Beef shurpa: A warming soup with a rich flavor

Prepare the beef for frying, giving it the perfect shape! Pat the meat dry with paper towels and cut it into large cubes so that each piece retains its juiciness. Prepare the vegetables: cut the carrots into thick strips and chop the garlic so that they give their aroma to the dish.

Turn ordinary vegetables into vibrant ingredients for shurpa! Cut the bell pepper lengthwise, remove the seeds, and cut it into large cubes. Cut the onion into half rings so that it quickly releases its flavor, and the tomatoes into small cubes so that they dissolve in the soup.

Potatoes are the heart of shurpa! Cut the potatoes into quarters, and small potatoes can be left whole so they retain their shape. Enrich the taste of the shurpa with fragrant herbs: separate the leaves of purple basil from the stems and chop them. Crush the garlic so its aroma fills the entire soup.

Prepare the kazan for its meeting with the meat! In a large kazan or a pot with a thick bottom, heat vegetable oil so that it envelops the meat on all sides. Fry the beef over medium-high heat for 5-6 minutes, until it acquires an appetizing golden-brown crust.

Create a fragrant base for your shurpa! Add onion and carrots to the pot to complement the taste of the meat. Fry over medium heat for another 5 minutes, stirring frequently so that the vegetables do not burn. Add the chopped bell pepper and garlic, add the tomato paste and mix so that all the ingredients unite in a single burst.

Bring the soup to a boil so that all the ingredients start to release their flavor. Pour in 2.5 liters of hot water to speed up the process. Over high heat, bring the soup to a boil to reveal all the aromas. Add salt to balance the flavor. Reduce heat to low, cover the pot, and cook the shurpa for 45 minutes to make the meat tender and soft.

Add potatoes and tomatoes to give the shurpa a rich taste and texture. Continue cooking for another 20 minutes, so that the potatoes become soft, but do not fall apart. Check the readiness of the meat and potatoes - they should become soft. Add tomatoes, bay leaf, basil and continue to cook the shurpa for another 10 minutes so that all the flavors combine.

Rid the shurpa of extra notes by removing the bay leaf. Separate the cilantro leaves from the stems and finely chop to garnish and freshen the soup. Remove the soup from the stove and let it steep for 10-15 minutes to allow the flavors to fully develop.

Enjoy the generous flavor of shurpa! Pour the prepared shurpa into deep plates or bowls to emphasize its richness. Sprinkle each serving with freshly ground black pepper to add piquancy, garnish with chopped cilantro for freshness, and serve immediately so that the soup retains its aroma.