Shurpa is a traditional oriental thick soup, which is often made from lamb and vegetables. I made beef soup and added chickpeas. The soup is very rich and tasty.
Ingredients: beef pulp, chickpeas, onion, carrot, tomato, bell pepper, sunflower oil, spices (ground paprika, ground coriander, peppercorns), salt, dill
Cooking method:
Chickpeas must first be soaked for 4 hours in cold water.
Rinse the beef and cut it into large pieces, peel the onion, wash and cut into half rings. Pour vegetable oil into a cauldron and put it on fire. Fry the onion on it first until transparent, and then add the meat and fry everything together for another 20 minutes. Cut carrots into half rings and put in a cauldron.
Add chickpeas, cover everything with water and bring to a boil. Remove the foam and simmer the soup over low heat for 1.5 hours.
Peel the potatoes, wash and cut into quarters, wash the bell pepper and cut into large pieces. Add vegetables to the pot.
Peel the tomatoes and cut into slices, and send them to the meat in the same way. Salt and add spices. Boil soup until all vegetables are soft. At the end add chopped dill. Remove from heat, cover with a lid and let the dish brew for another 10-15 minutes. Shurpa is ready!