
Add tomato paste, mix.
Step 7:
Simmer for 10 minutes.
Step 8:
Put the vegetables in a saucepan with the chicken, add salt.
Step 9:
Cover the pan with a lid and cook for another 15 minutes. Let the soup stand under the lid for 10 minutes and pour on plates.