Chicken soup over the fire. Shurpa on a fire in a cauldron: simple and delicious recipes

It happens to me that sometimes I want a hot liquid soup, including on a hike. You can, of course, pour boiling water over some rollton-doshirak, but it's not as tasty as a normal (well, almost) soup.

Curious about how to make soup on a hike? Then read on.

So what do we need to make a camping soup? Of course, you need the right crockery. Basically, any pot or camping saucepan will do. I cooked this soup quite successfully in a pot from an ordinary mug "555". An army bowler hat and any other will do. But I will note that it is still more convenient to cook in a dish with a wide bottom, such as a saucepan.

We don't need anything special from the products. You will need:

• one onion;
• one potato;
• a piece of smoked sausage;
• salt;
• spices;
• and water, of course.

Peel and chop onions, sausages and potatoes. Cutting is all the same, but it is better not very large pieces - it will cook faster.

If the sausage is not greasy, you can add any oil, lard or fat so that the onion is not fried "dry". If it's oily, it will do.

Throw the onion and sausage into the pot and, stirring it, fry until the onion becomes almost transparent. Make sure that it does not burn.

Then put the potatoes there and mix it with sausage and onion. We also fry everything a little together, just a couple of minutes.

Now salt, sprinkle with spices (you can throw a bouillon cube if you like) and fill with water.

As it boils, we cook all this for about 15 minutes. We focus on the readiness of the potatoes. As the potatoes are boiled, it means that our camp soup is ready.

Let it cool down a bit and you can eat! It will be especially delicious with unleavened bread baked right there on the fire, or with breadcrumbs.

In terms of quantity, it will be better if you get half a pot of chopped food and then water to the top.

If you have a hike in the warm season, and you are worried that the sausage may deteriorate during the journey, it is better to replace it with freeze-dried meat, dried meat, or ordinary stew.

You can add anything you want to this kind of soup, for example, carrots. It needs to be cut into smaller pieces and fried with onions.

Instead of potatoes, you can pour pasta, noodles or noodles. fast food... Or you can not instead of potatoes, but with it. The main thing is not to overdo it. Otherwise, it will not be soup, but porridge and may burn to the bottom of the dishes.

It is better to use spices that you have already used at home. Otherwise, you can spoil the whole dish with an unexpected aftertaste. If you do not want to risk it, then ordinary ground black pepper, a few peas of allspice and a bay leaf will be enough.

I myself like to add finely chopped garlic. It must be put into a ready-made soup, otherwise, while the soup is boiling, the garlic will lose its smell.

As you can see, it is not so difficult to cook soup on a hike, and it will take only 40 minutes. You can speed up the process by boiling the water in a second pot and pouring boiling water over the fried ingredients.

Practically perfect way charcoal cooking fish kebab... First, the fish is cut into fillets, then into portioned pieces along with the skin. Further, the lenok is literally marinated for about 15 minutes in onions, salt and black pepper, strung on skewers and baked until a beautiful golden brown... Such a shish kebab from lenok with pickled onions is served.

A piece of elk meat can be used to make delicious and juicy cutlets... To do this, twist the meat and a piece of lamb (or pork) bacon in a meat grinder, add onion and young garlic to the minced meat, mold and fry the cutlets. I don’t know how anyone, but I really like the presentation of these, and any other cutlets with mashed potatoes... I cooked my cutlets in the country, on live fire, but, of course, they can also be cooked at home. If you have not tried to cook elk cutlets - be sure to try it, but this recipe, I hope, will help you!

Photo recipe delicious mushroom soup made from fresh mushrooms, obtained in the forest, as well as greens and vegetables collected in the country. To cook such a soup, you need to go to the forest, pick up porcini mushrooms, boletus and aspen mushrooms, then visit the garden and collect all the other ingredients from the garden. And yes! To cook this lean soup should be in a real marching pot and certainly on live fire, i.e. fire!

Very simple country recipe hot appetizer, which is made from store-bought sausages, regular cheese and smoked bacon slices. Cut the sausages in half, put the cheese in the cut, wrap with two strips of bacon and bake the dish on the grill until it is nicely browned. Be sure to try cooking such a snack in the country! It is tasty and satisfying, and requires a minimum of time!

I suggest very good recipe cooking wings on coals. The wings are pickled in spices and garlic, strung on a skewer in a certain way, and then baked over coals until evenly baked. Of course, many people know how to cook wings on a grill, but in this recipe I will talk about how wings are cooked on skewers, as well as some features that may allow you to bring this dish to perfection!

In early September, even before the white flies fly, my colleagues and I decided to close the fish season. Over the years of fishing, as a "reserve dish" I am used to always taking a chicken carcass with me, so that if the fish turns its tail towards us and doesn’t bite, there’s something to cook over the fire. At the same time, the chicken was usually smoked in a smokehouse.

Recipe for pies with green onions and boiled eggs. Since we usually cook these pies in the country, all the filling is collected on the spot: green onions are torn in the garden, we buy eggs from neighbors. Is being done yeast dough, the filling is made, after which the pies are baked in a pan on the fire, well, it turns out very tasty!

Photo of the next hiking soup. This time, it was cabbage soup from fresh cabbage, stewed meat and canned dressing. These cabbage soup is cooked over a fire, first, cabbage is sent to the cauldron, followed by a can of stew, then potatoes and spices. Now all we have to do is add fried onions and carrots and canned dressing for sour cabbage soup, let the soup boil for about fifteen minutes and the soup can be poured into marching bowls and invite people to the table. As you can see from the photo of the final dish, cabbage soup is served with mayonnaise, since sour cream is unfortunately impossible to get during a week's trip! Although everyone knows how to cook cabbage soup, I still posted this recipe in my cookbook and you can check it out here.

Photo of scrambled eggs, which I often cook in nature - whether it's fishing or at a picnic. The essence of the dish is outrageously simple - we take a dozen eggs and stupidly fry them on a whole pack of butter in a frying pan or a cauldron lid set on coals. After two days of continuous binge fishing, this scrambled eggs infinitely pleases the guts of the would-be fisherman-alcoholic! Cooking scrambled eggs is very simple, the only thing that is required is to bring 1 dozen eggs and a pack of butter to the picnic site!

Photo of cooked cabbage soup on the rafting. The cabbage soup was prepared on the basis of stewed meat, but on the basis of fresh vegetables - fresh cabbage, potatoes, carrots, onions and even a tomato. The cabbage soup shown in the photo was cooked on a fire in a camp cauldron; the recipe for making this cabbage soup with a photo can be viewed here.

The recipe for shurpa, which I cooked on rafting. To prepare a camping shurpa, a lamb stew is taken, a whole set of various dry spices and, of course, fresh vegetables: potatoes, onions and carrots. Of course, this stewed meat shurpa is not cooked very quickly, but the soup turns out to be very tasty and rich, which is what you need for a day.

Photo of the grayling which we roasted on the rafting. They caught a lot of fish, ate it lightly salted, boiled the fish soup and decided to fry it too. In order to get a fragrant dish, we decided not just to fry the grayling, but to marinate it well beforehand. The fish was peeled, put in a bowl, covered with salt and black pepper, kept for about an hour, and only after that, the grayling was dipped in flour and fried in a pan.

The photo shows a bowl of fish soup, and not just fish soup, but fish soup made from fresh grayling, which was caught in the upper reaches of the Yenisei in August 2011. Actually, there is no need to specifically describe here how the soup shown in the photo was prepared, because by tradition I already made it here: grayling fish soup, but it's nice to remember that the idea of ​​making a real grayling fish soup was realized this time. The thing is that when the turn comes to cook fish soup on a hike, hungry tourists constantly crawl under the arm and try to convince the cook that potatoes and cereals need to be added to the fish soup and to make it thicker and more satisfying! But the ear is a completely different topic! So I decided to go for a little trick this time, and took it before realizing my insidious plan, i.e. to cook fish soup simply from fish and onions (without other "hearty" fillers), fed my fellow tourists with pancakes, and as soon as the alertness of well-fed tourists diminished, then I began to cook my fish soup. Oh, it's nice to see her again in the photo!

Photo of grayling fish soup prepared only from fish and onions. The beautiful golden color of the soup is given by the onion skins, which were used to cook the clear fish broth. After boiling the broth from the heads and tails of the grayling, large pieces fish, well, after 10 minutes of cooking, the fish soup was completely ready.

Photo of a bowl of fish soup made from silver carp and vegetables. The recipe is not original, as usual, a good fish broth was cooked from several onions and carrots based on the head, fins and tail of the fish, then waste products are caught from it. As soon as the broth is ready, it is brought to a boil and vegetables are put into it: onions, potatoes and carrots. At the end of the preparation of this fish soup, cut fish fillets are sent to the cauldron portioned chunks... Well, the recipe for this soup with step by step photos can be found here.

Photo of perch fish soup which is prepared from only one fish, onion and greens. This fish soup was cooked on a fishing trip, after a dozen perches were caught on a spinning rod. Actually, there is nothing special in this recipe, but the result is simply great. The broth turns out to be fragrant and transparent, and the ear itself as a whole is great for a snack under a glass of another vodka. This ear is made simply: a cauldron with water is hung over a fire, into which, after boiling, onions and fish are laid, then greens are sent. Well, the complete recipe for making fish soup from river perch with step-by-step photos can be found here.

Making moonshine and alcohol for personal use
absolutely legal!

After the end of the existence of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law prohibiting you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ "On Administrative Liability of Legal Entities (Organizations) and Individual Entrepreneurs for Offenses in the Field of Production and Turnover of Ethyl Alcohol, Alcoholic and Alcohol-Containing Products" (Collected Legislation Russian Federation, 1999, N 28, art. 3476).

Excerpt from the Federal Law of the Russian Federation:

"This Federal Law does not apply to the activities of citizens (individuals) who produce products containing ethyl alcohol not for the purpose of marketing."

Home brewing in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses of January 30, 2001 N 155, the following liability is provided. So, according to article 335 "Manufacture and sale of home-made alcoholic beverages", the illegal manufacture for the sale of moonshine, chacha, mulberry vodka, home brew and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with the confiscation of alcoholic beverages , devices, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten non-taxable minimum wages for the manufacture and storage of moonshine without the purpose of sale, for storage without the purpose of selling devices * for its production.

Article 12.43 repeats this information almost word for word. "Making or purchasing strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), storage of apparatus for their manufacture" in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 informs: "The production of strong alcoholic beverages (moonshine) by individuals, semi-finished products for their manufacture (mash), as well as the storage of devices * used for their manufacture, - entail a warning or a fine of up to five basic units with the confiscation of the specified drinks, semi-finished products and apparatus ".

* Purchase moonshine still for home use it is still possible, since their second purpose is to distill water and obtain components for natural cosmetics and perfumery.

Fresh air, friendly company and a fire - this is a typical picnic. The main dish on it, of course, is kebab.

We invite you to diversify the menu. After all, you can cook many delicious dishes on charcoal. Soup, side dishes and even desserts!

Ready to jot down recipes? Excellent! But first, let's repeat the materiel:

Shurpa

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This is an oriental dish that has different nations different, but consonant names: shurpa, chorba, shorpo, sorpa and others. But whatever you call it, it's meaty rich soup with vegetables. It turns out to be especially tasty if you cook it over a fire. The dish is time consuming, but if you are outdoors all day, it will warm and energize.

Traditionally, shurpa is made from mutton (it is better to take fresh). But you can use beef or pork. Let's turn to the classics.

Ingredients:
1 kg of lamb (possible with a bone);
100 g fat tail fat;
1 kg of onions;
1 kg of potatoes;
500 g fresh tomatoes;
5 medium carrots;
5 medium bell peppers;
5 liters of water;
salt, peppercorns and other spices;
greens (parsley, basil, cilantro, and so on).
For the marinade:
500 ml of vinegar;
500 ml of water;
salt and sugar to taste.

Preparation

First, marinate the onion. Take half of the onion (500 g), cut into rings, salt and cover with a mixture of water, vinegar, salt and sugar. Place under a press and leave for 1-2 hours.

To prepare shurpa, you need a cauldron or a saucepan with a thick bottom. Melt the fat tail fat in it. Cut the lamb into large pieces and fry with spices (it can be cumin, barberry, ground coriander- to your taste). Remove the fried lamb from the cauldron for a while. In the remaining fat, fry the chopped carrots and the other half of the onion. Return the lamb to the cauldron. Add the coarsely chopped tomatoes and bell pepper... Simmer meat and vegetables for a few more minutes.

Then fill them with water, cover the cauldron with a lid and simmer for about two hours. When it boils, skim off the foam. Finally add coarsely chopped potatoes and peppercorns. Season with salt and spices to taste.

After another 20 minutes, you can pour the shurpa into plates. This is how it is done. The broth is poured into one plate, and the meat and vegetables are placed in another. Everyone will add as much lamb and vegetables as they want. Sprinkle the broth with finely chopped herbs and put pickled onions in it (required!).

Burgers

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Cutlet and vegetable sandwiches are considered fast food. However, cooked with your own hands, and even in nature, they are completely different in taste. Plus, making hamburgers is pretty easy.

Ingredients:
5 hamburger buns;
3 medium onions;
5 slices processed cheese;
lettuce, tomatoes, cucumbers and other vegetables;
mayonnaise, sauce or mustard to taste.
For cutlets:
500 g ground beef;
100 g bread crumbs;
100 g hard cheese;
2 medium onions;
salt and black pepper to taste;
olive oil;
Worcestershire sauce.

Preparation

The number of ingredients depends on how many burgers you want to make. In this case, it is designed for five people.

First, prepare the minced meat. The pork will be too fat for him, so it is better to use beef or turkey. Pass the meat through a meat grinder. Finely chop the onion and fry in olive oil until golden brown. Grate the cheese. Combine all the ingredients, season with salt and pepper, add a little Worcester sauce and shape the patties. Attention! The cutlets should be in proportion to the buns. Also, in the middle of each of them you need to make a depression so that they do not lose their shape during frying.

It is more convenient to make cutlets at home, freeze and bring them with you to a picnic. But it can also be molded in place. The main thing is to prepare the minced meat in advance.

Place the patties neatly on the barbecue grill and fry on both sides. Cut the buns across and dry on the grill so that they do not soften when juicy cutlets lie on them. If desired, in addition to the cutlets, you can fry the bacon.

renamarie / Depositphotos.com

Let's start assembling the burger. Nothing here limits your imagination. There are many options. For example, put lettuce leaves on the bottom bun (to prevent it from getting soaked), pour ketchup, mustard or mayonnaise on them (any sauce you like), put a cutlet, on it - cheese. Further fresh or salted cucumbers, tomatoes and pickled onions at home. Cover the top with the other half of the roll. The hamburger is ready!

Lula kebab

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Kebabs in the Caucasus and Central Asia are called dishes from fried meat... There are many varieties of this food. Lula is a minced meat kebab skewered and fried on the grill. By classic recipe Lula is made from lamb, but you can use beef, pork, and even chicken. The peculiarity of minced meat for kebab is that eggs or bread are not added to it. Only meat, onions and spices. However, first things first.

Ingredients:
1 kg of lamb pulp;
300 g fat tail fat;
100 g onions;
100 g green onions;
greens;
salt, pepper and spices to taste.

Preparation

Minced meat for kebab can be prepared at home in advance. Then all you have to do by the fire is to string it on skewers.

Rinse the lamb and pass it through a meat grinder with a large wire rack. Skip fat tail fat separately. It should be at least a quarter of the amount of meat. Cut the onion into small cubes. You should not pass it through a meat grinder or grind it with a blender, as there will be too much juice. Green onions also finely chop. Combine all these ingredients, salt, pepper and add spices and herbs to your taste.

An important point is kneading the minced meat for the lula. More precisely, it must be beaten off. To do this, collect the resulting minced meat in a lump and throw it with force into a bowl. Repeat the process for 10 minutes. With each blow, the minced meat will lose juice and become more plastic. To prevent it from sticking to your hands during kneading, soak them in salted water. After that, put the minced meat in the refrigerator for an hour.

When the coals get hot, the minced meat should be strung on skewers in the form of sausages 3-4 cm wide and about 15 cm long. Moisten your hands with water and, pressing the minced meat tightly to the skewer, shape the sausages on the skewer. Lula kebab is fried quickly, and served with adjika or other sauce, lavash and vegetables.

Salmon steak

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Also, vegetables are baked on coals in foil. In this recipe, the "vessel" is bell pepper.

Ingredients:
6 bell peppers.
For filling:
130 ml olive oil;
250 g parmesan;
2 tbsp. l. ground walnuts;
4 cloves of garlic;
jar canned corn;
basil leaves.

Preparation

The amount of ingredients depends on how many people will be at the picnic. In this case, it is designed for eight people: four peppers, cut in half, will give us eight servings.

Rub part of the Parmesan (200 g) on ​​a coarse grater. Pass the garlic through a press. Combine olive oil, cheese, basil, nuts and garlic. Mix thoroughly.

Ingredients:
1 kg of potatoes.
For the marinade:
olive oil;
lemon juice;
mustard;
garlic;
paprika;
thyme;
rosemary;
oregano;
parsley.

Preparation

All ingredients for the marinade are taken by eye, it all depends on taste preferences. Whole potatoes are used. It needs to be washed and boiled in a uniform. The main thing is not to digest. Let the potatoes be damp inside - cook on the grill.

Send the potatoes to the marinade for 1-2 hours. Then skewer and grill over charcoal until crusty.

Banana boats

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There are two options for this simple recipe: in peel and without. In the first case, the peel replaces the foil. For more information on how to prepare an unpeeled banana for grilling, read and watch. We'll show you how to make peeled banana boats.

Ingredients:
bananas (by number of people);
marshmallows;
chocolate;
cinnamon or coconut to taste.

Preparation

Peel and slice the bananas. Chop the chocolate into small pieces; Slice the marshmallows if they are large. Stuff the banana with chocolate and marshmallows, as shown in the photo.

It will look like a canoe. If you like cinnamon, sprinkle on the fruit. Wrap the banana in foil and fry on the wire rack.

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After 5-6 minutes, it will be possible to remove from the barbecue, open the foil and, sprinkling coconut flakes enjoying dessert. You can take ice cream with you to a picnic and eat baked bananas with it.

Orange cupcakes

Cupcakeproject.com

Baking in nature sounds like masochism. In fact, everything is very simple and aesthetically pleasing.

Ingredients:
4-5 oranges.
For the test:
225 g sugar;
180 g flour;
160 ml whole milk;
60 g butter;
80 g sour cream;
2 chicken eggs;
1.5 tsp baking powder;
0.5 tsp salt;
1 tbsp. l. vanilla extract;
a bag of vanilla sugar.

Preparation

Make the dough and cupcake blanks at home.

For dough, mix regular and vanilla sugar... In another bowl, combine flour, baking powder, and salt. Beat eggs, sour cream and vanilla extract... Pour flour and sugar into the mixture. Continue whisking. Add softened butter... Whisk. Then slowly add milk to the dough and continue whisking at low speed. As a result, the dough will not turn out steep, but not liquid either. You can also make any cupcake dough you like.

Wash the oranges and cut in half. Spoon the pulp out of each half with a spoon. Do not peel the fruit thoroughly, let the pulp remain on the walls of the crust. This is where the home cooking ends.

All that remains to be done in nature is to prepare the coals and arrange the oranges in foil "nests", or you can use an old metal muffin pan. Fill three quarters of each half with dough and send them over the coals.

Cupcakeproject.com

The speed at which the cupcakes are baked depends on the heat. This usually takes about 10 minutes. Use a toothpick to check if the cupcakes are ready.

Serve cupcakes directly in orange cups.

Baked apples

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Another dessert option for the May picnic is baked apples.

Ingredients:
5 large apples;
5 tsp honey;
20 g cranberries;
5 walnuts;
cinnamon (optional)

Preparation

Wash the apples and remove the core with a knife. But not entirely - about half. Put one teaspoon of honey in each apple, one at a time walnuts(can be chopped) and a little bit of berries. Add cinnamon if desired.

Wrap each apple in foil and bake over charcoal or wire rack until the fruit is tender.

Serve with ice cream.

Grog

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Of course, you can't go without drinks at a picnic. Although May pleases with warmth, the weather is often capricious. Therefore, it is important that there is something warming.

Grog is alcoholic beverage, invented by English sailors and named after Vice Admiral Edward Vernon, nicknamed Old Grog. It was he who invented, in order to save money, to give the sailors not pure, but diluted rum. The recipe for grog was born.

Ingredients:
water;
tea (brewing);
cognac;
rum.

Preparation

The amount of ingredients depends on the size of the pot and the company. First, brew strong tea, and then add cognac and rum to it in a ratio of 5 teaspoons of cognac and 5 tablespoons of rum to 1 liter of tea.

When the drink boils, pour it into mugs and enjoy the pleasant warmth.

Camping coffee

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You can take a thermos with you, or you can brew a fragrant drink right on the fire.

Ingredients:
5 tsp instant coffee;
1 liter of water;
100 g of chocolate;
sugar to taste.

Preparation

You can brew Turkish coffee on coals. This requires a Turk and skill. An easier option is to make coffee directly in a pot or kettle over a fire.

Pour water into a pot, bring it to a boil and add coffee. Add the crumbled chocolate after a couple of minutes. Make sure the drink doesn't run away.

When the chocolate is completely dissolved, pour the coffee into the mugs. Everyone is sweet to taste.

We hope we've inspired you to diversify your May picnic menu.

What do you cook outdoors? We will discuss it in the comments.

Shurpa is a rich soup that came to us from the east, more precisely from Uzbekistan. It is traditionally cooked at the stake. Any picnic turns into a hospitable feast when an appetizing soup boils in a cauldron. And the special aroma that the smoke imparts cannot be compared with the usual smell of soup. How to cook shurpa in a cauldron over a fire? Today we are discovering the secrets of Uzbek culinary specialists.

Lamb shurpa on the fire

The classic version of the oriental first course is on the fire. All lovers of delicious food in nature will certainly appreciate this recipe. In order to feed a family with a thin dish with a haze aroma, you will need:

• a kilogram of lamb on the bone with fat;
• 4 onions;
• 6 potatoes;
• 6 tomato;
• 6 medium carrots;
• 3 sweet peppers;
• salt, spices (cumin, barberry, coriander);
• greens (optional);
• 5 l. water.

The process of preparing a delicious dish at home will captivate everyone. Shurpa on fire is prepared according to the following instructions:

1. Let's get to the base of the chowder. Boil the broth by pouring water over the meat. Initially, we take more water, since it will evaporate during the cooking process, and it is absolutely impossible to add it during cooking.
2. Cook the lamb, salting and skimming the broth for an hour and a half over low heat. Simmer the coals to a minimum after boiling.
3. Add onion chopped into rings to the cauldron to the meat and leave to cook for 5 minutes.
4. During this time, cut the carrots into large pieces and throw them into the soup. We do not look into the cauldron for 10 minutes.
5. Add your favorite spices and salt to taste. After 10 minutes, add the tomatoes cut into half rings.
6. After another 5 minutes, add the potato cubes. The last is the pepper. His turn is 5 minutes after the potatoes.
7. 5-7 minutes after laying the pepper, the shurpa on the fire in the cauldron is ready.
8. Sprinkle fragrant herbs and serve hot to the table.

Shurpa in a cauldron is prepared only by languishing. Cover the container with a lid and make sure that the coals do not light up. In total, the cooking process will take 2 hours.

Beef shurpa on the fire

For lovers of lighter dishes, there is a recipe for shurpa with the addition of beef. This recipe fried stew is traditionally prepared by men. To pamper your beloved woman and demonstrate your culinary skills, you will need:

• a couple of kilograms of beef;
• 6 red onions;
• 1 carrot;
• 1.5 kg. potatoes;
• 1 kg. tomatoes;
• a couple of bell peppers;
• juicy apple;
• head of garlic;
• a couple of hot peppers;
• a glass of vegetable oil;
• salt and spices (optional);
• favorite types of greenery.

Soup in nature is prepared with his own hand so beautifully that the whole process turns into a special action:

1. Cooking meat and carrots. Separate the beef from the bone and cut into neat pieces. Grind the carrots into cubes.
2. Pour oil into a cast-iron cauldron and throw in the onion, previously cut into large chunks. As soon as the onion pieces turn brown, remove it from the oil.
3. Put the meat in its place. Fry, stirring.
4. Cut 3 onions into cubes. We take out the fried meat, and instead of it we throw the onion into the cauldron. It should be roasted, but not charcoal.
5. As soon as the onion is fried, we send carrots to it, and after 3 minutes - chopped tomatoes (half a kilo).
6. After frying the vegetables, pour the meat to them, fill it with 6 liters of hot water and leave the base of the shurpa to cook.
7. Let's prepare the rest of the vegetables. Leftover tomatoes and Bell pepper cut into slices, and onions into half rings.
8. We send the onion into the container, after 10 minutes the tomatoes + sweet pepper. Put the hot pepper and the whole head of garlic in whole pods.
9. Next, throw in the chopped potatoes and an apple, salt and add spices.
10. Pour half of the greens, cut into a cauldron, and leave the other half for decoration.
11. Cook for 10 minutes and a nourishing rich shurpa is ready at home.

Hot beef shurpa on a fire smells incredible, but you need to serve it big company hot with herbs and fresh vegetables.

Pork shurpa on the fire

If there is a person who is prejudiced against lamb, then everyone loves pork, according to at least Christians. The secret of experienced chefs is that pork shurpa is prepared over a fire from fresh or smoked ribs. Cooking at home can be done as a get-together. Shurpa in nature is prepared from the following products:

• half a kilo of smoked ribs;
• bulb;
• 3 potatoes;
• 1 sweet pepper;
• 1 carrot;
• a couple of tomatoes;
• a couple of garlic cloves;
• salt and spices (optional);
• vegetable oil for frying;
• any greens to taste.

The dish has the following cooking scheme:

1. Cut the ribs into small pieces. Pour a little oil into the cauldron and fry the chopped onion. At the end, we throw smoked meats.
2. Add chopped carrots, bell peppers and large pieces of potatoes to the frying. Shurpa on a fire in a cauldron assumes exactly large slices.
3. Cut the peeled tomatoes and send them to the meat.
4. Once everything is fried, pour the water so that it covers the vegetables.
5. Salt, add spices. Shurpa in a cauldron is cooked on fire for half an hour.
6. When the dish is ready, pour the chopped garlic and leave to brew for 10 minutes.
7. Serve with herbs and toasted bread.

Cooking over an open fire is an ancient art in itself. Join this ritual by learning how to cook shurpa in a cauldron over a fire. Your guests will remember the fragrant gatherings many times.

Video: Shurpa at the stake: we cook according to the Uzbek recipe