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Kyufte-Shurpa

Welcome to UAFood, where culinary dreams come true! Today we embark on a journey of flavors with a dish that promises to elevate your experience

Traditional Azerbaijani Kyufte-Shurpa soup with meat kofta (meatballs), chickpeas, potatoes, and aromatic vegetables. The rich broth and sautéed ingredients create a profound and satisfying flavor.

Rinse the meat, separate the pulp from the bones, and cut into small pieces. Chop the bones, place them in a pot, cover with water, and boil for 1 hour, then strain and cool the broth. Sort and rinse the rice, place it in a pot, and boil for 20 minutes, then drain. Mix the cooked rice with the meat pieces and pass through a meat grinder. Pour a beaten egg into the minced meat, add salt and pepper, mix thoroughly, and form the kofta into small sausage shapes. Sort the chickpeas, place them in the prepared broth, bring to a boil, and cook for 40 minutes. 20 minutes before the soup is done, add peeled, julienned potatoes, shredded carrots, finely chopped and sautéed onion in ghee, the kofta, and tomato paste. Season the finished dish with pepper and salt, then serve.

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