Shurpa with lard
4 servings
150 minutes
Shurpa with fat is a hearty and aromatic dish of Ukrainian cuisine that embodies the traditions of steppe peoples. Its roots go back centuries when rich meat soups served as a nutritious staple. In this version of shurpa, fat is used to give the soup a special rich flavor and velvety texture. Lamb or beef, fried to a crispy crust, fills the dish with a rich meaty aroma. Vegetables like carrots, potatoes, sweet peppers, and tomatoes make the taste bright and balanced. Herbs such as dill, cilantro, and parsley add freshness. It is best served with green tea and flatbreads to highlight the traditional flavor combination. Shurpa warms and comforts, making it perfect for long evenings and friendly gatherings.
1
Cut the fat into cubes, render it in a pan, and remove the cracklings. Slice the onion into rings and sauté. Add lamb or beef, sliced, along with chopped bones, and fry until crispy.
- Salo: 100 g
- Onion: 4 heads
- Mutton: 500 g
2
Then add sliced tomatoes or tomato paste, finely chopped bell pepper, and simmer for a few more minutes. After that, add sliced carrots and whole potatoes, season to taste, and mix everything.
- Tomatoes: 4 pieces
- Sweet pepper: 1 piece
- Carrot: 2 pieces
- Potato: 500 g
- Parsnip: to taste
- Basil: to taste
- Parsley: to taste
- Salt: to taste
3
Fill with water and bring to a boil, add salt. Reduce the heat and cook until ready. Pour the soup into large bowls, generously sprinkle with chopped herbs, and serve with green tea and flatbreads.
- Dill: 1 bunch
- Coriander: 1 bunch