Pork shurpa on the fire is cooked for about 2-3 hours. More precisely, no less than two and no more than three hours. Pork is pre-fried, which speeds up the cooking process. In fact, you do not need to fry the meat, but put it directly into boiling water. You can add a handful of peas (chickpeas), soak it first. The taste and aroma of pork shurpa on a fire will also depend on the spices and herbs that you add. Don't forget hot peppers. Good luck and bon appetit!
Main Ingredient: Meat / Pork
Dish: Soups / Shurpa
- Pork - 2 Kilograms
- Potatoes - 1 Kilogram
- Carrots - 4 Pieces
- Bulgarian pepper - 3 pieces
- Onions - 5 Pieces
- Tomato - 5 Pieces
- Hot Pepper - 2 Pieces
- Cilantro - 1 Piece (bundle)
- Basil - 1 \ 2 Pieces
How to cook "Pork Shurpa on the fire"
Fry the meat in a cauldron, pour water, add seasonings and simmer for an hour over low heat.
Add potatoes and carrots to the meat.
Coarsely chop the tomatoes and peppers, add to the cauldron along with the onions.
Cook the shurpa for half an hour, add herbs, hot peppers, spices. Cook for another 15 minutes and let it brew for twenty minutes.