Chicken shurpa is an easy-to-cook and stomach-friendly dish that is prepared from familiar ingredients. It is best to take lean chicken, vegetables, some spices and add herbs before serving - it will turn out perfect. It is better to serve shurpa warm or hot, and after it is cooked, it is better to let it brew for about 30 minutes. To make the soup tastier, it is advisable to add homemade tomato juice, tomato puree or grated tomatoes to it rather than tomato paste.

Ingredients

  • 300 g chicken meat
  • 1/2 tsp. dried paprika
  • 3-4 bay leaves
  • 5-6 potatoes
  • 1.5 liters of water
  • 1 onion
  • 1 carrot
  • 2-3 tomatoes
  • 1-2 sweet peppers
  • 100 g grated tomatoes
  • 1.5 tsp. salt
  • 3 tbsp. l. vegetable oil
  • 2-3 peas of allspice
  • 1/5 tsp. ground black pepper

Preparation

1. First, set the broth to boil. To do this, place chicken meat in a saucepan or stewpan; you can use it on the bone. Add bay leaf, spices and spices here. Add a couple of liters of water and put on the fire, after boiling, reduce the heat and leave to simmer under a loose lid.

2. Peel and wash the potatoes, cut into cubes. After 30 minutes of cooking the broth, you can transfer the potatoes to the pan.

3. Peel the onions and cut them into quarters of rings. Peel the carrots and cut into cubes, strips or circles (halves, quarters).

4. Wash any sweet pepper, remove seeds and stalk, cut into strips. Also wash the tomatoes, remove the place where the stalk was attached and cut the vegetables into cubes.

5. Place the chopped vegetables in a frying pan heated with oil, fry the vegetables over low heat for 3-4 minutes, then add the tomato and stir, simmer for another 10 minutes.

Thick meat soup with vegetables is traditionally made from lamb. But this does not mean at all that you cannot move away from traditions and not try to modify the recipe.

Chicken shurpa is no less tasty and satisfying. And the main advantage of such a dish is that chicken, unlike other types of meat, cooks much faster, so you can enjoy aromatic homemade shurpa after an hour of putting raw ingredients into the pan.

Chicken shurpa - general cooking principles

To prepare chicken shurpa, take a whole bird or its meaty parts. A soup set will not work. There should be a lot of pulp, because shurpa without meat is not shurpa, but an ordinary soup.

So, the chicken is defrosted, washed and placed in a cauldron, cut into portions. There is no need to chop the meat; the pieces should be large enough.

All other ingredients are vegetables. They mainly use potatoes, onions, carrots, tomatoes, peppers, eggplants and others - cut into large pieces and place in a pan with the chicken.

Shurpa is simmered for a long time; all ingredients must be well cooked, but not overcooked.

To add special taste, spices are added to the dish - these can be oriental sets, traditional khmeli-suneli or other spices to taste. Herbs and greens are also used.

For cooking, it is best to use a cauldron, a cast-iron deep frying pan or a thick-walled pan - in such containers, chicken shurpa turns out much richer and tastier.

1. Chicken shurpa

A traditional recipe that does not include anything extra. Only meat, vegetables, spices and herbs. Simple and delicious.

Ingredients:

Chicken carcass;

Potatoes - 3 tubers;

2 carrots;

Onion head;

1 tomato;

1 bell pepper;

Half a bunch of fresh parsley;

Wine vinegar - 2 tbsp. spoons;

30 g flour;

Ground bitter pepper - 15 g;

A pinch of salt.

Cooking method:

1. Place the chicken in an enamel container with water, boil over moderate heat until bubbles appear, add salt and cook for a few more minutes.

2. After the chicken carcass is completely cooked, remove it from the pan and strain the broth.

3. Cut the carrots into semicircles, the onions into fine crumbs, and the potatoes into medium cubes.

4. Place carrots and onions in a hot frying pan with vegetable oil, fry for 15 minutes, add wine vinegar, stir and fry for 3 minutes.

5. Place the fried vegetables and potatoes into the broth, cover with a lid and boil for 15 minutes.

6. Place one tomato in a cup of hot water, wait for a few seconds and remove the skin from it, grind through a blender.

7. Cut the sweet pepper into small pieces, mix with the tomato and hot pepper, add to the soup and boil for a few more minutes.

8. Pour flour into a separate frying pan and fry until beige in color for several minutes.

9. Pour the fried flour into the soup, stirring constantly, add some salt, add chopped parsley and cook for 5 minutes.

10. Serve hot.

2. Homemade chicken shurpa

An unusual version of chicken shurpa with the addition of homemade noodles. The taste of the dish does not deteriorate from this, but acquires new interesting facets.

Ingredients:

Chicken carcass weighing 1 kg;

2 potatoes;

1 onion;

1 tomato;

1 carrot;

A bunch of parsley;

For homemade noodles:

Water - 300 ml;

400 g flour.

Cooking method:

1. Place chicken in a metal container with hot water and cook for 50 minutes.

2. Remove the cooked chicken from the pan, strain the broth, and separate the chicken into separate meat pieces.

3. Place the meat back into the broth.

4. At the same time, put carrots in circles, onions in strips and tomatoes in slices, potatoes in large cubes. Boil everything for half an hour.

5. While everything is cooking, prepare homemade noodles in this way: break an egg into a cup, mix with salt with a fork, pour in water, add flour and knead into a tight dough. Divide the dough into several parts, roll each into layers 2 mm thick and cut into strips 2 mm wide.

6. Place the finished noodles into the soup, stir well and cook for another 5 minutes.

7. Remove the prepared chicken shurpa from the heat and pour into hot plates.

3. Chicken shurpa with spices

Spices in shurpa are important. Don't be afraid to put them in large quantities - you will be pleased with the results.

Ingredients:

5 medium potatoes;

1 chicken breast weighing 350 g;

Onion - 2 heads;

2 carrots;

1 bell pepper;

Tomato - 1 heaped tablespoon;

2 sprigs of cilantro;

3 allspice peas;

Half a pack of khmeli-suneli seasoning;

5 g salt;

15 g ground black pepper.

Cooking method:

1. Place the prepared chicken breast in an enamel container, fill with water until completely covered, and cook for 30 minutes over low heat.

2. After it appears as a bubble, add allspice, add some salt, remove the scum and adjust the heat to the lowest setting.

3. Cook the chicken breast for 40 minutes, descaling frequently.

4. When the breast is completely cooked, remove it from the pan, strain the broth and put it back on the stove.

5. Place diced potatoes into the broth and cook for 15 minutes.

6. In a frying pan heated with oil until slightly orange, fry the onion, cut into half rings, and the carrots into thin slices.

7. Separate the chicken breast from the skin and bones, cut into large cubes.

8. Wash the sweet pepper, remove the seeds, cut into strips, add it to the onions and carrots, fry everything for 2 minutes over low heat.

9. Add tomato and khmeli-suneli seasoning to the vegetables, pour in a little broth and stir.

10. Simmer the roast for several minutes over low heat, add salt, pepper and stir well.

11. Pour finely chopped parsley into the soup, fry it and boil for another 3 minutes and remove from the stove.

12. When serving, pour hot into plates.

4. Chicken shurpa in a slow cooker

Cooking chicken shurpa in a slow cooker is even easier. I prepared the ingredients, added them and after a certain time you can enjoy the finished dish.

Ingredients:

Potatoes - 4 tubers;

1 carrot;

1 onion;

2 bell peppers;

2 tomatoes;

15 g ground black pepper;

Salt - 10 g;

Half a bouquet of any greenery.

Cooking method:

1. Place the prepared meat in the multicooker container.

2. Fill the meat with water, set the device to the “first courses” mode for 30 minutes.

3. Cut the onion into small crumbs, potatoes, sweet peppers, tomatoes and carrots into small cubes.

4. Add all the vegetables and any seasoning to the prepared chicken broth and cook for another 15 minutes.

5. Turn off the multicooker and serve the shurpa in portioned bowls, sprinkled with chopped parsley and dill.

5. Chicken shurpa with rice

This recipe does not use vegetables, but does include rice. This makes chicken shurpa look interesting and unusual in a new way.

Ingredients:

Chicken meat - half a kilogram;

Onion head;

Not a big piece of lard;

Rice cereal - 125 g;

Half a bouquet of dill;

Laurel - 2 leaves;

Salt - 5 g.

Cooking method:

1. Cut the prepared chicken fillet into medium pieces.

2. Place in a metal container, add water, cook over high heat until bubbling, skimming frequently.

3. Set the heat to the lowest setting and cook for another half hour.

4. Wash the rice grains, put them in the broth, and boil for 20 minutes until the grains are completely softened.

5. Separately, fry the onion and lard in a frying pan and add to the soup.

6. Remove the pan from the heat, add the bay leaf, salt, and leave for 15 minutes.

7. Pour into portioned plates.

6. Chicken shurpa: dietary recipe

Diet is not a reason to refuse such a delicious dish. Vegetables and chicken breast are foods allowed on diets. The main thing is to cook them correctly.

Ingredients:

Chicken meat without fat and skins - half a kilogram;

2 tomatoes;

Potatoes - 2 tubers;

Carrot - 1 pc.;

Onion head;

A few cloves of garlic;

1 bell pepper;

Salt - 10 g;

Black pepper powder - 20 g;

Half a bunch of fresh dill;

Coriander - 10 g;

3 bay leaves;

60 ml vegetable oil.

Cooking method:

1. Chop the onion and carrots into crumbs on a fine grater, put them in a cast iron pot and fry them in oil.

2. Cut the chicken flesh into medium pieces and add to the vegetables.

3. Next, add tomatoes - in small cubes, and sweet peppers - in strips.

4. When the juice comes out of the tomatoes, pour boiling water over everything and simmer for 35 minutes over moderate heat.

5. Place bay leaves in the cast iron.

6. Peel the potatoes, wash them, cut them into small cubes, and place them in a cast iron pot along with all the contents.

7. When the potatoes soften, add some salt to the soup, add pepper, garlic and remove the soup from the stove.

8. Let the soup brew for 25 minutes and serve.

Shurpa will turn out much tastier if the chicken is lightly fried or even baked in the oven before boiling in water.

For a light version of shurpa, use fillet or breast; it is better to boil it rather than fry it.

Shurpa will be tastier if, after it is ready, you leave it for 10 minutes on the lowest heat to simmer.

Shurpa is tasty when freshly prepared; when cooled or heated, it loses its taste.

You can leave the finished meat in the broth and continue simmering along with the vegetables, or remove it and let the vegetables cook in the meat broth. In the second option, it is better to put the chicken directly on the plate and pour it over the soup itself.

A lot of greens is an important point when preparing shurpa; use cilantro, dill, basil, tarragon, parsley, green onions.

Shurpa is served with sour cream, mayonnaise, mustard, adjika - there are many variations.

Shurpa is a national dish of oriental cuisine. What does it represent? This is a thick, rich soup, which is usually prepared from large pieces of young lamb and a large amount of fresh herbs. The dish is incredibly tasty and aromatic, but at the same time very high in calories.

This may be the reason for refusing to enjoy such a famous soup. That is why we bring to your attention recipes for preparing this wonderful first course in a dietary version, namely with chicken meat. Don't deny yourself the pleasure!

Shurpa cooked with chicken turns out to be less caloric, but no less tasty, because in addition to replacing lamb meat with chicken meat, the recipe remains traditional.

  • chicken carcass - 1 pc.;
  • potato tubers - 4 pcs.;
  • carrot root - 2 pcs.;
  • fresh tomato - 2 pcs.;
  • red onion - 1 pc.;
  • sweet paprika - 1 pc.;
  • fresh parsley - ½ bunch;
  • flour - 20 g;
  • “Ram's horn” pepper - 1 pc.;
  • table salt;
  • wine vinegar - 50 ml.

Cooking time: 1.5 hours.

Nutritional value per 100 g: 37 kcal.

Making chicken shurpa at home:


Recipe for chicken shurpa soup with rice

Ingredients:

  • domestic chicken - 1 pc.;
  • Short grain rice - 100 g;
  • carrots - 1 pc.;
  • red Bulgarian onion - 3 pcs.;
  • spice mixture “Khmeli-suneli”;
  • rock salt;
  • fresh lard - 50 g;
  • laurel leaf - 1 pc.;
  • potatoes - 2 pcs.

Cooking time: 90 min.

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Energy value per 100 g: 42 kcal.

Step by step description:

  1. Homemade chicken makes an excellent rich broth. You should not cut the carcass into pieces before cooking - steal it whole into the pan. Fill the bird with water and place it on the stove. After boiling, remove the foam from the broth, immediately salt it and, covering it with a lid, cook until the meat is cooked;
  2. Rinse the rice cereal and add it to the broth along with the potatoes cut into wedges;
  3. Cut fresh lard into small pieces, chop the onion into half rings. Fry the onion with lard until golden brown, and then, along with the carrots cut into cubes, add to the soup;
  4. Boil the shurpa for another 20 minutes, then season it with a generous pinch of Khmeli-Suneli spices and a bay leaf.
  5. Chicken rice soup shurpa is served along with garlic croutons and a pod of hot pepper.

Method for preparing soup in a slow cooker

Components:

  • chicken thighs - 1 kg;
  • potato tubers - 3 pcs.;
  • bell peppers - 2 pcs.;
  • onions - 4 pcs.;
  • carrots - 1 pc.;
  • tomatoes - 2-3 pcs.;
  • a bouquet of fresh greenery;
  • table salt;
  • a mixture of aromatic peppers.

Cooking time: 50 min.

Amount of kcal per 100 g: 37.

Read also: How I increased my breast size by 2 sizes in 1 week

How to cook chicken shurpa in a slow cooker:

  1. Place chicken thighs in the bottom of the multicooker bowl and fill with water. Turn on the unit to the “Soup” mode, setting the timer for 30 minutes;
  2. Meanwhile, start preparing the vegetables. Cut carrots and bell peppers into strips, onions into large quarters, and potatoes and tomatoes into slices. Load the vegetables into the already cooked broth, season it with salt and a mixture of aromatic peppers;
  3. Cook the shurpa in the multicooker in the “Soup” mode until the vegetables are ready, then unplug the unit, sprinkle the finished dish with a chopped bouquet of fresh herbs and, pouring it into portioned plates, serve.

Chicken shurpa in a cauldron over a fire

Ingredients for cooking:

  • chicken carcasses - 2 pcs.;
  • fat tail fat - 250 g;
  • potato tubers - 700 g;
  • sweet paprika - 2 pcs.;
  • fresh carrots - 400 g;
  • fresh tomatoes - 400 g;
  • garlic - 1 head;
  • onion - 3 heads;
  • bouquet of greenery;
  • vodka - 100 ml;
  • laurel leaf - 3 pcs.;
  • drinking water - 5.5 l;
  • salt;
  • spices “Khmeli-suneli”;
  • black pepper - 10 peas.

Cooking time: 3 hours.

Nutritional value per 100 g: 46 kcal.

Preparation:

  1. To cook shurpa over a fire, you will need a large cauldron. Place chicken carcasses in it, fill them with water, add whole onions and hang them over the fire. The broth for shurpa will simmer for quite a long time, at least 2 hours;
  2. All vegetables necessary for preparing shurpa should be cut into large slices;
  3. Cut the fat tail fat into small pieces and lightly fry in a frying pan. Add carrots to it, continuing to fry for another 3-4 minutes;
  4. When the chicken carcasses are completely ready, add all the necessary vegetables to them, as well as fried fat tail fat and carrots;
  5. Cook shurpa soup over a fire until cooked (at least 20-25 minutes). Then add spices, herbs, garlic and vodka to the finished soup. Simmer the rich shurpa soup over the fire for another 6-8 minutes, then sprinkle with a chopped bouquet of herbs and serve;
  6. Shurpa cooked in a cauldron over a fire turns out to be especially piquant, tasty and aromatic. It has a pleasant aftertaste, quickly saturates the body and satisfies the feeling of hunger. Bon appetit!

Shurpa made from chicken will turn out to be especially aromatic and tasty if the bird carcass is quickly fried in a dry frying pan before boiling until an appetizing crust forms.

A dish such as shurpa must be served fresh and hot. It is not recommended to heat it, otherwise it will lose most of its taste and aroma properties.

One of the most important ingredients (besides meat) for preparing this oriental soup is a generous bouquet of greens. It may include: cilantro, parsley, tarragon, dill, basil and onion feathers.

Ready-made shurpa soup can be supplemented with such dressings as sour cream, mustard, mayonnaise and even adjika. Everyone will be able to choose the option that suits their taste best.

When cooking shurpa, it is very important to maintain a state of stable boiling, one might even say simmering. Avoid excessive bubbling of the liquid.

To prepare this oriental soup, you must use either a whole bird carcass or its meaty parts. A soup set is by no means suitable. Since shurpa without meat or with a small amount of it is no longer shurpa, but an ordinary soup.

Since this soup should simmer and not boil, it is recommended to use a vessel such as a cauldron, thick-walled saucepan or cast-iron frying pan with high sides to prepare it.

Shurpa is a thick soup with a rich meat flavor and a lot of greens. When it's cooked, the aroma is such that it just makes your mouth water. This dish of oriental cuisine is several thousand years old. Traditionally it is prepared from large pieces of fatty lamb. In the East it is as popular as shish kebab or pilaf. And if our housewives have learned to fry kebabs and cook pilaf, then, unfortunately, most of them do not know how to cook shurpa. Yes, and they are afraid. And not only because they are confident in the complexity of preparing this delicious dish, but first of all, they are afraid of its calorie content.

This recipe will allow you not to give up the pleasure of enjoying the famous soup. We invite you to please yourself and your loved ones with chicken shurpa.

Chicken shurpa is a light lunch dish. Unlike the similar first one made from rich lamb, chicken shurpa is considered dietary, more balanced in taste. The specificity of the soup is given by large cuts of vegetables and meat, as well as many spicy spices. In all other respects, the recipe remains very simple in preparation technology.

Taste Info Hot soups

Ingredients

  • chicken (soup set and breast) - 1.4 kg;
  • onion (yellow) – 120 g;
  • carrots – 90 g;
  • potatoes – 330 g;
  • tomatoes - 80 g;
  • pepper (sweet) – 70 g;
  • coriander (seeds), cumin – 1/2 tsp;
  • hops-suneli – 1 tsp;
  • salt – 1 tbsp;
  • pepper mixture - to taste;
  • bay leaf – 1 pc.;
  • parsley - for decoration.


How to cook chicken shurpa

First you need to cook a good broth. Place chicken bones, breast, onion, half a carrot in a pan. Also add fresh parsley stems and bay leaves for flavor. Fill it with 3 liters of cold water and put it on the fire to boil. Constantly skimming off the foam, cook the broth over medium heat for about half an hour.

Remove the chicken breast from the broth and chop it coarsely. After all, the peculiarity of the soup is that all the pieces are large. Strain the broth so that there are no small particles or sediment left in it, add salt.

Let's prepare the vegetables - to do this, rinse them with running water. Cut the peeled potatoes into large cubes, chop the carrots into a semicircle (or a circle if the diameter of the vegetable is small), cut the red pepper into strips, and cut the onion into a thin half-ring. Cut the tomatoes into slices; you don’t have to remove the peel.

Place potato cubes into the broth and cook for about 10 minutes (or almost until done). If the potatoes are young and small, you don’t need to peel them, but rinse them and place them whole in the pan.

While the potatoes are cooking, prepare the fried onions and carrots. In a spoon of vegetable oil, stirring constantly, fry the vegetables until characteristic softness. Place the fried carrots and onions into the soup and simmer for no more than 5 minutes. If the carrots were finely chopped, this time is just enough to bring them to readiness.

In the same oil that was used to fry the onions and carrots, lightly fry the red pepper and tomato slices. We’ll also put them in the pan when ready.

It is very important to season the soup correctly; to do this, grind coriander grains, suneli hops, cumin, and peppercorns in a mortar. Pour the aromatic seasoning mixture into the pan.

After the spices have saturated the soup base and vegetables, return large pieces of chicken to the pan and let the meat warm up a little.

Asian cuisine typically features an abundance of fresh herbs to offset the spiciness of the dishes. Add a little fresh parsley to suit your taste. Instead of parsley, you can use spicy cilantro or, alternatively, fresh coriander. But, since this spice is only superficially similar to parsley, and has a rather specific smell, use it with caution.

Delicious homemade chicken shurpa is ready. And now you can be sure that the soup turned out to be no less tasty than its lamb prototype, and at the same time it is quite light!

Such a dish as chicken shurpa is most likely familiar only to residents of Russia. Shurpa is a traditional Uzbek dish made from lamb. However, this type of meat is not always on hand or not everyone likes it.

Therefore, Russian people often replace lamb with chicken. The name of this dish comes from the Arabic word “shobra”, which means “soup”. Chicken shurpa itself is a very rich soup with a clear broth and a wide variety of vegetables and spices.

To prepare this dish you will need the following products: chicken carcass 1.5-2 kg, onions - 3 pieces, carrots - 3 pieces, medium-sized potatoes - 5-6 pieces, tomatoes - 4 pieces, a bunch of coriander, 2-3 cloves garlic, cumin, salt and ground pepper to taste.

Cooking begins with cutting up the chicken carcass. Separate the legs, thighs, wings, and cut the rest in half along the spine. Place the cut poultry meat into a five-liter saucepan, add warm boiled water and place over medium heat, do not forget to skim off the foam.

At this time, peel the vegetables. Cut the onions into rings, grate the carrots on a coarse grater or cut into strips. The potatoes also need to be peeled and cut into cubes. Place the tomatoes in a deep bowl, pour boiling water over them for 5 minutes. After this, the skin can be easily removed. Cut the peeled tomatoes into half rings.

Once the broth is ready, remove the chicken from it, cool and separate the meat from the bones. Then, together with the vegetables, place them back into the rich broth. You can immediately add spices and salt. When the vegetables are cooked and become soft, you can remove the pan with shurpa from the heat and add chopped coriander. Chicken shurpa soup is very easy to prepare, and the dish will always delight you with its delicious taste.

Chicken shurpa: recipe for a slow cooker

Traditional recipes of the peoples of the world do not lag behind technological progress. Therefore, now it is not a problem to cook chicken shurpa in a slow cooker. List of ingredients: chicken fillet - 0.5 kg, potatoes - 3-4 pieces, carrots - 1 piece, onion - 1 piece, bell pepper - 2 pieces, tomatoes - 2 pieces, salt and pepper - 1 tsp each, parsley and dill.

Rinse the chicken fillet thoroughly, cut into large pieces and place in a multicooker bowl. Add 3 liters of water and set to “Soup” or “Multi-cook” mode for half an hour. During this time, you need to prepare the vegetables. Finely chop the onion, and chop the potatoes, carrots, tomatoes and bell peppers into medium-sized cubes.

After half an hour, add vegetables and spices to the broth in the slow cooker. Cook in the same mode for another 15 minutes. This completes the recipe for chicken shurpa; it should be served sprinkled with chopped herbs.

First you need to prepare all the necessary products: 0.5 kg of chicken, onions - 1 piece, unsalted lard - 80 g, half a glass of rice, a small bunch of dill, bay leaf - 2 pieces, salt - 0.5 tsp. Wash the chicken meat well and cut into medium pieces.

Place in a three-liter saucepan with cold water. Then put on high heat, bring to a boil, skimming off the boiled foam from time to time, then leave on low heat for about 30 minutes.

After this time, prepare the rice by rinsing it with cold water and add it to the chicken broth. Bring to a boil again and cook for another 15 minutes until the rice is cooked. At the last stage of cooking, you need to lightly fry the lard and onions and add them to the pan with rice. Turn off the stove and add bay leaf and salt to the soup. You can also add spices to taste.

Regardless of how you prepare shurpa, the result is always the same: a tasty, satisfying, aromatic and healthy dish, with which you can always diversify your family’s daily menu.