Uzbekistan. This dish is also called shorpo, shorvo, shurpo, chorpa, shurvo. Uzbek soup is one of the first courses. There are a lot of recipes for cooking, since each region of the state has its own culinary secrets.

How Uzbek soup is prepared: features

This dish has its own characteristics:

All vegetables are cut large enough;
- almost all recipes contain tomato;
- vegetables are cooked for a long time and over low heat, making the taste of the broth rich.

The serving of this dish is also quite original: you can separately (meat and vegetables - on one plate, broth - on another) or all together. Uzbek soup, like all dishes, is decorated with various herbs.

Required ingredients, cooking features

To make a first-class Uzbek soup, you will need:

1.8-2 liters of water (the shurpa should end up being thick);

250 g onions;

1-2 pcs. sweet red peppers;

5-6 pcs. small potatoes (this is about 200-230 g);

400-500 g of lamb (fillet or ribs can be used), beef is also suitable;

1 small tomato or a few tablespoons of tomato paste (depending on portions and desired richness)

180-200 g carrots;

Seasonings (black, allspice, salt, garlic, etc., possibly according to individual preferences);

Various greens (parsley, cilantro, dill and others - to taste).

Depending on the number of servings, the number of components can be adjusted according to personal choice, the main thing is that the shurpa turns out to be thick and rich.

1) Cut the meat or ribs into small pieces and set to cook on low heat for 20-25 minutes. Salt immediately, so that you can orient yourself later to taste.

2) After the meat has boiled a little, add vegetables (coarsely chopped or medium - rings). These are peppers, carrots, onions.

3) Cook all this on very low heat for 15-20 minutes. The broth should be well nourished with both meat and vegetables.

4) After that, take a tomato, remove the peel from it (for this you will need to pour boiling water over it), three and add it to the broth. If instead of tomato we add tomato paste, then preferably 1 spoon. If you add more, you get a very rich taste, and this is not for everybody.

5) When everything is boiled for about 50 minutes, and preferably 15 minutes before the final cooking (this is an hour or one hour and 20 minutes), gradually add your favorite spices - peppers, marjoram, dried garlic - according to individual preferences.

When the shurpa is ready, it acquires a golden-red, rich shade and aroma. The meat and vegetables will be soft, but the vegetables will remain intact. We add our favorite types of greens to each serving. It is very important to add spices in moderation so that the flavor of the broth and vegetables is felt in the first place. This is a very tasty and satisfying meal and is often served for lunch.

Uzbek wheat soup

There is also a delicious and nutritious dish called erma. This is also Uzbek soup, but with the addition of wheat (one and a half glasses). Its peculiarity is that meat and onions are fried until half cooked, and then poured with boiling water and, together with the rest of the ingredients, are cooked to completion.

One of the important steps in cooking is preparing the wheat. To separate from the husk, it is pounded in a mortar, gradually moistening with water. Then they are washed and re-pounded to soften. The prepared wheat should be added to the broth after the tenth minute of boiling over low heat. And after that add pepper, carrots, onions and salt.

The exclusive feature of this meal is its serving. Along with the soup, sour cream or yogurt (katyk) is served, but at the same time they do not dissolve in the main dish, but are taken from a separate dish in the soup.

Food evaluations, tastes

Many people like Uzbek because of its richness. Soups are renowned for their flavor, thickness and nutritional value. I am glad that you can take both beef and lamb for cooking, and regulate the saturation of taste yourself with a certain amount of spices. Among gourmets, Uzbek soup is one of the most popular in terms of popularity.

Uzbek cuisine is, first of all, pilaf. Samarkand, Bukhara, Fergana and other pilaf are distinguished depending on the cooking area. Moreover, the recipe and name of pilaf changes depending on the purpose and season - festive, ordinary, summer, winter, spring pilaf. In Uzbek cuisine, there are more than a hundred types of pilaf: devzira palov (pilaf from devzira rice), kazili palov (pilaf with kazy), postdumba palov (pilaf with a fat tail), sarymsok palov (pilaf with garlic), bedana palov (pilaf with quail) Common to all pilaf is the main set of products and some spices: meat, rice, carrots, barberry and cumin. For big celebrations, in addition to pilaf, they prepare kazy-karta, postdumba uramasi (fat tail roll), tandir kabob (shashlik in tandoor), norin, hasip (homemade sausage). Uzbek cuisine also has its own soups: kainatma shurva (broth), mohora (soup with peas), manchiza (soup with dumplings), mung bean soup with mint. Soups are cooked over low heat and salted at the end, since at high heat the meat fibers harden and nutrients are released into the broth in an insignificant amount, and the soup will turn out to be tasteless. One of the features of Uzbek cuisine is the use of utensils with a spherical bottom, such as cast iron boilers. This form is convenient for stirring pilaf. Many dishes of Uzbek cuisine are steamed, in a special cascan pot - manti, hunon, hash, buglama, chop kavob. There are dishes that are prepared only in the tandoor - flat cakes, samsa and one of the options for barbecue.

In the section "Uzbek cuisine" 112 recipes

Wild duck shurpa

From the game, amazingly tasty, rich shurpa is obtained. In this recipe, shurpa broth is cooked with wild duck meat. She replaces dinner or lunch. It is advisable to cook wild duck shurpa in a cauldron, since in such a dish meat and vegetables will slowly ...

Home lagman

For many years now, culinary experts have been arguing about what is lagman? Some say - the first course, others unanimously repeat - the second. Each chef tries to emphasize the correctness and peculiarity of his signature lagman recipe. And p ...

Manty with cheese

If you want to quickly cook something satisfying for the whole family, then this recipe for lazy manti with cream cheese will help you out. The taste of juicy manti with melting cheese filling will appeal to everyone who loves steamed dumplings or manti. Dumplings can be ...

Manty with minced chicken, carrots and mint in a double boiler

Manty is a national dish of Asian cuisine. In fact, these are steam dumplings, but larger and cobbled together in a special way. For mantas, unleavened dough is most often used (like dumplings, noodles or lagman). By the way, the surface of the mantas from the steamer quickly ...

Beshbarmak with fish

Beshbarmak with fish is prepared only in some regions of Kazakhstan. In modern cuisine, beshbarmak is taken from fish of different breeds, both salmon and trout. But nevertheless, initially, for this beshbarmak, fish of sturgeon breeds were envisaged, with which salmon ...

Homemade noodles for Uyghur lagman (Chuzma)

I have long wanted to make my own noodles for lagman and appreciate the taste. Once again, I clarify that I am posting exactly the recipe for noodles for the lagman, and not the Uighur lagman itself. I just made a quick gravy. I can say that it's not difficult at all to be ready ...

Roll with vegetables in a mantovok (khanum)

Steamed khanum roll is a good alternative to mantas. The advantage of the roll over manti is that, firstly, it is made very quickly, and secondly, it can be prepared with the maximum amount of filling. In khanum roll recipes for ...

Kaiser kavurma (roast lamb with vegetables)

Kaiser-kavurma is a roast lamb with vegetables. It is better to cook this dish in summer, when there are local vegetables - aromatic, juicy and fleshy. According to this recipe, kavurma is fragrant, tasty and does not have a specific smell of mutton. The meat melts into ...

Nuhat shurpa (meat soup with peas)

Shurpa soup is widespread in Central Asia. Soups are prepared with or without fried. This is a no-fry soup cooked with chickpeas (nuhat). You can use both beef and lamb, you can also use pork. Peas must be soaked for at least 12 hours.

Mashkichiri (Uzbek-style mung and rice porridge with meat)

Mashkichiri is a porridge made from mung bean and rice with meat in Uzbek style. Mash is traditionally used in oriental cuisines. Mung bean groats are very satisfying. It is boiled, deep-fried, stewed, sprouted and eaten raw. It goes well with meat, sauces, rice, vegetables and seafood ...

Kufta-shurpa with chickpeas

Kufta-shurpa with chickpeas can be translated as “soup with meatballs” or “with meatballs”. Most of the Turkic peoples mean soup under the word "shurpa". This version of the soup differs from the classic version of shurpa by the presence of "kyufta" - small lumps ...

Meat sauce with potatoes (soup kawardak, hot pot)

Meat and potato sauce (soup kawardak, zharkop) is a recipe with a photo of a homemade version of an oriental dish that has been tested for years and approved by the whole family. The range of products for this thick, rich soup is minimal. If you want a thicker dish, do ...

Domlama

Domlama is for my taste the most delicious vegetable dish in the summer-autumn period. It has already become a duty for me. First, it’s delicious. Secondly, it is very healthy and useful. Thirdly, it prepares itself, steamed in its own juice, without water. Meat for up to ...

Lenten shurpa from mung bean

Somehow God sent the crow ... a package of mung bean, but he did not send the lamb. Instead of lamb, potatoes will go. And the rest is for the shurpa. Well, okay, the crow decided, maybe I’m a poor Uzbek, such a poor farmer - I’ll cook a shurpa from mung bean, lean. And cooked ...

Steam roll with pumpkin (khanum)

Recipe for a steam roll with pumpkin called khanum or kovokli khanum. The dough is prepared exactly like for dumplings - only water, salt, egg and flour. Choose sweet, juicy pumpkin for the filling. The peeled pumpkin is chopped or chopped ...

Uzbek tortillas

This is not just an alternative to regular bread. Uzbek flatbreads, soft on the inside and covered with a glazed crispy crust on top, are often a separate dish. Such cakes do not stale for a long time, retaining their original taste characteristics ...

Shurpa with young lamb

Shurpa is a thick rich soup that came to our cuisine from Asia and has firmly won the respect and honor of lamb lovers. Shurpa is usually made from fried lamb and lots of vegetables. The soup turns out to be rich, fatty and satisfying. Oso ...

Pilaf with chickpeas and lamb

One of the varieties of pilaf is pilaf with chickpeas. Before you put the chickpeas in the cauldron, it must be rinsed and soaked for several hours, but better overnight. Before cooking, rice should also be rinsed and covered with water for 1 hour. We choose spices to your taste, but with ...

How to cook beef shurpa correctly and tasty. Beef shurpa - general principles and methods of preparation. A thick meat soup called "shurpa" is considered a traditional oriental dish.

Lamb is most often used for its preparation, but many prefer beef shurpa. In order for the soup to turn out more rich and have a rich taste, you need not take meat tenderloin or fillet, but meat on a sugar bone.

In addition to meat, among the main ingredients in shurpa are all kinds of vegetables. Especially there should be a lot of onions in this soup. Some oriental chefs put in the shurpa exactly the same amount of onion as meat.
In general, a real eastern shurpa can be prepared in two different ways. You can immediately boil meat and vegetables without prior heat treatment. This method is mainly used by Uzbek culinary masters. Or you can first fry the peeled and chopped vegetables together with pieces of meat in vegetable oil, and only then pour cold water and cook the shurpa. It is believed that just such a shurpa turns out to be more tasty and rich.
A prerequisite for the preparation of this meat soup is the use of all kinds of spices and spices. Most often these are turmeric, cilantro, black and red ground peppers, dill and bay leaves.
Many people from this description can imagine that shurpa is a kind of meat soup. Now, this is not entirely true. Due to its very thick consistency, shurpa is more like a meat stew. There is very little liquid here. There is only about one glass of broth in one serving.
As you know, many oriental stews and soups take a very long time to cook over low heat. And shurpa is no exception here. First of all, the meat must be completely cooked. This usually takes about two hours. After that, peeled and chopped vegetables are placed in the meat broth and boiled all together for about forty minutes. If you pre-fry the meat, then, of course, it will cook much faster. In the event that you are not going to fry the meat, then you can cook the beef directly in one piece, without cutting off the flesh from the bone.

Beef shurpa - food preparation

To prepare shurpa, you need to choose the fattest part of the beef carcass. A brisket would be ideal. The meat is pre-thawed, cleaned of films and streaks, of course, there is no need to cut off the fat.
Then you either cut the meat off the bone, cut into small pieces, fry in vegetable oil until golden brown and then boil until tender for about one hour. Or put the meat together with the bone in a deep saucepan, fill it with cold water and also boil until tender, but for two hours already.
You can use any vegetables for shurpa, depending on the season and your personal taste preferences. But, onions and potatoes must be mandatory and, most importantly, in large quantities. Vegetables, as always, are peeled, washed thoroughly, cut and sent to the broth only after the meat is completely cooked and soft. A very important point - vegetables must be cut not finely, as we are used to, but rather large pieces.

Beef shurpa - preparing dishes

Of course, oriental chefs cook shurpa in large cauldrons or cauldrons, most often over an open fire. Unfortunately, we, in a modern city, cannot afford such a luxury. Therefore, at home, you can cook a shurpa in an ordinary saucepan or a cauldron. It is best to opt for heavy cookware with thick sides and bottom.
If you will pre-fry meat with vegetables, then in this case you will need a frying pan. Ordinary cast iron pans and, more popular now, non-stick or ceramic pans are suitable here.
Beef shurpa - the best recipes

Recipe number 1. Beef shurpa with flour

Many housewives, once again trying to cook shurpa at home, cannot achieve the thickness and richness that are inherent in this meat soup. We offer you a recipe for making beef shurpa, which always turns out to be very thick, nourishing and rich.
To make beef shurpa with flour, you need the following ingredients:
1. Beef brisket - 500 grams.
2. Pork fat - 100 grams.
3. Corn flour - 250 grams.
4. Potatoes - 5 medium sized tubers.
5. Onions - 3 heads.
6. Fresh dill, cilantro and parsley - 50 grams.
7. Salt, black pepper, spices and seasonings to taste.
Cooking instructions:
1. Defrost the brisket beforehand, rinse it under running water, dry it with paper towels. Then we remove all the films, remove the tendons and veins and cut into pieces of medium size. We transfer the sliced \u200b\u200bmeat into a deep saucepan, fill it with cold water and put it on fire. The fire should be small. After half an hour, add salt. Ground black pepper and all other spices to your liking.

2. Sift finely ground cornmeal into a separate dry bowl. If you don't have corn flour, you can use plain wheat flour. So, we begin to gradually add the sifted flour to the broth, stirring it continuously. Make sure there are no lumps. And do not try to immediately send the entire glass of flour to the soup.
3. Melt the pork fat in the microwave oven and send it to the pan. Peel the potatoes, rinse them thoroughly, cut them into quarters. Peel the onions, rinse and cut into half rings. Put the vegetables in a saucepan. We continue to cook everything together over low heat for forty minutes.
4. While the shurpa is boiling, rinse fresh dill, parsley and cilantro under running water, dry with paper towels and chop finely.
Pour the finished shurpa into deep plates and serve hot, garnished with finely chopped herbs.

Recipe number 2. Shurpa in Tatar

The recipe for Tatar shurpa is somewhat different from the classic one, but it certainly deserves attention and that you try it. Especially the recipe for Tatar beef shurpa will be suitable for those who love the abundance of various vegetables in the soup.
For cooking, you need the following ingredients:
1. Beef tenderloin - 700 grams.
2. Onions - 4 large heads.
3. Carrots - 2 pieces.
4. Fresh tomatoes - 2 pieces.
5. Potatoes - 3 large tubers.
6. Bulgarian pepper - 2 pieces.
7. Salt, black and red ground pepper to taste.
Cooking instructions:
1. Pre-defrost the meat on the bottom shelf of the refrigerator, then rinse thoroughly under running water, remove all films and cut into medium-sized pieces. We put the chopped beef in a cauldron or saucepan, fill it with cold water and simmer for an hour and a half. Do not forget to periodically remove the formed foam from the surface.
2. Peel carrots and potatoes, rinse thoroughly and cut into small pieces. Peel the onions, rinse and cut into half rings. We send vegetables to a saucepan with meat, mix and cook for about twenty minutes. It is necessary for the potatoes to become soft.
3. At this time, rinse fresh tomatoes and bell peppers. Cut off the stalk of the pepper and remove the grains, cut into strips. Cut the tomatoes into cubes. We send vegetables to the pan, add salt and spices, mix. We cook everything together for another ten minutes. Turn off the heat and let the shurpa brew a little.
We pour the prepared shurpa in Tatar into bowls and serve hot along with fresh bread and finely chopped herbs.

Recipe number 3. Uzbek beef shurpa

Shurpa is a traditional dish of Uzbek cuisine, and this dish is prepared not only on weekdays, but also on the biggest Muslim holidays. Of course, Uzbek culinary masters cook this rich meat soup over an open fire and in very large quantities. And you try to cook Uzbek shurpa at home in the most ordinary saucepan. Rest assured, it will turn out just as well. Your family and friends will be very grateful to you for such a delicious and nutritious lunch.
To prepare Uzbek beef shurpa, you need the following ingredients:
1. Beef ribs - 400 grams.
2. Onions - 4 medium sized heads.
3. Potatoes - 6 tubers.
4. Bulgarian pepper - 2 pieces.
5. Carrots - 3 pieces.
6. Peas - 50 grams.
7. Garlic - 4 wedges.
8. Fresh dill and parsley - 50 grams.
9. Salt, black pepper, spices and seasonings to taste.
Cooking instructions:
1. Thoroughly rinse the beef ribs under running water, put in a deep saucepan and fill with cold water. We put on a low heat, cook for an hour, periodically removing the resulting foam. Peel the onions, rinse and cut into small pieces. Cook the onion with the ribs.
2. Pre-soak peas for several hours, then rinse thoroughly. Peel the carrots and potatoes, rinse and cut into large pieces.
3. When the broth with ribs and meat is cooked, add the peas to the pan and cook all together for about twenty minutes. After that, put the carrots and cook for another fifteen minutes. Then add the potatoes and cook for another ten minutes.
4. Rinse the bell pepper, remove the grains and stalk, cut into strips or small pieces. Peel the garlic, finely chop. We send the pepper and garlic to the pan, add salt, black ground pepper and all the other spices to your taste, mix and cook the soup for another five minutes. Then turn off the fire and let the shurpa brew a little.
Pour the finished Uzbek-style beef shurpa into deep bowls, sprinkle with finely chopped herbs and serve.
Enjoy your meal!

Recipe number 4. Armenian beef shurpa

And finally, we share with you one more recipe for making shurpa. In Armenia, shurpa is cooked not from raw, but from fried meat. This is what makes the Armenian shurpa different from all others. Its taste turns out to be very unusual. Try it and see for yourself.
To cook beef shurpa in Armenian, you need the following ingredients:
1. Beef tenderloin - 500 grams.
2. Potatoes - 8 medium sized tubers.
3. Onions - 2 large heads.
4. Carrots - 2 pieces.
5. Tomato paste - 2 tablespoons.
6. Vegetable oil - 2 tablespoons.
7. Fresh dill or parsley.
8. Salt, black pepper, spices and seasonings to taste.
Cooking instructions:
1. Defrost the beef, rinse it under running water, remove the films and veins and cut into small pieces. Peel the onions, peel the carrots and potatoes. Rinse all vegetables thoroughly and cut into small pieces.
2. Heat a small amount of vegetable oil in a frying pan, fry the beef over maximum heat until an appetizing golden brown crust is formed. Then we send the chopped onions into the pan, mix, fry until the onions turn golden brown. Then add carrots and tomato paste, fry everything together for another five minutes.
3. Transfer the contents of the pan to a saucepan, fill it with cold water and put on fire. When the water boils, we reduce the fire and put the potatoes in a saucepan. We cook everything together for an hour. Salt, add all the necessary spices, cook for another ten minutes. Rinse fresh dill and parsley, dry and chop finely.
Pour the prepared shurpa in Armenian into plates, decorate with finely chopped herbs and serve. Enjoy your meal!

1. Shurpa is made from the fattest part of the beef carcass.
2. If you find lean beef, then add melted pork fat to the shurpa during cooking.
3. If the shurpa is not thick enough, add a little wheat or corn flour.
4. Vegetables for shurpa should be cut into fairly large pieces.

Several types of soups are included. Most of them are traditionally made with lamb or beef. Uzbek soups are thick and rich, with a lot of vegetables, meat, herbs and spices. The recipes for their preparation are just presented in our article. We offer to cook the most popular and delicious Uzbek soups.

Uzbek soup lagman

Homemade noodles, fragrant broth and pieces of delicious beef - this is how a real lagman can be described. According to the traditional recipe, Uzbek soup is prepared from coarsely chopped vegetables and meat and turns out to be very thick and tasty.

Step-by-step cooking is as follows:

1. 50 ml of vegetable oil is poured into the bottom of a saucepan with a thick bottom.
2. Beef cut into small pieces (0.5 kg) is fried over medium heat in heated oil. As soon as the meat is browned (about 5 minutes), finely chopped onion and garlic (3 cloves) are added to the beef.
3. Gradually, other diced vegetables are added to the pan: 2 large carrots, potatoes (2 pcs.), A cup of turnips or daikon, bell peppers and 2 tomatoes. Vegetables are fried for a few minutes, then filled with water (3 l).
4. All spices are folded into a cotton bag so that they can be easily removed from the pan when they have given all their flavor and aroma. Add anise (2 pcs.), Coriander seeds (1 teaspoon), ground paprika and black pepper (1 teaspoon each), as well as chili pepper (½ teaspoon) and salt (1 ½ tablespoon) ). Soup is cooked until cooked 40 minutes.
5. Homemade or shop noodles are boiled in a separate saucepan.
6. When serving in a deep plate, noodles are first laid out, which is poured over with broth with vegetables. Cilantro greens are used as decoration.

Lamb shurpa soup

In Uzbekistan and other countries of Central Asia, this soup is prepared in every family. Coarsely chopped vegetables and lamb are the main ingredients.

Uzbek lamb soup is prepared as follows:

1. Young lamb on the bone (800 g) is laid out in a saucepan, filled with water (2.5 l) and brought to a boil. After that, the water is removed, and the meat is poured with clean boiled water. Lamb on the bone is cooked for 2 hours.
2. When the meat is almost ready, add onion cut into half rings, salt to taste, black pepper and caraway seeds (½ teaspoon each) to the soup.
3. After 10 minutes, put a tomato in a saucepan, and then coarsely chopped carrots, potatoes (3 pcs.) And bell peppers.
4. The soup is cooked for about 20 minutes until the vegetables are ready, after which it is poured into plates and served.

Uzbek Mastava Soup Recipe

Delicious Uzbek soup with rice is made from lamb without adding vegetable oil and with a lot of vegetables. The simplest ingredients, but it turns out very tasty.

Uzbek mastava soup is prepared as follows:

1. Lamb ribs are fried in a saucepan with a thick bottom, then onions, garlic and cumin.
2. Meat and onions are poured with water and cooked for 1.5 hours.
3. When the lamb is almost cooked, diced carrots, turnips, 2 tomatoes and an eggplant are added to the broth.
4. After another 10 minutes, rice (200 g) is added to the soup.
5. As soon as the rice is cooked, you can lay potatoes (3 pcs.)
6. The soup is cooked for another 20 minutes and removed from heat.

Mastava should be well infused before serving the dish to the table. Already in the plates, the ready-made soup is sprinkled with fresh cilantro.

Uzbek soup with sayhat noodles

This chicken soup is light and filling at the same time, it is perfectly prepared with homemade noodles. If necessary, it can be replaced with a store one. But this will be a completely different soup.

Uzbek noodle soup is prepared in the following sequence:

1. First of all, the dough is kneaded and the noodles are cut. To do this, a glass of flour is poured into a bowl, a depression is made into which an egg is driven in and cold water is poured (½ tbsp.). A pinch of salt is added to taste. The dense dough is rolled into a layer and cut into small strips. Dry the noodles a little before cooking.
2. Broth is cooked from chicken meat (0.5 kg). After cooking, you will need to strain it, salt and boil again.
3. Onion, carrot cut into strips and parsley root (celery) are fried in vegetable oil (3 tablespoons).
4. The sautéed onions, carrots and root are sent to the boiling broth.
5. Then add noodles and cook for 10 minutes over medium heat.
6. Hot peppers and bay leaves cut into rings are added to the finished soup.

Sprinkle with cilantro and parsley before serving.

It is worth understanding that in Uzbek cuisine everything is thought out to the smallest detail. That there are hundreds of dishes in it, and every age, every lifestyle and even every disease has its own dish.
I cook kovurma shurpa a couple of times a year. I cook when it's cold. I cook in the country when the spring work season begins. I cook when chronic fatigue and no strength for anything. Because kovurma shurpa is an energy elixir that must be used respectfully and with care.
Horror stories about Uzbek soups began with kovurm shurpa. Probably one of the European tourists once looked into a cauldron on the edge of a cotton field, and away we go ...
Prepare products for kovurm shurpa With a pound of mutton, 150 grams of lamb fat (melted or raw), a couple of onions and carrots, a spoonful of tomato paste, a sour hard green apple, three potatoes, greens, red hot peppers, cilantro and cumin seeds, salt. Cut the meat into portions, onions into small pieces, carrots into large pieces. Cut the potatoes into medium-sized pieces (if the potato is medium-sized, then divide it into four parts). Melt and heat butter in a cauldron. Fry pieces of meat in it. As soon as the fat in the cauldron becomes transparent, "moving away" from the meat juices, add the onion. Stir occasionally. In the process of frying the onions, add all the salt. (A couple of teaspoons if the salt is coarse) Saute the onions until light yellow and add the carrots. While you wait for the carrots to darken, add ground spices and a pinch of hot pepper. If the carrots are already darkened, add the tomato paste and stir vigorously so that the paste is evenly distributed and fried. Be careful! Do not burn, otherwise heartburn is provided for everyone. Next, add potatoes to the cauldron. While stirring, bring it to a reddish yellow color. Now add drinking water at room temperature (about one and a half liters) Dip a couple of branches of greens into the water of the sour apple. (celery, parsley, basil, dzhambul - what do you have) Wait for it to boil. Reduce fire power to minimum. If you manage to close the cauldron with a lid, so that there is no boiling in the cauldron, close it. If it was not possible to regulate the heat so much, half-cover the cauldron with a lid. Cook without boiling for forty minutes. About twenty minutes before the end, add the bay leaf. When the allotted time has passed, turn off the heat. Close the cauldron with a lid and let the shurpa stand for 10-15 minutes. Remove the bay leaf, boiled branches of herbs and an apple from the finished shurpa. Check for salt. Serve in kazakh, evenly distributing meat, potatoes and carrots in 1-2 pieces. Sprinkle hot shurpa with fresh chopped herbs.
Before serving and after kovurm shurpa, be sure to drink hot green tea.