Shurpa soup from wild duck. Shurpa with duck. Shurpa from wild duck
Delicious shurpa can be prepared not only from lamb, but also, for example, from duck.
Duck is a waterfowl. The meat of wild and domestic ducks has long been used as food by man. Duck meat is rich in animal protein and fats, in addition, it contains various vitamins and minerals. Eating duck strengthens nervous system, helps to overcome stress and normalize metabolism, has a beneficial effect on brain activity. It is an excellent food for the young and active (especially men), for athletes and people who work hard.
Duck meat is tender, but very fatty, and therefore difficult to digest. Muscovy duck meat is the most tasty and healthy. The benefits and harms of eating duck dishes are determined by the amount eaten. The main thing here is not to get carried away. Waterfowl dishes are especially good for cold periods.
Cutting the duck: cut off the head along with the neck and the tips of the wings, be sure to remove the insides and excess fat, and then rinse thoroughly. We cut the duck at the joints into separate pieces and pour over with boiling water. Now you can start cooking shurpa. The pot must be large enough.
Shurpa from duck
Ingredients:
- duck young medium-sized chopped - 1 pc.;
- white or rosé table wine, not sulphated - 1 glass;
- carrots - 1-2 pcs.;
- onion - 2 pcs.;
- potatoes - 5-8 pcs. medium size;
- unpolished rice - about 3 tbsp. spoons with a "slide";
- sweet red pepper - 3-4 pcs. (depending on size);
- garlic - 4-5 cloves;
- hot red pepper;
- Bay leaf, peppercorns, cloves, coriander, fennel and cumin seeds;
- black pepper and other dry ground spices to your taste;
- various aromatic fresh herbs (parsley, dill, basil, rosemary, thyme, oregano, tarragon, lemon balm);
- lemon or lime;
- salt.
Cooking
Pre-marinate the duck cut into pieces for at least 2 (and preferably 4-8) hours in white wine. Then drain the wine and rinse the meat thoroughly. We fill the duck cold water in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, gently picking up noise and fat. Then put the meat in a colander and rinse. Wash the pan, put the meat in it again and fill it with clean cold water - this way the shurpa will turn out less greasy.
Now add bay leaf, peppercorns of various types, onion, cloves, coriander seeds, fennel and cumin to the pan. Bring to a boil again, reduce the heat and cook the duck for 30-40 minutes over low heat, covering the pan with a lid. At this time, prepare the rest of the ingredients. We clean the potatoes and cut into large slices (soak in cold water to remove excess starch), carrots - into short thin sticks, pepper - into short strips. Wash the rice thoroughly. When the duck is almost cooked in time, we remove the meat from the broth, filter the liquid and throw away the unnecessary (onion, lavrushka, etc.). We return the duck and the broth to the pan, lay the rice and potatoes. Bring to a boil and cook for 15 minutes over low heat, removing noise. Now lay the pepper and cook for another 5-8 minutes. You can season with 2 tablespoons of tomato paste (optional). Turn off the heat and season with ground dry spices.
We add finely chopped greens and garlic chopped with a knife to the shurpa, however, this can be done immediately before serving, as you like. Cover with a lid and wait 15 minutes. Pour the finished shurpa into plates or soup cups. 
Add a slice or two of lemon or lime to each serving. Season with hot red pepper.
To compensate for the fat content of such a rich meal, it is good to serve wines. We choose a tart rose or white table wine with a pronounced fruity acidity and a slight bitterness. You can also choose strong special wines (sherry, Madeira, vermouth). The second dish is hardly required.
Shurpa from a wild duck is a rich oriental soup with a bright multifaceted taste.
Ingredients (for 3 liters of water):
- 2-4 wild ducks with giblets (depending on the size of the individuals);
- 2 medium carrots;
- 1 large onion;
- ground black pepper;
- parsley;
- salt.
Cooking:
The traditional recipe is lamb shurpa, but wild duck makes a no less tasty hearty soup. The unique rich taste of wild duck shurpa can really be felt not only in camping conditions by the fire, but also at home.
The unique composition of duck meat is characterized by a high content of vitamins, especially group B, riboflavin, phosphorus, selenium, and copper. It is highly nutritious and rich in protein. Wild species of birds with a similar set of nutrients are less fat than domestic relatives, respectively, and less high-calorie.
Some do not recognize game birds because of the specific aroma. How to cook wild duck without smell? Bad smell have only individuals of certain breeds - diving ducks and coots. Remove from them before cooking completely the skin along with the fat and the issue will be resolved. Do not deprive yourself of the pleasure of eating excellent meat!
Chernet 
Coot The meat of noble mallards, teals and sardines does not smell and is considered a delicacy. Some hunters pre-marinate it in vinegar for greater softness, use additional aromatic spices, but I do not practice such methods. Vinegar and bright spices, in my opinion, drown out all the natural taste of game. Wild duck only cooks a little longer than homemade and without additional seasonings, believe me, it can be exquisitely tender.
Ogar 
Mallard 
Lapwing I left the larger birds for frying, and cooked shurpa from the little things.
A distinctive feature of shurpa is fried meat before cooking. So let's do it. We cut the ducks into portioned pieces and fry with offal in a pan and a drop of refined vegetable oil until crispy golden brown. At this stage, we do not salt the bird.
At the end add finely chopped onion and carrot straw.
We shift the pieces of meat with vegetables from the pan to the pan and put the fill with water on the stove. When boiling, remove the foam. Salt, pepper to taste and simmer the duck with vegetables over low heat for 2-2.5 hours. Ready meat should be soft. A little liquid will boil away, additional water should not be added during the process. The result is a thick, rich soup. For 20 minutes, we fall asleep cubes of potatoes. As soon as the potatoes become soft, the delicious shurpa is ready.
Delicious shurpa can be prepared not only from lamb, but also, for example, from duck.
Duck is a waterfowl. The meat of wild and domestic ducks has long been used as food by man. Duck meat is rich in animal protein and fats, in addition, it contains various vitamins and minerals. The use of duck strengthens the nervous system, helps to overcome stress and normalize metabolism, and has a beneficial effect on brain activity. It is an excellent food for the young and active (especially men), for athletes and people who work hard.
Duck meat is tender, but very fatty, and therefore difficult to digest. Muscovy duck meat is the most tasty and healthy. The benefits and harms of eating duck dishes are determined by the amount eaten. The main thing here is not to get carried away. Waterfowl dishes are especially good for cold periods.
Cutting the duck: cut off the head along with the neck and the tips of the wings, be sure to remove the insides and excess fat, and then rinse thoroughly. We cut the duck at the joints into separate pieces and pour over with boiling water. Now you can start cooking shurpa. The pot must be large enough.
Shurpa from duck
- duck young medium-sized chopped - 1 pc.;
- white or rosé table wine, not sulphated - 1 glass;
- carrots - 1-2 pcs.;
- onion - 2 pcs.;
- potatoes - 5-8 pcs. medium size;
- unpolished rice - about 3 tbsp. spoons with a "slide";
- sweet red pepper - 3-4 pcs. (depending on size);
- garlic - 4-5 cloves;
- hot red pepper;
- bay leaf, peppercorns, cloves, coriander, fennel and cumin seeds;
- black pepper and other dry ground spices to your taste;
- various aromatic fresh herbs (parsley, dill, basil, rosemary, thyme, oregano, tarragon, lemon balm);
- lemon or lime;
- salt.
Pre-marinate the duck cut into pieces for at least 2 (and preferably 4-8) hours in white wine. Then drain the wine and rinse the meat thoroughly. Pour the duck with cold water in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, gently picking up noise and fat. Then put the meat in a colander and rinse. Wash the pan, put the meat in it again and fill it with clean cold water - this way the shurpa will turn out less greasy.
Now add bay leaf, peppercorns of various types, onion, cloves, coriander seeds, fennel and cumin to the pan. Bring to a boil again, reduce the heat and cook the duck for 30-40 minutes over low heat, covering the pan with a lid. At this time, prepare the rest of the ingredients. We clean the potatoes and cut into large slices (soak in cold water to remove excess starch), carrots - into short thin sticks, pepper - into short strips. Wash the rice thoroughly. When the duck is almost cooked in time, we remove the meat from the broth, filter the liquid and throw away the unnecessary (onion, lavrushka, etc.). We return the duck and the broth to the pan, lay the rice and potatoes. Bring to a boil and cook for 15 minutes over low heat, removing noise. Now lay the pepper and cook for another 5-8 minutes. You can season with 2 tablespoons of tomato paste (optional). Turn off the heat and season with ground dry spices.
We add finely chopped greens and garlic chopped with a knife to the shurpa, however, this can be done immediately before serving, as you like. Cover with a lid and wait 15 minutes. Pour the finished shurpa into plates or soup cups. Add a slice or two of lemon or lime to each serving. Season with hot red pepper.
To compensate for the fat content of such a rich meal, it is good to serve wines. We choose a tart rose or white table wine with a pronounced fruity acidity and a slight bitterness. You can also choose strong special wines (sherry, Madeira, vermouth). The second dish is hardly required.
womanadvice.ru
A simple game recipe - duck shurpa
Wild duck is a wonderful basis for a set delicious meals, and the most simple recipes – different types such a dish as duck shurpa. Wild duck shurpa is a hunter's dish cooked on a fire, saturated with the aroma and taste of game, wood smoke. Nutritious and fragrant, it is unusually well suited to restore strength after active rest Outdoors. Everyone knows that dishes that have been cooked in the air, over an open fire, have a very special taste. This is connected, of course, with the appetite that the fresh air awakens so well; and with a pleasant tiredness, but, above all, with a special taste of dishes cooked on an open wood fire, which brings a pleasant hint of smoke.
In general, shurpa is an oriental dish. This is a cross between the first and second course. At the same time, it is liquid enough to be considered a soup, and at the same time so thick and nutritious that it does not require second courses.
The classic shurpa recipe involves using lamb - fatty, juicy meat with a delicate texture and rich taste. If you follow this principle, then wild duck is an ideal substitute for traditional meat. It is both oily and tender, and gives a unique taste to the fat. Perhaps, to prepare this recipe, duck is even better than pork or beef.
Duck meat has a bright, special taste. He is credited with some rigidity, however, with proper preparation this nuance is completely invisible. Moreover, it is fully compensated by the usefulness of the product. Duck meat is nutritious, rich in proteins, and most importantly, in duck fat, which contains special enzymes that have a beneficial effect on digestion. These substances help cleanse the body of toxins and heavy metals, "revive" the immune system, improve well-being and appearance person. Therefore, it is duck soup that is considered a very suitable food for people with poor health, recovering from an illness. And the easy digestibility of this product by the body makes it practically dietary. Wild duck shurpa, of course, is by no means low in calories, however, like any other soup, despite its satiety, it is quite light.
Many housewives do not feel confident when working with game, as they believe that it needs special processing and complex cooking methods. However, this is completely wrong. Wild duck shurpa, like most hunting dishes, is a dish that can be prepared very simply and quickly, and the result is wonderful.
The recipe for making shurpa does not belong to the category of complex ones, and duck shurpa is prepared even easier and faster, because poultry meat is cooked for a very short time. In addition, despite the density and nutritional value, duck shurpa turns out to be quite light. Of course, a dish cooked on a fire is tastier, but at home it is easy to make this thick and fragrant soup. The recipe takes about an hour and a half to prepare.
For 6 servings we need:
- 1 carcass of a wild duck.
- 3-4 medium bulbs.
- 3 small carrots.
- Half a kilo of potatoes.
- Greens, salt, spices - to taste.
Cooking steps
- Prepare the duck: pluck, peel, remove the insides.
- Divide the carcass into large pieces and fry in vegetable oil. It is advisable to use deep dishes with a thick bottom - a cauldron or ducklings.
- Add coarsely chopped onion, pieces or rings, to the duck, fry together with the meat.
- Add carrots chopped into small pieces to the meat, add hot water and simmer for about half an hour.
- After that, completely pour the brew hot water and keep on low heat until the duck is completely cooked.
- About a quarter of an hour before readiness, add diced potatoes, salt and spices to the soup.
- When the soup is cooked, leave it to brew for a few minutes and serve.
Duck shurpa is best eaten freshly prepared, seasoned with finely chopped herbs and garlic. Brown bread goes well with it. When laying out the finished dish on plates, make sure that everyone gets an equal amount of meat - the recipe recommends cutting into large pieces.
edimsup.ru
Shurpa from duck
Main Ingredients: Duck
Ingredients for making duck shurpa:
- Wild duck (fresh carcass) 2 carcasses
- Raw pork fat 300 grams
- Potatoes 700 grams
- Bulgarian sweet pepper 400 grams
- Fresh tomato 500 grams
- Carrot 500 grams
- Garlic 1 head
- Tomato paste 6 tablespoons
- Parsley 1 bunch
- cilantro 1 bunch
- Dill 1 bunch
- Black peppercorns 6 pieces
- Zira 2 teaspoons
- Ground coriander 2 teaspoons
- Suneli hops 2 teaspoons
- Bay leaf 4 pieces
- Salt to taste to taste
- Vodka 100 grams
- Pure distilled water 6 liters
Products not suitable? Choose a similar recipe from others!
- Kazan
- Electric hob
- Knife - 2 pieces
- Tea spoon
- Skimmer
- Cutting board - 2 pieces
- Deep bowl - 5 pieces
- Plate - 2 pieces
- Tablespoon
- Pan
Cooking duck shurpa:
Step 1: Prepare the duck for cooking.
Step 2: cook the duck.
Step 3: prepare all the ingredients for shurpa.
Step 4: Fry carrots and onions.
Step 5: Combine all ingredients.
- − Millet can be added to shurpa. This is rarely done, but in our recipe it is acceptable. Groats will make shurpa thicker.
- - Meat in shurpa can be pre-fried. After this process, the shurpa becomes fatter and the fried meat will cook faster.
- - Apples, apricots, plums, quince, dried apricots can be added to shurpa. They give flavor and sourness.
- − Shurpa can be cooked on kvass or vegetable broth. Shurpa on vegetable broth, vegetables are served separately with meat. And put croutons in the broth.
- − In Tatarstan, shurpa is cooked without vegetables, with onions and noodles. In Turkey, it is made with shrimp and seafood and served with croutons. In Uzbekistan, kefir or sour cream is added to the broth.
- - It is not necessary to fry vegetables in lard, this is my personal trick in preparing this dish.
www.tvcook.ru
Shurpa from wild duck
Game dishes always turn out very tasty, unusual, rich. Especially if you cook game in nature, on the hunt. I was lucky to try wild duck shurpa under such conditions.
INGREDIENTS
- Wild duck 2 Pieces
- Raw pork fat 300 grams
- Potatoes 700 Grams
- Bulgarian pepper 400 grams
- Tomatoes 500 Grams
- Carrot 500 Grams
- Garlic 1 piece
- Tomato paste 6 Art. spoons
- Greens to taste
- Spices to taste
- Salt to taste
- Vodka to taste
We pluck wild ducks, carefully clean them. Singe from the small remaining feathers. We take a cauldron of 10 liters. We put the prepared carcasses of ducks into it.
Fill duck carcasses with water to completely cover them. Somewhere around 6 liters. We take one whole onion and throw it into the cauldron. We do not salt the duck so that the meat does not become tough. Game is cooked for quite a long time from 4 to 5 hours. We periodically remove the foam.
In the meantime, we prepare all the other components for shurpa. Wash potatoes, peel and chop coarsely.
Carrots, wash, peel and chop in large slices as well.
Peel the onion, wash and cut into half rings.
Wash the bell pepper, remove the seeds and cut into half rings with a diameter of 5 mm.
My tomatoes, cut into large slices.
Greens - dill, parsley, cilantro, we all take my bunch and cut.
Peel the garlic, wash and finely chop.
Cut the salo into strips and fry in a pan to make cracklings.
Pour onions and carrots to the frying fat and fry a little.
After 4 hours, when the duck is cooked, add potatoes to the broth. Cook for about 10 minutes and put the fried onions and carrots. Salt and pepper to taste.
Add bell peppers and tomatoes and cook for 15-20 minutes. Pour spices-zira, coriander, peppercorns, bay leaf and tomato paste. We put half of all the greens. Boil for 10 minutes, season with garlic. Pour 100 grams of vodka into the shurpa.
Remove the pot from the heat and let it brew for 5-10 minutes. Finally done!
One of the most famous East Asian dishes is shurpa, a thick meat and vegetable soup. It is so satisfying that it can replace a full meal. Traditionally, the dish is made from lamb, but other types of meat are also acceptable. Duck shurpa has an unusual taste, which turns out to be no less rich and fragrant than that made according to classic recipes.
Cooking features
There is no canonical recipe for making duck shurpa. It is enough for the cook to adhere to the basic principles of cooking this type of first course.
- Shurpa should turn out thick, with a lot of meat, so it’s better not to save on products.
- Shurpa is cooked in a cauldron or other thick-walled dish that retains heat well. When the products languish for a long time on low heat, they become soft, tender, saturated with each other's aromas.
- Vegetables for shurpa are cut into large pieces so that they do not turn into porridge as a result of long languishing on the stove.
- When preparing shurpa, it is important to follow the sequence recommended by the recipe for laying products.
- Duck for cooking shurpa can be used both domestic and wild. If the bird is not butchered, it is plucked and gutted, using offal for making shurpa along with poultry meat. If necessary, the carcass must be set on fire. When cutting a bird, the burn marks are cleaned, the carcass is washed. Then the bird is divided into portions.
- It does not hurt to marinate the duck before cooking, especially when it comes to wild birds. This will make the meat more tender, with a pleasant smell.
- It is customary to put a large amount of oriental spices and herbs in shurpa. This rule is especially important to observe when cooking wild duck soup.
- There are two main varieties of shurpa: boiled and fried. The difference lies in the technology of preparation. When preparing fried shurpa, the meat and part of the vegetables are fried, the preparation of boiled shurpa does not provide for this manipulation.
Shurpa is served hot, making sure that the meat is distributed approximately equally. It does not hurt everyone to add fresh herbs to the plate.
Fried duck shurpa with vegetables
- duck - 1.5 kg;
- potatoes - 0.5 kg;
- onions - 100 g;
- carrots - 100 g;
- tomatoes - 0.5 kg;
- sweet pepper - 0.2 kg;
- garlic - 5 cloves;
- tomato paste - 40 ml;
- zira - 5 g;
- salt, ground black pepper, herbs - to taste;
- vegetable oil - as needed;
- water - 4 l.
Cooking method:
- Wash the gutted and plucked bird, cut into portions. Dry with napkins.
- Peel the potatoes, cut into large pieces.
- Scrape the carrots, wash and dry. Cut into small cubes or bars.
- Free the sweet pepper from seeds, cut into thick half rings.
- Tomatoes, washed, pour over with boiling water. Remove the skin from them, cut out the seals in the area of \u200b\u200bthe stalks. Cut the pulp into large pieces.
- Free the onion from the husk and cut into thin half rings.
- At the bottom of a thick-walled pan or cauldron, heat the oil.
- Put in the pieces of duck. Brown them well on all sides.
- Add onions and carrots, fry vegetables with duck for 10 minutes.
- Add tomato paste. Continue cooking for another 5 minutes.
- Add tomatoes. Simmer food for 5 minutes over low heat.
- Pour in water. When it boils, remove the foam that forms on the surface. Add zira. Simmer until duck pieces can be easily pierced with a fork or knife.
- Add the remaining vegetables and cook the shurpa until the potatoes are soft.
- 10 minutes before cooking, crush the garlic with a press and add to the soup. At the same stage, it needs to be salted and peppered.
Chopped fresh herbs, add directly to the plates when serving duck shurpa to the table.
Boiled duck shurpa with chickpeas
- chopped duck - 1.5 kg;
- white table wine - 0.25 l;
- carrots - 0.2 kg;
- onions - 0.2 kg;
- potatoes - 1 kg;
- garlic - 5 cloves;
- sweet pepper - 0.5 kg;
- chickpeas - 50 g;
- water - 4 l;
- salt, spices, herbs - to taste.
Cooking method:
- Sort the chickpeas, rinse, pour cool water 6-12 hours before cooking.
- Duck, cut into pieces, wash and put in a bowl. Pour in wine, leave for 1.5–2 hours.
- Peel the pepper, cut into half rings about 5 mm thick.
- Peel the potatoes, cut each tuber into 4-6 pieces.
- Onion, peeled, cut into thin half rings.
- Cut the peeled carrots into slices. If the vegetables are large, it is permissible to cut them into halves or quarters of circles.
- Pour the marinated duck with water and put on medium heat.
- Simmer for 10 minutes, skimming off the foam, then add spices and chickpeas.
- Cook until the meat is soft.
- Add potatoes, 10-15 minutes after it - carrots, onions and peppers.
- After cooking for another 10 minutes, add finely chopped greens and garlic, salt and season the shurpa to taste.
- After cooking the soup for another 10 minutes, remove the pan from the heat.
Before pouring shurpa on plates, let it brew under the lid for 20-30 minutes, then it will be tastier and more aromatic. You can put a slice of lime or lemon on each plate. Red wine is often served with this shurpa. After dinner, it would be nice to drink a glass of orange or pomegranate juice: fruit acids contribute to the breakdown of fats, which are found in excess in the dish.
Hunting duck shurpa
- duck (preferably wild) - 1.5 kg;
- pork fat - 0.3 kg;
- potatoes - 0.7 kg;
- sweet pepper - 0.4 kg;
- tomatoes - 0.5 kg;
- carrots - 0.3 kg;
- onions - 0.2 kg;
- garlic - 5 cloves;
- fresh herbs - 150 g;
- salt, oriental spices - to taste;
- water - 5 l;
- vodka (optional) - 100 ml;
- coal (optional) - 1 pc.
Cooking method:
- After plucking the duck, singe, gut and rinse well. After drying with napkins, cut into pieces. Rub the pieces with a mixture of spices and spices, crushed garlic.
- Salo finely chop.
- Onion, peeled, cut into large cubes.
- Cut the peppers, peeled from seeds, into thick quarters of rings.
- Peel the carrots, cut into bars.
- Peel the potatoes, cut into slices.
- Also chop the tomatoes.
- Throw fat at the bottom of the cauldron, put on fire.
- When the fat is melted out of the fat, fry the duck pieces in it until golden brown.
- Add onions and carrots, fry for 10 minutes.
- Add tomatoes, peppers, pour in two glasses of water. Stew duck with vegetables for 20-30 minutes.
- Add the rest of the water. When it boils, put the potatoes in the cauldron. Cook until the meat is completely soft.
- Pour half the chopped greens, salt. Boil 10 minutes. Remove from fire.
- Pour in vodka, throw coal into the cauldron. Leave for 15-20 minutes.
When pouring shurpa on plates, make sure that no one is deprived of meat. If you come across a coal, throw it away, it was needed only to give the shurpa a specific flavor. Sprinkle the soup with the remaining herbs. Strong alcohol can be offered to shurpa prepared according to the above recipe - it will turn out to be an excellent snack for vodka.
Duck shurpa turns out hearty and rich. Its taste and aroma is unlikely to leave anyone indifferent. However, if you are struggling with excess weight, you better choose other options for this soup.
Game dishes always turn out very tasty, unusual, rich. Especially if you cook game in nature, on the hunt. I was lucky to try wild duck shurpa under such conditions.
- Wild duck 2 Pieces
- Raw pork fat 300 grams
- Potatoes 700 Grams
- Bulgarian pepper 400 grams
- Tomatoes 500 Grams
- Carrot 500 Grams
- Garlic 1 piece
- Tomato paste 6 Art. spoons
- Greens to taste
We pluck wild ducks, carefully clean them. Singe from the small remaining feathers. We take a cauldron of 10 liters. We put the prepared carcasses of ducks into it.
Fill duck carcasses with water to completely cover them. Somewhere around 6 liters. We take one whole onion and throw it into the cauldron. We do not salt the duck so that the meat does not become tough. Game is cooked for quite a long time from 4 to 5 hours. We periodically remove the foam.
In the meantime, we prepare all the other components for shurpa. Wash potatoes, peel and chop coarsely.
Carrots, wash, peel and chop in large slices as well.
Peel the onion, wash and cut into half rings.
Wash the bell pepper, remove the seeds and cut into half rings with a diameter of 5 mm.
My tomatoes, cut into large slices.
Greens - dill, parsley, cilantro, we all take my bunch and cut.
Peel the garlic, wash and finely chop.
Cut the salo into strips and fry in a pan to make cracklings.
Pour onions and carrots to the frying fat and fry a little.
After 4 hours, when the duck is cooked, add potatoes to the broth. Cook for about 10 minutes and put the fried onions and carrots. Salt and pepper to taste.
Add bell peppers and tomatoes and cook for 15-20 minutes. Pour spices-zira, coriander, peppercorns, bay leaf and tomato paste into the finished shurpa. We put half of all the greens. Boil for 10 minutes, season with garlic. Pour 100 grams of vodka into the shurpa.
Remove the pot from the heat and let it brew for 5-10 minutes. Finally done!
