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Ingredients for making Turpa Shurpa
- Lamb (back) 600-700 grams
- Onion 4 pieces
- 2 carrots
- Tomato 2 pieces
- Potato 3 pieces
- Bulgarian pepper 2 pieces
- Salt to taste
- Ground black pepper to taste
- Distilled pure water 3 liters
- Ground black pepper to taste
- Main Ingredients: Lamb, Potato, Onion, Carrot
- Serving 12 Servings
- World cuisineTatar cuisine
Inventory:Knife - 2 pieces, Cutting board - 2 pieces, Deep cauldron with a lid (capacity 4 - 5 liters), Stove, Kitchen towel, Paper kitchen towels, Skimmer, Colander, Deep bowl, Deep plate - 4 pieces, Ladle
Preparation of Shurpa in Tatar:
Step 1: prepare the lamb.
Thoroughly rinse the back of the lamb pulp under cold running water from blood and other contaminants. After we dry the meat with paper kitchen towels from excess moisture, put it on a cutting board and, using a knife for cutting raw meat, cut the veins, chunks from the pulp, and also remove small fragments that could remain on the meat after chopping the mutton carcass. Then we cut the tenderloin into small portioned pieces with a diameter of up to 4 centimeters and put them in a deep 4 - 5 liter cauldron.
Step 2: Cook the broth.
We fill the lamb with 2 liters of ordinary running water and put it on a plate that is turned on at a strong level. Bring the liquid to a boil, fasten the stove to a medium level and boil the lamb for 5 minutes. During this cooking time, gray clots of foam will appear on the surface of the water, this is the first "noise" it must be removed along with the liquid.
Helping ourselves with a kitchen towel, remove the cauldron from the stove and pour the meat and water into a colander, rinse the pieces of pulp again and put them back into a clean cauldron. We fill the mutton with 3 liters of pure distilled water and put it on the stove again, while increasing its temperature to a high level.
When the water boils, we reduce the fire on the stove to the smallest level, cover the cauldron with a lid so that a small gap remains, reserve patience and cook the mutton broth for 2 - 2.5 hours until the meat is completely ready. Periodically using a slotted spoon, remove the second "noise" from the surface of boiling water.
Step 3: prepare the vegetables.
After about 2.5 hours of intensive cooking of the broth, you can begin to prepare vegetables. We peel onions, carrots and potatoes, and we cut the stalks of the bell peppers. After we wash the above vegetables along with tomatoes under a stream of cold running water from any kind of pollution. Dry with paper kitchen towels and proceed to slicing. Cut the potatoes into 3 - 4 parts so that the pieces do not exceed 4 centimeters, put them in a deep bowl and fill with ordinary running water. The fluid should completely cover the tubers.
Chop the carrots with medium pieces up to 2 centimeters.
We chop the onion with half rings up to 5 - 7 millimeters thick.
In tomatoes, we cut off the places on which the stalks were attached and cut into strips up to 7 millimeters thick.
Bell pepper cut into strips up to 1 centimeter thick. We lay out the slices in separate deep plates.
Step 4: bring the shurpa to full readiness.
After the meat in the cauldron has become soft, we introduce the prepared potatoes, carrots, onions into the container and cook the shurpa over low heat for 20 minutes almost until the potatoes and carrots are ready. After the required time, add tomatoes and bell peppers to them, to taste salt, black ground pepper, cover the cauldron again and cook the first hot dish 15 minutes.
During this time, all the components of the shurpa will reach full readiness. Turn off the stove and insist the soup under a closed lid for 10 minutes. After using the soup ladle, pour the soup into deep plates and serve.
Step 5: serve the Shurpa in Tatar.
Shurpa in Tatar is served hot as the first hot dish. If desired, each serving of this delicious soup can be seasoned with fresh chopped greens of dill, parsley or green onions. As a supplement, you can offer wheat cakes or pita bread. Enjoy it!
Enjoy your meal!
- Why do I need to drain 1 broth? In the process of growing, farm animals receive a huge amount of drugs, hormones, and psychotropic substances. During the initial 10 minute cooking, these substances come out of the meat along with some of the protein. Also, the first discharge of liquid is needed so that the second broth is clean, transparent without flakes of coagulated blood, not only its color, but also its taste with aroma depends on it.
- If desired, lamb before cooking can be soaked in running cold water for 1 - 1.5 hours, thanks to this process, most of the mother leaves, the rest of the wool and any litter will leave the meat.
- For the preparation of shurpa, you can use parts of lamb carcass such as a shoulder blade or neck. It is better to cook this dish from the carcass of a female, her meat is always darker than the meat of males and does not have a sharp inherent lamb odor. If you do not have much choice, then it is better to ask the seller to burn a piece of fat from the piece of lamb that you have chosen. The unpleasant odor of lamb meat remains only if the male was not slaughtered correctly, such meat is called lamb. If the meat will smell like urine, then it is better to abandon this piece.
- In this recipe, you can use spices that are used to prepare pilaf, and in the shurpa you can put white ground pepper, curry, allspice, laurel leaf, coriander and dried basil, if desired.