Hearty Beef Shurpa Cauldron Soup

Appetizing, beautiful, spicy, incredibly tasty! Beef shurpa soup cooked in a cauldron on the stove turns out no worse than cooked over a fire. This recipe will definitely appeal to those who don’t like lamb, which is used in the classic recipe. Beef replaces it perfectly in this dish!
cook time: 3h
Freya Ashford
Hearty Beef Shurpa Cauldron Soup

Nutrition Facts (per serving)

50
Calories
1g
Fat
4g
Carbs
5g
Protein

Ingredients (10 portions)

Basic:

Garlic 5 clove
Tomatoes 2 pc
Ground black pepper to taste
Ground coriander 1 tsp
Zira 0.5 tsp
Salt to taste
Water 2.5 l
Potato 6 pc
Green onions 20 g
Bay leaf 3 pc
Beef 1 kg
Carrot 2 pc
Bulb onions 2 pc
bell pepper 1 pc
Greenery (any: parsley, dill, cilantro, etc.) 50 g
Ground red pepper 0.3 tsp

Recipe instructions

Step 1

Step 1
How to cook beef shurpa in a cauldron on the stove? Prepare the necessary ingredients. If the meat has been frozen, first defrost it by transferring it from the freezer to the bottom shelf of the refrigerator. Wash and dry the defrosted meat. Also wash and dry the vegetables.

Step 2

Step 2
It’s better to cook shurpa in a cauldron — it turns out much tastier this way!

Step 3

Step 3
Pour cold water over the beef (it’s better to take meat on the bone), add 1 onion and 1 carrot. Bring to a boil over medium heat, skim off the foam with a slotted spoon. Then reduce the heat and cook the beef until tender, 1.5-2 hours, cooking time depends on the size and quality of the piece.

Step 4

Step 4
When the beef is almost ready, prepare the vegetables — peel the potatoes and cut into large pieces (2-6 pieces depending on size).

Step 5

Step 5
Cut the second carrot into large circles.

Step 6

Step 6
Cut the remaining onion into half rings.

Step 7

Step 7
Remove the seeds from the bell pepper and cut into large slices.

Step 8

Step 8
Remove the skins from the tomatoes. How to remove the skin from tomatoes? Make cross-shaped cuts on them.

Step 9

Step 9
Pour boiling water over the tomatoes and leave for 2-3 minutes, then drain the hot water and immediately pour cold water over them.

Step 10

Step 10
Temperature changes will remove the skin from the tomato very easily.

Step 11

Step 11
Cut the tomatoes into large slices.

Step 12

Step 12
Remove the finished meat from the cauldron with a slotted spoon, cool slightly and remove from the bones. Also remove the cooked onions and carrots; they will no longer be needed.

Step 13

Step 13
Place the potatoes into the boiling broth and boil for 10 minutes.

Step 14

Step 14
Return the meat to the broth.

Step 15

Step 15
Add onions and carrots.

Step 16

Step 16
Add spices, you can grind them in a mortar before this, so they will reveal their aroma more strongly. Or simply add ground coriander and rub the cumin between your fingers before adding to the soup. Stir and cook the shurpa for another 10 minutes.

Step 17

Step 17
Then add tomatoes and bell peppers.

Step 18

Step 18
Pepper the shurpa to taste.

Step 19

Step 19
Add salt.

Step 20

Step 20
And red pepper. Boil everything together for another 7-10 minutes.

Step 21

Step 21
Chop the washed and dried greens.

Step 22

Step 22
After the specified time has passed, add bay leaf to the shurpa.

Step 23

Step 23
And garlic passed through a press.

Step 24

Step 24
Add greens to the shurpa.

Step 25

Step 25
Stir, taste the soup for salt and leave it on the fire for another 1-2 minutes.

Step 26

Step 26
Be sure to let the finished shurpa brew for at least 15 minutes!

Step 27

Step 27
And only then serve it to the table. Bon appetit!

Additional rubrics

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