Usuba
Beef Shurpa in a Cauldron
A thick meat soup with vegetables and chickpeas, prepared in a traditional way. Beef ribs are cooked with potatoes, carrots, pepper and tomatoes, seasoned with coriander and dill seeds. Served hot with fresh herbs.
- Prep
- 60 min
- Cooking
- 120 min
- Total
- 180 min
- Standard serving
- 338.3 g
Ingredients
Total 13
Instructions
- 1
Step 1
Rinse the beef and cut it into pieces.
- 2
Step 2
Soak the chickpeas in water for 1 hour.
- 3
Step 3
Pour water into the cauldron and add beef.
- 4
Step 4
Bring to a boil and remove the foam. Simmer for 1 hour until the meat is cooked.
- 5
Step 5
Pour the chickpeas into the broth.
- 6
Step 6
Peel the potatoes and leave them whole.
- 7
Step 7
Place whole potatoes with the meat.
- 8
Step 8
Chop the onion into strips and add to the broth.
- 9
Step 9
Chop the carrots into large pieces and add them to the cauldron.
- 10
Step 10
Press the garlic through a garlic press and add it to the soup.
- 11
Step 11
Clean the sweet pepper from seeds and cut it into large pieces.
- 12
Step 12
Cut the tomatoes in half.
- 13
Step 13
Put all the vegetables in the broth.
- 14
Step 14
Crush the coriander and dill seeds, add to the shorpa.
- 15
Step 15
Add whole chili peppers to the broth, cover with a lid and let it steep for 15 minutes.
- 16
Step 16
Arrange the finished dish on a deep plate and sprinkle with fresh herbs.
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