Table of contents:
- Photo of the finished dish
- Step by step recipe with photo
- Shurpa from other types of meat
Video: Chicken Shurpa - Recipe With Photo
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Chicken - 800 g
Carrots - 1 pc.
Onions - 1-2 pcs.
Greens to taste
Salt to taste
Pepper to taste
Seasoning for meat - to taste
Hops-suneli - 1 tsp
Dried roots - 1 tsp
Potatoes - 5 pcs.
Garlic - 1-2 prongs
Bay leaf - 1 pc.
- 70 kcal
- 2 hours
- 2 hours
Photo of the finished dish
Step by step recipe with photo
Shurpa is an oriental dish, and it is a thick soup, most often from lamb, given the local specifics. The dish left its regional limits and became widely popular all over the world, and since chicken, beef and pork are more familiar types of meat for us, we most often cook shurpa from them.
My husband is a hunter. In August, the opening of the hunting season is solemnly celebrated in nature, with trophies - whoever has what. Shurpa is traditionally made from game (wild duck, teal, partridge, etc.). Such a shurpa is prepared over a fire, in a marching iron pot, exactly as it should be for such a soup. But the hunting season is coming to an end, trips to nature are becoming rare, and you want to taste your favorite soup. Then it's time to cook chicken shurpa. Of course, the aromas of a campfire, romance, a sense of unity with nature will be missed. We will replace them with the comfort and warmth of a modern apartment, but the soup, it will turn out delicious anyway.
Cut the processed chicken into portions. Meat for shurpa can be pre-fried, or you don't have to.
Cut the potatoes into pieces as for soup. Some of the potatoes can be replaced with peas. If you are using peas, soak them first.
Add onions, carrots, diced or circles to the saucepan. Salt, add dried roots (parsley, parsnip and celery), suneli hops, bay leaf. Add the ground pepper to a ready-made dish or to plates just before use.
It is best to cook shurpa in a thick-walled dish - a cast iron, a cauldron. I have a 2 liter ceramic pot. It is quite suitable for shurpa, but you need to put it in the oven, it will fall apart on gas. In the oven, shurpa can also be made in portioned clay pots.
So, we cover our ceramic (or whatever you have) pot with a lid and send it to the oven or put it on gas. If you have about the same ceramic pan as mine, then you need to put it in a cold oven and not heat more than 220 degrees.
The chicken shurpa will be ready in about an hour and a half. We also take out the oven carefully. Add greens - parsley, cilantro, dill. Finely chop a clove of garlic and add to the pot as well.
As mentioned above, shurpa is a thick soup. One serving should have no more than 150 ml of liquid, and the rest should be meat and vegetables.
The chicken shurpa is ready, cook and eat with pleasure.
Shurpa from other types of meat
- Lamb shurpa
- Pork shurpa