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Print Recipe
 Shurpa with Corn Recipe
Rich, hearty and unusually fragrant soup. The soup turns out to be just wonderful, beautiful, delicious, satisfying.. And I want to try this yummy!!!!
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Uzbek
Cook Time 180 minutes
Servings
Ingredients
Course First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Uzbek
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Here is our corn - I prepared it in advance. You can use canned corn - but it's the season now and it's a sin not to use it!
    Here is our corn - I prepared it in advance. You can use canned corn - but it's the season now and it's a sin not to use it!
  2. Let's prepare our vegetables.
    Let's prepare our vegetables.
  3. Usually I pre-cut everything into rather large pieces.
    Usually I pre-cut everything into rather large pieces.
  4. Fry the onion and garlic in vegetable oil and, when they become transparent, add the coarsely chopped lamb. Fry for another 5 minutes. The original recipe, of course, used mutton fat... I'm not capable of such a feat anyway... I keep my waistline, but if everything is in order, of course, it's best to drown fat.
    Fry the onion and garlic in vegetable oil and, when they become transparent, add the coarsely chopped lamb. Fry for another 5 minutes. The original recipe, of course, used mutton fat... I'm not capable of such a feat anyway... I keep my waistline, but if everything is in order, of course, it's best to drown fat.
  5. Now tomatoes-put out a little more.
    Now tomatoes-put out a little more.
  6. We add our corn. According to the recipe, the cobs are simply cut into several parts and boiled just like that. But I like to take a little grain off the cob. Usually I shoot with 2, and just cut 2. 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 milky ripe, then it will have to be cooked longer, so I recommend doing it in advance - in a pressure cooker.
    We add our corn. According to the recipe, the cobs are simply cut into several parts and boiled just like that. But I like to take a little grain off the cob. Usually I shoot with 2, and just cut 2. 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 milky ripe, then it will have to be cooked longer, so I recommend doing it in advance - in a pressure cooker.
  7. Here is our soup in half an hour - rich and thick!
    Here is our soup in half an hour - rich and thick!
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