- 1 chicken;
- 0.5 kg of onion;
- 1 large white sweet onion;
- 4 things. medium sized carrots;
- 8 pcs. not old and not very large potatoes;
- 300 g of tomatoes (strong, juicy varieties are suitable - Baku, plum-like, carpal);
- 2 pcs. sweet pepper;
- 1 small bunch of basil, parsley, cilantro;
- 0.5 tsp zira and coriander seeds;
- salt, ground pepper- in accordance with preferences;
- 1 tbsp any vegetable oil.
- Preparation time: 00:20
- Cooking time: 01:00
- Servings: 12
- Complexity: light
Cooking
- Vegetables and greens are washed with water, peeled from potatoes, carrots, onions. Zira and coriander are ground in a mortar to a powder state.
- The chicken is washed, excess entrails are removed, wiped with a napkin and cut into separate parts - legs, wings, drumsticks, several pieces of breast. The meat is put in a saucepan or cauldron, poured with water (about 3 liters), put on a stove, turned on over medium heat.
- When the broth boils (during cooking, the foam that forms on the surface is constantly removed from it), onions are added, cut into half rings. The fire is reduced to a small one and the meat is cooked for another 1 hour. Add vegetable oil.
- Carrots are cut into circles (very large carrots can be cut into a semicircle) and, together with zira and coriander, are added to the soup.
- After 15 minutes, potatoes cut into large cubes are poured, the fire is raised again and the soup is allowed to boil, after which the temperature is reduced.
- After 10 minutes, chopped pepper (or a large cube) is added, tomato quarters (it is not necessary to remove the skin from them).
- The soup is simmered over low heat until the potatoes are ready. Then chopped greens are added to it and cut into very thin semicircular feathers green onion. The soup remains on the stove for another 3-4 minutes, then the fire is turned off.
- You can serve the soup in the usual European version - put the broth along with meat and vegetables in deep bowls.
The traditional way of serving involves the presence of two devices - plates for potatoes and chicken with vegetables (they are sprinkled with a little pepper on top) and plates with broth. Dough cakes are served with chicken shurpa.
In oriental cuisine, a lot of greens, vegetables, fruits are used in cooking, which makes the dishes very healthy. Traditional lamb shurpa is a fatty dish that contains a large amount of calories. For those who care about their health, or are afraid of gaining excess weight, a light version on chicken broth is suitable. All products must be fresh, without signs of decay, spoiled places. Potatoes are chosen not sprouted, without green areas. Soup with new potatoes will be tastier. Cooking shurpa is not at all difficult, but with step by step recipe this process becomes even easier.
- To make the soup tasty, you need fresh vegetables and high-quality meat for its preparation. Much depends on the quality of the water. It is better to use filtered water, well or drinking.
- After the meat is cooked and vegetables are added to the soup, the fire on the stove is set to the minimum. This is one of the rules for making shurpa. If the soup is cooked on a fire, then the fire can be extinguished and cooked on coals.
- For those who love spicy dishes, you can add a mixture of peppers to the shurpa and throw a couple of pieces of hot green pepper into the soup along with carrots.
Shurpa is an ideal option not only for a homemade dinner, but also for outdoor recreation. A simple way to cook it and minimal processing of products will allow you to cook delicious shurpa during a hike, a trip to the country, a picnic. To do this, it is enough to make a fire and arrange a structure that supports a cauldron with soup above it.
In preparation delicious soup in nature, a video recipe will help.
They will not be surprised that we will talk about such a traditional dish as shurpa. What it is? This is the first dish of meat and vegetables. In other words, filling soup, but simply meat broth. In the East it is called differently. Who says that this is a shurpa, and who says that it is a chorpo. But its essence does not change from this. Usually lamb is used for its preparation, but now any other products have begun to be used: pork, beef. The dish is served hot. But there is also chicken shurpa. So this soup is unusually called if poultry meat is used. This dish has a special place in culinary recipes. In terms of cost, it will be much cheaper.
By the way, chicken shurpa is on the menu of many restaurants not only in the East. You can try it in Russian cities.
Why is chicken shurpa so popular? Because it has a great taste and pleasant aroma. This dish pairs well with foods such as meat and vegetables.
Peculiarities
How is chicken shurpa prepared? For its preparation, they use, as in the old days in the East, where this dish came from, a cast-iron or copper cauldron. You can use not only the stove, but also try to cook shurpa on a fire. This soup has an incredible amount of onions. The main ingredient is potatoes, sometimes it is replaced with rice.
Shurpa from chicken. Recipe one
The following products are taken for the dish: potatoes - 600 grams, 0.5 kilograms of chicken (it is better to use breast). You will also need 2 onions, 2 medium-sized carrots, bell pepper- 1-2 pieces, 2 tablespoons tomato paste. From greens it is better to use dill and parsley, add salt and pepper.
Cooking
How to prepare Now we will tell. First, the chicken breast must be washed and lowered into a saucepan, pour two liters cold water and put on fire. Bring to a boil, add black pepper, salt. The broth is cooked for 45 minutes. Then you should lay out the meat and cool, strain the broth and send it back to the fire. While the water is boiling, you need to prepare the potatoes: peel, cut into cubes, pour into boiling broth and cook for 15 minutes.
Now it's time for onions and carrots: cut the first into strips, the second into circles. Pour vegetable oil into a heated pan and fry the onion. remove the skin and cut into large pieces. Slightly stew the onion and add the carrots. Hold for two minutes on fire, put the chicken. Then everything should be thoroughly mixed, increase the heat and wait until the chicken is browned. Now you need to add tomato paste and a few tablespoons of broth. Simmer for 5 more minutes, stirring frequently. At this time, potatoes are being cooked in a saucepan, everything that was cooked in a pan should be added here. On low heat, all ingredients are cooked for another 10 minutes. final stage will add greenery. The soup is ready, it is poured hot and served to the table.
Now let's give some tips for those who don't know chicken. The amount of vegetables for cooking this dish should be equal in weight to the amount of meat. It is good to season the shurpa with various spices: bay leaf, all kinds of peppers, saffron. Chicken meat is cut into portioned pieces immediately. Carrots and onions should not be grated, because ready meal will look like porridge. It will take approximately two and a half hours to prepare.
Vegetables and meat can be brought to readiness in two ways. The first option involves separate frying of vegetables and meat, and the second allows you to cook all the ingredients in one container. Another tip for novice cooks: shurpa is cooked with the lid slightly open over low heat. Ready soup is served hot, but not immediately. It should be well wrapped and left for 20 minutes.
Another variant
The cooking process will not cause difficulties even for young housewives. Therefore, the next step-by-step instruction- for beginners. Components of the dish: chicken (it will be enough to take a kilogram and a half), two carrots, 4 onions, a kilogram of potatoes, two tomatoes, spices, herbs, salt to taste.
Cooking chicken shurpa
First you need to cut the prepared chicken into larger pieces. Pour water into the cauldron, put the chicken, after boiling, remove the foam, cook for an hour. Cut the carrots into slices, and the onion into half rings. Cook for 10 minutes, then add vegetables, after 5 minutes - potatoes. Tie the greens in a bundle and send to the cauldron. Now the refueling is ready. Chop the tomato and put in the contents of the cauldron. Mix everything. When the potatoes are ready, take out a bunch of greens (he has already given all his nutritional properties) and let the soup brew.
In a slow cooker
At the beginning of this conversation unusual cuisine it was mentioned that shurpa can be cooked both on a fire and in a slow cooker. The fire will add originality to a smell and taste. After all, do not forget that our distant ancestors prepared all their food in this way. But a new device called a slow cooker will greatly facilitate the process of creating this original and delicious dish.
Therefore, for a change, you can offer to try how delicious the cooked chicken shurpa in a slow cooker will be.
For cooking you will need:
- chicken meat - half a kilogram;
- potatoes - three pieces;
- carrots - 1 piece;
- 2 onions;
- 2 bell peppers;
- 2 tomatoes;
- salt;
- pepper;
- greenery.
This amount is for 5 servings.
As in the first recipe, boil the chicken, add vegetables and spices. The mode in the slow cooker is selected the simplest - "Multi-cook" (for 30 minutes - for chicken). After another 30 minutes, add vegetables. Then, after full readiness, you should set the same mode for 10 minutes. Before serving, add finely chopped greens.
How to apply?
And finally a few useful advice. How to serve shurpa to the table? It should not be forgotten that this dish came from the East, so it should be served in bowls or deep plates with coasters. They eat with spoons. On the table there should be finely chopped greens, homemade sour cream, chopped lemon and homemade bread. Now the stores have a large assortment of oriental bread. Often people take lavash. This is also a traditional bread of eastern peoples. From drinks you can offer mineral water, juices of grapes, apples, tomato. Although here you need to be guided by the tastes of those who will be at the table. If adults are invited, then it would be useful to offer alcoholic drinks.
Conclusion
The cuisines of the peoples of the world are so diverse that they can satisfy the most refined tastes. Children especially love new dishes. They appreciate novelty and originality. Have fun and enjoy!
Shurpa is a national dish oriental cuisine. What does it represent? This is a thick rich soup, which, as a rule, is prepared from large pieces of young lamb and a large amount of fresh herbs. The dish is incredibly tasty and fragrant, but at the same time very high-calorie.
This may be the reason for refusing to eat such a famous soup. That is why we bring to your attention the recipes for preparing this wonderful first course in a dietary cooking option, namely with chicken meat. Do not deny yourself the pleasure!
Shurpa cooked with chicken turns out to be less high-calorie, but no less tasty, because in addition to replacing lamb meat with chicken meat, the recipe remains traditional.
- chicken carcass - 1 pc.;
- potato tubers - 4 pcs.;
- carrot root - 2 pcs.;
- fresh tomato - 2 pcs.;
- red onion - 1 pc.;
- sweet paprika - 1 pc.;
- fresh parsley - ½ bunch;
- flour - 20 g;
- pepper "Lamb's horn" - 1 pc.;
- table salt;
- wine vinegar - 50 ml.
Cooking time: 1.5 hours
Nutritional value per 100 g: 37 kcal.
Cooking chicken shurpa at home:
Recipe for chicken shurpa soup with rice
Ingredients:
- homemade chicken - 1 pc.;
- round-grain rice - 100 g;
- carrots - 1 pc.;
- Bulgarian red onion - 3 pcs.;
- a mixture of spices "Hmeli-suneli";
- rock salt;
- fresh fat - 50 g;
- laurel leaf - 1 pc.;
- potatoes - 2 pcs.
Cooking time: 90 min.
See also: How I lost 19 kg in a month and a half
Energy value per 100 g: 42 kcal.
Step by step description:
- From domestic chicken makes an excellent rich broth. It is not worth cutting the carcass into pieces before cooking - steal it into the pan as a whole. Fill the bird with water and put on the stove. After boiling, remove the foam from the broth, immediately salt it and, covering it with a lid, cook until the meat is ready;
- Rinse the rice groats and put them in the broth along with the potatoes cut into slices;
- Cut the fresh fat into small pieces, chop the onion into half rings. Fry the onion with bacon until golden brown, and then, together with the carrots chopped into cubes, add to the soup;
- Boil the shurpa for another 20 minutes, then flavor it with a generous pinch of Khmeli-suneli spices and a laurel leaf.
- Shurpa chicken rice soup is served at the table along with garlic croutons and a pod of hot pepper.
How to cook soup in a slow cooker
Components:
- chicken thighs - 1 kg;
- potato tubers - 3 pcs.;
- bell peppers - 2 pcs.;
- onions - 4 pcs.;
- carrot - 1 pc.;
- tomatoes - 2-3 pcs.;
- a bouquet of fresh herbs;
- edible salt;
- a mixture of aromatic peppers.
Cooking time: 50 min.
Number of kcal per 100 g: 37.
See also: How I increased my breasts by 2 sizes in 1 week
How to cook chicken shurpa in a slow cooker:
- Put the chicken thighs on the bottom of the multicooker bowl and fill with water. Turn on the unit to the "Soup" mode by setting the timer for 30 minutes;
- In the meantime, get ready to prepare the vegetables. Cut carrots and bell peppers into strips, onions into large quarters, and potatoes and tomatoes into slices. Load the vegetables into the already boiled broth, season it with salt and a mixture of fragrant peppers;
- Cook shurpa in a slow cooker in the "Soup" mode until the vegetables are ready, then unplug the unit, sprinkle the finished dish with a chopped bouquet of fresh herbs and, pouring it into portioned plates, serve it to the table.
Shurpa from chicken in a cauldron on a fire
Cooking Ingredients:
- chicken carcasses - 2 pcs.;
- fat tail fat - 250 g;
- potato tubers - 700 g;
- Bell pepper paprika - 2 pcs.;
- fresh carrots - 400 g;
- fresh tomatoes - 400 g;
- garlic - 1 head;
- onions - 3 heads;
- a bouquet of greenery;
- vodka - 100 ml;
- laurel leaf - 3 pcs.;
- drinking water - 5.5 l;
- salt;
- spices "Hmeli-suneli";
- black pepper - 10 peas.
Cooking time: 3 hours
Nutritional value per 100 g: 46 kcal.
Cooking:
- To cook shurpa on a fire, you will need a large cauldron. Put chicken carcasses in it, fill them with water, add whole onion heads and hang over the fire. Shurpa broth will languish for quite a long time, at least 2 hours;
- All vegetables necessary for the preparation of shurpa should be cut into large slices;
- Cut the fat tail fat into small pieces and lightly fry in a pan. Add carrots to it, continuing to fry for another 3-4 minutes;
- When the chicken carcasses are completely ready, add all the necessary vegetables to them, as well as frying from tail fat and carrots;
- Cook soup-shurpa on a fire until tender (at least 20-25 minutes). Then type in ready soup spices, herbs, garlic and vodka. Steam the rich soup-shurpa over the fire for another 6-8 minutes, then sprinkle with a chopped bouquet of greens and serve;
- Shurpa, cooked in a cauldron over a fire, turns out to be especially piquant, tasty and fragrant. It has a pleasant aftertaste, quickly saturates the body and satisfies the feeling of hunger. Bon Appetit!
Shurpa made from chicken will turn out to be especially fragrant and tasty if the bird carcass is quickly fried in a dry frying pan before boiling until an appetizing crust forms.
Such a dish as shurpa is served to the table without fail fresh and hot. It is not recommended to heat it, otherwise it will lose most of its taste and aromatic properties.
One of the most important ingredients (besides meat) for making this oriental soup is a generous bouquet of greens. It may include: cilantro, parsley, tarragon, dill, basil and onion feathers.
Ready-made Shurpa soup can be supplemented with dressings such as sour cream, mustard, mayonnaise and even adjika. Everyone will be able to choose the option that he most likes.
When cooking shurpa, it is very important to maintain a state of stable boiling, one might even say, languishing. Do not allow the liquid to boil violently.
To prepare this oriental soup, you must use either a whole bird carcass or its fleshy parts. Soup set is not suitable in any case. Since shurpa without meat or with a small amount of it is no longer shurpa, but an ordinary soup.
Since this soup should languish and not boil, it is recommended to use dishes such as a cauldron, a thick-walled pan, or cast iron pan with high sides.
Shurpa is a thick soup with rich meat flavor and lots of greens. When it is cooked, the aroma is such that it simply salivates. This oriental dish is several thousand years old. Traditionally, it is prepared from large pieces of fatty lamb. In the East, it is as popular as barbecue or pilaf. And if our housewives also learned how to fry kebabs and cook pilaf, then, unfortunately, most of them do not know how to cook shurpa. Yes, they are afraid. And not only because they are confident in the complexity of preparing this delicious dish, first of all, they are afraid of its calorie content.
This recipe will allow you not to give up the pleasure of eating the famous soup. We offer to please yourself and your loved ones with chicken shurpa.
Chicken shurpa is a light lunch dish. Unlike the similar first one from rich lamb, chicken shurpa is considered dietary, more balanced in taste. The specificity of the soup gives coarse cut vegetables and meat, as well as many spicy spices. In all other respects, the recipe remains very simple in cooking technology.
Ingredients
- chicken (soup set and breast) - 1.4 kg;
- onion (yellow) - 120 g;
- carrots - 90 g;
- potatoes - 330 g;
- tomatoes - 80 g;
- pepper (sweet) - 70 g;
- coriander (seeds), zira - ½ tsp;
- suneli hops - 1 tsp;
- salt - 1 tbsp;
- pepper mixture - to taste;
- bay leaf - 1 pc.;
- parsley - for decoration.
How to cook chicken shurpa
First you need to cook a good broth. We put chicken bones, breast, onion head, half a carrot in a saucepan. Also for flavor, add fresh parsley stalks, bay leaf. Pour 3 liters of cold water - put on fire to boil. Constantly removing the foam, cook the broth over medium heat for about half an hour.
We take out the chicken breast from the broth, cut into large pieces. After all, the peculiarity of the soup is that all the pieces are large. We filter the broth so that there are no small particles and sediment left in it, salt.
Prepare the vegetables by rinsing them under running water. We cut the peeled potatoes into large cubes, chop the carrots in a semicircle (or a circle if the diameter of the vegetable is small), red pepper into strips, and cut the onion into a thin half ring. We cut the tomatoes into slices, you can not remove the peel.
We put potato cubes in the broth, cook for about 10 minutes (or almost until ready). If the potato is young and small, you can not peel it from a thin skin, but wash it, sending it whole to the pan.
While the potatoes are cooking, prepare the roasted onions and carrots. In a spoonful of vegetable oil, with constant stirring, fry the vegetables until characteristic softness. We lay the carrot-onion roast in the soup, simmer for no more than 5 minutes. If the carrot was thinly chopped, this time is just enough to bring it to readiness.
In the same oil where the frying of onions and carrots was prepared, lightly fry the red pepper and tomato slices. We will also send them to the pan when ready.
It is very important to properly season the soup, for this we grind coriander grains, suneli hops, cumin, peppercorns in a mortar. Pour the aromatic seasoning mixture into the pan.
After the spices saturate the soup base and vegetables, return the large pieces of chicken to the pan, let the meat warm up a little.
Usually in Asian cuisine there is an abundance of fresh herbs, which compensates for the spiciness of the dishes. Let's make a small accent of fresh parsley to your liking. Instead of parsley, you can use spicy cilantro or otherwise - fresh coriander. But, since this spice only looks like parsley, and the smell is quite specific, use it with caution.
Delicious homemade chicken shurpa is ready. And now you can make sure that the soup turned out to be no less tasty than its lamb prototype, and at the same time it is quite light!
vkys.info
Chicken shurpa: cooking recipe
Fans of Uzbek cuisine will not be surprised that we are talking about such a traditional dish as shurpa. What it is? This is the first dish of meat and vegetables. In other words, filling soup, but simply meat broth. In the East it is called differently. Who says that this is a shurpa, and who says that it is a chorpo. But its essence does not change from this. Usually lamb is used for its preparation, but now any other products have begun to be used: pork, beef. The dish is served hot. But there is also chicken shurpa. So this soup is unusually called if poultry meat is used. This dish has a special place in culinary recipes. In terms of cost, it will be much cheaper.
By the way, chicken shurpa is on the menu of many restaurants not only in the East. You can try it in Russian cities.
Why is chicken shurpa so popular? Because it has a great taste and pleasant aroma. This dish pairs well with foods such as meat and vegetables.
Peculiarities
How is chicken shurpa prepared? For its preparation, they use, as in the old days in the East, where this dish came from, a cast-iron or copper cauldron. You can use not only the stove, but also try to cook shurpa on a fire. This soup has an incredible amount of onions. The main ingredient is potatoes, sometimes it is replaced with rice.
Shurpa from chicken. Recipe one
The following products are taken for the dish: potatoes - 600 grams, 0.5 kilograms of chicken (it is better to use breast). You will also need 2 onions, 2 medium-sized carrots, 1-2 bell peppers, 2 tablespoons of tomato paste. From greens it is better to use dill and parsley, add salt and pepper.
How is chicken soup prepared? Now we'll tell you. First, the chicken breast must be washed and lowered into a saucepan, pour two liters of cold water and put on fire. Bring to a boil, add black pepper, salt. The broth is cooked for 45 minutes. Then you should lay out the meat and cool, strain the broth and send it back to the fire. While the water is boiling, you need to prepare the potatoes: peel, cut into cubes, pour into boiling broth and cook for 15 minutes.
Now it's time for onions and carrots: cut the first into strips, the second into circles. Pour vegetable oil into a heated pan and fry the onion. Remove skin from chicken and cut into large pieces. Slightly stew the onion and add the carrots. Hold for two minutes on fire, put the chicken. Then everything should be thoroughly mixed, increase the heat and wait until the chicken is browned. Now you need to add tomato paste and a few tablespoons of broth. Simmer for 5 more minutes, stirring frequently. At this time, potatoes are being cooked in a saucepan, everything that was cooked in a pan should be added here. On low heat, all ingredients are cooked for another 10 minutes. The final step will be the addition of greenery. The soup is ready, it is poured hot and served to the table.
Now we will give some tips for those who do not know how to cook chicken shurpa. The amount of vegetables for cooking this dish should be equal in weight to the amount of meat. It is good to season the shurpa with various spices: bay leaf, all kinds of peppers, saffron. Chicken meat is cut into portioned pieces immediately. Carrots and onions should not be grated, because the finished dish will resemble porridge. It will take approximately two and a half hours to prepare.
Vegetables and meat can be brought to readiness in two ways. The first option involves separate frying of vegetables and meat, and the second allows you to cook all the ingredients in one container. Another tip for novice cooks: shurpa is cooked with the lid slightly open over low heat. Ready soup is served hot, but not immediately. It should be well wrapped and left for 20 minutes.
Another variant
The cooking process will not cause difficulties even for young housewives. Therefore, the following step-by-step instruction is for beginners. Components of the dish: chicken (it will be enough to take a kilogram and a half), two carrots, 4 onions, a kilogram of potatoes, two tomatoes, spices, herbs, salt to taste.
Cooking chicken shurpa
First you need to cut the prepared chicken into larger pieces. Pour water into the cauldron, put the chicken, after boiling, remove the foam, cook for an hour. Cut the carrots into slices, and the onion into half rings. Cook for 10 minutes, then add vegetables, after 5 minutes - potatoes. Tie the greens in a bundle and send to the cauldron. Now the refueling is ready. Chop the tomato and put in the contents of the cauldron. Mix everything. When the potatoes are ready, take out a bunch of greens (he has already given up all his nutritional properties) and let the soup brew.
In a slow cooker
At the beginning of this conversation unusual dish Uzbek cuisine, it was mentioned that shurpa can be cooked both on a fire and in a slow cooker. The fire will add originality to a smell and taste. After all, do not forget that our distant ancestors prepared all their food in this way. But a new device called a slow cooker will greatly facilitate the process of creating this original and delicious dish.
Therefore, for a change, you can offer to try how delicious the cooked chicken shurpa in a slow cooker will be.
For cooking you will need:
This amount is for 5 servings.
As in the first recipe, boil the chicken, add vegetables and spices. The mode in the slow cooker is selected the simplest - "Multi-cook" (for 30 minutes - for chicken). After another 30 minutes, add vegetables. Then, after full readiness, you should set the same mode for 10 minutes. Before serving, add finely chopped greens.
How to apply?
And finally, a few useful tips. How to serve shurpa to the table? It should not be forgotten that this dish came from the East, so it should be served in bowls or deep plates with coasters. They eat with spoons. On the table there should be finely chopped greens, homemade sour cream, chopped lemon and homemade bread. Now the stores have a large assortment of oriental bread. Often people take lavash. This is also a traditional bread of eastern peoples. From drinks you can offer mineral water, juices of grapes, apples, tomato. Although here you need to be guided by the tastes of those who will be at the table. If adults are invited, then it would be useful to offer alcoholic drinks.
Conclusion
The cuisines of the peoples of the world are so diverse that they can satisfy the most sophisticated tastes. Children especially love new dishes. They appreciate novelty and originality. Have fun and enjoy!
fb.ru
Chicken shurpa: recipe. How to cook chicken shurpa
Shurpa is hot soup, which includes meat, vegetables, sometimes legumes. This dish is prepared from lamb and lamb, pork and beef, game, poultry. Chicken shurpa occupies a special place in cooking due to its ease of preparation and relatively low cost. We will also try to understand all the intricacies of the process in order to please our relatives with fragrant and rich chicken shurpa.
Long history and present
This dish appeared in the East many years ago. It is still prepared in our time in many countries of Central Asia and the Caucasus. As in the old days, shurpa is boiled in copper and cast-iron cauldrons, and served in painted clay bowls. This fragrant soup You can cook on the stove, but it is especially tasty in the oven or on the fire.
You can taste it not only in the East. This dish is on the menu of many elite restaurants around the world. And there is nothing surprising in this! Amazing taste, excellent compatibility of products, delicate aroma - all this allows shurpa to find more and more new fans.
Products for shurpa
It is believed that one serving should have no more than one and a half glasses of water. Chicken shurpa should be rich, fatty, thick.
An important feature of this dish is a large amount of onions. On average, it is 5 times more than in traditional European soups. Potato is often used as a starch base. Sometimes chicken shurpa soup is cooked with rice, bulgur, chickpeas. Such cereal additives are more typical for Persian cuisine.
Add carrots to this dish. And it also contains a lot. The entire vegetable part should be equal in volume to the amount of meat. In addition, spices are necessarily put in shurpa: bay leaf, black and red pepper, azhgon, turmeric or saffron, dried dill, cumin. It is customary to add a large amount of fresh herbs to the finished soup.
How to cook chicken shurpa
Like other dishes loved by many kindred peoples, shurpa has many cooking methods. For example, Uzbeks cook all the ingredients together in one pot. And some oriental cuisines are characterized by preliminary frying of meat and vegetables in fat, followed by joint boiling. In addition, every good housewife is sure that she is the one who knows best how to cook chicken shurpa.
All recipes have common features. Chicken meat usually enters the pot cut into portions. On average, one large chicken carcass is enough to prepare a four-liter pan. For such an amount of meat, 3-4 medium onions, 0.5 kg of carrots, about a kilogram of potatoes are needed.
Pre-boiling lasts at least an hour, only after that vegetables enter the pot. You can choose the slicing method at your discretion, but most often carrots and onions are cut into cubes, and not grated. If you plan to add chickpeas to the soup, they replace an equal part of the potato in volume. Legumes should be soaked in water beforehand. Sometimes lentils are put in shurpa, but it also needs pre-soaking. In total, chicken shurpa is cooked for about 2-2.5 hours. During this time, both meat and vegetables will boil enough, the spices will fully reveal their flavor. If the meat and vegetables were previously fried, the cooking time can be reduced to an hour. Like all oriental soups, shurpa should be cooked over low heat, always with the lid ajar.
Salt and spices are best sent to the pot just before the end of cooking. They are added based on their own tastes. Cover the boiled soup with a lid, wrap it with a towel, let it stand for 20 minutes.
Shurpa from chicken on a fire
This dish is perfect for outdoor cooking. Rich broth, tender meat pieces, nutritious vegetables, fresh herbs - what else do you need to satisfy your hunger? The aroma of the fire will give the dish a unique taste, resulting in an incredibly tasty chicken shurpa, the recipe of which will be as close as possible to the original. After all, in ancient times this soup was also cooked on a fire. Even the smallest participants of the trip can be involved in cooking, they will definitely like to collect firewood, wash vegetables, and bring spices. And when the shurpa is ready, none of the tourists will remain indifferent!
Serving to the table
To emphasize that the dish belongs to the cuisine of the East, you can serve shurpa to the table in ceramic or clay bowls. In their absence, you can get by with ordinary deep plates, which are usually placed on underplates. Shurpa is eaten with ordinary tablespoons.
On the table, you must definitely put a container with finely chopped greens: cilantro, basil, parsley, dill, young garlic, watercress, spinach. Sometimes they serve shurpa homemade sour cream, thinly sliced lemon, olives.
Goes very well with this dish. homebaked bread, for example, Georgian Shoti, Armenian Matkanash. You can also serve thin pita bread with shurpa. Of course, spicy oriental snacks will not be superfluous on the table.
From drinks, shurpa is served with mineral water, grape, apple, tomato juice, wild rose, knot. Suitable for this dish and strong alcohol.
www.syl.ru
Shurpa from chicken
Greens - to taste
Pepper - to taste
Seasoning for meat - to taste
Suneli hops - 1 tsp
Dried roots - 1 tsp
Potatoes - 5 pcs.
Garlic - 1-2 teeth
Bay leaf - 1 pc.
Cooking instructions
Shurpa is a dish of oriental cuisine, and it is a thick soup, most often from lamb, taking into account local specifics. The dish has left its regional limits and has become widely popular all over the world, and since chicken, beef and pork are more familiar types of meat for us, we most often cook shurpa from them.
My husband is a hunter. In August, the opening of the hunting season in nature is solemnly celebrated, with trophies - whoever has what. Traditionally, shurpa is also prepared - from game ( wild duck, teals, partridges, etc.). Such a shurpa is prepared on a fire, in a camping cast-iron, exactly as it should be for such a soup. But the hunting season is coming to an end, trips to nature are becoming rare, and you want to taste your favorite soup. That's when it's time to cook chicken shurpa. Of course, the aromas of a fire, romance, a sense of unity with nature will be missed. Let's replace them with the comfort and warmth of a modern apartment, but the soup, it will turn out delicious anyway.
Cut the cooked chicken into bite-sized pieces. Meat for shurpa can be pre-fried, or you can not do this.
Cut the potatoes into slices like a soup. Part of the potatoes can be replaced with peas. If you are using chickpeas, then soak them first.
Thick meat soup with vegetables is traditionally prepared from lamb. But this does not mean at all that it is impossible to deviate from traditions and not try to modify the recipe.
Chicken shurpa is no less tasty and satisfying. And the main advantage of such a dish is that, unlike other types of meat, chicken cooks much faster, so you can enjoy fragrant homemade shurpa after an hour of laying raw ingredients into a saucepan.
Chicken shurpa - general principles of cooking
To prepare chicken shurpa, a whole bird or its meaty parts are taken. Soup set won't work. There should be a lot of pulp, because shurpa without meat is not shurpa, but ordinary soup.
So, the chicken is thawed, washed and laid out in a cauldron, cut into portions. It is not necessary to grind the meat, the pieces should be large enough.
All other ingredients are vegetables. They use mainly potatoes, onions, carrots, tomatoes, peppers, eggplants and others - cut into large pieces and put in a pan with the chicken.
Shurpa is simmered for a long time, all the ingredients should be well cooked, but not overcooked.
To give special palatability spices are put in the dish - these can be oriental sets, traditional suneli hops or other spices to taste. Herbs and herbs are also used.
For cooking, it is best to use a cauldron, a cast-iron deep frying pan or a thick-walled pan - in such containers, chicken shurpa is much richer and tastier.
1. Chicken shurpa
A traditional recipe that does not include anything extra. Only meat, vegetables, spices and herbs. Simple and delicious.
Ingredients:
Chicken carcass;
Potato - 3 tubers;
2 carrots;
onion head;
1 tomato;
1 bell pepper;
Half a bunch of fresh parsley;
Wine vinegar - 2 tbsp. spoons;
30 g flour;
Bitter ground pepper - 15 g;
A pinch of salt.
Cooking method:
1. Put the chicken in an enameled container with water, boil until bubbles appear over moderate heat, add salt and boil for a few more minutes.
2. After the chicken carcass is completely ready, we take it out of the pan, filter the broth.
3. Cut the carrot into a semicircle, onion - into small crumbs, potatoes - into medium cubes.
4. To a hot pan with vegetable oil put carrots with onions, fry for 15 minutes, add vinegar, stir and fry for 3 minutes.
5. Fried vegetables put the potatoes in the broth, close the lid and boil for 15 minutes.
6. Put one tomato in a cup with hot water, stand for a few seconds and remove the skin from it, grind it through a blender.
7. Cut sweet pepper into small crumbs, mix with tomato and hot pepper, lay in the soup and boil for a few more minutes.
8. Pour flour into a separate pan and fry until beige for several minutes.
9. fried flour pour into the soup, without ceasing to interfere, add some salt, pour in the chopped parsley and cook for 5 minutes.
10. Serve hot.
2. Homemade chicken shurpa
An unusual version of chicken shurpa with the addition of homemade noodles. The taste of the dish does not deteriorate from this, but acquires new interesting facets.
Ingredients:
Chicken carcass weighing 1 kg;
2 potatoes;
1 onion;
1 tomato;
1 carrot;
A bunch of parsley;
For homemade noodles:
Water - 300 ml;
400 g flour.
Cooking method:
1. Put the chicken in a metal container with hot water, cook for 50 minutes.
2. We take out the cooked chicken from the pan, filter the broth, and disassemble the chicken into separate meat pieces.
3. Put the meat back into the broth.
4. At the same time put carrots - in circles, onions - in strips and tomatoes - in slices, potatoes - in a large cube. We boil everything for half an hour.
5. While everything is cooking, we cook homemade noodles thus: break an egg into a cup, mix with a fork with salt, pour water, add flour and knead a tight dough. We divide the dough into several parts, roll each into layers 2 mm thick and cut into strips 2 mm wide.
6. Put the finished noodles into the soup, stir well and cook for another 5 minutes.
7. Remove the cooked chicken shurpa from the heat, pour it into hot plates.
3. Shurpa from chicken with spices
Spices in shurpa are important. Do not be afraid to put them in large quantities - the result will please you.
Ingredients:
5 medium potatoes;
1 chicken breast weighing 350 g;
Onions - 2 heads;
2 carrots;
1 bell pepper;
Tomato - 1 tablespoon with a slide;
2 sprigs of cilantro;
3 allspice peas;
Half a pack of seasoning hops-suneli;
5 g salt;
15 g black ground pepper.
Cooking method:
1. Put the prepared chicken breast in an enameled container, fill it with water until completely covered, cook for 30 minutes over low heat.
2. After the appearance of a bubble, add allspice, add salt, remove scale and adjust the fire to the smallest.
3. Cook the chicken breast for 40 minutes, descaling frequently.
4. When the breast is completely cooked, take it out of the pan, filter the broth and put it back on the stove.
5. We put potatoes in a cube in the broth, cook for 15 minutes.
6. In a frying pan heated with oil to a slightly orange color, fry the onion, cut into half rings, carrots - into thin circles.
7. Separate the chicken breast from the skin and bones, cut into a large cube.
8. We wash the sweet pepper, remove the seeds, cut into strips, put it to the onions and carrots, fry everything for 2 minutes on low heat.
9. Add tomato and hop-suneli seasoning to vegetables, pour a little broth and stir.
10. Stew the roast for a few minutes over low heat, add some salt, pepper and stir well.
11. Pour finely chopped parsley into the soup, fry and boil for another 3 minutes and remove from the stove.
12. When serving, pour hot on plates.
4. Shurpa from chicken in a slow cooker
Cooking chicken shurpa in a slow cooker is even easier. I prepared the ingredients, laid them down and after a certain time you can enjoy the finished dish.
Ingredients:
Potato - 4 tubers;
1 carrot;
1 onion;
2 bell peppers;
2 tomatoes;
15 g ground black pepper;
Salt - 10 g;
Half a bouquet of any greens.
Cooking method:
1. Put the prepared meat in the multicooker container.
2. Fill the meat with water, set the device to the "first courses" mode for 30 minutes.
3. Cut the onion into small crumbs, potatoes, sweet peppers, tomatoes and carrots into a small cube.
4. Cooked chicken bouillon put all the vegetables and any seasoning, cook for another 15 minutes.
5. Turn off the slow cooker and serve shurpa in portioned plates, sprinkled with chopped parsley and dill.
5. Chicken shurpa with rice
In this recipe, vegetables are not used, but rice is included in the composition. This chicken shurpa turns out to be interesting and unusual in a new way.
Ingredients:
Chicken meat - half a kilogram;
onion head;
Not a big piece of lard;
Rice groats - 125 g;
Half a bunch of dill greens;
Lavrushka - 2 sheets;
Salt - 5 g.
Cooking method:
1. Prepared chicken fillet cut into medium pieces.
2. We put it in a metal container, pour water, cook over high heat until it boils, often removing scale.
3. Set the smallest fire and boil for another half hour.
4. We wash the rice groats, put them in the broth, boil for 20 minutes until the groats are completely softened.
5. Separately, fry the onion with bacon in a pan and put it in the soup.
6. Remove the pan from the heat, put the parsley, salt, insist 15 minutes.
7. Pour into portioned plates.
6. Chicken shurpa: diet recipe
Diet is not a reason to refuse such delicious dish. Vegetables and chicken breast- products allowed on diets. The main thing is to prepare them correctly.
Ingredients:
Chicken meat without fat and skins - half a kilogram;
2 tomatoes;
Potato - 2 tubers;
Carrot - 1 pc.;
onion head;
A few cloves of garlic;
1 bell pepper;
Salt - 10 g;
Black pepper powder - 20 g;
Half a bunch of fresh dill;
Coriander - 10 g;
3 leaves of lavrushka;
60 ml vegetable oil.
Cooking method:
1. Cut onions into crumbs, carrots - on a fine grater, put in a cast iron and fry in oil.
2. Cut the chicken flesh into medium pieces, add to the vegetables.
3. Next, lay the tomatoes - in a small cube, sweet pepper - in strips.
4. When the juice is released from the tomatoes, pour boiling water over everything and boil for 35 minutes over moderate heat.
5. We put lavrushka in the cast iron.
6. We clean the potatoes, wash them, cut them into small cubes, put them in a cast iron to all the contents.
7. When the potatoes soften, add salt to the soup, add pepper, garlic and remove the soup from the stove.
8. Let the soup brew for 25 minutes and serve.
Shurpa will turn out much tastier if the chicken is lightly fried or even baked in the oven before cooking in water.
For easy option shurpa, use fillet or breast, it is better to boil it rather than fry it.
Shurpa will be tastier if, after being ready, leave it for 10 minutes on the slowest fire to sweat.
Shurpa is delicious when freshly prepared; when cooled or warmed up, it loses its taste.
Ready meat can be left in the broth and continue languishing with vegetables, or removed and let the vegetables cook in meat broth. In the second option, it is better to put the chicken immediately on a plate and pour the soup itself.
A lot of greens is an important point when preparing shurpa, use cilantro, dill, basil, tarragon, parsley, green onion feathers.
Shurpa is served with sour cream, mayonnaise, mustard, adjika - there are many variations.
