Subscribe to the newsletter
en
Log in

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.

Instructions

Share

Special
offers

Pea Soup with Apples

This pea soup with apples combines tender meat, peas, and fresh apples for a unique flavor. Prepared with tomato sauce and herbs, it will be an aromatic and hearty dish.
check the recipe
2 servings
Vegetable Soup with Rice Meatballs

Vegetable Soup with Rice Meatballs

This light and delicious vegetable soup is ideal for children. Meatballs made from cooked rice and cottage cheese with herbs and spices add a special appeal to the soup. Their meat-free origin often remains a secret!
check the recipe
45 мин (ваши 25 мин )
6 servings

Kyufte-Bozbash

Separate the pulp from the bones and mince the meat. Prepare broth from the bones and some of the meat, covered. To make kyufte, combine the minced meat with a beaten egg, boiled rice, onion passed through a meat grinder, and spices. Mix thoroughly until homogeneous, salt, chill for 10-15 minutes, and then form egg-sized balls. Insert 1-2 pitted cherry plums into the center of each ball. Remove the meat and bones from the finished broth, then add the prepared kyufte, boiled chestnuts, peas, finely chopped onion, and other components. Cook over high heat, then simmer for another 5-7 minutes over low heat. Season with finely chopped and fried lamb fat (kurdyuk) and finely chopped spices.
check the recipe

Pea Soup with Yeast Dough Dumplings

Pea soup with yeast dough dumplings is a hearty and aromatic first course. The peas are soaked in advance, then cooked in broth. Diced potatoes, onions, and carrots are added. Once the vegetables are cooked, yeast rye dough dumplings are introduced into the boiling broth, which float to the surface when done. This soup can also be prepared without potatoes, by increasing the amount of peas or dumplings. Serve with onions fried in ghee or butter. Optionally, season your portion with qatiq at the table, avoiding adding it to very hot soup to prevent curdling. For the dumplings, you can use yeast rye dough intended for baking bread.
check the recipe
2 servings

Dovga

Dovga is a traditional Azerbaijani fermented milk soup, an obligatory dish for festive tables.
check the recipe
4 servings

Soup with Meat and Mung Beans

Rinse the meat, place it whole into a pot of boiling water, and cook for 40 minutes. Then add pre-soaked rice and mung beans, bring the broth to a boil. After that, add shredded carrots and onions and continue to cook for another 15 minutes. 5 minutes before the dish is ready, season with pepper, salt, and stir in tomato paste.
check the recipe