Shulum is a thick, rich soup that is always cooked with meat. It can be lamb, beef, but it turns out especially delicious with pork.
It boils quickly, goes well with all vegetables and spices. A real shulum is cooked at the stake, but at home it can also be cooked and even give the dish a haze aroma.
Pork shulum - general cooking principles
For shulum pork pulp or meat on the bone will fit. Before use, it must be thoroughly washed, cut if necessary. Pork is poured with cold water, an ordinary meat broth is prepared. Foam is regularly removed from the surface to make the soup beautiful.
What is added to shulum:
• potatoes;
• bow;
• tomatoes;
• greenery.
This is a classic set of vegetables. But more and more often carrots, eggplants, sweet peppers and even mushrooms are put in soup. There is a recipe with smoked meats, it is below. Usually, all ingredients are added to the pan fresh. So they prepare the dish in nature. But to enhance the taste, you can fry some of the products. Shulum is seasoned with parsley, dill, laurel and garlic.
Simple pork shulum with smoke
The secret of this dish is in the aroma of bonfire. To give the pork shulum a fire spirit, you need a few wooden arches.
Ingredients
• 700 g of pork;
• 6-8 potatoes;
• 1 carrot;
• 2 onions;
• green onions, parsley;
• 1 bell pepper;
• seasoning.
Cooking
1. Pour pieces of pork with water, put on a stove. Remove the foam when boiling, cook for about half an hour. Gradually, more fat will appear on the surface. In general, the rules do not need to remove it. But not everyone likes such fatty soups, so you can carefully remove part.
2. We cut carrots in circles, onion in half rings and run to pork, cook for another quarter hour.
3. Peel the potatoes, cut each into four parts, do not chop. Throw to the meat with vegetables, salt, cook another fifteen minutes.
4. We start the bell pepper cut into strips or cubes, cook the shulum until the potatoes are ready.
5. At the very end of the dish you need to try, add black pepper, if necessary, add salt.
6. Now the highlight of this recipe - give the flavor of the fire. If the stove is gas, then nearby we light a free burner, from it we set fire to wooden arches. Or light them just like that, let them flare up well.
7. Stew sticks in a pot with soup. Cover, let stand a little, soak in the smoke.
8. Open, remove the sticks. We lay the shulum on plates, sprinkle it with plenty of green onions and parsley.
Saturated pork shulum with roast
For such a shulum, it is better to use ribs, they are fat, fragrant, the seeds are small, but they give the dish an unusual broth and taste. Cooking is best in a cauldron or in a large stewpan.
Ingredients
• 500 g of ribs;
• 700 g of potatoes;
• 2 onions;
• 0.3 pods of hot pepper;
• 2-3 tablespoons of oil;
• spices, garlic, herbs;
• large carrots.
Cooking
1. Heat a couple of tablespoons of oil in a cauldron to a haze. If you lay the meat in a dry cauldron, even very fatty pieces will stick.
2. Cut the ribs into convenient pieces, start and start frying. The fire is strong, brown to a brown crust.
3. Now launch the onion into the cauldron, cut into large pieces. You can also immediately start the carrot. The root crop can be crumbled in circles or halves of circles. But in no case do not use a grater, not smaller.
4. Prepare ribs with vegetables for about ten minutes. This time will be enough to prepare the potatoes, cut into several pieces of tubers and sent to the cauldron.
5. Immediately add the chopped slice of hot pepper. But you can take ground dry spice.
6. Pour the shulum with boiling water from the teapot, throw a teaspoon of salt.
7. Cover, simmer on low heat for half an hour.
8. Then we taste, add salt, throw laurel, greens and turn it off.
Shulum pork with tomatoes
Recipe for flavored shulum with pork tomatoes. If you use meat on the bone, then take more, here is the calculation of the flesh.
Ingredients
• 0.4 kg of pork;
• 2 tomatoes;
• 2 cloves of garlic;
• 3 potatoes;
• 1 carrot;
• greens, dry laurel;
• seasonings, salt;
• 1 sweet pepper;
• 1 onion.
Cooking
1. Run the washed pieces of pork into a saucepan, add 1.5 liters of water. Cook the broth for about an hour. Finely chop the meat is not necessary, the size of a matchbox. If pieces with a bone are used, then we cut it as it turns out.
2. Cut the potatoes, add to the pork an hour after boiling the broth.
3. After boiling the potatoes, it's time to throw the chopped carrots and onions. Now it’s important to boil the soup until the potatoes are soft.
4. Cut tomatoes with pepper, add to the pan and shulum can be salted with them.
5. Cook with a gentle boil for about ten minutes.
6. We throw laurel, herbs, add ground pepper or other spices for pungency. You can just pour a little seasoning for meat or put half a teaspoon of hot adjika. Stir.
7. Let the soup boil, throw the garlic, chopped finely, and immediately turn it off.
8. Cover shulum, leave for a quarter of an hour. The soup will infuse, the aromas will merge together.
Shulum pork with eggplant
In the East, it is customary to add eggplant to shulum, with them the dish turns out to be unusual, but very tasty and aromatic. At the same time it is prepared very simply. Take meat on the bone.
Ingredients
• 700 g of meat;
• 4 potatoes;
• 2 eggplants;
• 2 onions;
• 2 peppers;
• basil, garlic;
• 1 hot pepper;
• 2 large tomatoes.
Cooking
1. Put the meat in a pan, add 3 liters of water, cook for 1.5 hours.
2. Add chopped, peeled potatoes.
3. Next add diced onion, the soup can be added with salt. Cook for about ten minutes.
4. Cut the washed eggplant. If they are not very young, then it is better to soak in salted water to get rid of bitterness.
5. We shift the eggplant into the pan, immediately throw the chopped hot and bell peppers. We cook shulum for about five more minutes.
6. Rinse the tomatoes, cut into slices, run into the pan. Let the shulum boil well.
7. Cut the basil, chop the garlic, pour into a saucepan with shulum.
8. Turn off the stove, cover the soup, let it brew for half an hour and reach full readiness.
Smoked pork shulum
To prepare this soup, you need a little smoked meat, you can take a piece of brisket, ribs or another part. But the pork shulum broth is made with raw meat.
Ingredients
• 0.5 pork with bone;
• 0.25 kg of smoked meats;
• 0.3 kg of potatoes;
• 2 onion heads;
• 2 tomatoes;
• 2 peppers;
• spices.
Cooking
1. Pour meat on the bone with 2.5 liters of water. Allow to boil, remove the foam and remove the fire. Cook the broth for about an hour and a half.
2. Peel the potatoes, cut the tubers into large cubes, toss them to the meat.
3. After boiling add smoked meats. If they are pitted, then you can chop finely.
4. Now onions. We clean the heads, we cut not very finely, we throw to the potatoes. Cook the dish until the vegetables are soft.
5. Cut the tomatoes and pepper, transfer to a saucepan, shulum salt, cover and simmer over low heat for about fifteen minutes.
6. At the very end, add greens, if desired. Garlic and any seasonings, we throw a leaf of laurel.
Shulum pork with mushrooms
To prepare such a shulum of pork with mushrooms, you can take ordinary mushrooms. But if there is any other kind, then it will also fit.
Ingredients
• 500 g of meat;
• 2 potatoes;
• 300 g of mushrooms;
• 1 onion head;
• 2 tablespoons of oil;
• sweet red pepper;
• a bunch of parsley, spices.
Cooking
1. In the usual way we cook the broth. We fill the washed pork with three liters of water, send to the fire, cook for about two hours until soft.
2. While the broth is preparing, peel the potatoes and onion. Carrots are not added to this soup, but you can put them at will. We cut everything arbitrarily, but coarsely.
3. We put vegetables in the broth together, salt the soup.
4. Rinse the mushrooms. If there is damage, then cut off. Then the mushrooms need to be cut into plates with a thickness of 3 millimeters. If the mushrooms are forest, then first boil them for 20 minutes in boiling water.
5. We put the mushrooms in a pan with oil, heated to a haze. We fry on the strongest fire until golden brown.
6. We transfer the mushrooms to shulum.
7. After boiling, lay sweet pepper cut in half rings. Tomim soup with mushrooms for about ten minutes.
8. Throw greens, pepper to taste, if necessary, then add salt, turn off.
Shulum pork with beer at the stake
A recipe for a very fragrant pork shulum, in which beer is added. You can take a light or dark drink.
Ingredients
• 1 kg of meat;
• 1 carrot;
• 3 tomatoes;
• 500 ml of beer;
• 7 potatoes;
• 1 sweet pepper;
• 2 onion heads;
• 2 cloves of garlic;
• spices, a little oil.
Cooking
1. Set the cauldron on the fire, pour the oil.
2. Throw pork, fry and pour a couple of liters of water. We cook an ordinary broth on an open fire, the time depends on the size of the meat, but it does not need to be brought to full readiness.
3. Cut the potatoes, run to the pork.
4. After a couple of minutes, we throw onions with carrots, followed by bell pepper. Salt the soup.
5. When the potatoes are almost ready, we throw the chopped tomatoes, cook further.
6. Remove the finished dish from the fire, pour beer, throw herbs and garlic and cover. Leave for 30 minutes. Done!
Pork shulum - useful tips and tricks
• Not only beer, but also vodka can be added to shulum. For a liter of food, one tablespoon is enough.
• Do not give shudlum actively boil. So that he does not look like porridge. After adding vegetables to the broth, the dish should simmer over low heat.
• Boiled garlic is not as fragrant as fresh cloves. Therefore, it is better to add them to plates with shulum when serving.
