Shurpa is a traditional Uzbek dish, very tasty and nutritious. In Uzbekistan, they say that Shurpa is like a medicine, ate a plate of a smoking soup and felt a surge of strength. In the homeland of this dish, it is believed that there is no universal recipe for making shurpa, there are only the main ingredients, and then you can prepare the dish the way you are used to doing this in every family, passing the recipe from generation to generation. We will try to follow the traditions of this country and prepare an analogue in a slow cooker.

Baranina shurpa in a slow cooker

There are 2 ways to make shurpa on the lamb: when the meat is fried in fat or when the lamb is simply boiled to get a greeting broth. Based on this, in the homeland of this dish, there are several names of Shurpa. “Kovurma” is when the lamb is fried, and “Kainatma” is when the shurpa is cooked without frying and the meat is taken without fat. We will prepare an adapted shurp in a slow cooker, taking into account all the nuances and using the same ingredients as in his homeland.

List products:

• lamb meat on the bone - 500 g;
• potato-5-6 pcs. medium size;
• sweet Bulgarian pepper;
• fleshy tomatoes - 2 large;
• medium carrots;
• garlic - head;
• seasoning: Zira, black pepper, salt - to taste;
• bay leaf - 2 pcs.;
• the cins is fresh or parsley - half a bundle for serving.

The sequence of preparation of the national Uzbek dish:

1. A piece of meat, without separating from the bone, should be rinsed well under the tap, dry with paper towels.
2. Immediately a warning: choose such a piece to fit into the entire bowl of the device. Put the lamb in a slow cooker, pour water from a tap or well.
3. Ask the cooking mode - the extinguishing program, the time of 60 minutes.
4. There is enough free time to slowly prepare everything. It is necessary to clean all the vegetables, after cleaning, wash under the tap.
5. How to cut potatoes: large pieces, slices or bar. Carrots - rings, garlic - free from the shell, cut half the toothpicks in the same way as the carrot. Left - leave. Pepper should be cut into cubes, tomatoes should be poured with boiling water to remove the skin, cut into 6-8 equal parts.
6. Preparation of the shurpa, after the broth is boiled: the meat must be taken out, put on a plate to cool. If you want, strain the broth, return back to the slow cooker, fold all the vegetables. Do not forget to add spices and salt to taste.
7. You need to prepare the shurpa in the "soup" mode, count for 1 hour in time.
8. The meat must be cut into pieces so that it is convenient to put everyone in a plate. If you see that the lamb is not soft enough, return the pieces of meat to the multicooker bowl, continue to cook the shurp to the signal. And do not forget to add garlic cloves to enhance the aroma.
9. Shurpa is ready after the multicooker repels. If it suits the number of spices and salt to the taste, then you can pour the smoking shurp on deep plates and immediately serve to the table.
10. This national Uzbek dish is served immediately after cooking and without waiting for the shurpa to cool, they begin to tasting. Be sure to serve a crushed cilantro, dill, parsley and a little more garlic to this dish. Let everyone take what he wants the most. And we all wish you pleasant appetite! Such a fragrant and hearty soup can be eaten even in the early morning, so as not to feel hunger until dinner.

Lamb Shurpa in a slow cooker with frying meat

Another national recipe for cooking shurpa - we will first fry the pieces of meat in lamb fat, and then cook delicious soup or shurp. The opinions of people regarding the calorie content of this dish diverge, because some consider lamb dietary meat, others claim that fat in it is enough. And the taste of meat is not as familiar as chicken or pork. We will try and cook, then each housewife will have the opportunity to compare both options for cooking piles in a slow cooker.

The list of everything necessary:

• lamb meat (young lamb) on a bone or ribs - 2 kg;
• onions - 6 pcs.;
• carrots - 5 pcs.;
• sweet pepper - 3 large;
• fleshy tomatoes, large - 7 pcs.;
• potatoes - 7 pcs. medium size;
• greens Mix - a bundle;
• garlic - head;
• spices: black pepper with peas (10 pcs.), A pinch of bitter red ground pepper, a pinch of red sweet pepper, Zira - a teaspoon with a slide, a dessert spoon of coriander, salt to taste;
• vegetable oil - 3 tbsp. Or a piece of fatty fat.

Cooking sequence:

1. Choose such pieces of meat on a bone to fit in a multicooker bowl. We will fry lamb in well-hot oil, so first we set the “frying” mode, we warm up the saucepan for 3 minutes.
2. The oil was heated as soon as they saw a barely noticeable smoke, it is time to lower the meat. We fry, periodically turning over so that the roasting is uniform.
3. We prepare the onion in parallel: we put it for meat when the lamb is covered with a beautiful blush crust. Do not bring to a dark shade, this is superfluous!
4. Tomi on the onion for 10 minutes, along with meat, but do not mix. There will be enough fat there, so the bow will not grab.
5. After 10 minutes, you can mix the meat with onions, lay out the carrots on top. As for this ingredient, do not be lazy and chop the carrot with strips with a sharp knife. They laid out a carrot with an even ball - leave alone, let it also languish for 10 minutes, do not mix. Switch the device to the "stew" mode. Then you can mix and follow.
6. In 10 minutes, you need to have time to prepare the rest of the products: pour the tomatoes with boiling water, get rid of the skin and cut large. Pepper - clean, cut into large slices. Put everything in the bowl of the device, mix.
7. Spices: We collect everything that we will add by folding in a small bowl, mix. Salt - add a small pinch, then we will add this ingredient to taste. We put the head of the garlic, freeing from the upper shell but so that it remains whole.
8. Pour half a glass of water into a slow cooker, lower the lid. Prepare the shurp for 20 minutes in the "extinguishing" mode.
9. While there is time, clean potatoes, rinse under the tap, cut into 4 parts. As soon as the time ends, pour all the potatoes, lay half a portion of greenery (do not grind), prepare the shurp in the "soup" mode until it boils. If you see that the liquid is not enough, add a little more water. But not too much, since Shurpa is a type of soup, but it should not be as rare as ordinary soup.
10. Shurpa boiled, switch the device into the “Extinguishing” mode, the timer must be set for 40 minutes. As soon as everything is prepared, try lamb - the young lamb should prepare during this time. If you want the meat to literally melt in your mouth, extend the program for another 20 minutes.
11. It is customary to serve the shurpa hot, so immediately after cooking, pour this dish into the plates, serve with finely chopped greens and garlic.

Clarification: in the homeland of this dish, in Uzbekistan, the Kovurma Shurp is prepared on fatty fat. That is, the meat of a young lamb is fried on fatty fat. We changed the recipe a little, because we considered that the shurpa would not be too fat. Your right is to cook in fat or vegetable oil. Both options deserve praise. Enjoy your meal!

Baranina shurpa in the multicooker "Fast"

According to the principle of preparing this dish, we can say that this recipe is for busy housewives, since a minimum of time is spent, a multicooker is doing all the work. Well, as for the result - a pleasant surprise, because the taste of such a shurpa is identical with the one that is prepared in large Kazakhs in the taverns of Uzbekistan.

What products are needed:

• lamb with ribs, but you can also chopped neck - 1 kg;
• onions - a large head or 3 small bulbs;
• large carrots (or 3 smaller);
• potatoes - 5 pcs.;
• sweet pepper (green) - 2 pcs.;
• soil tomatoes - 3 large;
• salt - a teaspoon with a hill (but here it is better to taste);
• burning red pepper ground - half a teaspoon and the same amount of black ground;
• kumin or Zira - a teaspoon;
• cherry celery (for taste) - 1 pc.;
• fresh greens: a mix of cilantro, parsley and green onions - a bunch.

We proceed to the cooking process:

1. Preparing a pile in a slow cooker is easier, especially for this recipe. The sequence of product laying is as follows: we put pieces of meat in the bowl of the device. We spread so that fatty pieces alternate with those on which the fat is minimum. Approximately the third part of the multicooker bowl is lamb.
2. We prepare all the vegetables: clean, chop. On top of the meat we put onions, chopped not too large, but not finely. Then tomato slices (cut each vegetable into 8 parts).
3. We clean the pepper and cut the rings or half rings, depending on the size of the fetus. Similarly - coarsely cut the root of celery. This ingredient is not in the list of products in the original recipe, but celery gives special taste to this dish. Here, if desired, you can add or not put celery.
4. Carrots - rings, half rings or cubes, as you want. On top of the pillow made of pepper and tomato, then potatoes - in the place that remains in the bowl. It is possible that the place will not be enough, so put as much potatoes on top of the potato as it will fit. Given the fact that you still need to add a little water and place the cloves in the shell.
5. By the way, garlic can be placed between layers, it will be more harmonious.
6. Pour a glass of water, close the slow cooker, install the “Extinguishing” program, the timer must be set for 1 hour. Those who have a multicooker-skirler-prepare with a closed valve.
7. Time is enough for the meat to prepare and be soft. We focus on potatoes as soon as it is soft, the shurpa is ready.
8. At the end of the preparation, add crushed greens, lower the lid for a couple of minutes, then you can immediately lay the shurp on plates.

Baranina shurpa in a slow cooker. Video