Shurpa, like shish kebab and pilaf, is one of the most popular Asian dishes. Usually shurpa is made from lamb, but today we have an Uzbek beef shurpa. Prepared according to a recipe adapted to us.
Cooking description:
There are a great many different recipes for shurpa on the Internet. I propose a fairly simple but delicious recipe that you can cook at home without any problems and high costs. An Uzbek beef shurpa is prepared in a cauldron with a special variety of peas, which should be soaked overnight. The potatoes are cut into large pieces. If the potatoes are small, you can cook them whole. I advise you to use cumin, bay leaves and fresh herbs as spices.
Purpose: For lunch / For dinner / For nature / For a festive table
Main ingredient: Meat / Beef
Dish: Hot dishes
Cuisine geography: Uzbek
Ingredients:
- Beef - 500 Grams
- Peas - 100 Grams (nuhat)
- Onion - 2 Pieces
- Carrots - 2 Pieces
- Tomatoes - 2 Pieces
- Bulgarian pepper - 1-2 Pieces
- Potatoes - 6-7 Pieces
- Vegetable Oil - 1/3 Cup
- Salt, pepper - - To taste
- Bay leaf - 3 pieces
- Zira - - To taste
- Greens - - To taste
Servings: 6
How to cook "Uzbek beef shurpa"
We will prepare all the necessary ingredients. Cut the onion into half rings. In a cauldron, heat the oil and fry the onion until translucent. Add sufficiently coarsely chopped pieces of meat to the onion, fry, stirring. Then add the carrots cut into circles. Salt the meat. Then fill the meat with 5-6 glasses of water and add the peas. After the water boils, remove the resulting foam and make a low heat and cook for an hour.