Usuba
Beef Shurpa in a Slow Cooker
Eastern beef soup with potatoes and vegetables. The meat is stewed until tender, then vegetables and spices are added. Served with fresh herbs and raw onion.
- Total
- 90 min
- Standard serving
- 841.5 g
Ingredients
Total 17- Beef Ribs
75 g - Beef tenderloin
75 g≈ 2.5 slice - Tubular bones
75 g - Potato
187.5 g - Onion
150 g≈ 1 pcs - Green bell pepper
75 g≈ 1/2 pcs - Carrot
75 g≈ 3/4 pcs - Garlic
3 g≈ 1 clove - Chopped parsley
7.5 g≈ 2.5 sprig - Dill
12.5 g≈ 3 tbsp - Salt
to taste - Beanscanned
100 g≈ 1/2 cup - Ground cumin (zira)
to taste≈ 1/4 tsp - Cilantro
to taste≈ 1 tbsp - Basil
to taste≈ 1.5 tsp - Lotus seeds
to taste≈ 1/4 tsp - Curry
to taste≈ 1/4 tsp
Instructions
- 1
Step 1
Rinse the beef ribs, brisket and bones under running water. Place them in the multicooker bowl without cutting.
- 2
Step 2
Add a bay leaf, finely chopped onion (2–3 onions) and salt to the bowl. Pour with water.
- 3
Step 3
Enable the "Stewing" mode for 50–60 minutes. Periodically skim the foam from the surface.
- 4
Step 4
While the broth is cooking, prepare the vegetables: cut the potatoes, carrots, peppers and remaining onion into large chunks.
- 5
Step 5
Check the meat for doneness. It should separate easily from the bones.
- 6
Step 6
Switch the multicooker to 'Soup' mode. Add chopped onions and carrots.
- 7
Step 7
After 15 minutes, add the potatoes.
- 8
Step 8
After another 10 minutes, add the sliced pepper, canned beans, garlic, cumin, cilantro, basil and curry to taste.
- 9
Step 9
Cook for another 5 minutes until the vegetables are fully cooked.
- 10
Step 10
Serve the shorpa in bowls, sprinkled with chopped parsley and dill. Add raw onion rings for aroma and piquancy.
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