Table of contents:
Beef shurpa with zucchini, tomato and bell pepper
Make a rich and delicious beef shurpa with zucchini and tomato. This dish turns out to be thick due to the variety of vegetables - young potatoes, carrots, onions, zucchini, ripe tomatoes, bell peppers and garlic. Aromatic parsley and spices - suneli hops and ground red hot peppers - successfully complement this first course.
Usually shurpa is cooked in a cauldron over a fire, but it is also possible to repeat this dish in home cooking.
Step-by-step photo recipe Beef shurpa with zucchini, tomato and bell pepper
Prepare all the ingredients you need.
Cover the meat in a saucepan with water.
Bring to a boil, remove the foam and simmer the broth over low heat for 40-45 minutes. Season with salt to taste.
Peel all vegetables. Chop potatoes and bell peppers into large pieces. Cut the carrots and zucchini into semicircles.
Cut the peeled onions into cubes. Pour boiling water over the tomatoes and peel them off. Cut the pulp into large pieces.
Pour potatoes into a saucepan with broth and cook for 15 minutes.
Then add the remaining vegetables - zucchini, carrots, bell peppers, tomatoes and onions. Cook the vegetable soup for another 8-10 minutes.
Chop the parsley. Peel the garlic and chop. Add garlic, herbs, bay leaf, suneli hops, red and black ground peppers to the pan. Stir and cook for 2-3 minutes.
Remove the meat from the soup and cut into large pieces.
Return chopped meat to saucepan, bring to a boil, and turn off heat. Let the soup sit under the lid for 10-15 minutes.
Serve ready-made beef shurpa with zucchini, tomatoes and sweet pizza in portioned dishes. Enjoy your meal!