Pork shurpa at home: 10 delicious step-by-step recipes

Hearty and rich shurpa can be served straight like this, or used as a base for more complex soups. The main thing here is to follow the cooking technology correctly. Therefore, we want to share with you the best step-by-step pork shurpa recipes at home!

1. Pork shurpa - a classic recipe

A variation of an Uzbek dish usually made from lamb.

You will need: 1 tbsp vegetable oil, 800 g pork, 250 g onions, 250 g carrots, 250 g sweet pepper, 200 g tomatoes, 600 g potatoes, 2 l water, salt, chili pepper, garlic, herbs, cumin, 3 bay leaves ...

Preparation:
1. Coarsely chop the pork and lightly fry it in oil right in the cauldron.

2. Cut the onion into slices, the carrots into slices and the peppers into large slices. Chop the potatoes also coarsely.

3. Add carrots and onions to the meat, stir and fry more. Then add pepper and potatoes and stir again. Cover and mascara for 15 minutes.

4. Pour in water, salt, add chopped chili and continue to cook under a lid for 1.5 hours over low heat.

5. Peel the tomatoes, cut them into wedges and send them to the pot as well. Add chopped garlic and cumin to taste.

6. Add bay leaves and chopped herbs, let the shurpa brew, and serve.

2. Pork shurpa with ginger and curry

With such an interesting set of spices, shurpa will sparkle with completely new colors.

You will need: 600 g pork, 5 potatoes, 1 pepper, 2 tomatoes, 2 carrots, 2 onions, salt, curry, dry ginger, turmeric, coriander, smoked paprika, chili flakes, garlic and herbs.

Preparation:
1. Place the meat in water and immediately remove the foam when it starts to boil. Boil it over low heat until tender - about an hour.
2. Add chopped onions, carrots and potatoes. After 15 minutes, add the peppers and tomatoes, and at the very end - the spices.
3. When serving, garnish the shurpa with fresh herbs and add garlic.

3. Pork shurpa with tomato paste

If there are no tomatoes, they are easy to replace. And butter will give the shurpa a pleasant taste and aroma.

You will need: 500 g pork, 800 g potatoes, 1 onion, 1 carrot, 1.5 tbsp. tomato paste, 2 tablespoons butter, 2 bay leaves, garlic, spices.

Preparation:
1. Pour water over the meat with spices and bay leaves. Bring to a boil, remove the foam, salt and leave over low heat.
2. Coarsely chop the onions and carrots and fry them in butter.
3. Strain the broth, chop the meat and lightly fry it in the remaining oil.
4. Stir the meat with vegetables and tomato paste, simmer for 5 minutes and put back in the broth.
5. Cut the potatoes into cubes, add to the shurpa and cook for another 20 minutes until cooked. Add garlic at the end.

4. Pork shurpa with chickpeas

Thanks to chickpeas, the shurpa turns out to be even more satisfying, rich and simply tastier.

You will need: 500 g of pork, 300 g of chickpeas, 160 g of onion, 200 g of carrots, 400 g of potatoes, 160 g of pepper, 200 g of tomatoes, garlic, cumin, salt, spices.

Preparation:
1. Soak the chickpeas in the evening so that it has time to get wet.
2. Boil the pork in water 15 minutes after boiling, and then immediately add the chickpeas. Cook for another hour.
3. Add half-rings of onion to the broth, and cook for another hour. Coarsely chop the potatoes and carrots and add to the soup half an hour until tender, and the pepper in 20 minutes.
4. At the very end, add peeled and chopped tomatoes, garlic and spices. Let the shurpe brew under the lid.

5. Pork shurpa with beans

So as not to have to soak and cook for a long time, take canned beans in a jar.

You will need: 800 g pork, 2 onions, 2 carrots, 5 potatoes, 1 can of red beans, 2 tomatoes, spices.

Preparation:
1. Boil the pork until tender, skimming the broth.
2. Lightly fry the coarsely chopped onions and carrots, and add to the soup.
3. Cut the potatoes into cubes and add after 15 minutes.
4.Boil the shurpa under the lid until the potatoes are ready, and add chopped tomatoes, beans and spices a couple of minutes before the end.

6. Shurpa with pork meatballs

This recipe definitely needs meat on the bone!

You will need: 800 g pork on the bone, 3 potatoes, 2 carrots, 1 onion, 2 tomatoes, spices, herbs.

Preparation:
1. Separate the meat from the bones, pour 2-3 liters of water over the bones and leave the broth to simmer over a minimum heat for 2-3 hours.
2. Pass the meat through a meat grinder, add spices to the minced meat and put it in the refrigerator.
3. Coarsely chop the onions and carrots, and fry a little. Add to the finished strained broth.
4. After 15 minutes add the potatoes, and after another 10 minutes add the meatballs. Boil everything together for about 20 minutes, and shortly before the end add chopped tomatoes with spices.

7. Pork shurpa with mushrooms

We offer a recipe for shurpa with champignons, but porcini mushrooms are ideal here.

You will need: 1 kg of pork, 500 g of mushrooms, 200 g of onions, 250 g of potatoes, 2 carrots, 2 peppers, spices.

Preparation:
1. Pour the meat over with water and cook over low heat for about 2 hours, skimming off the foam.
2. Fry mushrooms and onions with carrots separately. Coarsely chop the potatoes and peppers.
3. Take out the meat and cut into pieces, and strain the broth. Bring the broth to a boil again and add the frying to it.
4. After 10 minutes add potatoes, peppers and mushrooms with spices. Cook until the potatoes are ready.

8. Pork shurpa with celery

To taste, you can add parsley or ginger root to the broth. This is a kind of dietary variation of shurpa!

You will need: 700 g pork, 3 tablespoons olive oil, 5 stalks of celery, 1 onion, 2 carrots, 2 liters of water, herbs, spices.

Preparation:
1. Coarsely chop the meat and lightly fry over high heat. Pour in 0.5 liters of water and leave to simmer for half an hour.
2. Add the rest of the water, half the celery, and the mascara for another 45 minutes. Remove the celery after that.
3. Coarsely chop all other ingredients, add to the shurpa and stew for another half hour.
4. Add spices and herbs a couple of minutes before the end.

9. Pork shurpa with cabbage

Another interesting recipe for shurpa, which can be cooked at any time of the year.

You will need: 500 g pork, 2.5 liters of water, 25 ml of vegetable oil, 3 potatoes, 1.5 onions, garlic, 2 tomatoes, 1 pepper, 2 carrots, a quarter of a cabbage, spices, 1 bunch of green onions.

Preparation:
1. Chop the pork into large pieces, chop the onions and fry them in oil until they are nicely crusty.
2. Pour meat with water, bring to a boil, remove foam and reduce heat. Add spices to your broth to taste.
3. After half an hour, add coarsely chopped carrots and garlic cloves.
4. After another hour, add pepper and tomatoes to the cauldron, and half an hour later add potatoes and cabbage. Boil everything until the potatoes are ready.
5. Let the shurpa brew under the lid and sprinkle with green onions.

10. Pork shurpa with pumpkin and ginger

If you want something more spicy and original!

You will need: 500 g pork, 3 l water, 2 potatoes, 150 g pumpkin, 1.5 onions, garlic, 1 tomato, 1 pepper, 2 carrots, ginger, spices, butter.

Preparation:
1. Lightly fry the pork in butter, cover with water and bring to a boil. Boil the broth over low heat for an hour.
2. Separately fry the onions and carrots and add to the broth. After 20 minutes, put the coarsely chopped vegetables in the same place.
3. Boil the shurpa until the vegetables are ready, and add the grated ginger and spices 5 minutes before the end.