Kavurma-Shurpa

Description

Kavurma ... therefore, SHURPA. Kavurma is so fried. Soup with fried, if not deepen.

Ingredients

Lamb
Vegetables
Vegetable oil
Ramsons
Spices

Cooking

So first about the products. Immediately apologize - as there is something in grams, weighed. See for yourself and ask. The cauldron I have liters to eight, probably. Here from the calculation of ...

Carrot. To cut slices. Slices 2-3 mm thick, four big things. Or right carrots? Spices: salt, black pepper peas - dozen peas, red hot chilli peppers - malesicka, ground red pepper, not spicy - spoon dessert, Zira - the same with the top of the spoon, coriander - again, dessert spoon, Bay leaf, salt (to taste), greens every... about half of pococke.

Bow. Normal. The white hand was not. A little less than average – 6 heads. Cut thin rings.

The heels are medium in size Kartashkov. Every cut machetero...

Garlic. The small head. Tomatoes. In the absence of normal tomatoes took a... well such are in a box, in its own juice dressing. Or you can take the tomato, but certainly not greenhouse tomatoes. All you can mess up. And the Bulgarian pepper of three or four things. Start. Warm up the cauldron.

Pour oil into the cauldron. And heats it. The smoke just went out, so it is possible. What? The meat lay.

Fry the meat. Constantly interfere with necessary, so it doesn't burn. Before the formation of korochkov on the pieces and the appearance of the scent...

Put meat on onions. Top. And ten minutes, without MIXING, was stressed. Then stir begin. Until onions are pomagaet will Zabolotets.

Then on top of some carrots. Again ten minutes and keep it on top of the meat. But with a skimmer on the edges sometimes wareheim. All that is on the bottom. So, nice firm mooring and -- did not burn. Then, stirring constantly, bring the carrots until Half-cooked, i.e., to have been poached, but not quite. With tordinci to leave.

Then lay the bell peppers, julienne sliced, tomatoes (or zapravka, as has been said) and stir.

Here you can have spices to put. I water already added. Polstakanchika.

And fry–up this splendor minutes pyatnadcati twenty. Stirring constantly. Then add the water, put the potatoes.

And fill with water to the brim of the cauldron. Fill it with greens.

Close the lid. And strengthen the fire. Bring to a boil.

Boil? Remove the lid and cook on moderate heat for about forty minutes. Here salt is necessary to balance. Taste. And boil hard not to give. To poulkovo a bit...

Well, actually, it is: Herbs and chopped garlic to sprinkle is not harmful and about vodka, don't forget. Bon appetit!

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