Goat meat shurpa

Cook a hearty soup with meat broth! Delicious! Goat meat shurpa is not quite a classic version of everyone's favorite soup. Shurpa is widespread in the East and has already managed to fall in love with gourmets of many countries. Traditionally, this dish is prepared from lamb, but it is also delicious from other types of meat. Shurpa is a thick, rich soup, which is distinguished by a large slicing of ingredients.
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 5 g
Fats 29 % 4 g
Carbohydrates 36 % 5 g
78 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 3 h 30 min

1. The meat is thoroughly washed under running water. Then we cut it from the bone, clean it from the films, remove the veins and excess fat.

2. Cut pieces of meat are fried in a small amount of olive oil for 5-6 minutes. Then we put them in a saucepan with a thick bottom, fill it with water. Water needs about 2.5 liters, so that the meat is completely covered.

3. Peel one onion, put it in a saucepan with meat without chopping. We send the pan to the fire, cook the goat meat for one hour.

4. In the process, we remove the foam. Cook on very low heat, do not let the broth boil violently. Rapid boiling contributes to the turbidity of the broth, which is extremely undesirable.

5. Peel the remaining onion, cut into cubes. Turnips are washed, cleaned, cut into large cubes. My zucchini, also cut into cubes. With young zucchini, the peel can not be peeled, and with mature vegetables it is best to peel. Carrots are cleaned, washed, also cut into cubes. Bulgarian pepper is washed, cleaned of seeds, remove the peduncle. Cut the pepper into cubes.

6. Tomatoes are washed, we make a cross-shaped incision on each, put it in a bowl. Pour them with boiling water, leave for a couple of minutes. Then we transfer the tomatoes to another container with ice water. After the manipulations, we remove the skin, it separates perfectly without injuring the pulp. Cut the pulp into cubes coarsely.

7. Pour the remaining olive oil into the cauldron, send it to the fire. When the oil is hot, put the onion in it, fry for 5 minutes, stirring occasionally. The onion should soften.

8. Boiled meat is extracted from the broth, let it cool, then cut into pieces. And the broth is filtered through gauze folded in a couple of layers. Pour the pure broth into the cauldron to the fried onion.

9. We wait until the broth begins to boil. Then we put turnips, zucchini, carrots, peppers, tomatoes, chickpeas in it. Enrich with cumin, a mixture of hot peppers, coriander, salt to taste.

10. Cook the shurpa for 30 minutes, then add the chopped pieces of goat meat and white wine vinegar. Let the soup boil, keep on fire for another 3-5 minutes, then remove from the stove. Cover the cauldron with a lid and let the shurpa brew for 15 minutes.

11. Meanwhile, my cilantro, chop with a knife. We lay out the shurpa in portions, sprinkle with coriander.We serve it on the table with a piece of fresh bread.

Bon appetit!

Calorie content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Turnip - 30   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Dried ground cilantro - 216   kcal/100g
  • Coriander - 25   kcal/100g
  • Cilantro, coriander - 25   kcal/100g
  • Cumin - 333   kcal/100g
  • Salt - 0   kcal/100g
  • Chickpeas - 364   kcal/100g
  • Onion - 41   kcal/100g
  • Olive oil - 913   kcal/100g
  • White wine vinegar - 14   kcal/100g
  • Ground coriander - 25   kcal/100g
  • Zucchini - 16   kcal/100g
  • Meat broth - 34   kcal/100g
  • Goat meat - 216   kcal/100g
  • Ground pepper mixture - 255   kcal/100g

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