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Shurpa in a cauldron on a bonfire of beef

Beef Shurpa in a Cauldron over a Campfire

The ultimate two-in-one dish — your first and second course at once! Beef shurpa cooked in a cauldron over an open fire comes out rich and hearty, with a subtle smoky aroma. It can feed a whole dozen hungry men! Feel free to swap in any seasonal vegetables.

Pearl

Recipe author

Shurpa in a cauldron on a bonfire of beef

Composition / ingredients

Servings:

Beef (or lamb)

Onions (large)

Tomatoes

400

Potatoes

Corn (1 ear, 250-300 g)

Bell peppers

Carrots

Chili pepper

Basil

0.5

Cumin

0.5

Vegetable oil

Fresh herbs

Garlic

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 23 % 5 g

Carbohydrates 41 % 9 g

112 kcal

GI: 88 / 0 / 13

Cooking method

Step 1:

How do you make beef shurpa in a cauldron over a fire? Gather all your ingredients. Which meat is best? You can make shurpa with lamb or beef. For a rich broth, use meat on the bone. I used 600 g of beef and 400 g of ribs. Rinse the meat and pat it dry with paper towels. Cut the beef into medium pieces (about the size of a child's fist). Rinse all the vegetables in clean water.
Step 2:

Light the fire and set up the cauldron. Heat it well and pour in a little vegetable oil. Using a slotted spoon, splash the hot oil up the sides. Work very carefully so you don't burn yourself. Add the beef to the cauldron.
Step 3:

Brown the meat over a medium fire on all sides. This takes 15 to 20 minutes.
Step 4:

Meanwhile, cut the peeled onions into large cubes. Spread the onion in an even layer over the meat (don't stir). Pour in a little water (just 2–3 tablespoons / 30–50 ml), cover, and leave it for another 10–15 minutes. The onion will soften and the meat will soak up a wonderful aroma.
Step 5:

Peel the carrots and cut them into rounds, not too thin. Halve 2–3 tomatoes and grate them on the coarse side, discarding the skins. Cut the peeled garlic cloves lengthwise into two to four pieces. Open the cauldron, add a little salt and the cumin, and stir everything. Add the garlic, pour in the grated tomatoes, and arrange the carrots around the edges of the cauldron, as in the photo. Cover and leave for 5 minutes.
Step 6:

After that time, remove the lid and stir the contents of the cauldron. Add the corn, cut into small pieces, along with whole hot pepper pods to taste. The corn lends the broth a pleasant sweetness. If you prefer, swap the corn for eggplant.
Step 7:

Cut the peeled potatoes into large chunks. Quarter the remaining tomatoes. Cut the bell peppers into strips or half-rings. Add everything to the cauldron. At this point, add your favorite spices and seasonings — I used dried basil, paprika, and savory. Build the fire under the cauldron up to its hottest.
Step 8:

Pour in fresh water. How much? For a thick soup, add enough water so it doesn't quite cover the vegetables. For a thinner shurpa, add water to about an inch or two over the ingredients. Keep in mind that some liquid will boil off as it cooks.
Step 9:

Stir everything.
Step 10:

Once it boils, pull a few logs out from under the cauldron and let the shurpa simmer, covered, until everything is tender. Leave a small gap for steam to escape. Keep just a low fire going so the broth doesn't boil too hard.
Step 11:

After 30 minutes, open the lid and taste for salt. Add more if needed.
Step 12:

The shurpa will be fully done in about an hour to an hour and a half.
Step 13:

At the very end, open the lid and let the shurpa sit over the smoldering embers for 5–10 minutes. The thick soup will soak up that wonderful campfire aroma. Sprinkle the finished dish with finely chopped fresh herbs.
Step 14:

Put a tomato in each bowl and ladle in the fragrant broth. Sprinkle with chopped cilantro or parsley. Arrange the meat, corn, and the rest of the vegetables on a wide flat platter with a slotted spoon. Sprinkle with allspice and fresh herbs. Serve!
Step 15:

You can also serve shurpa as a thick soup.
Step 16:

Incredibly tasty, filling, and downright mouthwatering!

Enjoy!
Note: whether or not the recipe gives an amount of water, it's best to go by your own preference (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, which may not match yours. In practice, if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people: scale all the ingredients down to 1–2 servings, and figure on anywhere from one cup of water per serving (for a very thick soup) up to 1.5–2 cups (for a thinner one), remembering that some liquid will cook off. After tasting a small batch, you can fine-tune both the liquid and the ingredient ratios to your taste. Before long, like most experienced cooks, you'll be adding water and ingredients by eye.
Choose tomatoes that are juicy but firm. Soft ones don't hold their shape — they'll fall apart into a shapeless mush as you cut and cook them, and spoil the look of the dish.
Since everyone has their own tolerance for salt, sweetness, bitterness, heat, and acidity, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for instance).