Beef Shurpa

Name: Beef Shurpa
Total time: 2 h 30 min
Yield: 4
Ingredients: bay leaf — 1 шт; beef — 600 г; bell pepper — 2 шт; carrots — 2 шт; onion — 2 шт; parsley — 1 пучок; potatoes — 4 шт; sweet paprika — 1 ч. л.; tomatoes — 2 шт; black pepper — по вкусу; salt — по вкусу; water — 2 л

Uzbek cuisine

Editorial 2 h 30 min 4 servings

Master 44 kcal/100 g updated November 12

A rich Uzbek soup made with beef on the bone and large pieces of vegetables. Served hot, with plenty of fresh herbs.

Method

Cut the beef into large pieces, rinse it, cover with 2 l of cold water and bring to a boil. Skim off the foam and simmer, covered, over low heat for about 1 hour.
Cut the onion into large half rings, the carrots and bell pepper into large pieces, the potatoes into quarters and the tomatoes into wedges.
Add the onion and carrots to the broth and cook for 15 minutes. Add the bell pepper and cook for another 10 minutes.
Add the potatoes, add salt and cook for 15–20 minutes, until soft.
Add the tomatoes, pepper, paprika and bay leaf, heat through for 5 minutes and remove from the heat.
Cover the shurpa with a lid for 15 minutes, sprinkle with chopped parsley and serve hot.