Spices for pork and beef shurpa, composition of spices, cooking recipes

Shurpa is the first dish belonging to Uzbek cuisine. The main feature of seasoning soup is the cooking of a strong, rich broth from one, or often several types of meat and a variety of vegetables, all of which are added whole or in large cuts. Another condition is spices; seasoning for shurpa is taken in large quantities and variety.

The most popular spices and seasonings for shurpa

Traditional seasonings for shurpa are onion, garlic and ground black pepper. Different countries have their own spices, which are necessarily added to rich pork or beef broth.

Zira

This component is popular in Uzbekistan; local residents add the spice to their version of the dish, but do it in a certain way.

First, the seeds are fried in a frying pan, without adding any oil. Heat treatment reveals the taste of the spice and contributes to the appearance of a specific nutty aroma.

Also, cumin is often first crushed in a mortar, and then added in ground form to the soup.

Turmeric

This specific spice is often used before the broth starts cooking. The spice is rubbed onto the meat pieces exactly one day before cooking. It is believed that it gives the finished dish new flavors.

The seasoning gives the soup a slight spiciness and provides an appetizing aroma with musky notes.

Cayenne pepper

Those who want to enjoy the aromas and pleasant spiciness inherent in the East are recommended to add cayenne pepper to the broth. This seasoning will improve the taste of shurpa, but make it hot.

The spice has a unique taste; the pepper leaves behind citrus and nutty notes, ideal for meat. Also a distinctive feature of the spice is its characteristic aftertaste, reminiscent of light smoke. Before adding, the component is finely ground, in this form it opens better.

Basil

Another spicy herb that is widely used as a seasoning for first courses. Basil is also suitable for shurpa; the broth becomes rich and tasty. You can add spices in large quantities, this will only make the taste better.

You can use any variety; basil, both purple and green, is suitable for dressing soup.

Khmeli-suneli

This spice already contains a large number of different spices that make shurpa rich and aromatic. The following spices can be found in the composition:

• Adyghe salt;
• cloves;
• cinnamon;
• dried garlic.

But it is important to monitor the dosage when adding suneli hops. All spices have a fairly strong aroma that can overpower the taste of the other components of the shurpa, and this should be avoided.

Coriander

Another spice that is widely used in the East; it is added to almost every dish, and shurpa in this case is no exception. The rich broth, combined with coriander seeds, acquires a spicy, pleasantly sweet taste.

You can add seeds either whole or ground. But the second option provides a more pronounced taste. It is necessary to add spices a few minutes before the end of cooking.

Saffron

It is not for nothing that this spice bears the title of the king of spices; it is capable of giving a dish a unique taste, color and aroma. The dressing soup with this component acquires an appetizing yellow tint and floral notes with a taste of mountain honey.

The seasoning can be used in dry form; it is usually sold in powder form. But ideally, use plant stigmas; this is where all the value of the spice lies. But they require pre-processing.

To do this, the raw materials are fried in a dry frying pan, after which the saffron is diluted with a small amount of water, you should get a kind of gruel. 5 minutes before the end of cooking, the spice is sent to the pan with shurpa.

How to prepare ready-made spice mixtures for shurpa yourself

You can make your own spice mixtures. Most housewives prepare them in reserve and use them as needed.

Spicy additive

Fans of spicy shurpa can use a composition where cayenne pepper is the main component. Additional ingredients are:

• Bay leaf;
• cardamom;
• turmeric;
• dried garlic.

The proportions of spices are selected taking into account your own taste. They must be added to the shurpa 5 minutes before removing the dish from the heat.

Option with greens

Not a single shurpa is complete without aromatic greens; it is present in both the Uzbek version of preparing the soup and the Tatar one. Tajiks and Turkic peoples - it is generally accepted that meat broth is their national dish; they also do not neglect aromatic herbs.

The most commonly used bouquet is:

• parsley – adds fresh notes to the dressing soup;
• cilantro - makes the broth more flavorful;
• Basil – adds a spicy taste.

In the summer, as a rule, greens are added fresh, since they can be collected on your own plot. But in winter it is more convenient to use dry mixtures, which you can prepare yourself in the summer.

Bouquet of spices

The traditional Tajik recipe includes a classic seasoning, which includes several aromatic spices. They all combine beautifully and make the broth tender, spicy and delicious at the same time.

The spicy bouquet consists of the following set of components:

• coriander;
• dried dill with parsley;
• cumin;
• turmeric;
• black peppercorns.

The ingredients are mixed and then processed into a powder. This can be done in a coffee grinder or a special mortar. The spice is added at the very end of cooking the shurpa, when the meat and vegetables are ready.

Recipes for shurpa with spices

Any housewife's rating increases noticeably if she knows how to cook shurpa. It’s not difficult to master the skills, the main thing is to be patient and get a good recipe, moreover, each nationality has its own method of cooking, its own set of spices. It is worth considering the most delicious options.

Home method

Traditionally, shurpa is prepared in dishes with thick walls; it is better to use cast iron pans for this. The main rules for cooking broth are:

• coarsely chopped meat pieces;
• whole vegetables.

Some recipes suggest pre-simmering the ingredients in fat; in a simpler version, adding raw ingredients to the broth. So, to prepare the dish you need to stock up on:

• beef, it is better to take it on the bone - 0.5 kg;
• pork ribs – 0.5 kg;
• carrots – 2 pcs.;
• potatoes – 5 pcs.;
• onions – 2 heads;
• tomatoes - 1 pc.;
• hot pepper – 1 pc.;
• allspice – 4-5 peas;
• greens in the form of cilantro, parsley, dill - 3-5 sprigs of each;
• bay leaf - 3 pcs.;
• cumin – 1 teaspoon.

The entire process of preparing the aromatic soup lasts about 2.5 hours. All actions are performed step by step:

1. First, the meat is boiled, the pieces are placed in cold water. The whole process takes at least two hours, and the broth should not boil too much, as this worsens the taste and makes it cloudy.
2. The foam is periodically removed, and after boiling, peppercorns are added.
3. After two hours, peeled potatoes are added; if the root vegetables are very large, then they can be divided into two parts. Boil potatoes for 30 minutes.
4. The rest of the vegetables are peeled; the tomatoes need to be peeled. To do this, the tomatoes are placed in a deep bowl and then doused with boiling water. After cooling, the peel can be easily and quickly removed without any effort.
5. The peel is removed from the onion, after the head it is sent to shurpa, and the same goes for carrots.
6. The remaining ingredients are added to the broth, 15 minutes before the end, salt with spices and bay leaf are added.

It is better to add greens directly to the plate. Shurpa, cooked at home, turns out to be very rich, satisfying and harmoniously tasty.

In Uzbek

Traditionally, Uzbek shurpa is prepared from lamb, and they use assorted ribs and meat; 600 grams is enough for this recipe.You should also stock up on the following ingredients:

• onions – 0.3 kg;
• carrots – 0.2 kg;
• fresh tomatoes – 0.2 kg;
• sweet bell pepper – 150 g;
• potatoes – 0.3 kg;
• turnip – 1 medium root vegetable;
• hot pepper – ½ pod.

Spices are prepared separately; for a rich soup you will need:

• ground coriander;
• dried basil;
• paprika;
• cumin;
• ground black pepper.

All spices are taken one pinch at a time, salt is added according to your own taste. Shurpa is prepared according to the recipe:

1. The meat pieces are washed and the veins are removed. Then cut into portions. Everything is sent to boil, the foam is removed in the process. This is done to ensure that the broth is transparent. If there is too much of it, then the first broth is poured out, fresh water is added and the meat continues to cook.
2. The remaining ingredients are prepared. Vegetables are peeled, everything except peppers and turnips are left whole. The peppers are cleaned of seeds and then cut into 2-3 pieces. Turnips are cut into large cubes.
3. The tomato is pre-prepared, the skin is removed from the tomatoes, then it is divided in half.
4. After two hours, the vegetables are added to the broth, the soup is cooked further, but the lid cannot be closed completely, as the vegetable flavor will be lost, and the broth itself will become cloudy.
5. 10 minutes before the end of the cooking process, add the prepared spices, as well as the required amount of salt. At the same time, the flame is reduced to a minimum.

After removing from the stove, the shurpa should steep; you need to let the dressing soup stand for at least 15 minutes. Only then can you pour it into plates, season it with fresh herbs, and invite your household for dinner.

Original recipe

This option differs in that the broth is made from meat that has previously been simmered in oil. Another distinctive feature is the addition of chickpeas; they are soaked in water in advance, preferably a day before. It is also worth stocking up on other products:

• pork meat on the bone - 0.4 kg;
• ribs – 0.3 kg;
• chickpeas – 0.2 kg;
• bulbs – 3 heads;
• tomatoes – 3 pcs.;
• carrots – 2 pcs.;
• coriander, hot pepper, cumin - you will need 1 pinch each.

Pork shurpa is prepared as follows:

1. The meat is placed on the bottom of a cauldron with preheated oil and fried until a crispy crust is formed. Then water is poured in, it is brought to a boil, then the flame is reduced and the pork is cooked until tender.
2. After boiling, chickpeas are added. After an hour, vegetables that have been washed and peeled are added.
3. After another half hour, add tomatoes cut into two parts, and after 10 minutes the broth is seasoned with spices and salted to taste.

Shurpa is removed from heat 5 minutes after adding seasoning.

In fact, shurpa goes well with any type of seasoning, be it hot pepper, aromatic cumin or spicy basil. The composition of the rich broth is selected taking into account your own gastronomic preferences and family members. In any case, a meat-based soup with whole vegetables and generously seasoned with spices will appeal to everyone without exception.