Shurpa-Kainatma

Shurpa-kainatma – recipe with photo, Uzbek cuisine
rating: 4
wotes: 1

Cooking time: 2 h 30 minutes

Difficulty: Medium recipe

Recipe yield: 8 servings

Uzbek food

Shurpa-kainatma – an Uzbek cuisine recipe, vegetables for shurpa are cut into large pieces, potatoes, if very large, can be cut in half or into four parts.

Shurpa-kainatma ingredients

Shurpa-kainatma recipe

Meat in water before cooking
1

To cook an Uzbek cuisine recipe shurpa-kainatma wash, dry and cut the meat into large pieces. Place the chopped pieces of meat in a saucepan, cover with cold water and put on high heat. When the water for the shurpa boils, remove the foam, lightly salt, reduce the heat and cook over medium heat.

Sliced onion in half rings
2

Add the onion cut into half rings to the meat, mix, let it boil and remove the foam.

Carrots, chopped into slices
3

Then add the carrots, cut into large slices or circles, cover and cook for 1.5 hours.

Potatoes in shurpa
4

Then add peeled potatoes to meat and vegetables, put it whole, if the potatoes are very large, you can cut it in half.

Tomato slices in shurpa
5

Following the potatoes, add the tomatoes cut into thick circles or slices into the shurpa, cover and cook for another 20 minutes. At the end of cooking, add finely chopped cilantro, salt and pepper and remove the shurpa from the heat. Using a slotted spoon put vegetables and meat from shurpa onto a separate plate, and pour the broth into bowls. Shurpa is served hot.

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