Beef Shurpa in a Cauldron over a Campfire
The most original dish for both first and second course - two in one! Beef shurpa in a cauldron over a campfire is rich, filling, and has a subtle smoky aroma. It can feed a dozen hungry men! You can substitute the vegetables with any seasonal ones.
Updated : 08 September, 2025
Easy
About 45 min.
Ingredients
1 kilograms
Beef
3
Onion
400 grams
Tomato
6
Potato
1
Corn
2
Bell pepper
2
Carrot
to taste
Chili pepper
0.5 teaspoon
Basil
0.5 teaspoon
Cumin
5 tablespoon
Vegetable oil
to taste
Greens
to taste
Garlic
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
What meat is best? Shurpa can be made with lamb or beef. To get a rich broth, use meat on the bone. I used 1.3 lb (600 g) beef meat and 0.9 lb (400 g) ribs. Rinse the meat, pat dry with paper towels, and cut into medium-sized pieces (about the size of a child’s fist). Rinse all vegetables in clean water.
Step 2
Light a campfire and place the cauldron. Heat it well and add a little vegetable oil. Use a ladle to spread hot oil around the edges. Be very careful not to burn yourself. Add the beef to the cauldron.
Step 3
Fry the meat over medium fire until browned on all sides, about 15-20 minutes.
Step 4
Meanwhile, chop the onions into large cubes. Place them evenly over the meat in the cauldron (do not stir). Add about 2-3 tbsp of water, cover with a lid, and cook for 10-15 minutes. The onions will soften, and the meat will absorb the aroma.
Step 5
Peel and slice carrots into thick rounds. Cut 2-3 tomatoes in half and grate them, discarding the skins. Slice garlic cloves lengthwise into halves or quarters. Open the cauldron, add some salt and cumin, and mix. Add garlic, tomatoes, and arrange the carrots around the edges. Cover and cook for 5 minutes.
Step 6
After this time, open and stir. Add corn cut into small chunks and hot chili peppers to taste. Corn gives the broth a sweet note. You can substitute eggplant for corn.
Step 7
Cut peeled potatoes into large chunks. Quarter the remaining tomatoes. Slice bell peppers into strips or half rings. Add everything to the cauldron along with your favorite spices. I used dried basil, paprika, and savory. Increase the fire to high.
Step 8
Add clean water. For a thick soup, add water just below the top of the vegetables. For a thinner shurpa, add water 1-2 inches above the ingredients. Remember, some liquid will evaporate during cooking.
Step 9
Stir everything.
Step 10
Once it boils, remove some logs to lower the fire and simmer under a lid until all ingredients are tender. Leave a small gap for steam to escape. Keep the fire low so the broth doesn’t boil too hard.
Step 11
After 30 minutes, taste for salt and adjust if needed.
Step 12
Shurpa will be fully ready in about 1 to 1.5 hours.
Step 13
At the end, remove the lid and leave the shurpa over glowing embers for 5-10 minutes. This gives it a smoky aroma. Sprinkle with finely chopped herbs.
Step 14
To serve, put one tomato in each bowl and ladle in the broth. Top with cilantro or parsley. On a large platter, arrange the meat, corn, and vegetables with a slotted spoon. Sprinkle with black pepper and herbs. Serve!
Step 15
Shurpa can also be served as a thick soup.
Step 16
Incredibly delicious, hearty, and appetizing!