Beef shurpa in a slow cooker

Category: First meal
Beef shurpa in a slow cooker

Ingredients

Beef bone + bones 1.2KG
Large bell pepper 2 pcs.
Medium carrot 1 PC.
Large onion 2 pcs.
Spices for shurpa for 3 liters
Cherry tomatoes 10 pieces.
Eggplant 1 PC.
Garlic 5-6 teeth

Cooking method

  • One of the Crimean recipes for shurpa. I must say right away that nothing is fried. I somehow vaguely imagine any oriental person, including by the way the residents of Tatarstan, where my ancestors come from, who stops for the night, sets up a fire, puts a cauldron, and begins to brown onions, carrots, fry meat. Have you presented it?))) So .. We cook meat and bones as for broth. For 3 liters of water, 1.2 kg of meat with bones. There is an average whole onion. pepper with salt. We cooked in a septor pressure cooker, so the broth will be prepared faster (after all, we are not in the desert)))), We cut vegetables, large potatoes, into cubes, bell peppers, tomatoes and eggplant, (peel the eggplant from the skin, there is tasteless bitterness) carrots as well big. The meat from the broth was taken apart, the bones of Bobik, the rest to the bottom of the multicooker. Then potatoes and carrots. They take the longest to cook. Fill with broth. By the way, filtered. We put on the "Extinguishing" mode. After 40 minutes, pour out the Bulgarian pepper, tomatoes, onion, eggplant. Pour in the spices. 20 minutes before the end, salt, pour in the garlic, herbs (parsley, dill, green onions). Shurpa is ready. Bon Appetit.
  • Beef shurpa in a slow cooker
  • Beef shurpa in a slow cooker
  • Beef shurpa in a slow cooker
  • Beef shurpa in a slow cooker
  • Beef shurpa in a slow cooker

The dish is designed for

3.5 liters

Time for preparing:

3.5 hours

Cooking program:

Extinguishing

National cuisine

Crimean-International-Eastern

Yvonne
Thank you, Alexander! Almost the golden childhood was reminded.
My dad, while serving in the Fergana Valley as a paratrooper in the mid-60s, had the opportunity to communicate with the local population. Sometimes he and his comrades were visiting local residents who treated the soldiers to tea and something more serious - pilaf, for example, or lagman, SHURPA, sometimes just milk. After serving in the army for the prescribed 3 years, dad returned home to Riga, where our whole family lived. He talked a lot about the life and culture of those people with whom he communicated, including colleagues and local residents. And if you consider that he also managed to serve as a cook there, then you can imagine what smells spread throughout our communal apartment when dad "got" to the kitchen. It was, however, rare. His signature dish was SHURPA. He traditionally cooked it when it was necessary to treat it deliciously and surprise guests at the same time. I remember how my mother, grandmother and great-grandmother complained that the dishes prepared by my father were very spicy. But they got used to it. And they were terribly proud of dad's skill. I was little then. My dad returned from the army when I was in my early twenties, but I remember my dad SHURPU. He cooked it from lamb. Aromatnoooo!
Years passed, dad grew up in position and rank, there was nowhere to take time for cooking. In addition to fried potatoes in the middle of the night and fried eggs on cracklings in the morning, and barbecue in the garden on holidays, he no longer cooked anything. Mom was more a specialist in Polish, Latvian and poor cuisine, grandmother - in Jewish, German and various pies and cookies, and the tradition of cooking Central Asian dishes disappeared. I grew up, got married and left for Moscow. From my father's, and indeed from family recipes, nothing remained in my head except warm memories.
I don’t know how to cook lamb, and I don’t know how to choose it either. Therefore, your version of one of the Crimean recipes for beef shurpa suits me perfectly.
The beauty you have turned out to be extraordinary: the broth is very transparent, very beautiful, just artistic, color blotches. And the dishes The dish looks very appetizing!
Once again, MANY THANKS! Sorry for the length of the post.
I will definitely prepare SHURPU according to your recipe.
Furzikov
Yvonne, thank you for such a flattering and very sincere review of the dish !!!!! Of course, lamb would be more appropriate, but our grandmother does not like lamb, and we try to take into account her tastes. But the taste of the shurpa turned out to be amazing !!!
Yvonne
Thank you!
Your grandmother RESPECT. Thanks to your grandmother and your respectful attitude towards her preferences, I have your intelligible recipe for SHURPA on beef, I immediately took it to the bookmarks.
I simply would not have dared to cook on lamb myself, but I would not have guessed on beef if we talk about SHURPE. And with your help, you can diversify the diet with a long-forgotten dish, and, at the same time, remind children of the history of the family on occasion.
kirch
Today I prepared a shurpa according to your recipe. I cooked cooko 1054 in a pressure cooker. I cooked the broth, filtered, and then put the meat, all the vegetables and cooked for another 10 minutes. Very tasty and aromatic. The appearance is exactly like in your photo. Thanks for the recipe. I will cook more
Diana
Furzikov, Alexander, today I prepared a shurpa according to your recipe. The only digression was cooking from a young goat. The main connoisseur was her husband, as she cooked at his request. He gave the mark 5 +++. So a very big thank you from us!

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