classic shurpa
4 servings
90 minutes
Classic shurpa is a soulful dish of Kyrgyz cuisine filled with the aromas of meat, fresh vegetables, and spices. Its roots go back to the traditions of nomadic peoples for whom hearty soup was not just food but a symbol of hospitality and family warmth. The rich broth made from meat bones gives shurpa a deep flavor complemented by the sweetness of carrots, the tenderness of potatoes, and a slight tang from tomato puree. Fried onions and spices reveal subtle aromatic notes, transforming simple ingredients into a culinary masterpiece. Shurpa is especially good on cool days, warming you and providing a sense of coziness. It can be served as a standalone dish or with flatbreads that perfectly complement the thick and rich taste of the soup.
1
Cook meat broth. Cut the onion into strips and fry in heated fat.
- Onion: 2 pieces
- Vegetable oil: 2 tablespoons
2
Cut the meat into pieces weighing 25-30 grams, fry it, mix with fried onions, add diced carrots, tomato puree, and continue frying for 5-6 minutes. Transfer the prepared meat with vegetables to a pot, pour in the broth, and bring to a boil.
- Meat: 500 g
- Onion: 2 pieces
- Carrot: 2 pieces
- Tomato puree: 2 tablespoons
3
Then add the sliced potatoes, salt, pepper, and cook for 15-20 minutes.
- Potato: 750 g
- Salt: to taste
- Black peppercorns: to taste