Three hunters from Moscow, one hunter, four rangers, a car, and five boats participated in the hunt. 500 (five hundred) cartridges were purchased 5 shot.
I will not indicate how much we paid for the hunt, but the teal and, accordingly, the shurpa turned out to be golden. So tasty that it brightened up the frustration of an empty hunt. We washed down shurpa with simple Azerbaijani wine and it turned out perfectly.
This dish came to us from the restaurants of the Uzbek cuisine and from the hunting fields, because this is how domestic hunters call soup cooked from the game they made.
For the “Uzbek” shurpa we use lamb ribs, for hunting – the meat that we managed to get – duck, goose, roe, deer, moose, tour, young wild boar. The rest of the cooking is no different.
Shurpa is cooked over an open fire.
- In a red-hot cauldron, pour vegetable oil (colza or light olive oil) and fry the meat until it forms a crust. You can fry the meat with chopped onions.
- Fry the lamb quickly, a few minutes, for the game it takes a little longer, depending on the type of meat and the age of the animal.
- Put the meat with cold water, add herbs, black pepper, one onion, a few sprigs of rosemary and leave on the fire. The shurpa should boil, but not very much. If a scale forms – remove it.
- While the broth is boiling, we prepare the rest – coarsely chopped potatoes, carrots and tomatoes, which need to be put in a cauldron about fifteen minutes before readiness.
- Five minutes before it is done, add finely chopped cilantro, crushed garlic, salt and red or green hot pepper. The shurpa should be removed from the heat when the meat begins to separate from the bone, but should not be overcooked.
The finished shurpa should be allowed to stand for about thirty minutes, after which it should be eaten! According to tradition, a hunting shurpa is drunk down with vodka cooled to 12 degrees. Any shurpa will be a good match to a Pomerol, for example, Chateau Gazin 2005.
Proportions per 5-liter cauldron:
- 1.5-2 kg of meat or one goose or 3 ducks
- Six Potatoes
- Six carrots
- Six tomatoes
- 3 cloves of garlic
- Cilantro
