Kazan-style shurpa
6 servings
120 minutes
The recipe was shared with us by the chef of the restaurant "Chirem" Ilgiz Shakirov.
1
Wash the meat, dry it, cut off all visible veins and any remaining membranes if present.
2
Cut into cubes of 3–4 cm. Place in a deep pot with a volume of 4–5 liters.
3
Bring to a boil over high heat, then reduce the heat to medium and cook the meat for 5 minutes.
4
Drain the water from the pot, rinse the meat. Wash the pot, return the meat to it and fill with clean water. Add pepper, bay leaf, halved peeled onion, bring to a boil, reduce heat and cook for 2 hours.
- Black peppercorns: 7 pieces
- Bay leaf: 1 piece
- Onion: 2 pieces
5
Add large chopped potatoes and carrots, remove the onion from the pot. Boil for another 20 minutes, the potatoes should be almost ready.
- Potato: 3 pieces
- Carrot: 2 pieces
6
Blanch the tomatoes, peel them, and chop coarsely. Remove seeds from the pepper and cut into thin strips. Add to the soup and cook for another 15 minutes.
- Tomatoes: 2 pieces
- Bell pepper: 2 pieces
7
Add coriander, salt it, and serve.
- Dried cilantro (coriander leaf): to taste
- Salt: to taste