Shurpa cooked on the hearth with fried kovurma. In Uzbekistan there are a lot of recipes for cooking soup ( in soup - thick, rich Uzbek soup is both the first and second dish). And there are two special way of making soups. The first is KOVURMA, which translated means fried. And the second way is Kaynatma, that is a soup without frying. Today I will describe a way of cooking soup with pazarkoy on the hearth. So, we will need meat, preferably a lot. We at the cauldron took 600 g lamb tenderloin and 600 gr beef ribs, 6 medium potatoes, 2 large sweet bell peppers, 5 tomatoes,3 carrots,3 large onions. Well, greens, garlic to taste, you can also take hot red peppers ( well, it is not for everybody). From La Spezia you can take ground black pepper (or a few balls of pepper-peas), paprika, cumin and coriander.

Cooking. The cauldron to heat, pour vegetable oil (on the finger). Put the meat, bones and fry on strong heat until brown, then place on top of onions, stir, add the carrots and cook everything for about five minutes, stirring constantly. Then add bell pepper. Fry for about three minutes and add the spices, stir. Fry for 2-3 minutes and then fill the cauldron with water. Cook everything for about an hour, stirring occasionally. After laying coarsely chopped potatoes and tormented still for 40 minutes, add the tomatoes (whole). Add salt to taste, add chopped greens, garlic. Cover with a lid, remove from the fire and let infuse for 20 minutes. When serving the soup again, you can sprinkle chopped fresh herbs. Important! When cooking Uzbek shurpa all products it is advisable to cut large. Bon appetit. In the photo my assistants-cooks.