Shurpa of deer and baked vegetables
4 servings
300 minutes
Deer and roasted vegetable shurpa is a dish that embodies the traditions of steppe hunters and nomadic peoples. The tender deer meat, slowly simmered in a rich broth, acquires a deep flavor, while the roasted vegetables add a light smoky aroma. Sweet peppers and fresh tomatoes bring freshness, and cilantro completes the composition, highlighting the harmony of ingredients. This dish is perfect for warming up in cold weather and provides a sense of coziness. Shurpa is not just a soup but a true culinary journey that reveals the richness of natural aromas. It can be served as a main dish complemented by fresh bread or lavash. Nutritious and hearty, it is suitable for family gatherings and meetings with friends, creating an atmosphere of unity and enjoyment of taste.
1
Wash the venison with cold water, bring to a boil, reduce heat to minimum and cook under a lid for 4 hours.
- Venison: 1 kg
- Salt: to taste
2
Boil potatoes and carrots separately until cooked.
- Potato: 400 g
- Carrot: 150 g
3
Bake the pepper separately in the oven at 220 degrees for 10 minutes. After it cools, peel the skin off the pepper.
- Sweet pepper (capsicum): 300 g
4
In a deep plate, place potatoes, meat, roasted peppers, and sliced fresh tomatoes, pour in broth and garnish with cilantro.
- Potato: 400 g
- Venison: 1 kg
- Sweet pepper (capsicum): 300 g
- Tomatoes: 200 g
- Cilantro: 10 g