Shurpa is prepared from the following products:
Lamb or beef clipping – 500 grams (use the back or spatula)
Pork or fatty fat-150-170 grams
Five heads of medium bulbs
Bulgarian pepper – two pieces
Red tomatoes – three things
Two medium -sized potatoes
Two carrots
Zira – ½ teaspoon
Coriander
If desired, two or three sour apples
Greens of dill
Cinza
Parsley
Cooking method:
First, we cut the lard into small pieces.
Then we take a cauldron or pan with thick walls and melt the lard.
After that, we throw out cherished slopes from the cauldron.
Cut in large pieces of beef or lamb.
Fry until golden in melted fat.
Next, cut the onion in half rings and also fry in a cauldron until golden.
Then we cut tomatoes in large pieces and put in the cauldron.
We cut the seeds in peppers and cut them with rings and add them to the cauldron.
We begin to extinguish the vegetables. Stew them until tomatoes and pepper will give juice.
Then add the seasoning to the vegetables.
Chop the carrots into strips and add to the vegetables.
Stew all together for about five minutes.
Then pour about three liters of water into the roasting.
After the broth has boiled, we reduce the fire and cook for about thirty minutes. If you want to give the shurpe a more spicy taste, then add a bit of bitter pepper.
After that, tie part of the greens into a bundle and lower it into the cauldron. Greens during cooking will give a shurpe its taste and reward a specific aroma. After five to ten minutes we take out a bunch of greens.
Cook the shurp for another 15-20 minutes. If you wish, you can add sour apples to the shurpu. Before that, they must be cleaned of the core and cut into slices.
In the last turn, add chopped potatoes to the cauldron and onion residues.
Cook until the potatoes are ready.
After the shurpa is spilled on plates, add to each greens and