Beef shurpa with celery and buckwheat as a garnish (in a Brand 37501 multicooker or on the stove in a saucepan)

Category: First meal
Beef shurpa with celery and buckwheat as a garnish (in a Brand 37501 multicooker or on the stove in a saucepan)

Ingredients

Beef ribs (not lean) 700-800 gr.
Olive oil 3-4 tbsp. spoons
Celery (twigs) 5-6 pieces
Large blood 2 pcs
Bulb onion (large) 1 PC.
Pepper peas + ground pinch to taste
Salt taste
Parsley greens 2-3 twigs
Water 2-2.5 liters
Bay leaf 1-2 pcs.
Buckwheat for garnish 300 gr.

Cooking method

  • 1. Cut the beef into large pieces and heat well in olive oil for 5 minutes, stirring, but do not fry. (any oil other than unrefined sunflower oil is also suitable)
  • 2. Pour about 1/2 liter of water into the meat and stew for about 45 minutes.
  • 3. Then add another 2 liters of water, 3 uncut celery sprigs, salt and simmer for the next 45 minutes, then remove the celery (discard).
  • 4. Now we cut onions, carrots, the remaining sprigs of celery into large rings, add everything to our shurpa and leave to simmer for the last 30 minutes. At the same time, in a separate container, put on a side dish to cook buckwheat with the addition of butter and salt.
  • 5. 3 minutes before our shurpa is ready, add bay leaf and ground pepper to it.
  • 6. Serve in a deep bowl: first put a couple of tablespoons of buckwheat, then fill it with shurpa with meat, sprinkle with parsley on top.
  • Have a nice lapetite

Time for preparing:

120 minutes

Note

Once in Kazakhstan, as a child, we went to a teahouse and ordered pork shurpa with cheburek. I never ate such a shurpa again - it was magically tasty, rich, moderately fatty, spicy enough, very hot and only with a piece of juicy pork floating in it. We drank it straight and seized it with juicy pasties. Everything was so tasty in spite of its simplicity that it still feels like you are in heaven for the stomach.
I know many recipes that add other vegetables, filling the broth with the meaning of a complete soup - when the tastes and qualities of all products are mixed into one, quite familiar and predictable taste. But my shurpa is very close to what I ate as a child and only with those vegetables that enhance the taste of only meat and make the broth rich and "thick". I also tried all the more or less known side dishes and singled out exactly buckwheat, which with its taste does not distract from the taste of the shurpa itself - these ingredients are friends with each other. It is also possible, for the sake of experiment, to serve both shurpa and buckwheat in separate bowls. You can also do without a side dish, you can do just a piece of fresh, hot white bread.
I want to note that you can do the same with lamb, just add a little more onion.

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