Source: Eduard Zhukov, AdobeStockIt's wonderful to gather with a large company in nature. And instead of the usual shashlik, prepare shurpa over a campfire in a cauldron. It's not difficult if you use a proven recipe. Fortunately, we have as many as 20 of them!
1. Lamb Shurpa Over a Campfire
Source: surviva.ruTraditionally, shurpa is poured into bowls and served with unleavened bread.
You will need: 1 kg lamb on the bone, 500 g lamb tenderloin, 1 kg potatoes, 1 kg tomatoes, 500 g carrots, 4 medium onions, 50 g parsley, 20 g green onions, 200 ml vegetable oil, 4 bay leaves, 10 black peppercorns, 4 allspice berries, 120 g salt, 6 L water.
Preparation: Cut the lamb into large pieces and fry in oil until golden brown. Pour in hot water, add spices, and cook for 1.5 hours. Add chopped vegetables and cook for another 10 minutes. Salt, sprinkle with parsley and green onions, and after 2 minutes, remove the shurpa from the heat.
2. Shurpa with Beef, Corn, and Tomato Juice
Source: zdorovogotovim.ruRibs, brisket, or neck will work.
You will need: 1.5 kg beef, 3 cobs young corn, 1 kg potatoes, 500 g bell peppers, 500 g carrots, 500 g onions, 100 g garlic, 500 ml tomato juice, 150 ml vegetable oil, 1 tsp cumin, 3 bay leaves, 4 tbsp salt, 5 L water.
Preparation: Peel potatoes and onions. Peel and chop corn, carrots, and bell peppers. Cut beef into large pieces and fry in oil until golden brown. Add spices, hot water, and cook for 1.5 hours. Add vegetables, pour in tomato juice, and continue cooking for another 10-15 minutes. Peel garlic, crush it with salt in a mortar, add to shurpa, boil for 1 minute, and remove from the campfire.
3. Beef Shurpa with Lamb Fat Over a Campfire
Source: recepty-s-photo.ruIt's important to add whole chili peppers to the broth.
You will need: 2 kg beef with bones, 100 g lamb fat, 1 kg potatoes, 800 g tomatoes, 800 g carrots, 3 bell peppers, 1 chili pepper, 500 g onions, 30 g any greens, 50 ml vegetable oil, 1 tsp mixed peppercorns, 1 tsp cumin, 120 g salt, 6 L water.
Preparation: Heat oil in a cauldron, add lamb fat and simmer for 3-5 minutes. Add beef cut into large pieces and fry until golden brown. Add boiling water, spices, and cook for 1.5 hours. Add a whole chili pepper, peeled potatoes, onions, and bell peppers, chopped tomatoes and carrots to the broth. Cook the shurpa for 10 minutes, salt, sprinkle with chopped herbs, and after 1 minute, remove from the campfire.
4. Rich Lamb and Duck Shurpa in a Cauldron
Source: kaminia.ruThick shurpa with a rich taste and amazing aroma.
You will need: 1 kg lamb, 1 duck carcass, 800 g potatoes, 800 g tomatoes, 800 g carrots, 5 medium onions, 80 ml vegetable oil, 100 g lard, 1/2 bunch dill, 10 black peppercorns, 4 allspice berries, 4 bay leaves, 100 g salt, 5 L water.
Preparation: Mix oil and lard in a cauldron, add meat cut into large pieces and fry for 10-15 minutes, stirring frequently. Add spices, pour in boiling water, and cook for 1.5 hours. Add chopped vegetables to the broth. Cook for 10 minutes, salt, and sprinkle with chopped herbs. After 3 minutes, the shurpa will be ready!
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5. Lamb Rib Shurpa in a Cauldron Over a Campfire
Source: cooking.hozvo.ruPrefer young ribs with thin bones.
You will need: 1 kg lamb ribs, 1 kg potatoes, 500 g bell peppers, 500 g carrots, 5 medium onions, 1 head garlic, 20 g herbs, 120 ml vegetable oil, 1 tsp mixed peppercorns, 4 bay leaves, 1 tsp ground black pepper, 100 g salt, 5 L water.
Preparation: Heat oil in a cauldron, add chopped lamb ribs and fry them lightly. Add mixed peppercorns, bay leaf, hot water, and cook for 1.5 hours. Peel, chop, and add potatoes, bell peppers, carrots, and onions to the broth. Cook everything together for 10 minutes. Crush salt, garlic, and ground pepper in a mortar. Add this aromatic mixture to the shurpa, sprinkle with chopped herbs, and boil for a couple more minutes.
6. Duck Shurpa in a Cauldron
Source: pinterest.comIt is strictly forbidden to chop the duck; it should be cut at the joints.
You will need: 2 duck carcasses (2 kg each), 1 kg potatoes, 4 medium carrots, 5 medium onions, 100 g garlic, 3 tbsp tomato paste, 200 ml vegetable oil, 1/2 bunch parsley, 1 tsp mixed peppercorns, 3 bay leaves, 0.5 tsp cumin, 4 tbsp salt, 5 L water.
Preparation: Cut the duck into large pieces, place in a heated cauldron with oil, and fry until golden brown. Sprinkle with spices, pour in half the water, and cook for 2 hours. Then add the remaining water, chopped carrots, potatoes, and onions, and boil for 15 minutes. Chop parsley and garlic and thoroughly crush with salt. Add this mixture to the cauldron with shurpa, boil for 2 minutes, and remove from the campfire.
7. Kaynatma Shurpa with Beef
Source: kaminia.ruIn this shurpa recipe, the meat is not fried!
You will need: 1.5 kg beef on the bone, 1 kg potatoes, 3 bell peppers, 500 g carrots, 5 medium onions, 100 g celery stalks, 20 g herbs, 1/2 head garlic, 10 black peppercorns, 3 allspice berries, 4 bay leaves, 120 g salt, 6 L water.
Preparation: Chop beef, herbs, celery, carrots, peeled bell peppers, potatoes, and onions. Cover the meat with cold water, add spices, and cook for 1.5 hours. Add peeled garlic cloves, salt, celery, and prepared vegetables. Boil for 10 minutes, sprinkle with herbs, and after 1 minute, remove the shurpa from the heat.
8. Uzbek Shurpa with Beef and Chickpeas
Source: 2gis.ruQuickly restores energy and satisfies hunger for a long time.
You will need: 1 kg beef, 200 g chickpeas, 600 g potatoes, 500 g bell peppers, 500 g carrots, 3 medium onions, 1 tsp cumin, 1 tsp coriander seeds, 4 tbsp salt, 5 L water.
Preparation: Soak chickpeas for 2-3 hours. Cut beef into large pieces, cover with cold water, and cook for 1 hour. Add spices and chickpeas, and cook for another 30 minutes. Peel potatoes and onions and place them whole in the cauldron. Add chopped carrots and bell peppers, salt, and cook for 10 minutes. The finished shurpa should steep in the cauldron for at least fifteen minutes.
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9. Shurpa with Pork and Cherry Tomatoes Over a Campfire
Source: letsgophotos.ruIf you have time, peel the tomatoes.
You will need: 1.5 kg pork, 500 g cherry tomatoes, 1 kg bell peppers, 1 kg potatoes, 500 g carrots, 4 medium onions, 150 g lard, 1 tsp mixed peppercorns, 4 bay leaves, 0.5 tsp ground coriander, 5 tbsp salt, 6 L water.
Preparation: Cut pork into large pieces and lightly fry in lard. Add spices, hot water, and cook for 1 hour. Add cherry tomatoes, peeled potatoes and onions, and chopped carrots to the broth. Cut bell peppers in half, remove seeds, and also add to the cauldron. Salt and cook shurpa for another 15 minutes.
10. Lamb Shank Shurpa with Corn in a Cauldron
Source: dzen.ruFirst, arrange the meat and vegetables on plates, then pour in the broth.
You will need: 1 lamb shank (1.5-2 kg), 1 kg potatoes, 500 g corn, 500 g tomatoes, 500 g carrots, 5 medium onions, 2 chili peppers, 160 ml vegetable oil, 1 tsp ground black pepper, 10 black peppercorns, 4 allspice berries, 4 bay leaves, 120 g salt, 6 L water.
Preparation: Fry the shank in oil until golden brown. Add spices, hot water, and cook for 1.5 hours. Add whole chili peppers, peeled onions, corn, tomatoes, carrots, and potatoes. Salt and cook for another 15 minutes. Remove the shurpa from the heat and let it steep under the lid for 20-25 minutes.
11. Goat Shurpa without Potatoes
Source: zdorovogotovim.ruHerbs and garlic will mask any specific aroma.
You will need: 1 kg goat meat on the bone, 1 kg tomatoes, 4 medium carrots, 4 medium onions, 100 g garlic, 50 g herbs, 120 ml vegetable oil, 2 tbsp lard, 4 bay leaves, 1 tsp cumin, 100 g salt, 5 L water.
Preparation: Mix lard and oil in a cauldron, add chopped goat meat and fry for 10 minutes. Pour in hot water and cook for 2 hours. Add spices, salt, peeled onions, chopped tomatoes, and carrots. Cook for 10 minutes, add chopped garlic and herbs. Boil the shurpa for 2 minutes, remove the cauldron from the campfire, and let it steep under the lid for another 15 minutes.
12. Kaurma-Shurpa with Lamb, Fresh Tomatoes, and Chickpeas
Source: novikovnn.ruSmall vegetables can be added whole to the cauldron.
You will need: 2 kg lamb on the bone, 200 g chickpeas, 1 kg potatoes, 1 kg tomatoes, 500 g carrots, 500 g onions, 1/2 bunch dill, 200 ml vegetable oil, 4 bay leaves, 1 tsp cumin, 120 g salt, 6 L water.
Preparation: Cut lamb into large pieces and lightly fry in oil. Add spices, hot water, rinsed chickpeas, and cook for 2 hours. Add peeled onions, chopped tomatoes, potatoes, and carrots. Salt and cook for another 10 minutes. Sprinkle the shurpa with chopped dill and remove from the heat.
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13. Venison Shurpa Over a Campfire
Source: povar.ruA delicious shurpa recipe especially for hunters!
You will need: 1.5 kg venison, 1 kg potatoes, 500 g carrots, 500 g onions, 3 tbsp tomato paste, 150 ml vegetable oil, 4 allspice berries, 10 black peppercorns, 100 g salt, 5 L water.
Preparation: Cut venison into medium pieces and fry in oil until golden brown. Pour in hot water and cook for 2 hours. Add spices, tomato paste, chopped vegetables, salt, and cook shurpa for another 15 minutes.
14. Multi-Meat Shurpa in a Cauldron
Source: dzen.ruMake sure the vegetables don't overcook.
You will need: 1 kg beef on the bone, 500 g pork tenderloin, 1 kg chicken, 1 kg potatoes, 500 g bell peppers, 500 g tomatoes, 500 g carrots, 4 medium onions, 180 ml vegetable oil, 4 bay leaves, 10 black peppercorns, 4 allspice berries, 120 g salt, 6 L water.
Preparation: Cut all the meat into large pieces, place in a heated cauldron with oil, and lightly fry. Then add spices and boiling water, and cook for 2 hours. Add chopped tomatoes, carrots, bell peppers, peeled potatoes, and onions. Salt and cook shurpa for another 15 minutes.
15. Tatar Shurpa with Lamb and Quince
Source: kartinkin.netQuince gives shurpa an amazing aroma and a subtle sourness.
You will need: 1 kg lamb tenderloin with fat, 1 kg lamb ribs, 1 kg bell peppers, 500 g potatoes, 4 carrots, 4 medium onions, 200 g quince, 20 g herbs, 10 black peppercorns, 4 allspice berries, 5 tbsp salt, 6 L water.
Preparation: Cut the tenderloin and ribs, cover them with cold water, and cook for 2 hours. Add spices, chopped quince, potatoes, carrots, bell peppers, and onions. Salt and boil shurpa for another 15 minutes. Sprinkle with chopped herbs and after 2 minutes, remove from the heat.
16. Chicken Shurpa Over a Campfire in a Cauldron
Source: anor24.ruIt's best to cook with free-range chicken.
You will need: 2 chicken carcasses, 150 g lamb fat, 1 kg bell peppers, 500 g potatoes, 4 carrots, 4 medium onions, 100 g celery stalks, 3 tbsp tomato paste, 10 black peppercorns, 4 allspice berries, 120 g salt, 6 L water.
Preparation: Cut chicken into large pieces, place in a cauldron, and cover with cold water. Cook for 1 hour, add spices, tomato paste, salt, lamb fat, chopped vegetables, and celery. Boil for 10 minutes, remove shurpa from the campfire, and let it steep under the lid for 15 minutes.
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17. Lamb Rib Shurpa with Pearl Barley and Chili Pepper
Source: ok.ruSometimes cabbage, turnips, and sour apples are added to the broth.
You will need: 1.5 kg lamb ribs, 200 g pearl barley, 500 g potatoes, 500 g tomatoes, 500 g bell peppers, 2 chili peppers, 400 g carrots, 4 medium onions, 150 ml vegetable oil, 1 tsp paprika, 4 allspice berries, 10 black peppercorns, 4 tbsp salt, 5 L water.
Preparation: Cut and lightly fry lamb ribs in oil. Add water, spices, rinsed pearl barley, and cook for 1.5 hours. Add whole chili peppers, peeled onions, chopped potatoes, tomatoes, bell peppers, and carrots. Salt and boil everything together for 10 minutes.
18. Spicy Lamb Shurpa with Ginger and Pickle Brine
Source: wokandbox.ruBe sure to remove the foam that appears during the cooking of the meat.
You will need: 1.5 kg lamb on the bone, 1 kg potatoes, 500 g bell peppers, 500 g carrots, 500 g onions, 50 g ginger root, 100 g garlic, 10 black peppercorns, 4 bay leaves, 200 ml pickle brine, 50 g salt, 6 L water.
Preparation: Cut the lamb, place it in a cauldron, and cover with cold water. Add spices and cook for 1.5 hours. Prepare vegetables, cut them into large pieces, and add to the boiling broth. Pour in pickle brine, salt, add chopped ginger and garlic. Boil the shurpa for 5 minutes and remove from the heat.
19. Young Goat Rib Shurpa Over a Campfire
Source: letsgophotos.ruSprinkle the finished shurpa with fresh herbs and serve.
You will need: 1 kg young goat ribs, 1 kg potatoes, 500 g tomatoes, 4 bell peppers, 500 g carrots, 4 onions, 50 g garlic, 150 g lamb fat, 1 tsp mixed peppercorns, 1 tsp cumin, 100 g salt, 5 L water.
Preparation: Cut and render the lamb fat in a cauldron. Add chopped ribs and lightly fry them. Then pour in boiling water and cook for 1.5 hours. Add peeled onions, chopped potatoes, tomatoes, carrots, and bell peppers. Boil everything together for 10 minutes. Peel, chop, and crush garlic with salt and spices in a mortar. Add the aromatic mixture to the shurpa and boil for another 5 minutes.
20. Wild Duck Shurpa with Beef Bones Over a Campfire
Source: attuale.ruShurpa was first prepared by Turkic nomads.
You will need: 1 wild duck carcass, 500 g beef bones, 500 g potatoes, 500 g tomatoes, 500 g carrots, 500 g onions, 1/2 head garlic, 20 g any herbs, 120 ml vegetable oil, 1 tsp mixed peppercorns, 0.5 tsp coriander seeds, 100 g salt, 6 L water.
Preparation: Cut the duck into large pieces, place in a cauldron with heated oil, and fry until golden brown. Add beef bones, spices, hot water, and cook for 1.5 hours. Add peeled garlic cloves, carrots, chopped tomatoes, onions, and potatoes. Boil for 10 minutes, add salt and finely chopped herbs. After 3 minutes, the shurpa can be removed from the campfire.