Goat meat: in the oven. barbecue, soup, goat meat shurpa

23.06.2022

Shurpa is a filling soup, most common in the countries of the East. Most often, this soup is made from beef or lamb, and roe deer meat shurpa is considered an exotic dish. Properly cooked shurpa is replete with a variety of spices that make it tasty and fragrant. Her recipes are very diverse.

Classic version of roe deer meat shurpa

For cooking classic shurpa usually different spices are mixed together in such an amount that their total amount is a full tablespoon. If desired, before cooking roe deer meat, it is first fried in a pan.

Ingredients

roe deer meat - 0.5 kg;
potatoes - 300 gr;
onions, carrots - 100 gr each;
hot pepper - 10 gr;
ripe tomatoes - 200 gr;
red bell pepper - 150 gr;
a mixture of spices - to taste (zira, black pepper, coriander);
garlic - 8 medium-sized cloves;
salt, fresh or dried herbs - optional.

Cooking

Boil the meat until fully cooked in 2 liters of water. This usually takes approximately 2 hours.
Add the onion and carrot, previously cut into cubes, to the broth, and then place the potatoes in the same place and cook for 15 minutes.
Add a whole hot pepper to the soup, then chop bell pepper and put it down there.
Scroll the tomatoes through a meat grinder, and then add to the broth, and pour spices and salt there.
Boil the soup for the same amount of time and remove the pan from the stove. Pour peeled and chopped garlic into the shurpa, close tightly ready meal cover and leave to infuse for 20 minutes.
Pour the shurpa on plates, add chopped greens to each plate.

This recipe, like other shurpa recipes, seems quite simple, but at the same time, shurpa always leaves the hostess the opportunity to fantasize and experiment in order to get an incredibly beautiful and fragrant soup.

Shurpa from roe deer in hunting style

It is known that some hunters go on driven hunting for roe deer solely in order to be able to cook shurpa.

Ingredients (proportions are calculated for a seven-liter pot)

freshly mined roe deer meat (preferably from the thigh or shoulder blade) - 1 kg;
lard- 250 gr;
flour - 250 gr;
carrot - 200 gr;
potatoes - 400 gr;
bulbs - 100 gr;
garlic - a large head;
spices, salt, herbs - optional.

Cooking

Cut meat and fat portioned pieces and place in a pot. Pour the meat with water and put the pot on the fire for half an hour.
Add flour to soup. This should be done gradually, one tablespoon at a time, while the soup must be constantly stirred so that lumps do not form.
Add coarsely chopped potatoes, chopped carrots and onions, cut into half rings. If desired, at the same time, you can add tomatoes or bell peppers to the shurpa.
Cook the soup until tender over low heat.
Divide the shurpa into bowls and serve. If desired, you can sprinkle each serving with finely chopped herbs and add chopped garlic.

As a rule, hunters' recipes are extremely simple, since hunting has to be cooked in field conditions. For the same reason, the ingredients may vary at the request of those present and be selected based on the availability of certain products.

Shurpa from smoked roe deer

This and similar recipes are intended for those who are tired of the classic versions of shurpa and who would like to try something unusual, with an unusual taste.

Ingredients

smoked meat - 0.5 kg;
medium-sized potatoes - 300 r;
onion - 100 gr;
carrot - 100 gr;
garlic - 10 medium-sized cloves;
mayonnaise - 250 gr;
shish kebab seasoning mixture - 3 teaspoons;
salt, herbs - according to preferences.

Cooking

Cut the meat into pieces so that their thickness does not exceed 1 cm.
Prepare the marinade (pour mayonnaise into a bowl suitable for marinating meat and add seasonings, one finely chopped onion, a few pinches of salt and chopped garlic).
Place the meat in the prepared marinade and mix thoroughly. The meat should be marinated for at least 3 hours.
Transfer the marinated meat to a heat-resistant dish and bake it in an oven heated to 200 degrees.
Place the finished meat in a soup pot, pour 2 liters of water into it and bring to a boil.
In the boiling soup, add the remaining onion, cut into strips and coarsely chopped carrots, and then put the potatoes cut into cubes.
Boil the soup for about 30 minutes, then turn off the heat and leave the shurpa to stand under closed lid for the same time.
Pour the shurpa on plates and sprinkle each serving with fresh chopped greens.

Shurpa from roe deer ribs

Some gourmets claim that roe deer ribs make much more tasty soup than from other parts of it. Shurpa recipes from different types meat do not differ much from each other, but some differences are still present.

Ingredients

roe deer ribs - 600 gr;
bulbs - 150 gr;
medium-sized carrot - 200 gr;
potatoes - 400 gr;
tomatoes - 300 gr.;
red Bell pepper- 200 gr;
water (boiled) - 2.5 l;
salt, pepper of any color and other spices - optional.

Cooking

Cut the ribs, remove the films and rinse under running water.
Put the ribs in the pan and fry until a crust appears on them.
Place the fried ribs in a saucepan, pour in water and boil for 2 hours.
While the ribs are cooking, you should take care of the vegetables. First of all, it is necessary to wash and clean the bell pepper and cut it thinly.
Scald the tomatoes with boiling water, free them from the skin and cut into small cubes.
Chop the onion and place it in the bowl where the ribs were fried. Put in the peppers and tomatoes. put out vegetable mix over low heat until half cooked.
Peel the potatoes, cut into cubes and place in the prepared broth along with the stewed vegetables.
Add salt, pepper and spices to the broth.
Ready soup should be turned off, let it stand tightly closed for 15 minutes, and then serve.

This dish can often be found on the menu of elite restaurants positioned as gourmet places, but it is not at all difficult to prepare it.

nutritionists consider roe deer meat the most valuable meat of wild animals, it is the most tender of them and is perfectly absorbed by the body. Existing recipes for cooking roe deer meat make it possible to obtain dishes that contain less refractory fats than those prepared from deer, maral or elk meat;

the most necessary fats for the human body accumulate in large quantities in the heart, kidneys and liver of roe deer;

It is important to remember that the quality of roe deer meat depends not only on the type of animal, but also on the season in which it was obtained. The most valuable and delicious roe deer meat is at the beginning of the hunting season for them, i.e. autumn. At this time, the beneficial substances accumulated by animals over the summer do not yet have time to end;
old and very large male roe deer have tough meat, which also has a specific smell. This meat will need to be well soaked in vinegar before cooking. Whatever recipes are planned, the meat of the old male will have to be cooked almost twice as long, and if cooked for too long, much more nutrients are destroyed.

Shurpa is a traditional Central Asian festive first course cooked using fatty meats, vegetables and spices.

Depending on preference and the season, you can cook it both on a roast and without it. At the same time, you need to understand that vegetarian shurpa is impossible. The recipe for this dish involves meat broth, in which vegetables are boiled and various spices are added.

Despite the fact that this soup is considered traditional dish, over the centuries, each of the chefs has made changes both in the composition of the ingredients and in the cooking technology. However, one of the ingredients for this dish has remained unchanged - lamb, which can also be successfully replaced with goat meat. These two types of meat are so popular in Central Asia that they are used to prepare most dishes, such as pilaf, shish kebab, manti and even shawarma.

Currently, two recipes for this dish are most popular: classic, fried, and cooked in meat broth. Most Asian restaurants offer lamb soup.

This dish is especially in demand in winter. Warms well and provides the necessary calories delicious, thick soup from lamb. Shurpa according to the recipe in the classic version is prepared from the following ingredients:

The classic lamb shurpa recipe is so simple that even a beginner can master it. To make the soup really tasty and rich, it is important to follow the instructions:

If classic version shurpa how to cook you have already mastered, then it's time to learn how to cook summer soup hom - shurpa. This dish got its name due to the fact that for the preparation of this version of lamb shurpa, the cooking recipe does not provide for frying the ingredients. This makes the dish less greasy..

The list of ingredients for the summer version of the soup differs little from the winter version:

Lamb or goat meat 1 kg.
Beef fat 100 gr.
Onion 300 gr.
Potatoes 6-7 tubers.
Bulgarian pepper 3-4 pcs.
Carrots 2-3 pcs.
Tomatoes 3-4 pcs.
Chickpeas 1 cup.
Spices.

To begin with, the meat must be washed and cut into portions. Beef fat must be cut into small cubes. Prepared meat, fat and peas should be poured cold water and cook until half cooked, at least 1-1.5 hours, removing the foam from the surface of the broth if necessary.

Carrots, onions, bell peppers and potatoes should be peeled and washed thoroughly. Then all the vegetables must be cut: onion in half rings, carrots obliquely, pepper strips. In the finished broth, you should lower the vegetables, salt and cook until tender. 10 minutes before the end of cooking, cut the tomatoes and add them to the soup along with spices. If, during the preparation of this dish, all vegetables are cut into cubes and noodles are added, you get shurpa soup with noodles.

Be sure after the dish is ready, you need to let it brew for another 10-15 minutes. Serve in deep bowls, sprinkled with fresh herbs.

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To cook Shurpa from goat meat with chickpeas, you need ...

Wash the meat thoroughly under running water, cut off the bones, clean from films, veins and excess fat.

Heat a little vegetable oil in a frying pan and fry the meat in it until crusty. This will take approximately 5-6 minutes. Transfer the fried meat to a saucepan with a thick bottom, cover with water. You need about 2.5 liters of water, so that the meat is completely covered with liquid.

Peel one onion, put the whole in a saucepan with meat. Put the pan on the fire, bring to a boil, then reduce the heat and cook the goat meat for one hour, removing the foam with a slotted spoon. Boil shurpa on very low heat, not letting the broth boil violently.

Peel the remaining onion, cut into cubes. Wash the turnip, peel, cut into large cubes. Wash the zucchini and also cut into cubes. Wash the carrots, peel and cut into cubes. Wash bell pepper, remove seeds and membranes, cut into cubes.

Wash the tomatoes, make a cross-shaped incision on each, put in a bowl and scald with boiling water. Leave for a couple of minutes, then transfer the scalded tomatoes to another container with ice water. Remove the skin from the tomatoes. Cut the pulp into large cubes.

Pour the remaining olive oil into a bowl. When the oil is hot, put the onion in it, fry for 5 minutes, stirring occasionally.

Remove the boiled meat from the broth, let it cool, then cut into pieces. Strain the broth through cheesecloth, folded in a couple of layers. Pour the strained broth into a cauldron to the fried onions.

Wait until the broth starts to boil. Then put chopped turnips, zucchini, carrots, peppers, tomatoes and pre-soaked chickpeas into it. Season with cumin mixture hot peppers, coriander and salt to taste.

Boil shurpa over medium heat for 30 minutes after boiling, then add chopped pieces of goat meat and white vinegar. Let the soup boil, keep on fire for another 3-5 minutes, then remove from the stove, cover the cauldron with a lid and let the shurpa brew for 15 minutes.

Chop the coriander greens with a knife. Arrange shurpa in deep bowls, sprinkle with chopped cilantro and serve with fresh flatbread.

Recently, culinary specialists have been inventing more and more new original dishes. One of them was a delicious and fragrant goat meat soup, the recipe of which you will learn from today's article.

Variant with peas

To prepare this hearty and healthy first course, you will need a little patience and a certain supply of food. In order not to interrupt the search and not to delay the family dinner, check in advance whether your kitchen has all the necessary components. To weld rich soup, you will need:

Eight hundred grams of goat meat per bone.
Red bell pepper.
Ripe large tomato.
One hundred and fifty grams of peas.
Five tubers of potatoes.
Three cloves of garlic.
A couple of heads of onions.
Three bay leaves.

In order for your household to appreciate the goat meat soup cooked for you, the recipe for which is discussed in this article, the proposed list of components needs to be slightly supplemented. A small amount of vegetable oil, salt, parsley, suneli hops, cilantro and dry adjika are added to it. Thanks to the presence of these spices, the dish will acquire a richer flavor.

Process description

At the initial stage, you should do the preparation of the broth. For this, washed meat, a whole peeled onion, garlic and bay leaf are placed in a saucepan filled with water. All this is slightly salted and sent to the stove. The broth is boiled for two hours from the moment the liquid boils. After this time, the meat is removed from the pan, separated from the bone, cut into small pieces and returned back.

Pre-washed peas are lowered into the same pan and the broth is boiled for an hour. At this time, you can work on vegetables. In a well greased pan vegetable oil, sauté onion, bell pepper and tomato, cut into half rings. Suneli hops are sent to the almost ready frying and everything is thoroughly mixed and removed from the fire.

An hour later, diced potatoes are sent to a pot with boiling broth. After another fifteen minutes, vegetable frying and chopped greens are laid out there. After that, ready-made goat meat soup, the recipe with a photo of which can be seen in today's publication, is poured into plates and served on the table.

Variant with celery

This recipe is slightly different from the previous set of ingredients. Therefore, if you are going to feed your family with goat meat soup, be sure to go to the nearest supermarket for the necessary components. In this case, your kitchen should have:

One and a half kilograms of goat meat on the bone.
A couple tablespoons of soft butter.
Two heads of onions.
Four medium carrots.
Six potato tubers.
Half a cup of celery leaves.
Juice of two lemons.
Half a teaspoon of black pepper.

Before making the goat soup recipe below, make sure you have three cloves, four black peppercorns, salt, and a little olive oil.

Sequencing

The meat is cut into portions, washed thoroughly, dried paper towels and sent to a hot frying pan, richly greased butter. Each piece is fried on both sides for six minutes.

In a separate frying pan, greased with a small amount of olive oil, spread the carrots cut into large rings and grated onions. All mix well and lightly fry until a light golden hue.

Toasted pieces of meat are sent to a deep saucepan filled with water and put on the stove. After the liquid boils, the resulting foam is removed, covered with a lid and boiled over medium heat for about an hour and a half. After that, pre-cut potatoes, roast, pepper, cloves and salt are added to the broth. Fifteen minutes before readiness, washed and chopped celery leaves are added to the goat meat soup, the recipe of which can be viewed a little higher. Concerning lemon juice, then half of its total volume is poured directly into the pan, and the rest is served in a separate bowl. In this case, everyone will be able to add it to their own plate to their liking.

Variant with beans

We emphasize right away that it will take a lot of time to prepare this dish. However, the result is worth the effort. So that your loved ones can try the most delicious goat meat soup, the recipe of which will be presented just below, you need to stock up on all the required components in advance. This time you should have at hand:

One hundred and fifty grams of goat meat.
Large head of onion.
Thirty grams of bacon and noodles.
Three hundred milliliters of sour milk.
Eighty grams of beans.
Two chicken eggs.

As spices, only table salt and a little ground pepper will be used.

Cooking technology

In a pot filled with boiling water, pre-washed and chopped meat is lowered. After it, pre-prepared beans are placed in the broth. All this is cooked on a minimum heat for an hour.

While the goat meat is cooking, you can do the rest of the ingredients. Put lard and finely chopped onion into a hot frying pan. All mix well and fry until golden brown. An hour later, in a saucepan with meat broth send passivated onions and noodles. An almost ready-made goat meat soup, the recipe of which will definitely fall into your cookbook, salt, pepper and remove from the fire. Immediately before serving, it is seasoned sour milk and chopped boiled eggs.

Dry wine option

This National dish Russian cuisine takes a long time to prepare. Especially if you are using wild meat and not domestic goat. Particular attention should be paid to the non-standard set of products. In order not to delay the already lengthy process, make sure in advance that you have everything you need at hand. To cook hearty and fragrant goat meat soup, the recipe of which is presented below, you will need:

Two chicken eggs.
A kilo of goat meat on the bone.
A couple of glasses of flour.
Large carrot.
One third of a glass of wine vinegar.
Two bell peppers.
Half a liter of dry white wine.

As additional ingredients in your kitchen, there should be half a bunch of greens, salt and any spices.

Action algorithm

To make a delicious soup from the recipe of which is discussed in this article, you need to prepare the meat in advance. It is quite hard and has a specific smell. Therefore, the meat is thoroughly washed and frozen. This procedure is repeated one more time. After that, the goat meat is thawed, seasoned, poured with a mixture of wine and vinegar and marinated for six hours.

The meat prepared in this way is sent to a pot filled with boiling water and boiled over low heat. While it is languishing on the stove, you can do homemade noodles. To prepare it, eggs, spices and flour are combined in one bowl. Everything is thoroughly mixed until smooth. The resulting smooth dough is rolled out in a thin layer, cut into long strips and frozen.

After two hours from the moment of boiling the broth, ready-made noodles are added to it, not forgetting to constantly stir the contents of the pan. Then pre-fried peppers with carrots are laid out there. After a quarter of an hour, the soup can be served at the table. If desired, it is decorated with fresh herbs.

Shurpa is a thick soup of fried meat and vegetables. Soup-shurpa is a national dish of many peoples of Central Asia and the Middle East, as well as the Balkans. Before cooking shurpa, the meat is fried until cooked, vegetables - carrots and onions are also fried. Prepared from lamb. We will cook from a young goat.

Goat meat, in my personal opinion, is much more tender than lamb, and there is almost no specific smell inherent in lamb. We will cook the soup without frying the meat, so that it is more dietary, and lightly roast the carrots and onions.

To do this, fill the brisket and goat meat ribs with cold water and set to boil, bring to a boil, remove the noise and reduce the heat to moderate.

While the broth boils, chop the carrots, onions and potatoes, very large.

We bake some carrots and onions in a pan.

Then we dip the onions and carrots into the broth and cook together with the meat.

When the carrots and meat are almost ready, put the potatoes and cook until tender. Season with salt to taste and add pepper, also to taste.

You can watch the video lesson of cooking goat meat shurpa on our website by clicking on the link -