Shurpa In A Slow Cooker - A Recipe With A Photo

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Water - 2000 g

Pork ribs - 800 g

Potatoes - 5-6 pcs.

Carrots - 1-3 pcs.

Greens - a bunch

Ground pepper - to taste

Dried celery - 0.25 tsp

Dried hops-suneli - 0.5 tsp

Bay leaf - 1 pc.

• 85 kcal
• 1 h. 30 min.
• 1 h. 30 min.

Photo of the finished dish

Step by step recipe with photo

Shurpa is a dish that came from the East. It is a rich rich soup, often cooked in the open air in cauldrons or pots. In nature, a modern city dweller probably does not cook often, but even in an apartment, you can cook a dish that will not differ much in taste from that cooked on a fire. Of course, there will be a lack of a special breath of wind, fire, rustle and aroma of herbs, which also bring their energy into food, but from a purely formal point of view, a multicooker is quite capable of replacing a kettle, cauldron or other thick-walled utensils intended for cooking over a fire.

Traditional shurpa is made from lamb, but this meat is not as popular everywhere as in the East, so I will offer a recipe for shurpa adapted for a European. Earlier I told how to cook chicken shurpa, and now I will offer my own version of shurpa on pork ribs in a slow cooker. By the way, you can compare it with the recipe suggested by my colleague.

So, we are preparing a shurpa in a multicooker …

Take some good pork ribs. Cut them into pieces that are convenient to place in the multicooker bowl. Pour enough water to make the soup thick and rich. For this amount of meat, I took 2 liters of water.

Cut the carrots into circles or cubes. Add to the meat, add salt. Close the multicooker and set the "Stew" or "Soup" program for 1 hour.

The meat broth is boiled, while we will chop the peeled potatoes and onions. We cut the potatoes larger than we usually do for soup. We also cut the onion coarsely, for example, divide it into 4 parts.

After an hour, open the lid of the multicooker. We have got a transparent broth. Add dry chopped celery root to it (if the root is fresh, then it is better to add it at the very beginning - in the broth), potatoes, onions, bay leaf. In the summer, Bulgarian pepper and tomatoes will not be superfluous. We close and cook for about half an hour on the same program.

During this time, the meat will boil down until soft, the potatoes will be ready. Let's try. If necessary, add some salt, add ground pepper.

Add greens that are available - dill, parsley, green onions, cilantro, basil.

Shurpa in a multicooker is ready. We pour it into plates and enjoy a delicious rich soup!

Enjoy your meal!

Other shurpa recipes

Pork shurpa

• Shurpa in Tunisian