2012-05-06

Shurpa with venison

Shurpa with venison
Author:
Category
Soups
Ingredients
  • Game meat: venison / goat / wild boar - 500 g
  •  Forest mushrooms - 100 g
  •  Carrots - 2 pcs.
  •  Onion - 2 pcs.
  •  Potatoes - 4-6 pcs.
  •  Garlic - 1 head
  •  Smoked meat / Prunes - 100/6 g / pc.
  •  Millet - ½ cup
  •  Coriander - 1 bunch
  •  Dill - 1 bunch
  •  Parsley - 1 bunch
  •  Pepper mix: black, gray, red, green, allspice - to taste
  •  Spices: bay leaf, dill seeds, cumin, cloves - to taste
  •  Salt - to taste
  •  Oil - as needed
Thanks to hunting, which has become extremely popular in our country, since it is an element of "coolness", and every serious person who respects himself is simply obliged by protocol to be a hunter. From hunters you can often hear just the magic name of the dish - shurpa.

Recipe for shurpa with venison


1

Cut the meat into portions and fry in oil in a saucepan or pot, in which shurpa is cooked.

2

Peel vegetables, cut into large pieces and fry with meat.

3

Mushrooms cut into large pieces and fry with vegetables and meat.

4

Coarsely crush the peppers in a spice mortar or with the blade of a wide knife on the board.

5

Pour water into a saucepan with fried meat, vegetables and mushrooms so that the water hides the ingredients well.

6

Add pepper, a mixture of spices, salt, prunes or smoked meat to vegetables and meat.

7

Bring to a boil over high heat, reduce heat and simmer for 40 minutes.

8

Rinse the millet and add to the shurpa.

9

Simmer the dish for another 20 minutes until the millet is ready.

10

At the end of cooking, add chopped greens, let it boil and remove from heat.

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