Source: Nadya Koval, AdobeStock Middle Eastern cuisine is rich in very hearty, spicy, and vibrant dishes in every sense. And one such dish is shurpa – a rich, hearty soup with a meat base, coarsely chopped vegetables, herbs, and spices. We share 15 of the best recipes for preparing it!
1. Lamb Shurpa – Classic Recipe
Source:
Sometimes you have to work hard to get quality lamb. But the result is definitely worth it!
Preparation time: 2 hours.
Yield: 8 servings.
- 1 kg lamb on the bone
- 2.5-3 liters of water
- 2 yellow onions
- 2 red onions
- 6 potatoes
- 2 bell peppers
- 2 tomatoes
- 2 carrots
- 1 chili pepper
- 3 cloves of garlic
- 5 g cumin
- 5 g paprika
- 5 g khmeli-suneli
- salt to taste
1. Coarsely chop all vegetables and lamb, and finely chop garlic and chili.
Source: Yulia Zubkova 2. In a cauldron or large pot, brown the lamb in a small amount of oil.
Source: Yulia Zubkova 3. Add the yellow onion and fry for another 2-3 minutes.
Source: Yulia Zubkova 4. Add carrots and fry again for 2-3 minutes, stirring.
Source: Yulia Zubkova 5. Add spices, pour in water, and bring everything to a boil. Skim off the foam, reduce heat, and simmer the shurpa for half an hour over low heat.
Source: Yulia Zubkova 6. Then add bell pepper and potatoes, and cook for another 40 minutes.
Source: Yulia Zubkova 7. Add tomatoes. After another 10 minutes, add red onion, chili, and garlic, and cook everything together for another 5 minutes.
Source: Yulia Zubkova 8. Remove the shurpa from heat and let it steep under the lid.
Source: Yulia Zubkova 2. Beef Shurpa
Source: chefmarket.ru Another variation of the classic shurpa recipe, but this time with beef.
Preparation time: 2 hours 30 minutes.
Yield: 6 servings.
- 500 g beef
- 2 liters of water
- 1 bay leaf
- 300 g potatoes
- 160 g carrots
- 200 g bell peppers
- 150 g tomatoes
- 80 g onion
- 5 g paprika
- 1 bunch of cilantro
- 1 tbsp. spices
- Pour water over coarsely chopped beef, add bay leaf, and bring the broth to a boil. Cook for 1.5 hours over low heat, skimming off the foam.
- Coarsely chop all vegetables. First, peel the tomatoes by blanching them in boiling water.
- Add all vegetables, except tomatoes, to the pot and cook for another 20 minutes.
- After that, add tomatoes, cook the shurpa for another 5 minutes, and add spices to taste, paprika, and chopped cilantro.
- Let the finished shurpa steep under the lid.
3. Pork Shurpa
Source: pigmine.ru If you don't like lamb with its distinctive taste, then this recipe is for you!
Preparation time: 2 hours.
Yield: 8 servings.
- 800 g pork
- 2 liters of water
- 600 g potatoes
- 250 g onion
- 250 g carrots
- 250 g bell peppers
- 200 g tomatoes
- 8 cloves of garlic
- 40 g herbs
- 1 tsp. cumin
- 1 tbsp. khmeli-suneli
- 1 tsp. spices to taste
- 1 pinch of chili flakes
- Coarsely chop the pork and brown it in a cauldron or pot in a small amount of oil.
- Coarsely chop all vegetables. You can peel the tomatoes first.
- Finely chop garlic and herbs.
- Add carrots and onion to the pork, and after another 3 minutes – bell pepper.
- Fry everything together for another 5 minutes, add potatoes, and simmer for 15 minutes under the lid.
- Pour in water, bring the shurpa to a boil, and cook over low heat for about 1-1.5 hours, skimming off the foam.
- Finally, add tomatoes, cook for another 5 minutes, and add all spices, garlic, and herbs. Remove the shurpa from heat.
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4. Chicken Shurpa
Source: bluemorphotours.ru Shurpa cannot be called a diet dish, but there is still a lighter version.
Preparation time: 1 hour 30 minutes.
Yield: 8 servings.
- 2 liters of water
- 500 g chicken thighs
- 4 potatoes
- 1 onion
- 1 carrot
- 1 bell pepper
- 2 tomatoes
- 1 tbsp. tomato paste
- 10 g parsley
- 1 bay leaf
- 5 allspice berries
- 0.5 tsp. khmeli-suneli
- 0.5 tsp. coriander
- 1 tsp. spices to taste
- Pour water over the chicken, add bay leaf and allspice, and cook for about 30 minutes, skimming off the foam.
- Blanch tomatoes in boiling water and peel them. Coarsely chop all vegetables. Add potatoes to the chicken.
- Meanwhile, sauté the remaining vegetables in vegetable oil for about 5 minutes. Add tomato paste, stir, and simmer for another 10 minutes.
- Add the sautéed vegetables to the broth and cook the shurpa under the lid for 15 minutes.
- Add all spices and herbs, stir, remove from heat, and let the shurpa steep under the lid for 10-15 minutes.
5. Turkey Shurpa
Source: youtube.com Choose any part of the turkey to your taste – it won't turn out dry.
Preparation time: 2 hours 30 minutes.
Yield: 6 servings.
- 500 g turkey
- 2 liters of water
- 6 potatoes
- 2 tomatoes
- 1 onion
- 2 carrots
- 1 bunch of herbs
- 1 tbsp. spices
- Pour water over the turkey and cook for 40 minutes after boiling over low heat. You can add your favorite spices for the broth.
- Coarsely chop all vegetables. Add potatoes, onion, and carrots to the broth, and cook for another half an hour.
- Add tomatoes and spices, and cook the shurpa under the lid for another 40 minutes.
- Finally, add chopped herbs and let the soup steep.
6. Shurpa Soup with Cabbage
Source: steak-mafia.com Shurpa fundamentally differs in taste from any other soup due to its cooking technology.
Preparation time: 2 hours 30 minutes.
Yield: 8 servings.
- 1 kg lamb or beef on the bone
- 3 liters of water
- 6 potatoes
- 3 onions
- 300 g cabbage
- 3 tomatoes
- 1 head of garlic
- 2 bell peppers
- 3 carrots
- 1 bunch of herbs
- 1 tbsp. spices
- Coarsely chop the meat and onion, and brown them together over medium heat.
- Pour water over everything, bring to a boil, and cook the broth for about 1 hour over low heat, skimming off the foam. Add spices.
- Then add coarsely chopped tomatoes and bell pepper, and after another half an hour – potatoes, carrots, and shredded cabbage.
- Cook the shurpa until all vegetables are tender, season to taste if necessary, and add chopped herbs and crushed garlic.
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7. Shurpa with Cauliflower
Source: happyfresh.my An original way to diversify shurpa with beautiful florets.
Preparation time: 2 hours.
Yield: 8 servings.
- 500 g beef
- 3 liters of water
- 1 onion
- 2 bay leaves
- 1 celery root
- 4 allspice berries
- 1 sprig of thyme
- 5 potatoes
- 1 head of cauliflower
- 2 bell peppers
- 3 tomatoes
- 2 carrots
- 1 tsp. khmeli-suneli
- 0.5 tsp. cumin
- Brown coarsely chopped beef with onion over high heat. Pour in water and bring the broth to a boil.
- Cook the meat for about 1 hour over low heat. 10 minutes before the end, add thinly sliced celery, bay leaf, allspice, and thyme.
- Break the cauliflower into florets and coarsely chop the remaining vegetables.
- Sauté carrots with bell pepper for 3-5 minutes. Add tomatoes and fry for another 3 minutes.
- Add potatoes to the shurpa, and after 15 minutes – the sautéed vegetables and cauliflower.
- After 5 minutes, add all spices, and cook the shurpa for another 30 minutes until all ingredients are tender.
8. Shurpa with Zucchini
Source: pp-pohudenie.ru Another variation of the vegetable filling for hearty shurpa!
Preparation time: 2 hours.
Yield: 4 servings.
- 400 g beef
- 1 zucchini
- 3 potatoes
- 1 tomato
- 1 bell pepper
- 1 onion
- 1 carrot
- 1 tsp. khmeli-suneli
- 1 clove of garlic
- 1 tsp. spices
- 1.5 liters of water
- Coarsely chop all vegetables and meat. First, blanch tomatoes in boiling water and peel them.
- Brown the beef in a pot until golden in oil. Add onion and carrots, and fry for another 4 minutes.
- Add bell pepper, potatoes, and zucchini, and simmer for about 15 minutes.
- Add tomatoes, simmer for another couple of minutes, and pour water over everything.
- Bring the shurpa to a boil and cook for 45-60 minutes over low heat.
- 5 minutes before the end, add crushed garlic and all spices.
9. Shurpa with Chickpeas
Source: fabrika-kukhnya.ru You can add dried peas, beans, or even lentils using the same principle.
Preparation time: 2 hours 30 minutes.
Yield: 8 servings.
- 1 kg lamb or beef on the bone
- 3 liters of water
- 5 potatoes
- 3 onions
- 2 cups chickpeas
- 3 tomatoes
- 2 bell peppers
- 3 carrots
- 1 bunch of herbs
- 1 tsp. cumin
- 1 tbsp. spices
- Soak chickpeas in advance for 4-5 hours, or preferably overnight.
- Coarsely chop the meat and brown it until golden.
- Coarsely chop all vegetables in the same way.
- Add onion to the meat and fry for another couple of minutes. Pour in water, bring the broth to a boil, and cook for half an hour over low heat, skimming off the foam.
- Add chickpeas and cook for another half an hour.
- Add tomatoes and cook the shurpa for another half an hour.
- Add the remaining vegetables, cook the shurpa for 30 minutes, and 5 minutes before the end, season to taste.
- Remove the soup from heat, sprinkle with chopped herbs, and let it steep under the lid.
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10. Shurpa with Canned Tomatoes
Source: recept-borscha.ru Instead of fresh tomatoes or tomato paste, we offer this option!
Preparation time: 2 hours.
Yield: 4 servings.
- 700 g lamb or beef ribs
- 3 potatoes
- 1 can of tomatoes in their own juice
- 1 carrot
- 1 onion
- 1 bell pepper
- 100 g red beans
- 1 bunch of herbs
- 0.5 tsp. cumin
- 0.5 tsp. khmeli-suneli
- 1 tsp. spices
- 1.7 liters of water
- Soak beans overnight in advance and boil them almost until tender. Judge by their softness.
- Coarsely chop the meat and all vegetables, including canned tomatoes.
- Brown the meat until golden and add onion, carrots, and bell pepper. Fry for another 5 minutes.
- Pour water over everything, bring to a boil, and cook for half an hour.
- Add potatoes and beans, and cook for another 30 minutes.
- Add tomatoes along with their juice and spices, and cook the shurpa for another half an hour.
- 5 minutes before the end, add chopped herbs to the pot.
11. Shurpa with Eggplant
Source: m.povar.ru One of the most harmonious additions to the standard set of vegetables for shurpa is eggplant.
Preparation time: 2 hours.
Yield: 8 servings.
- 1 kg beef on the bone
- 3 liters of water
- 5 potatoes
- 2 onions
- 2 bell peppers
- 3 carrots
- 300 g eggplant
- 3 tomatoes
- 3 cloves of garlic
- 1 bunch of herbs
- 1 tbsp. khmeli-suneli
- 1 tsp. cumin
- Coarsely chop beef and all vegetables.
- Brown the meat in a cauldron or pot until golden. Add onion and carrots and fry for another 3 minutes.
- Pour water over everything and cook for about 1 hour over low heat after boiling.
- Separately sauté all other vegetables, except potatoes, for 5-7 minutes. Add spices and crushed garlic.
- Add potatoes and the sautéed vegetables to the shurpa, and cook under the lid for about 40 minutes.
- Finally, sprinkle the finished shurpa with chopped herbs and stir.
12. Shurpa with Celery
Source: recept-borscha.ru For a more interesting taste, we suggest using both celery root and stalks.
Preparation time: 2 hours.
Yield: 4 servings.
- 400 g beef or lamb
- 1.5 liters of water
- 1 celery root
- 3 potatoes
- 2 tomatoes
- 1 red onion
- 1 carrot
- 1 bell pepper
- 2 celery stalks
- 1 tsp. khmeli-suneli
- 0.5 tsp. cumin
- 1 tsp. spices to taste
- Coarsely chop the meat. Cut the celery root into small cubes or slices. Peel the tomatoes and cut them into wedges. Coarsely chop the remaining vegetables.
- Brown the meat until cooked. Add carrots, onion, and celery root, and fry for another 5 minutes.
- Add all other vegetables and fry again for 5 minutes, stirring. Season.
- Pour water over everything, bring to a boil, and cook the shurpa over low heat for about 1 hour.
- Remove the soup from heat and let it steep under the lid.
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13. Shurpa with Mushrooms
Source: novyefoto.ru Absolutely any mushrooms to your taste will work. If using dried ones, first pre-boil them separately for about 10 minutes.
Preparation time: 2 hours.
Yield: 8 servings.
- 500 g meat of your choice
- 3 liters of water
- 300 g mushrooms
- 1 onion
- 5 potatoes
- 2 bell peppers
- 3 tomatoes
- 2 carrots
- 1 chili pepper
- 3 cloves of garlic
- 1 tsp. khmeli-suneli
- 0.5 tsp. cumin
- Coarsely chop the meat, all vegetables, and mushrooms. Mince chili and garlic.
- Brown the meat until golden. Add onion, carrots, and mushrooms, and fry for another 5 minutes, stirring.
- Pour water over everything, bring to a boil, and cook for 1 hour over low heat.
- Add potatoes and bell pepper to the pot. After another half an hour, add tomatoes.
- Cook everything together for another 10 minutes, add chili, garlic, and spices, and heat the shurpa for another 5-7 minutes. Remove it from heat.
14. Shurpa in a Slow Cooker
Source: pinterest.com Classic shurpa is cooked in a cauldron. But nowadays, everything is much simpler!
Preparation time: 2 hours.
Yield: 8 servings.
- 700 g beef
- 160 g onion
- 200 g bell peppers
- 100 g carrots
- 300 g potatoes
- 40 g tomato paste
- 3 liters of water
- 3 bay leaves
- 3 cloves of garlic
- 15 g herbs
- 1 tsp. paprika
- 1 tsp. khmeli-suneli
- 1 tsp. spices to taste
- 0.5 tsp. cumin
- Coarsely chop the meat and place it in the slow cooker bowl. Mix with spices and layer sliced onion on top.
- Chop the remaining vegetables arbitrarily and add them there.
- Add bay leaf, whole garlic cloves, tomato paste, and water.
- Cook the shurpa under the lid for 1.5 hours in "Stew" mode.
- Turn on "Keep Warm" mode for another 10 minutes.
- Finally, add herbs and, if desired, more spices.
15. Shurpa in Clay Pots in the Oven
Source: stella-clothes.ru You can use one large pot, but small individual portions are more convenient.
Preparation time: 1 hour 50 minutes.
Yield: 4 servings.
- 400 g lamb
- 400 g potatoes
- 2 tbsp. butter
- 1 tsp. spices
- 2 carrots
- 2 onions
- 1 bell pepper
- 2 tsp. tomato paste
- Pour water over the meat, add spices if desired, bring to a boil, and cook the broth for 40 minutes over medium heat.
- Coarsely chop all vegetables and cooked meat, and arrange them in clay pots.
- Add a little butter, tomato paste, and spices.
- Pour broth over everything and bake the shurpa in the oven for about 1 hour at 180 degrees Celsius.