Shurpa in a multicooker ELBEE

Category: First meal
Shurpa in a multicooker ELBEE

Ingredients

Veal
Dry parsley roots
dried celery,
seasoning - "For barbecue"
Ground coriander
Peppercorns
Fat
Sunflower oil
Water
Apples
Garlic

Cooking method

  • She took veal instead of lamb. There was no fresh greens, I put dry parsley roots and dried celery, seasoning - "To the kebab", plus ground coriander and peppercorns. The cooking process itself has changed a little. Since I don't have a cast iron with a thick bottom, I decided to cook in a cartoon. First, as it is written in the recipe, I melted the lard, then, since the fat was not very much, I added a little more sunflower oil and fried the meat well. I did all this on the Rice program without closing the lid. Then she added just a little water and put it on the "Sinews" ("Jellied") program for 40 minutes. After the ready signal, I allowed the pan to cool down and let off steam. Further - according to the recipe, everything with an open lid. The only thing that was inconvenient was that it was impossible to adjust the intensity of the boil, I had to turn off the pan several times and then turn it on again. According to the recipe, you need to put apples, which I did. It tasted a little bit sweet and sour, not bad, but if I do more work, I won't lay down the apples. Well, I would also put garlic. And so it turned out very tasty and richly, and the meat was stewed well in a cartoon, which would not have happened in an ordinary pan. Even my fastidious three-year-old little girl ate, as she said, "borschik".))) Bon appetit!

Note

I took the recipe from here: 🔗.

Grypana
And the recipe itself?
I love shurpa (for some reason we said a surprise) I cook without potatoes, from ribs (veal, pork, beef, whatever), instead of apples, I throw a tomato almost at the very end, but I always put in finely chopped garlic 20 minutes before the end of cooking.
Jery
There is a link to the recipe.
Grypana
A delicious recipe, no doubt about it. Asian cuisine is worthy of attention!
Japanese
I have been boiling shurpa from lamb or beef for a long time, the most important difference from a simple soup: everything is cut by hand and coarsely (carrots, onions, peppers, tomato), you can add quince (it is cut in half and the core is removed) and potatoes into quarters or halves .. no eggplant or tomato paste. The garlic is only cut and in no case chokes on the crusher .. I have separate seasoning (cumin, coriander, pepper) .. when serving, sprinkles with a lot of greens .. and raw red onion cut in half rings. I cook the meat in a pressure cooker ... Very tasty soup. and this is exactly what we serve in Uzbek women ..
Nuttison
Asian cuisine!

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