How to cook pork shulum. Traditional recipe: cooking in nature
For the first course, you can cook rich shulum. This fragrant thick soup always cooked with meat. Can be used for cooking lamb, beef and pork. Eat different ways cooking, so it's worth trying all the options and choosing the one that suits your taste. Initially, shulyum was cooked on a fire, but even at home, the soup turns out to be very tasty.
It is best to purchase pork on the bone or pulp for this soup. Before you start cooking the meat, you need to wash it well and, if necessary, divide it into pieces. Pork should be poured cold water. When cooking, be sure to remove the foam so that the soup is transparent.
Pork shulum with tomatoes
Product composition:
- 400 g of pork (if the meat is on the bone, then take a larger amount);
- a couple of tomatoes;
- three potatoes;
- a pair of garlic cloves;
- carrot;
- seasonings;
- bulb;
- lavrushka;
- salt;
- greenery;
- Bell pepper.
Cooking progress:
- Dip the washed pieces of meat into a saucepan, pour one and a half liters of water into it and cook the broth for an hour. Divide the meat into medium-sized pieces, no need to grind. Divide the peeled potatoes into slices and add to the broth an hour after it began to cook. Next, add chopped carrots and onions to the soup. Cook the shulum until the potatoes are soft. After we cut the peppers and tomatoes into pieces, put them in the soup and salt. Cooking shulum for another ten minutes small fire.
- Then we put Bay leaf, chopped herbs and spices. You can add black pepper to make the soup spicier. When the soup boils again, put finely chopped garlic and immediately turn it off.
- Cover the pan with a lid and leave the shulum to infuse for fifteen minutes. This classic version soup preparation.
Shulyum on pork
Product composition:
- four potatoes;
- 700 g of pork;
- salt;
- a bunch of fresh herbs (parsley and dill);
- carrot;
- one head of onion;
- ground black pepper;
- a couple of bay leaves;
- two liters of water.
Cooking progress:
- We wash the meat and divide it into medium-sized cubes, put it in a thick-walled pan and fill it with water. Cook the broth for 20 minutes, removing foam from the surface. We cut the carrot into half rings, divide the peeled onion into pieces. Peeled potatoes cut into large cubes.
- After 20 minutes from the start of cooking the meat, add the prepared vegetables to it. Cook for another 15 minutes until the potatoes and carrots become soft.
- Next, salt and pepper the soup, put laurel and chopped herbs. These ingredients should be added when all the vegetables are already cooked. Boil with spices shulyum for one minute, then immediately turn it off.
Shulyum - thick, rich soup which is always cooked with meat. It can be lamb, beef, but it turns out especially tasty with pork.
It cooks quickly, goes well with all vegetables and spices. real shulum cooked on a fire, but at home it can also be cooked and even give the dish a smoky flavor.
Shulyum from pork - general principles cooking
For shulum, pork pulp or meat on the bone will do. Before use, it must be thoroughly washed, if necessary, cut. Pork is poured with cold water, ordinary meat broth. The foam is regularly removed from the surface to make the soup beautiful.
What is added to Shulum:
Potato;
Tomatoes;
This classic set vegetables. But more and more often carrots, eggplants, sweet peppers and even mushrooms are put in the soup. There is a recipe with smoked meats, it is below. Usually all the ingredients are added to the pot in fresh. This is how the food is prepared outdoors. But to enhance the taste, you can fry some of the products. Shulyum is seasoned with parsley, dill, laurel and garlic.
Simple smoky pork shulum
The secret of this dish is in the aroma of the fire. To give the pork shulum the spirit of fire, you will need a few wooden splinter.
Ingredients
700 g of pork;
6-8 potatoes;
1 carrot;
2 onions;
Green onions, parsley;
1 bell pepper;
Seasonings.
Cooking
1. Fill the pieces of pork with water, put on the stove. Remove the foam when boiling, cook for about half an hour. Gradually, more and more fat will appear on the surface. In general, according to the rules, it is not necessary to remove it. But not everyone likes such fatty soups, so you can carefully remove some.
2. Cut carrots in circles, onions in half rings and start with pork, cook for another quarter of an hour.
3. We clean the potatoes, cut each into four parts, do not chop. We throw it to the meat with vegetables, salt, cook for another fifteen minutes.
4. We start the Bulgarian pepper cut into strips or cubes, cook the shulyum until the potatoes are ready.
5. At the very end, you need to try the dish, add black pepper, add salt if necessary.
6. Now the highlight of this recipe is to give the flavor of the fire. If the stove is gas, then next we light a free burner, from it we set fire to wooden splinters. Or we light them just like that, let's flare up well.
7. Stew the sticks in a pot of soup. Cover, let stand for a while, soak in smoke.
8. Open, remove the sticks. We spread the shulum on plates, sprinkle abundantly green onion and parsley.
Rich shulum of pork with roast
For such a shulum, it is better to use ribs, they are fatty, fragrant, the bones are small, but they give the dish an unusual fat and taste. It is better to cook the dish in a cauldron or in a large saucepan.
Ingredients
500 g of ribs;
700 g potatoes;
2 onions;
0.3 pod hot pepper;
2-3 tablespoons of oil;
Spices, garlic, herbs;
Large carrot.
Cooking
1. Heat a couple of tablespoons of oil in a cauldron until it smokes. If you put 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 until brown.
3. Now we launch the onion into the cauldron, cut into large pieces. You can also immediately start the carrot. The root crop can be crumbled into circles or halves of circles. But in no case do we use a grater, we do not grind.
4. Cook the ribs with vegetables for about ten minutes. This time will be enough to prepare the potatoes, cut the tubers into several pieces and send them to the cauldron.
5. Immediately add a chopped piece of hot pepper. But you can take ground dry spice.
6. Fill the Shulyum with boiling water from the kettle, throw a teaspoon of salt.
7. Cover, simmer over low heat for half an hour.
8. Then we taste, additionally salt, throw laurel, herbs and turn it off.
Pork shulum with tomatoes
Recipe for fragrant shulum with pork tomatoes. If meat on the bone will be used, then take more, here the calculation is for the pulp.
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 bulb.
Cooking
1. We run the washed pork pieces into a saucepan, add 1.5 liters of water. Boil the broth for about an hour. You don’t need to cut the meat finely, the size of a matchbox. If pieces with a bone are used, then we cut it as it will.
2. Cut potatoes, add to pork an hour after boiling the broth.
3. After boiling the potatoes, it's time to throw in the chopped carrots and onions. Now it is important to boil the soup until the potatoes are soft.
4. We cut the tomatoes with pepper, add them to the pan and salt the shulyum with them.
5. Cook at a low boil for ten minutes.
6. We throw laurel, greens, add ground pepper or other spices for spiciness. You can just pour a little seasoning for meat or put half a teaspoon spicy adjika. We stir.
7. Let the soup boil, throw garlic, chopped finely, and immediately turn it off.
8. We cover the shulyum, leave it for a quarter of an hour. The soup will infuse, the aromas will merge together.
Pork shulum with eggplant
In the East it is customary to add to shulum eggplant, with them the dish turns out unusual, but very tasty and fragrant. At the same time, it is very easy to prepare. Take meat on the bone.
Ingredients
700 g of meat;
4 potatoes;
2 eggplants;
2 onions;
Basil, garlic;
1 hot pepper;
2 large tomatoes.
Cooking
1. Put the meat in a saucepan, add 3 liters of water, cook for 1.5 hours.
2. Add chopped, peeled potatoes.
3. Next, add the diced onion, the soup can be salted. We cook for about ten minutes.
4. Cut the washed eggplants. If they are not very young, then it is better to soak in salted water to get rid of bitterness.
5. We shift the eggplants into the pan, immediately throw the chopped hot and bell peppers. We cook the shulyum for about five more minutes.
6. Rinse the tomatoes, cut into slices, run into the pan. Let the shulyum boil well.
7. We cut the basil, chop the garlic, pour it into a saucepan with shulum.
8. Turn off the stove, cover the soup, let it brew for half an hour and reach fully prepared.
Shulyum from pork with smoked meats
To prepare this soup, you will need some smoked meats, you can take a piece of brisket, ribs or another part. But the pork shulum broth is cooked on raw meat.
Ingredients
0.5 pork with bone;
0.25 kg of smoked meats;
0.3 kg of potatoes;
2 onion heads;
2 tomatoes;
Cooking
1. Pour the meat on the bone with 2.5 liters of water. We allow to boil, remove the foam and remove the fire. We cook the broth for about an hour and a half.
2. We clean the potatoes, cut the tubers into large cubes, throw them into the meat.
3. After boiling, add smoked meats. If they are pitted, then you can cut them finely.
4. Now the bow. We clean the heads, cut not very finely, throw them to the potatoes. Cook the dish until the vegetables are soft.
5. Cut the tomatoes and peppers, put them in a saucepan, salt the 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 bay leaf.
Pork shulum with mushrooms
To prepare such a pork shulum with mushrooms, you can take ordinary champignons. But if there is any other kind, then it will also fit.
Ingredients
500 g of meat;
2 potatoes;
300 g mushrooms;
1 head of onion;
2 tablespoons of oil;
Pepper red sweet;
A bunch of parsley, spices.
Cooking
1. In the usual way preparing the broth. Pour the washed pork with three liters of water, send it to the fire, cook for about two hours until soft.
2. While the broth is cooking, peel the potatoes and the onion. Carrots are not added to this soup, but you can put it if you wish. We cut everything arbitrarily, but large.
3. We put the vegetables in the broth together, salt the soup.
4. We wash the mushrooms. If there is damage, then cut off. Then the mushrooms need to be cut into plates, 3 mm thick. If forest mushrooms, then first boil them for 20 minutes in boiling water.
5. We put the mushrooms in a frying pan with oil, heated to a haze. Fry over high heat until golden brown.
6. We shift the mushrooms into the shulum.
7. After boiling, lay the sweet pepper cut into half rings. Simmer soup with mushrooms for about ten minutes.
8. Throw greens, pepper to taste, if necessary, then add salt, turn off.
Pork shulum with beer on the fire
A recipe for a very fragrant pork shulum, to 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, some oil.
Cooking
1. We set the cauldron on fire, pour in the oil.
2. Throw in the pork, fry and pour in a couple of liters of water. Cooking for open fire regular broth, the time depends on the size of the meat, but it is not necessary to bring it to full readiness.
3. Cut the potatoes, run to the pork.
4. After a couple of minutes, we throw onions with carrots, then bell pepper. I salt the soup.
5. When the potatoes are almost ready, throw in the chopped tomatoes, cook further.
6. Shoot ready meal from the fire, pour in beer, throw greens with garlic and cover. We leave for 30 minutes. Ready!
Shulyum from pork - helpful tips and tricks
You can add not only beer, but also vodka to shulum. One tablespoon is enough for a liter of food.
Shudlum should not be allowed to boil actively. So that it does not become like porridge. After adding vegetables to the broth, the dish should languish over low heat.
Boiled garlic is not as aromatic as fresh cloves. Therefore, it is better to add them to the plates with shulum when serving.
Calories: Not specified
Cooking time: Not indicated
Shulum is a nutritious hot first course. Someone considers shulum soup Uzbek cuisine, someone classifies him as a Cossack. In my opinion, this is a real men's soup, as it is prepared very simply - coarsely chopped meat, whole vegetables, a little seasoning and you can send the pan to the stove. Often such a soup is boiled in a cauldron in nature, along with others. Fishermen and hunters do not like and do not have the opportunity to waste time on elegant cutting of ingredients, but they want to eat deliciously, so they prepare this simple soup. I really like pork shulum. How to cook it, you will learn from my detailed recipe with photo.
It will take 60 minutes to prepare, 4 servings will be obtained from the indicated ingredients.
Ingredients:
- boneless pork - 500 g;
- potatoes - 240 g;
- zucchini - 200 g;
- celery - 200 g;
- onion - 150 g;
- tomatoes - 150 g;
- Bulgarian pepper - 80 g;
- garlic - 4 teeth;
- ground red pepper - 5 g;
- bay leaf - 4 pcs.;
- curry powder - 7 g;
- salt;
- parsley.
Recipe with photo step by step:
Cut boneless pork large pieces, put on the bottom of the pan or cauldron. 
Add a few small, peeled potatoes. 
We put small tomatoes in a pan whole, cut large tomatoes into four parts. 
We send small pods of sweet bell pepper to the pan whole, along with seeds and tails. large peppers clean from seeds. 
Coarsely chop the zucchini. Ripe zucchini should be peeled and seeds, as these parts of the vegetable are not edible. 
Add onions, crushed garlic cloves, and coarsely chopped celery stalks. Small onions can also be left whole. 
Pour seasonings - ground red pepper, curry powder, 2 teaspoons of salt, put bay leaves. 
Pour 1.5 liters into a saucepan cold water, put on the stove. 
Cook on moderate heat for 1 hour, cover the pan with a lid, leave a small hole for steam to escape. 
We serve hot to the table, in a large plate and with a piece of fresh bread. 
Bon appetit!
Everyone can cook this rich and thick soup according to their taste and wallet, so there are an incredible number of recipes, and everyone probably turns out delicious!
See also our other
Shulum is a thick, rich soup that is always cooked with meat. It can be lamb, beef, but it turns out especially tasty with pork.
It cooks quickly, goes well with all vegetables and spices. Real shulum is cooked on a fire, but you can also cook it at home and even give the dish a smoke flavor.
Shulyum from pork - general principles of cooking
For shulum, pork pulp or meat on the bone will do. Before use, it must be thoroughly washed, if necessary, cut. The pork is poured with cold water, an ordinary meat broth is prepared. The foam is regularly removed from the surface to make the soup beautiful.
What is added to Shulum:
Potato;
Tomatoes;
This is a classic set of vegetables. But more and more often carrots, eggplants, sweet peppers and even mushrooms are put in the soup. There is a recipe with smoked meats, it is below. Usually all the ingredients are added fresh to the pan. This is how the food is prepared outdoors. But to enhance the taste, you can fry some of the products. Shulyum is seasoned with parsley, dill, laurel and garlic.
Simple smoky pork shulum
The secret of this dish is in the aroma of the fire. To give the pork shulum the spirit of fire, you will need a few wooden splinter.
Ingredients
700 g of pork;
6-8 potatoes;
1 carrot;
2 onions;
Green onions, parsley;
1 bell pepper;
Seasonings.
Cooking
1. Fill the pieces of pork with water, put on the stove. Remove the foam when boiling, cook for about half an hour. Gradually, more and more fat will appear on the surface. In general, according to the rules, it is not necessary to remove it. But not everyone likes such fatty soups, so you can carefully remove some.
2. Cut carrots in circles, onions in half rings and start with pork, cook for another quarter of an hour.
3. We clean the potatoes, cut each into four parts, do not chop. We throw it to the meat with vegetables, salt, cook for another fifteen minutes.
4. We start the Bulgarian pepper cut into strips or cubes, cook the shulyum until the potatoes are ready.
5. At the very end, you need to try the dish, add black pepper, add salt if necessary.
6. Now the highlight of this recipe is to give the flavor of the fire. If the stove is gas, then next we light a free burner, from it we set fire to wooden splinters. Or we light them just like that, let's flare up well.
7. Stew the sticks in a pot of soup. Cover, let stand for a while, soak in smoke.
8. Open, remove the sticks. Arrange the shulum on plates, sprinkle generously with green onions and parsley.
Rich shulum of pork with roast
For such a shulum, it is better to use ribs, they are fatty, fragrant, the bones are small, but they give the dish an unusual fat and taste. It is better to cook the dish in a cauldron or in a large saucepan.
Ingredients
500 g of ribs;
700 g potatoes;
2 onions;
0.3 pods of hot pepper;
2-3 tablespoons of oil;
Spices, garlic, herbs;
Large carrot.
Cooking
1. Heat a couple of tablespoons of oil in a cauldron until it smokes. If you put 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 until brown.
3. Now we launch the onion into the cauldron, cut into large pieces. You can also immediately start the carrot. The root crop can be crumbled into circles or halves of circles. But in no case do we use a grater, we do not grind.
4. Cook the ribs with vegetables for about ten minutes. This time will be enough to prepare the potatoes, cut the tubers into several pieces and send them to the cauldron.
5. Immediately add a chopped piece of hot pepper. But you can take ground dry spice.
6. Fill the Shulyum with boiling water from the kettle, throw a teaspoon of salt.
7. Cover, simmer over low heat for half an hour.
8. Then we taste, additionally salt, throw laurel, herbs and turn it off.
Pork shulum with tomatoes
Recipe for fragrant shulum with pork tomatoes. If meat on the bone will be used, then take more, here the calculation is for the pulp.
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 bulb.
Cooking
1. We run the washed pork pieces into a saucepan, add 1.5 liters of water. Boil the broth for about an hour. You don’t need to cut the meat finely, the size of a matchbox. If pieces with a bone are used, then we cut it as it will.
2. Cut potatoes, add to pork an hour after boiling the broth.
3. After boiling the potatoes, it's time to throw in the chopped carrots and onions. Now it is important to boil the soup until the potatoes are soft.
4. We cut the tomatoes with pepper, add them to the pan and salt the shulyum with them.
5. Cook at a low boil for ten minutes.
6. We throw laurel, greens, add ground pepper or other spices for spiciness. You can just pour a little seasoning for meat or put half a teaspoon of spicy adjika. We stir.
7. Let the soup boil, throw garlic, chopped finely, and immediately turn it off.
8. We cover the shulyum, leave it for a quarter of an hour. The soup will infuse, the aromas will merge together.
Pork shulum with eggplant
In the East, it is customary to add eggplants to shulum, with them the dish turns out to be unusual, but very tasty and fragrant. At the same time, it is very easy to prepare. Take meat on the bone.
Ingredients
700 g of meat;
4 potatoes;
2 eggplants;
2 onions;
Basil, garlic;
1 hot pepper;
2 large tomatoes.
Cooking
1. Put the meat in a saucepan, add 3 liters of water, cook for 1.5 hours.
2. Add chopped, peeled potatoes.
3. Next, add the diced onion, the soup can be salted. We cook for about ten minutes.
4. Cut the washed eggplants. If they are not very young, then it is better to soak in salted water to get rid of bitterness.
5. We shift the eggplants into the pan, immediately throw the chopped hot and bell peppers. We cook the shulyum for about five more minutes.
6. Rinse the tomatoes, cut into slices, run into the pan. Let the shulyum boil well.
7. We cut the basil, chop the garlic, pour it into a saucepan with shulum.
8. Turn off the stove, cover the soup, let it brew for half an hour and reach full readiness.
Shulyum from pork with smoked meats
To prepare this soup, you will need some smoked meats, you can take a piece of brisket, ribs or another part. But the pork shulum broth is cooked on raw meat.
Ingredients
0.5 pork with bone;
0.25 kg of smoked meats;
0.3 kg of potatoes;
2 onion heads;
2 tomatoes;
Cooking
1. Pour the meat on the bone with 2.5 liters of water. We allow to boil, remove the foam and remove the fire. We cook the broth for about an hour and a half.
2. We clean the potatoes, cut the tubers into large cubes, throw them into the meat.
3. After boiling, add smoked meats. If they are pitted, then you can cut them finely.
4. Now the bow. We clean the heads, cut not very finely, throw them to the potatoes. Cook the dish until the vegetables are soft.
5. Cut the tomatoes and peppers, put them in a saucepan, salt the 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 bay leaf.
Pork shulum with mushrooms
To prepare such a pork shulum with mushrooms, you can take ordinary champignons. But if there is any other kind, then it will also fit.
Ingredients
500 g of meat;
2 potatoes;
300 g mushrooms;
1 head of onion;
2 tablespoons of oil;
Pepper red sweet;
A bunch of parsley, spices.
Cooking
1. We prepare the broth in the usual way. Pour the washed pork with three liters of water, send it to the fire, cook for about two hours until soft.
2. While the broth is cooking, peel the potatoes and the onion. Carrots are not added to this soup, but you can put it if you wish. We cut everything arbitrarily, but large.
3. We put the vegetables in the broth together, salt the soup.
4. We wash the mushrooms. If there is damage, then cut off. Then the mushrooms need to be cut into plates, 3 mm thick. If forest mushrooms, then first boil them for 20 minutes in boiling water.
5. We put the mushrooms in a frying pan with oil, heated to a haze. Fry over high heat until golden brown.
6. We shift the mushrooms into the shulum.
7. After boiling, lay the sweet pepper cut into half rings. Simmer soup with mushrooms for about ten minutes.
8. Throw greens, pepper to taste, if necessary, then add salt, turn off.
Pork shulum with beer on the fire
A recipe for a very fragrant pork shulum, to 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, some oil.
Cooking
1. We set the cauldron on fire, pour in the oil.
2. Throw in the pork, fry and pour in a couple of liters of water. We cook ordinary broth on an open fire, the time depends on the size of the meat, but it is not necessary to bring it 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 peppers. I salt the soup.
5. When the potatoes are almost ready, throw in the chopped tomatoes, cook further.
6. We remove the finished dish from the fire, pour in the beer, throw greens with garlic and cover. We leave for 30 minutes. Ready!
You can add not only beer, but also vodka to shulum. One tablespoon is enough for a liter of food.
Shudlum should not be allowed to boil actively. So that it does not become like porridge. After adding vegetables to the broth, the dish should languish over low heat.
Boiled garlic is not as aromatic as fresh cloves. Therefore, it is better to add them to the plates with shulum when serving.
The name of this soup "shulum" is strongly associated with mountain pastures, a bonfire cheerfully crackling with logs and an unimaginably fragrant smoke that stretches from a pot suspended over the fire. Shulyum - camping soup, easy to prepare, does not require fine shredding of products or any other culinary sophistication, so it is not surprising that it has gained wide popularity outside the Caucasus, where it is traditionally prepared from lamb. Once in our latitudes, the recipe has been democratized - both in the Kuban and in Ukraine, it has long been customary to cook pork shulum. The recipe with a photo includes only seven simple steps. No frying. It is enough to remember only the sequence of laying food in the pan, because, for example, meat is cooked much longer than potatoes, so we put the meat at the beginning, and the potatoes at the end. Not only students, but also high school students will be able to cook such a thick, rich soup with pork and vegetables.
Products:
- Potatoes - 4 pcs
- Pork - 700 gr
- Parsley, dill - 1 bunch
- Carrots - 1 pc.
- Onion - 1 pc.
- Salt, black ground pepper- taste
- Bay leaf - 2 pcs
- Water - 2 liters
How to cook pork shulum
1. First, we need to rinse and cut the pork meat into medium cubes. Place the chopped meat in a thick-walled saucepan and cover with water. Let it boil. Remove the foam - ideally, for these purposes, have a spoon with holes, but you can also handle the usual one by running it along the walls of the pan and picking up the foam flakes. Boil 20 minutes.
2. While the meat is cooking, cut the carrots into half rings. Choose your cutting thickness.
3. Onion clean and cut into small pieces. The bow is not exposed pre-roasting, so consider this moment - not everyone likes it when they swim in a plate large slices boiled onion.
4. Peel the potatoes and cut into cubes. Pretty big. Potatoes in the soup are cooked a little longer than usual. Too much small pieces potatoes will boil and make the soup less transparent and thicker.
5. 20 minutes after laying the meat in the soup, put onions, carrots and potatoes. Cook for 10-15 minutes. Readiness to check by poking a knife into potatoes and carrots. They became soft - it means that the shulum is ready.
6. Salt the soup, pepper, add bay leaf. Chop up the greens. Add it to the boiling soup at the moment when all the vegetables are ready. Cook for 1 more minute and switch off.
7. Pour the pork shulum into bowls and serve. Bon appetit.
Tip: it is allowed to put not only carrots, onions and potatoes in the shulum, but also other vegetables, for example, sweet bell peppers. If you want to give the taste of the soup a "Caucasian" shade, then at the end of cooking, add a crushed garlic clove, finely chopped cilantro and sprinkle with freshly ground black pepper. Do not forget that the greens do not need to be boiled - it is enough that they warm up in the soup for no more than a minute.
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