Shurpa in a cauldron on a bonfire of beef

Step-by-step cooking

1. Step 1:

   

   How to cook beef shurpa in a cauldron over a fire? Prepare all the necessary products. Which meat is better to use? You can cook shurpa from lamb or beef. To make the broth rich, take the meat on the bones. I used 600 grams of beef pulp and 400 grams of ribs. Rinse the meat and dry it with paper napkins. Cut the beef into medium-sized portions (about the size of a child's fist). Rinse all vegetables in clean water.

2. Step 2:

   

   Light a fire, install a cauldron. Heat the cauldron well and pour in a small amount of vegetable oil. Coat the edges with hot oil using a slotted spoon. Proceed with extreme caution so as not to get burned. Send the beef to the cauldron.

3. Step 3:

   

   Fry the meat on a medium fire until all sides are browned. It will take from 15 to 20 minutes.

4. Step 4:

   

   At this time, chop the peeled onions into large cubes. Send the onion in an even layer to the cauldron (do not mix). Pour in a little water (literally 30-50 ml.), cover with a lid and leave this way for another 10-15 minutes. During this time, the onion will become soft, and the meat will be saturated with a wonderful aroma.

5. Step 5:

   

   Peel the carrots and cut them into circles not very thinly. Cut 2-3 tomatoes in half and grate on a coarse grater. Discard the skin from the tomatoes. Cut the peeled garlic cloves lengthwise into two or four pieces. Open the lid of the cauldron, add a little salt and cumin, mix everything. Add the garlic, pour in the tomatoes and arrange the carrots around the edges of the cauldron, as in the photo. Cover with a lid and leave for 5 minutes.

6. Step 6:

   

   After the specified time, remove the lid, and mix the contents of the cauldron. Add corn to the meat, cut into small fragments and hot pepper pods to taste. Corn will give the broth a special sweet taste. If desired, replace the corn with eggplant.

7. Step 7:

   

   Chop the peeled potatoes coarsely. Cut the remaining tomatoes into 4 pieces. Chop the bell peppers into strips or semicircles. Send everything to the cauldron. At this stage, add your favorite spices and seasonings. I used dry basil, paprika and savory. Make the fire under the cauldron maximum.

8. Step 8:

   

   Pour in clean water. How much liquid should be added? If you want to get a thick soup, then add water so that it does not completely cover all the vegetables. If you want to get a more liquid version of the shurpa, then pour water on 2-5 fingers over the products. Take into account the fact that the liquid will partially boil off during further cooking.

10. Step 9:

    

    Mix everything.

11. Step 10:

    

    After boiling, remove a few logs from under the cauldron and simmer the shurpa under the lid until all the products are ready. Leave a small gap for the steam to escape. Maintain a small fire under the cauldron so that the broth does not gurgle intensely.

12. Step 11:

    

    After 30 minutes, open the lid and taste for salt. Add salt if necessary.

13. Step 12:

    

    The whole shurpa will be ready in about an hour and a half.

14. Step 13:

    

    At the end of cooking, open the lid and leave the shurpa over the smoldering embers for 5-10 minutes. During this time, the thick soup will be saturated with the aromas of the campfire. Sprinkle the finished dish with chopped herbs.

15. Step 14:

    

    Put a tomato in each bowl and pour the fragrant broth. Sprinkle with chopped coriander or parsley. Put meat, corn and other vegetables on a wide flat dish with a slotted spoon. Sprinkle with allspice and herbs. Serve!

16. Step 15:

    

    Shurpa can also be offered in the form of a thick soup.

17. Step 16:

    

    Incomparably delicious, satisfying and amazingly appetizing!