Pork Shurpa in a Cauldron over a Campfire
Add water to the cauldron as needed during cooking, as the broth evaporates over the fire with the lid open. Enjoy your meal! For this recipe, it doesn't matter which part of the pork you use, as it will become tender during cooking anyway.
Updated : 05 June, 2025
Easy
More than 1 hour.
Ingredients
1.5 kilograms
Pork
1 kilograms
Potato
2
Onion
4
Carrot
3
Bell pepper
5
Tomato
7
Garlic
to taste
Greens
to taste
Salt
to taste
Ground black pepper
2 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If the meat is frozen, defrost it in advance. To make the dish bright and appetizing, use bell peppers of different colors.
Step 2
Rinse the pork and pat it dry with paper towels. Cut the meat into medium-sized pieces.
Step 3
Light the fire, place the cauldron. Pour in oil and heat it well. Put the pork in the cauldron. For a rich and flavorful shurpa, I added a few pork ribs to the meat. Fry, stirring, until golden. Pour in a little water so it slightly covers the meat. Lower the heat to medium, cover the cauldron with a lid, and simmer for about 1 hour.
Step 4
After some time, open the lid and check if there is enough liquid in the cauldron. If necessary, add a little water. At this stage, I added a pinch of dried onions.
Step 5
Prepare all the vegetables. Peel potatoes, carrots, onions, and garlic. Cut the bell peppers in half and remove the seeds. Rinse all the vegetables and herbs.
Step 6
Cut the potatoes into large chunks, and the carrots into thick sticks.
Step 7
Add the potatoes and carrots to the cauldron.
Step 8
Fill the cauldron with water almost to the top. Increase the heat to bring to a boil. Then cook the shurpa on medium heat for about 20–30 minutes.
Step 9
Meanwhile, coarsely chop the onions, bell peppers, and tomatoes. Cut the garlic cloves into 2–4 pieces.
Step 10
When the potatoes are ready, add the remaining ingredients to the cauldron. Salt to taste.
Step 11
Add herbs and ground pepper to the shurpa.
Step 12
Stir everything and after it boils, simmer for another 15–20 minutes. Leave the cauldron over the embers to let it sit.
Step 13
Done, ready to serve! Offer each guest ground black or allspice and freshly chopped herbs.