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Print Recipe
 Shurpa with Corn Recipe
Rich, hearty and unusually flavorful soup. The soup is simply wonderful, beautiful, delicious, nourishing ..and I want to try this delicious!!!!
Course First Course, Lunch Second Breakfast
Cuisine Uzbek
Cook Time 180 minutes
Servings
Ingredients
Course First Course, Lunch Second Breakfast
Cuisine Uzbek
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Here is our corn-I cooked it in advance. You can use canned corn - but now the season and a sin not to take advantage of this!
    Here is our corn-I cooked it in advance. You can use canned corn - but now the season and a sin not to take advantage of this!
  2. Let's prepare our vegetables.
    Let's prepare our vegetables.
  3. I'm usually all pre-cut into fairly large pieces.
    I'm usually all pre-cut into fairly large pieces.
  4. In vegetable oil, fry the onion with garlic and when they become transparent, add the chopped lamb coarsely. Fry all for another 5 minutes. In the original recipe, of course, used mutton fat... I'm still on such a feat can not... I save my waist, but if everything is fine-of course it is best to drown fat.
    In vegetable oil, fry the onion with garlic and when they become transparent, add the chopped lamb coarsely. Fry all for another 5 minutes. In the original recipe, of course, used mutton fat... I'm still on such a feat can not... I save my waist, but if everything is fine-of course it is best to drown fat.
  5. Now tomatoes-still a bit stew.
    Now tomatoes-still a bit stew.
  6. Add our corn. According to the recipe, the cob is simply cut into several parts and boiled just like that. But I like to take some of the grain off the cob. I usually shoot with 2, and 2 just cut. Add it to the meat with onions and pour 2 liters of water. Cook after boiling over low heat under a closed lid for 1.5 hours. If the corn is no longer milk ripeness, then it will have to cook longer, so I recommend to do it in advance - in a pressure cooker.
    Add our corn. According to the recipe, the cob is simply cut into several parts and boiled just like that. But I like to take some of the grain off the cob. I usually shoot with 2, and 2 just cut. Add it to the meat with onions and pour 2 liters of water. Cook after boiling over low heat under a closed lid for 1.5 hours. If the corn is no longer milk ripeness, then it will have to cook longer, so I recommend to do it in advance - in a pressure cooker.
  7. Here is our soup half an hour - rich and thick!
    Here is our soup half an hour - rich and thick!

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