Campfire Pork Shurpa Delight

An amazing dish with a bright and rich taste! Fabulous! Pork shurpa in a cauldron over a fire turns out amazingly appetizing and rich! Vegetables can be left whole or cut into large pieces. Fresh basil, oregano, cilantro or parsley add extra flavor!
cook time: 2h
Owen Truitt
Campfire Pork Shurpa Delight

Nutrition Facts (per serving)

88
Calories
6g
Fat
5g
Carbs
5g
Protein

Ingredients (10 portions)

Basic:

Onion 2 pc
Garlic 7 clove
Tomatoes 5 pc
Salt to taste
Ground black pepper to taste
Water (or more, depending on how thick you want the soup to be.) 2 l
Potato 1 kg
Carrot 4 pc
Pork 1.5 kg
bell pepper 3 pc
Greenery to taste

Recipe instructions

Step 1

Step 1
How to cook pork shurpa in a cauldron over a fire? Prepare all the necessary products according to the list. If you have frozen meat, you should first defrost it. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. To make the finished dish bright and appetizing, use bell peppers of different colors.

Step 2

Step 2
Rinse the pork and dry with napkins. Cut the meat into medium-sized pieces.

Step 3

Step 3
Light a fire and set up a cauldron. Pour in the oil and heat it well. You can choose the right oil by reading the article at the link at the end of the recipe. Place the pork in the cauldron. To make the shurpa rich and rich, I added a few pork ribs to the pulp. Fry, stirring, until golden brown. Pour in a little water so that it lightly covers the meat. Make the heat moderate, cover the cauldron with a lid and simmer for about 1 hour.

Step 4

Step 4
After a while, open the lid and check if there is enough liquid in the cauldron. If necessary, add a little water. At this stage I added a pinch of dried onion.

Step 5

Step 5
Prepare all vegetables. Peel potatoes, carrots, onions and garlic. Cut the bell peppers into two parts and remove the core and seeds. Rinse vegetables and herbs.

Step 6

Step 6
Cut the potatoes into large pieces, and the carrots into large cubes.

Step 7

Step 7
Place the potatoes and carrots into the cauldron.

Step 8

Step 8
Fill the cauldron almost to the top with water. Turn up the heat so everything comes to a boil. Next, cook the shurpa over a moderate flame for about 20-30 minutes.

Step 9

Step 9
At this time, chop the onions, bell peppers and tomatoes coarsely. Cut the garlic cloves into 2-4 parts.

Step 10

Step 10
When the potatoes are ready, add the remaining ingredients to the cauldron. Add salt to taste.

Step 11

Step 11
Add greens and ground pepper to the shurpa.

Step 12

Step 12
Mix everything and after boiling, simmer for another 15-20 minutes. Leave the cauldron over the smoldering coals to brew for a while.

Step 13

Step 13
Done, ready to serve! Offer everyone a plate of ground black or allspice, as well as fresh, finely chopped herbs.

Additional rubrics

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