Pork shurpa – a recipe from the East

Country kitchen

Shurpa is a very thick, rich soup popular in Eastern cuisine. There are dozens of recipes: shurpa is made with meat (the classic version is with lamb), chicken, and turkey, and various spices, sour fruits, and aromatic herbs are added. All recipes share the same commonality: large cuts of ingredients, a highly nutritious and caloric finished dish, an abundance of herbs, and a generous amount of spices. Not only the meat but also the vegetables are cut coarsely. For example, small potatoes can be left whole, medium potatoes can be halved, and large potatoes can be cut into 4-6 pieces.

Pork shurpa, cooked at home in a slow cooker, is similar in ingredients to a regular recipe, except for a few fewer spices. The preparation itself is much simpler: fry the meat and vegetables, add water and potatoes, salt, and let it simmer for an hour. In the recipe with photos, the shurpa is cooked in a Polaris slow cooker.

Ingredients:

pork (pulp with bone) – 450-500 g;
potatoes – 3-4 large tubers;
carrots – 1 pc;
onion – 1 head;
tomatoes – 4 pcs;
garlic – 4-5 cloves;
hot peppers – 1-2 pcs. (optional);
sweet pepper – 1 pc;
salt – to taste;
coriander, cumin – to taste;
vegetable oil – 1 tbsp;
water – 2 liters.

How to cook pork shurpa in a slow cooker

Set the multicooker to frying mode for 20 minutes. Add a tablespoon of vegetable oil. While it's heating, cut the pork into large pieces. Transfer to the heated oil.

Fry the pork until golden brown, turning over as it browns.

Cut the onion into half rings, the hot pepper into rings, and finely chop the garlic. Add to the fried pork.

After two or three minutes, when the onion has absorbed the fat and becomes translucent, add the carrots, cut into large slices.

Fry the carrots for a couple of minutes, add the spices and coarsely chopped bell pepper. Fry the vegetables for another two minutes.

Cut ripe, juicy tomatoes into large wedges or quarters. Add to the saucepan with the remaining ingredients. Let them brown lightly and then simmer, stirring occasionally.

After the beep, pour in two liters of boiling water and add salt to taste. Add the coarsely chopped potatoes. Switch the multicooker to "stewing" mode for 60 minutes. Close the lid and let simmer until the beep sounds.

After the signal, turn off the multicooker.

Ladle the shurpa into soup bowls, sprinkle with herbs, and serve immediately. Enjoy!