Today’s menu - Shurpa recipe
Shurpa (also spelled shourpa, shorwa, shorpo, сhorba, shorba, shorpa, shorpo, sorpa) is a rich and thick soup that will help you enhance your physical power and regain strength if you have lost it, ranks among the foremost first-course dishes of the Uzbek cuisine.
To cook shurpa you will need:
* 0.5 kg of mutton (ribs or fillet) or beef;
* 300 g of onion;
* 200 g of carrot;
* 200 g of capsicum;
* 200 g of tomatoes;
* 200 g of potatoes;
* spices (salt, zira, black pepper and others);
* herbs (dill, parsley, coriander or any other you like or are accustomed to);
* about 2 l of water; shurpa must not be too thin, it is a thick soup.
The ingredients listed above can be found in almost all shurpa recipes, and the only thing that makes all the types of this dish differ from each other is the way it is cooked.
Put large pieces of meat and bones into cold water and boil them for 1.5-2 hours. As the water starts to boil, turn down the fire.
Then take the meat and bones out and separate the meat from the bones. Cut the meat into small even pieces and put them back into the broth.
Now add vegetables cut into large pieces and boil the soup on small fire so that the vegetables can gradually become soft and give the soup all their taste.
Pickle tomatoes may prevent the potatoes from boiling up properly, which is why the tomatoes should be added at the end of the cooking process, together with herbs and spices.
After being finished, the shurpa can be portioned out in traditional bowls (kosa), with a handful of fresh herbs put in each bowl.
Shurpa can also be served separately, that is, broth in large bowls and meat and vegetables in a dish.
Today and tomorrow you can try Shurpa in our bakery.
🪱🐦 When are you the most productive? 🌙🦉
The Post has been diving into our daily habits, and research suggests being an early bird or a night owl isn’t just a choice—it’s biology! We all have that specific time when our brains finally "click" into gear.
This raises a big question for the modern workplace. To get the best out of everyone, should employers accommodate our natural body clocks? This idea is at the heart of the four-day work week and flexible scheduling movements.
We want to hear from you:
1. When does your brain "click" into gear?
2. Would a flexible (or shortened) schedule change the way you work?
Poll: Is Auckland’s economy improving?
The latest reporting from The Post suggests a wave of optimism for 2026. With interest rates finally heading south, businesses are feeling more positive. But for many on the ground, the real-world recovery feels a bit like a slow-moving commute on Auckland's motorways.
We want to know: Are you seeing signs of Auckland's economy improving in your industry or neighbourhood? Whether it's busier shops, new projects kicking off, or just a shift in the mood ...
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17.8% Yes
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66.4% No
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15.8% A little
🌉🛶 Early Birds Might Crack This One First… or Not? 🥚🧠
A person is crossing a bridge and sees a boat full of people, yet there isn't a single person on board.
How is this possible?
(Susan from Massey kindly provided this head-scratcher ... thanks, Susan!)
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