Beef Shurpa
by Editorial Staff
As you know, a lunch meal should begin with the first course. I recommend making a beef shurpa. The soup according to this recipe turns out to be so satisfying that many, after having tasted it, refuse to switch to the second.
Ingredients
- Beef with bone – 800 g
- Potatoes – 800 g
- Carrots – 200 g
- Onions – 150 g
- Sweet pepper – 100 g
- Bay leaves – 3 pcs.
- Salt – 1 tbsp without slide
- Turmeric – 0.5 teaspoon
- Pepper – 0.5 teaspoon
- Curry – 1 teaspoon
- Parsley greens – 1 bunch
- Shurpa is usually cooked on a fire near the river, but it will not be difficult to cook it at home.
Directions
- Cut the meat into portions and wash.
- Fill with water and cook until cooked for 1 hour. If desired, take out the meat with a slotted spoon and remove all bones.
- Add sweet peppers, cut into pieces (I used frozen). Pour coarsely chopped onions and carrots there. Salt and add the bay leaf.
- Add the diced potatoes. Cook the potatoes until tender.
- Add spices.
- Then pour out the chopped greens. We keep on fire for another 5 minutes – and the soup is ready.
- Serve hot beef shurpa with fresh herbs. Enjoy your meal!
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