Uzbek shurpa with beef in a multicooker
4 servings
90 minutes
Cooking an oriental dish in a multicooker. When you have such a miracle of technology as a multicooker in your home, cooking becomes twice as easy and enjoyable. You can even cook shurpa this way.
1
Now we directly start the process and begin preparing beef shurpa.
2
Wash all bones and meat thoroughly under running water. If possible, do not cut the meat, leave it as it is and place it in a pot with water.
- Beef ribs: 300 g
- Beef tenderloin: 300 g
- Tubular bones: 300 g
3
Also add a bay leaf, finely chopped 2-3 onions, and a little salt.
- Coarse salt: to taste
- Onion: 4 pieces
- Cumin (zira): to taste
4
Cook for about 50-60 minutes, occasionally skimming off the foam.
5
While the broth is boiling, you can prepare other ingredients.
6
Cut the vegetables into large pieces.
7
Check the readiness of the meat.
8
Add the already chopped onion and carrot to the main mixture.
- Onion: 4 pieces
- Carrot: 3 pieces
9
In 15 minutes – it's the turn for potatoes, and in another 10 – for sliced peppers and spices.
- Potato: 5 piece
- Green bell pepper: 2 pieces
- Cumin (zira): to taste
- Coriander: to taste
- Basil: to taste
- Lotus seeds: to taste
- Curry: to taste
10
Prepare the mass, it will take no more than 5 minutes.
11
When serving the finished shurpa in bowls, don't forget to add chopped greens to each. This will give it a special aroma and zest.
- Chopped parsley: 30 g
- Dill: 1 bunch