Шурпа томленая в чугунке на печном комплексе. Очень вкусно! Кайнатма.

Friends, support this video by liking it. FOLLOW my Instagram page   / patrickschannel   This video is about making shurpa in a cast iron pot. It's not a new dish, but a well-forgotten old one. The best soup is not one that's boiled, but one that's simmered. The taste of this soup, in my opinion, is an order of magnitude superior to regular boiled soup. Ingredients for a 9-liter cast iron pot: 1.5 kg bone-in meat; 1 kg potatoes; 1 onion; 1 garlic; 1 bell pepper; 1 hot pepper; 1 carrot; basil to taste; 500 g tomatoes; 5 bay leaves; cumin to taste; Salt and ground black pepper to taste This dish, traditionally, can be prepared using lamb. However, if you don't like the taste of lamb, you can substitute another type of meat of your choice. When cooking, it's important to remember that the broth will yield pieces of meat on the bone. Before adding the meat to the cauldron, prepare the meat and vegetables. Cut the meat into large, equal pieces on the bone. If using lamb, be sure to remove the lymph nodes. Place the meat in the bottom of the cast-iron pot. Place all the prepared vegetables on top. It's worth noting that you don't need to peel the onions, as this will give the shurpa a golden color. Also, add spices to taste. Next, pour in four liters of clean water. Lastly, add the tomatoes. Cover with a lid and place in the oven. Cooking takes 4 to 8 hours. Since this is a simmering process, the soup won't boil over. After a while, you can try the shurpa. Enjoy! #shurpa #simmering #bake