There are many recipes for cooking shurpa, because every housewife has several variations. But there are some mandatory points that must be taken into account, otherwise you will not get a real Uzbek shurpa. I recommend it.
Wash the meat, pour cold water, add the roots, onions (in the husk) and half of the carrots, let it boil, remove the foam and cook for 1.5-2 hours, minimum heat, low boiling.
Get the meat, strain the broth. Pour the broth into a clean cauldron, add half the onion and carrot pieces. Cook for 10 minutes.
Add the potatoes and cook for 10 minutes.
Remove the bones from the meat, cut into convenient pieces. Put the meat in a cauldron.
Chop the peppers and tomatoes and add them to the cauldron with sugar, cook for 10 minutes.
Wash the mint and onion, dry it. Mix saffron and raichon (dried basil).
Cut the remaining onion into feathers, chop the greens. Add everything to the cauldron, boil for a couple of minutes, add salt to taste, remove from the heat. It is the undercooked, crispy onion in shurpa that is one of the secret moments of cooking shurpa.
Shurpa is served hot, with heat/heat.
Therefore, cover the dastarkhan in advance, lay the kurpacha for the guests.
Hospitality is one of the characteristic features of the people of Uzbekistan.
The ability to receive a guest is valued among Uzbeks above the wealth of the table itself or the prosperity of the family.
Not to accept a guest means to disgrace the family, the clan, the mahalla, the village.
The hosts meet the distinguished guests at the gate, greet them.
They shake hands, as a rule, only with men.
During the handshake, they are mutually interested in health and the state of affairs.
It is customary to greet women with a slight bow, pressing the right hand to the heart.
Then the guests are invited to the house, put in the most honorable place at the table - dastarkhan.