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

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