I use the remains of vegetables to cook shurpa in a cauldron
We live in our house, which we built a little over a year ago. We are gradually mastering the site, we set up a vegetable garden and we are preparing a garden. There are two small greenhouses. The harvest in 2021 has grown excellent, there is a lot in total, they made preparations, froze, dried. And there are still quite a few vegetables left fresh. They lie in the yard, we try to spend them every day. These are sweet and hot peppers, eggplants, tomatoes, zucchini - that which does not go down into the cellar, it will only rot there.
In October, vegetables from their garden no longer have such a gorgeous presentation, they begin to fade. Although it still tastes not bad at all. And there's nothing to say about the benefits - it's better to have a slightly withered pepper than a beautiful and shiny store one, which is full of chemistry, but there is no benefit.
Therefore, on the day off, we made a shurpa to use our vegetables in large quantities. We have a 15-liter cauldron in which all dishes are delicious.
Shurpa is a meat broth with vegetables and spices. For her, you can use both lamb (this is a classic recipe) and any other meat, up to chicken.
First, vegetable oil is poured into the cauldron and heats up very much. Then pieces of meat are dipped into it. They are immediately covered with a crust and do not lose their taste, do not be digested. That is, the meat remains tasty even after long cooking.
Fry the meat for about 15 minutes, then add carrots, cut into quarters rather coarsely, to it. Fry them together for another 10 minutes. And at this stage, salt is good for the first time.
Then add the onion, then the tomatoes and garlic. Now, after adding tomatoes, everything starts to stew in their juice, and not fried. So it's time to add spices and bay leaves.
We use spices for lagman, they are very good for shurpa.
After everything boils, we lower the potatoes and hot pepper. Without it, the shurpa will not work, chili is a must! No matter how much you try before adding it, you will be missing something all the time. It is the hot pepper that makes the shurpa complete.
Fill with water so that there is a soup, not a stew. After all, shurpa is, first of all, a broth. Therefore, you need a lot of water. We used 6 liters, although there were a lot of vegetables.
We used a bunch of sweet peppers, tomatoes, carrots, we are glad that they did not disappear, but went into action.
Campfire dishes are always delicious. But such a vegetable is especially pleasant to eat, because it is light and incredibly tasty. We always eat it on the street, in any weather - this is a special pleasure!
And the next day, when the cooled one is even tastier, it was infused and ripened. Of course, it's not what it was yesterday, from the fire, but still - incredible yummy.
The cauldron is on the porch, you go out, pour it into a cup, warm it up! What bliss! I just want to come up with something else tasty. This summer we just set a record for the use of a cauldron, because your home is so great!