Uzbek Shurpa

A hearty, wonderfully tasty dish that everyone will love! There are countless recipes for shurpa — after all, shurpa is a soup. Eastern food is rich and fragrant, even though it often uses the same set of ingredients with small variations; the real difference is in how it's cooked. Every region of Uzbekistan has its own version. In Tashkent they like to build their soups on a fried base, and that's the real Uzbek shurpa we're going to make. For this dish you'll want a kazan (a heavy cauldron). If you don't have one, a cast-iron Dutch oven works just as well.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Beef

500

Onion (medium)

Carrots

300

Vegetable oil

0.33

Potatoes (medium)

Tomatoes

Tomato paste

Dried spices (cumin, coriander seed)

Fresh herbs (green onion, dill, parsley)

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 21 % 4 g

Carbohydrates 47 % 9 g

97 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients for shurpa.
Step 2:

Cut the onion into half-rings. Pour in the oil and heat it until it just starts to smoke, then add the thinly sliced onion. Watch it closely so it doesn't burn.
Step 3:

Cut the meat into cubes. Lightly salt and pepper it and add the spices.
Step 4:

Once the onion is golden, add the meat, cut into roughly half-inch (1 cm) cubes.
Step 5:

While the meat browns, cut the carrots into strips.
Step 6:

Brown the meat until dark, then add the carrots, stirring the mixture constantly.
Step 7:

Once all the liquid has cooked off, pour in water almost to the top and let it cook until the meat is done. You'll end up with a dark, roasted broth.
Step 8:

Cut the potatoes into cubes and add them. Cut up large potatoes; small ones can go in whole. Cook the potatoes until done.
Step 9:

Meanwhile, grate the tomatoes on the coarse side of a box grater. (Don't add the tomatoes too early, or the potatoes will stay firm.) Ripe red tomatoes are best, but mine were pale.
Step 10:

In that case you can add a spoonful of tomato paste. Bring it back to a boil and the shurpa is ready. Serve it with sour cream or soured milk, sprinkled with finely chopped herbs.