Sharpos

Sharpos

Category: First meal

Kitchen: uzbek

Ingredients
Mutton	500 g
Potatoes	600 g
Carrot	2 pcs
Onion	1 PC
Tomato. paste	2 tbsp
Oil	2 tbsp
Flour	1 tbsp
Salt, peppercorns, bay leaf	taste
Dried / smoked prunes	optional
Garlic	1-2 teeth.

Cooking method

• This is a recipe from a notebook ... years ago.
• Cooking sequence from the same notebook

• Roast lamb sprinkled with salt. Sprinkle 1 tbsp before frying. l. flour. Fold into a saucepan, add volume. pasta, 2 ... 3 glasses of hot water and simmer over low heat. After 1.5 ... 2 hours (young - after 40 ... 50 minutes) transfer to a shallow saucepan and add peeled and fried onions, carrots and potatoes. Add 2… 3 leaves of lavrushka and 6… 8 mountains. pepper. Pour over the strained sauce obtained by stewing and simmer again for 30 minutes

• And so all the ingredients in the photo
• 
• I washed the meat thoroughly in cold water. He let the water drain and immediately onto a preheated frying pan. I sprinkled it with salt. Why this is necessary - I do not know. Periodically, slightly pick it up so that it does not stick to the pan. I didn't look for a while, but waited for a crust to appear (even just appear), that is, browning would begin. Turn over and sprinkle with salt again. At the very end, sprinkle with flour, as in the recipe. I don’t know why either. I'll think about whether to do it next time.
• Transfer to a saucepan and pour 2 cups of hot water and 1 cup of hot water with diluted tomato paste. I think next time I will add more water to the glass. Or I'll leave three, but reduce the potatoes to 450 grams.
• Carcass recipe 2 hours
• 
• In the meantime, I turn on the mullet and fry the onions with carrots and bell peppers for 10 minutes.
• 
• Add potatoes and fry for another 20 minutes.
• 
• Now, after 2 hours, I transfer the lamb to a slow cooker to the potatoes with carrots and onions and pour the sauce obtained during stewing into the same place. I DO NOT TRY (why is it necessary?) I add peas, lavrushka and prunes. I set the mode "Stew for 30 minutes. If it is 40, it will not be worse."
• 
• Not long before cooking, I add chopped greens.
• Sharpos is ready!
• 
• Bon Appetit!
• 
• I did my best

Cooking program:

Stove, multicooker.

Note

Based on the results of cooking, I came to the conclusion that there are too many potatoes. Enough and 400 ... 450 grams. But who loves potatoes a lot, it's up to you. If the result is too much, then you can select the finished extra potatoes and use them as a side dish. Delicious!
I added some red bell pepper. The Swallow's Tail variety will also do. I did not notice the difference, but it is three times cheaper.
I also introduced smoked prunes into the recipe - 5 berries to start with. Smoked prunes, according to Rarerka, should be smaller than usual. They gave me a large one, and it looks like they weren't smoked. I didn't make it out, in general. But delicious. Elsewhere they clarified: "Which is it with a smoke?" I DO NOT KNOW! But he agreed with a haze. This one turned out to be Moldovan and even larger in size. And delicious too! Smoked or not, he didn't ruin the dish. You can safely put it. This is already my notion.

It is written sooooooo delicious. Already drooling has flowed !!
Can you do this with pork or beef? Or will it be completely different?

Ahaaaa, Sharpos was born, finally Yes, and with prunes!
I don't promise with lamb, but with beef I have to repeat

With the first recipe!

[Wit]

Wit, Vitaly with the first recipe! Both the recipe and the photos are very appetizing! Thank you, I took it to the bookmarks.

[Wit]

Wit, with a recipe! You see, it doesn't hurt at all

I sprinkled it with salt. Why this is necessary - I do not know.

Both salt, deep-frying and flour serve the same purpose - to seal the juice inside the meat.
I read there, if I am not mistaken, that you do not like the taste of lamb and you tried to get rid of it in this dish. The taste of lamb, in many respects, is given by the lamb fat, it is much smelly than everything else, so cutting it off is the right thing to do. And you can also try, replace some of the salt for sprinkling with soda, it also softens the taste of mutton well. We in the family love mutton very much, so a couple of times a month we have lamb stew, or köfte, or pilaf ... We'll have to make sharpos too.

[lettohka ttt]

Can you do this with pork or beef?

It will also be delicious. We have already repeated - we liked it.

I read there, if I'm not mistaken, that you don't like the taste of lamb and you tried to get rid of it in this dish

I have a good attitude to mutton, and I also snatched a fresh one in Lenta. I just read horror films on the Internet, and the mutton turned out to be very tasty.



lettohka tttand thank you for your rating

I add chopped greens not long before readiness.

... and a clove of garlic, also finely chopped. I forgot to indicate again. And when cooking, I remember the garlic already at the end of cooking.

[Vitaly]

Vitaly, thanks, a very enticing recipe! I love prunes everywhere.
And with the first recipe!

Thank you for rating, Checkmark!

Carcass recipe 2 hours

Do you need to stew pork for 2 hours too?

The pork is stewed as usual. I didn't cook pork. And he tried beef and so determined readiness. I'll tell you a secret, potatoes were stewed the longest. Next time, I lightly fried the potatoes in butter.

Prepared



Thank you, Vital, this is delicious

I did the old fashioned way

I also have lamb, but different, 2 pieces, but also with bones.

The meat was cut a little and divided into pieces for frying.

I heated the pan just to fry the meat quickly.
I tried to sprinkle it with flour, but I was convinced that it was unnecessary. I think the point is to thicken the broth with toasted flour, and not to preserve the juice in the meat, it will still be in the soup. I didn't salt in the pan at all, because salt draws out water, and when frying it is completely unnecessary. In general, I quickly fried the meat and put it in a saucepan, poured mugs of boiling water into the pan, poured it along the bottom with a silicone spoon and poured all the delicious broth to the meat. This is what my mother-in-law always does. I added the rest of the water and tomato paste. Everything, I set it to stew for 2 hours.
Burner grated onions, carrots and peppers on a grater, I have it and let it work. At the end of stewing, I fried vegetables in the same pan. Didn't fry potatoes.
The meat is cooked, threw in vegetables and spices, 10 minutes and - it's done! It stood for half an hour.

The broth has really thickened with flour (but next time I use the thickener not when frying, but when stewing meat). Potatoes in this broth take longer to cook and do not boil.

And here it is ... I forgot to put the prunes

But it was still delicious

Thank you, Vitaly!

[Vitaly]

Vitaly, Already drooling looks very appetizing ... Accept congratulations
Just wait to start cooking, but of all the ingredients, there is salt, flour and potatoes, I think that this will not be enough

Natasha, Vlad, thanks for the rating!

[Wit]

Wit, Vitaly! Can you explain please! Sharpos is something like a shurpa? Or is it a separate dish altogether?
I did not find any explanations or recipes on the Internet.

[boiled]

What a great question! I will try to explain. I remembered this dish when I saw the Admin shurpa recipe. And I immediately remembered about Sharpos. I climbed into the jungle of the mezzanine and fished from the "archive" a notebook with recipes ... twenty years ago. On the first page there were two recipes: SHARPOS and SHURPA. I don't remember where I wrote these recipes, probably from newspapers, there was no Internet then. Yes, and today the Internet does not know Sharpos dishes.
Back in the USSR, I often went to the Shashlichnaya on Nevsky to eat sharpos. They cooked it there incredibly! Sometimes it was not on the menu and I ordered a shurpa as an alternative to sharpos. The dish is also very tasty, but it is not sharpos.I didn’t bother then what the difference was, and even before your question, Lena, too. But now I understood and understood! Shurpa is a soup with boiled lamb, and SHARPOS - with stewed lamb. The taste is completely different.
Masha Schumacher has a recipe for kaurma-shurpa. Very similar to Sharpos. Most similar. In conclusion, I will say that it was SHARPOS that was present in the menu of decent Barbecues of Leningrad. And sometimes together with a shurpa.

[Wit]

Wit, Vitaly, thank you very much for the clarification! Since I really want to eat, as in a decent kebab house in Leningrad, I will cook SHARPOS. Now I know for sure that the meat should be stewed. And thank you for such an interesting recipe.

Vitaly! I liked it very much! Today there were only potatoes, meat, onions and carrots. And that is very tasty!
I use it as a way to prepare the first course

Thank you, Zhenya for the rating! Glad you like it!

An interesting recipe. Thank you, Zhenya! And I somehow cooked a completely different soup, so according to the recipe, I first rolled the pieces of beef in flour and salt, then fried.

Thank you, Zhenya!

Thanks to Vitaly. The trick here is that the meat is not just fried, but also stewed. And the soup is cooked with stew juice, not just water.

Oh, I beg your pardon, Vitaly, of course, thank you

I cooked it in a pressure cooker: first I fried the meat on the "Fry", sprinkling with flour and salt, then I poured water with tomato paste, 20 minutes "Stewing" under pressure. The next day (it happened) I fried onions, carrots, peppers, potatoes, put them in a pressure cooker, 20 minutes "Soup" under pressure. The prunes gave a special "tsimes". Lots of greens, garlic, pepper, Adyghe salt. Aromatic and tasty! Thank you.