Aromatic Chicken Shurpa Soup

Light, but satisfying and rich — eaten clean! Chicken shurpa soup is not as fatty as lamb, but no less tasty. Thanks to the spices it turns out very aromatic and appetizing. This soup will not leave anyone indifferent. Try it!
cook time: 1h 30 min
Chloe Benton
Aromatic Chicken Shurpa Soup

Nutrition Facts (per serving)

52
Calories
3g
Fat
4g
Carbs
3g
Protein

Ingredients (6 portions)

For 2 liters of water:

Onion 1 pc
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Cilantro, coriander 0.2 tsp
Water 2 l
Potato 4 pc
Bay leaf 1 pc
Tomato paste 1 tbsp
Parsley 10 g
Carrot 1 pc
bell pepper 1 pc
Khmeli-suneli 0.5 tsp
Chicken 500 g
Clove pepper (allspice) 3 pc

Recipe instructions

Step 1

Step 1
How to cook chicken shurpa soup in a saucepan at home? Prepare the necessary ingredients.

Step 2

Step 2
Place chicken, bay leaf, salt and spices in a saucepan. Pour in water and place on medium heat. Bring the contents to a boil and simmer, covered, over low heat for about 30 minutes, periodically skimming off the foam. The article on saucepans, link at the end of the recipe, will help you choose the ideal soup pot.

Step 3

Step 3
Wash and peel the vegetables. Cut the potatoes into medium cubes, carrots and onions into half circles, tomatoes into quarters, peppers into strips.

Step 4

Step 4
Place the chopped potatoes in the pan with the chicken.

Step 5

Step 5
Place tomatoes, onions, carrots and bell peppers in a frying pan heated with vegetable oil and fry, stirring occasionally, for about 5 minutes.

Step 6

Step 6
Add tomato paste to the vegetables and stir.

Step 7

Step 7
Simmer the vegetables over low heat for about 8-10 minutes.

Step 8

Step 8
Transfer the vegetables to the pan with the chicken and add salt to taste.

Step 9

Step 9
Cover the pan with a lid and cook for another 10-15 minutes. Let the soup simmer, covered, for 10 minutes and pour into bowls. Bon appetit!

Additional rubrics

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