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Kaurma-shurpa in uzbek
6 servings1 hour 5 min your 25 min
Shurpa is traditionally made from lamb in Uzbek, but you can cook this soup also from beef.
Beef - 500g, Onions - 100g, Carrots - 200 g, Potatoes - 3-4 pcs., Sweet pepper - 200 g, Garlic - 1-2 teeth, vegetable oil - 2-3 tbsp. spoons, tomato puree - 2 tbsp. spoons, or tomato paste - 1 tbsp. spoon, Bay leaf - 1-2 pcs., Salt - 1.5-2 tsp, Ground black pepper - 0.5 tsp, Spices (basil, cilantro or zira) - 0.5 tsp, Greens - 2-3 sprigs
Prepare products for ruspa in Uzbek.
How to cook beef shurpa: Pour cold water (1 L) over the meat. 
Peel the onion. Bring the water to a boil, remove the foam, add a whole onion, bay leaf, cover and cook the broth over low heat (40 minutes). 
Peel the onions, cut into straws or half rings. 
Heat 1 tbsp. spoonful of vegetable oil. Fry the onions in heated oil until transparent (5-7 minutes over medium heat). Postpone. 
Peel, wash and cut the carrots into cubes or straws. 
Remove the meat from the stock and cut into small pieces. 
Heat in a frying pan 1 tbsp. a spoonful of vegetable oil. Fry the meat, cut into small pieces, evenly until golden (10 minutes over a medium heat). 
Mix with onions, add diced carrots, tomato and cook for 5- 6 minutes. 
Peel the potatoes, wash, cut into wedges. 
Then transfer the meat with vegetables to a saucepan. 
Pour with broth (2 L) and bring to a boil. 
Then add the potatoes, cut into wedges. 
Pour salt, pepper, spices and cook Uzbek shurpa for 10-15 minutes with a weak boil. 
Wash the pepper, remove the seeds, cut into thin strips. Peel the garlic. 
After 10-15 minutes (5 minutes before cooking is over), add the sweet pepper and squeezed garlic. Shurpa in Uzbek should then infuse. 
Cut the greens. 
Served on the table is an Uzbek hot pit with fresh greens. 