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!!!!
Servings
4
Cook Time
180minutes
Servings
4
Cook Time
180minutes
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!
  2. Let’s prepare our vegetables.
  3. 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.
  5. 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.
  7. Here is our soup in half an hour – rich and thick!
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