How to cook shulum on a pork fire. Classic cooking option
Shulyum is still called shurpa by many, since these two types of first courses are almost identical in composition and method of preparation. This rich soup very often cooked over a fire, but the recipes are suitable for home use.
This dish is considered traditional Ukrainian cuisine. There are many different recipes, and prepare this soup from different types meat. In this publication, we will talk about pork shulume.
How to cook shulum from pork?
Let's start with a traditional recipe without any additives. Such hearty meal both children and adults will like it. Ingredients are for 4 servings.
For this pork shulum recipe, you should purchase the following ingredients: 6 potatoes, 1 kg of meat, 3 onions, 3 bay leaves, carrots and spices.
Cooking process:
- Cut the washed meat into large pieces, put in a pot of water and put on fire. Add to pot Bay leaf, an onion cut into petals, a whole carrot and cook until the pork is ready;
- Peel the potatoes and cut into medium pieces, and chop the remaining onion into a small cube. Remove the whole vegetables from the broth and add the onion and potatoes. Add more salt and pepper to taste. Boil until potatoes are soft. Serve with chopped greens.
How to cook shulum with beets from pork?
This dish was once a star on the table of the Cossacks. Such a soup stands out for its density, as they say, so that the spoon stands. If possible, cook shulum over a fire. Ingredients are for 3-5 servings.
Suitable for this recipe: 3 liters of water, 800 g of pork on the bone, 200 g of potatoes, beets, onions, greens, a mixture of peppers and salt.
Cooking process:
- Boil the water and add the pieces of meat along with the bone. Don't forget to add salt. Cook for at least an hour until soft;
- Peel the root crops, wash and cut into medium-sized slices. For 20 min. until ready, add the vegetables to the soup. Put salt, pepper and laurel there. Cover the lid, reduce heat and simmer for 20 minutes. Serve with greens.
How to cook shulum with smoked ribs from pork?
Thanks to the use of smoked meats, the dish turns out to be very spicy and tasty. One scent is worth it. Ingredients are for 6 servings.
For this recipe, you should purchase the following ingredients: 0.5 kg pork fillet and smoked ribs, carrots, 3 potatoes, onions, 2 tomatoes, bell pepper red, 3 tbsp. spoons of olive oil, a clove of garlic, 1 tbsp. a spoonful of paprika and black pepper, chili, salt and parsley.
Cooking process:
- Divide the ribs into portions. Cut the peeled onion into half rings, the potatoes into a large cube, and the carrots into slices obliquely;
- Take a heavy bottomed saucepan and pour olive oil and fry onion and carrot until golden brown. Then send pieces of pork, potatoes there and cook for 5-7 minutes;
- Pour water into the pan, put the ribs, crushed garlic and boil everything. Then lower the heat and simmer for 40 minutes;
- At this time, make a cross-shaped incision on the top of the tomatoes and dip them in boiling water for a few seconds. This procedure will help to easily remove the peel, and then cut the flesh into large pieces. Remove the seeds from the pepper and grate it. Send the vegetables to the pan, add salt, pepper and a pinch of paprika. After boiling, remove the soup from the stove, leave to infuse for 15 minutes. Serve with herbs, ribs and hot pepper slices.
Recipe for pork shulum at the stake
The opinion that you can only eat barbecue at a picnic is wrong. Both adults and children will enjoy a delicious and rich soup. The dish turns out, as they say "with smoke". Ingredients are for 7 servings.
For cooking, take: pork, 2 onions, green onion, 1.5 kg of potatoes, laurel, spices and herbs.
Cooking process:
- Pour water into a pot and boil it. Cut the meat portioned pieces. Put the peeled onions into the water boiling on the fire and after re-boiling add meat;
- It is important to constantly remove the foam so that the broth is transparent. It's time to add the spices. Record 40 min. and add potatoes. Add water if needed and cook until potatoes are soft.
Recipe for shulum with eggplant
Another option delicious first dishes, which, thanks to vegetables, also become healthy. Great option For hearty lunch. Ingredients are for 8 servings.
To cook shulum from pork and vegetables, you should take: 1 kg pork, 2 large onions, 4 potatoes, 2 sweet peppers, eggplant, cilantro and 2 bay leaves, salt and pepper.
Cooking process:
- Prepare the meat, which should be washed, cut into large pieces and sent to the cauldron. Fill with water and put on the stove. After boiling, remove the foam, put a whole peeled onion and laurel. Cook over low heat until the meat is soft. It is important that the broth is as transparent as possible;
- Cut the peeled potatoes into large pieces, and the pepper into strips. Remove the peel from the eggplant and cut it into cubes, and the onion into half rings;
- When the meat is ready, take it out along with the onion and laurel. Remove the bone and return the pulp to the soup. Then send the potatoes there and after a while the rest of the vegetables. Add salt, pepper and cook until tender. Serve with chopped greens.
How to cook pork shulum in a slow cooker?
The advantage of shulum is that it is both the first and second course. Thanks to the slow cooker, soup can be prepared even in hot summers, since you don’t have to stand by the stove. Everything is ready very quickly. Ingredients are for 6 servings.
To prepare this dish, you should take the following products: 1 kg of pork on the bone, 5 potatoes, onion, 2 bay leaves, 2 carrots, 2 bell peppers, 2 tomatoes, 5 peppercorns, 1 teaspoon of suneli hops, a clove of garlic and salt.
Cooking process:
- Wash the meat, put it in a multicooker bowl, fill it with water and add salt. Select the "Soup" or "Stew" mode, and the cooking time is 1.5 hours. After the beep, open the lid and remove the foam. Separate the meat from the bone, divide it into large pieces and put it back into the multicooker bowl;
- Cut the peeled onions into half rings, carrots into large strips, and potatoes into 4 parts. You also need to cut the tomatoes into slices, and peeled peppers into strips;
- Put vegetables, suneli hops, pepper, laurel, chopped garlic into the bowl and select the "Soup" mode. Cooking time - 1 hour. Serve with chopped herbs.
How to cook shulum with pork and noodles?
Another option for a delicious first course, which, thanks to the noodles, becomes more satisfying. Ingredients are for 3-4 servings.
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, ground black pepper - to 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 pepper. 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.
Recipes for making hearty and delicious soup: learning how to cook pork shulum
Shulyum is still called shurpa by many, since these two types of first courses are almost identical in composition and method of preparation. This rich soup is often cooked over a fire, but the recipes are also suitable for home use.
This dish is considered traditional for Ukrainian cuisine. There are many different recipes, and this soup is prepared from different types of meat. In this publication, we will talk about pork shulume.
How to cook shulum from pork?
Let's start with a traditional recipe without any additives. Such a hearty dish will appeal to both children and adults. Ingredients are for 4 servings.
For this pork shulum recipe, you should purchase such components. 6 potatoes, 1 kg of meat, 3 onions, 3 bay leaves, carrots and spices.
How to cook shulum with beets from pork?
This dish was once a star on the table of the Cossacks. Such a soup stands out for its density, as they say, so that the spoon stands. If possible, cook shulum over a fire. Ingredients are for 3-5 servings.
Useful for this recipe. 3 liters of water, 800 g of pork on the bone, 200 g of potatoes, beets, onions, greens, a mixture of peppers and salt.
- Boil the water and add the pieces of meat along with the bone. Don't forget to add salt. Cook for at least an hour until soft;
- Peel the root crops, wash and cut into medium-sized slices. For 20 min. until ready, add the vegetables to the soup. Put salt, pepper and laurel there. Cover the lid, reduce heat and simmer for 20 minutes. Serve with greens.
How to cook shulum with smoked ribs from pork?
Thanks to the use of smoked meats, the dish turns out to be very spicy and tasty. One scent is worth it. Ingredients are for 6 servings.
For this recipe, you should purchase such components. 0.5 kg of pork fillet and smoked ribs, carrots, 3 potatoes, onion, 2 tomatoes, red bell pepper, 3 tbsp. spoons of olive oil, a clove of garlic, 1 tbsp. a spoonful of paprika and black pepper, chili, salt and parsley.
Recipe for pork shulum at the stake
The opinion that you can only eat barbecue at a picnic is wrong. Both adults and children will enjoy a delicious and rich soup. The dish turns out, as they say "with smoke". Ingredients are for 7 servings.
Take for cooking. pork, 2 onions, green onions, 1.5 kg of potatoes, laurel, spices and herbs.
- Pour water into a pot and boil it. Cut the meat into portions. Put the peeled onions into the water boiling on the fire and, after boiling again, add the meat;
- It is important to constantly remove the foam so that the broth is transparent. It's time to add the spices. Record 40 min. and add potatoes. Add water if needed and cook until potatoes are soft.
Recipe for shulum with eggplant
Another option for a delicious first course, which, thanks to vegetables, also becomes healthy. A great option for a hearty lunch. Ingredients are for 8 servings.
To cook shulum from pork and vegetables, you should take. 1 kg of pork, 2 large onions, 4 potatoes, 2 sweet peppers, eggplant, cilantro and 2 bay leaves, salt and pepper.
- Prepare the meat, which should be washed, cut into large pieces and sent to the cauldron. Fill with water and put on the stove. After boiling, remove the foam, put a whole peeled onion and laurel. Cook over low heat until the meat is soft. It is important that the broth is as transparent as possible;
- Cut the peeled potatoes into large pieces, and the pepper into strips. Remove the peel from the eggplant and cut it into cubes, and the onion into half rings;
- When the meat is ready, take it out along with the onion and laurel. Remove the bone and return the pulp to the soup. Then send the potatoes there and after a while the rest of the vegetables. Add salt, pepper and cook until tender. Serve with chopped greens.
How to cook pork shulum in a slow cooker?
The advantage of shulum is that it is both the first and second course. Thanks to the slow cooker, soup can be prepared even in hot summers, since you don’t have to stand by the stove. Everything is ready very quickly. Ingredients are for 6 servings.
To prepare this dish, you should take such products. 1 kg of pork on the bone, 5 potatoes, onion, 2 bay leaves, 2 carrots, 2 bell peppers, 2 tomatoes, 5 peppercorns, 1 teaspoon of suneli hops, a clove of garlic and salt.
- Wash the meat, put it in a multicooker bowl, fill it with water and add salt. Select Mode "Soup" or "Extinguishing". and the cooking time is 1.5 hours. After the beep, open the lid and remove the foam. Separate the meat from the bone, divide it into large pieces and put it back into the multicooker bowl;
- Cut the peeled onions into half rings, carrots into large strips, and potatoes into 4 parts. You also need to cut the tomatoes into slices, and peeled peppers into strips;
- Put vegetables, suneli hops, pepper, laurel, chopped garlic into the bowl and select the mode "Soup". Cooking time - 1 hour. Serve with chopped herbs.
How to cook shulum with pork and noodles?
Another option for a delicious first course, which, thanks to the noodles, becomes more satisfying. Ingredients are for 3-4 servings.
For this recipe, you should take such products. 300 g pork on the bone, 3 potatoes, 200 g egg noodles, tomato, onion, 1 tbsp. spoon vegetable oil, 2 tbsp. spoons of tomato paste, salt and pepper.
- Wash the meat, fill it with water and put on fire. Cook covered for an hour. During this, remove the foam. Peel the potatoes and cut them into cubes;
- To prepare the roast, chop the onion and tomatoes, and then fry the vegetables. Separate the finished meat from the bone, divide into pieces and send to the pan. The broth can be strained. Put the roast, potatoes there and cook until tender. For 5 min. until the end of cooking, put the noodles and hot peppers. Leave covered for 10 minutes before serving. Sprinkle with herbs and enjoy the unique taste.
Whichever recipe you choose, the dish will turn out very tasty and satisfying. Cook this soup not only at home, but also in nature. Bon appetit.
pervoevtoroe.ru
Two simple recipes on how to cook pork shulum
Shulyum - high-calorie meat dish, which is considered traditional for several national cuisines: Uzbek, Caucasian and Ukrainian-Cossack. The hearty soup is based on vegetables and meat. fatty variety. How to cook pork shulum? And what variations of the recipe are there?
How to cook pork shulum? There are many variations of the same recipe! Photo: GettyIngredients Pork 1 kg Onion 3 piece(s) Bay leaf 3 piece(s)
- Servings: 12
- Cooking time: 40 minutes
Recipe for pork shulum with beets
Since shulum is an invention of nomadic peoples, it was originally cooked in a cast-iron or pot. But even in the kitchen, this task can be done very well.
Classic variant cooking
Here's what to do:
The Zaporizhzhya Cossacks adopted the shulyum recipe from the nomadic peoples and altered it a bit in their own way. In Ukraine, rich beet harvests have always gathered, so it is not surprising that shulyum “in Ukrainian” is prepared with beets. Here's what the recipe looks like:
Pork shulum: other cooking methods
There are exactly as many variations in the preparation of shulum as there are peoples who use this recipe. Ukrainians prefer to add beets to the soup, Kyrgyz and Uzbeks try to cook the dish exclusively from lamb, Caucasians pre-marinate the meat from which the broth is cooked.
A rich soup is served on the table with herbs. Parsley, cilantro, celery, green onions - they can be present not only in the soup itself, but simply stand side by side in a separate plate. Best of all, the taste of shulum sets off black or bran bread. Cossacks always put booze on the table - vodka or beer, and Caucasians - wine.
women-madam.ru
Recipe: Shulyum from pork belly - according to the marching
pork belly - 1 kg. ;
potatoes - 1 kg. ;
onion - 2 pcs. ;
garlic - 3 cloves;
tomato paste - 1 tbsp. spoon;
ground black pepper - to taste;
bay leaf - 2 leaves;
seasoning hops-suneli - to taste
and put on a strong fire to fry the meat a little. It gives pleasant taste and the smell of the dish. After frying the meat, add water, completely covering the meat. Cook the meat until half cooked (about 40 minutes). Don't forget to salt. Then add potatoes cut into cubes (I like large cubes in shulume).
We are waiting for it to boil and add chopped carrots.
Then we cut the onion into half rings and also send it after the carrots.
And we cook everything until done. Five minutes before removing from the stove, add garlic, pepper, tomato paste. When you have turned off the finished shulum, we throw a bay leaf into the cauldron. Everything is ready, you can set the table.
photorecept.com
Shulyum recipe
Shulyum is a soup that is very reminiscent of shurpa, but only by birth it came to us from the Kazakhs.
This soup is truly considered “male”, it was prepared mainly by men on a hike or hunting in a cauldron over an open fire.
Now it is being prepared in home version on the stove and it turns out not even worse than the street version. Very tasty and satisfying, fragrant and piquant. For cooking, use a cauldron or cast iron cookware with a thick bottom.
It's great if you live in the private sector, then you can cook it on a fire and plunge into the history of the creation of this dish.
It is customary to cook real shulum from lamb meat with the addition of such a vegetable as eggplant, as well as various special spices such as zira, thyme, basil, hot “chili” peppers, although now there are recipes with the addition of pork meat.
The main ingredient, that is, lamb, must be on the bone and boil for at least two hours. The meat must be boiled well and become very tender and soft, then the taste will turn out to be rich, strong, real, and the soup will be appetizing, fragrant, hearty and rich.
Shulyum from lamb meat on the bone. Recipe.
To prepare shulum from lamb meat on the bone, we need the following ingredients:
meat, fresh lamb on the bones - one and a half kg.
purified drinking water - about four liters.
potatoes - five pieces of medium size.
eggplant - one piece of medium size.
fresh red tomato - five juicy pieces of medium size.
Bulgarian Bell pepper- two pieces of medium size, better different colors for contrast.
hot chili pepper - one piece.
dried basil - one teaspoon (you can also fresh chopped to taste).
zira - one tablespoon.
freshly ground black pepper - to taste.
thyme (dried) - one tablespoon (you can also chopped fresh to taste).
How to cook shulum from fresh lamb meat on the bone:
Rinse lamb meat on the bone cold water and put a cauldron on the bottom, pour purified drinking ice water. Cook over moderate heat until boiling, then reduce the fire to a minimum, remove the foam, add salt to taste and cook for two to three hours, no less, then the soup will be rich, rich and insanely tasty.
When three hours have passed, remove the meat from the cauldron, separate it from the bone, cut into medium-sized cubes and send it back to the cauldron.
Peel the onion and cut into halves of rings, send to a cauldron or pan with a dense bottom to the meat.
Rinse the tomatoes well and cut into slices or not thin circles, if these are small tomatoes, then in halves, we also send them to the meat.
Wash the bell pepper, remove the stalks, remove the seeds, membranes and cut into strips, add to the cauldron.
Rinse the eggplant, peel and cut into strips, add also to all products in a cauldron.
Peel the potatoes and cut them into halves or throw them whole into a cauldron, if not large.
And now we add spices: salt, ground black pepper, zira, basil, thyme. We also throw whole chili peppers into the cauldron. At the end of cooking, it will need to be removed from the soup.
We mix all the components thoroughly and cook for another half hour. Then we remove from the heat and let our mutton meat shulyum brew. Do not forget to get our “chili” pepper from the cauldron or pan. When serving on the table at the bottom of each plate, you can cut half a sweet onion ( sweet variety onions), pour the soup, and decorate everything on top with chopped, finely chopped fresh herbs (dill, parsley, cilantro, green onions, etc. at your discretion).
Shulyum from lamb on the bone is ready! Bon appetit!
otzyvy-otritsatelnye.ru
Shulyum from pork is a rich soup, originally from Uzbekistan. It is prepared on the basis of meat, a large number potatoes and pork shulum recipe - at the stake. However, you can enjoy this dish at home. You need to take either a cauldron or a pan with thick walls and a bottom. Also can be found interesting variations, such as shulum with beets, or with tomatoes. In any case, this soup is quite unusual. It is based on a tender but rich broth. Therefore, many vegetables are simply removed from the pan in the future, because they have already done their job, provided the broth with taste. So there is a lot of meat, potatoes and broth in the plate. Rarely, but leave carrots. Another required part is fresh herbs, which is sprinkled on the soup when serving. The more it is and the more aromatic it is, the better.
Traditional recipe: cooking in nature
To prepare a dish according to this recipe for pork shulum, you need to take:
- two bulbs;
- 1.5 kilograms of potatoes;
- meat - the amount varies according to taste;
- green onions - half a bunch;
- salt and pepper;
- a couple of bay leaves;
- a bunch of parsley or cilantro.
They are preparing such traditional recipe shulyuma is usually at the stake. This soup is flavorful. If we put enough meat, the dish comes out thick. Its plus is in the deliberate rudeness of processing the ingredients, that is, the meat is cut large, the potatoes as well. The onion is put whole, but it is not eaten in the future, although much depends on taste preferences. However, such a soup is able to please the whole company from children to adults.
Shulyum from pork: a step by step recipe with a photo
To begin with, water is poured into a cauldron and heated. The meat is washed, cut into pieces. You can use not only tenderloin, but also any meat on the bone. So the broth will be rich.
Peel onions and potatoes. It is not necessary to cut them. However, large potato tubers can be cut into two or three parts so that all vegetables are cooked at the same time.
Put two onions in boiling water. After boiling the broth again, the meat is lowered into the water. Every time the foam rises, it is carefully removed. This will allow you to get clear broth.
Water is salted and peppered to taste, put bay leaves. Forty minutes after the meat boils, potatoes are added. Cook until it's done. All greens are washed and finely chopped. IN portion plates put potatoes, meat, broth. Sprinkle with herbs. They eat hot. Such a pork shulum recipe with a photo shows that in nature you can find an alternative to barbecue.
Beet soup: an alternative
Not everyone knows what is original recipe soup with beets. It is believed that this makes the soup thicker, more satisfying. It is noteworthy that this version of the preparation of such a soup is quite suitable for home. Have to take following products:
- 4 liters of water;
- kilogram of meat;
- 250 grams of potatoes;
- the same amount of beets;
- one head of onion;
- black peppercorns - a few pieces;
- salt and ground pepper to taste.
This soup has a bright saturated color and the taste of beets.
cooking red soup
The meat is washed, cut into large pieces and put in a saucepan. They pour water. Add salt with pepper and peas. You can put a bay leaf, if desired. The onion is also peeled and added to the meat, whole. Boil all the ingredients together for about three hours.
Beets and potatoes are peeled, cut into cubes. Thirty minutes before readiness, add them to the soup. Also, when serving, you can season the soup with finely chopped cilantro. The recipe for pork shulum at home is very simple! It can become an alternative to borscht.
Delicious pork shulum: list of ingredients
This version of the soup is closest to the original. However, this recipe with a photo homemade shulum pork can be cooked simply in a saucepan.
For cooking take:
- six potatoes;
- 500 grams of pork;
- two small onion heads;
- one carrot;
- salt and pepper;
- some parsley for serving.
Pork can be taken both on the bone and just the flesh. The ribs are great too.
How to cook soup?
The meat is washed, sent to the pan and poured with water. They put it on the stove. When a foam forms, it is immediately removed so that the broth is beautiful and transparent. One onion is peeled, cut crosswise. Seven minutes after boiling, put onions in the broth. Then add carrots, chopped coarsely, literally into three or four parts. Cook until the meat is ready. Add salt and pepper. You can also put any spices to taste.
Potatoes are peeled and cut into slices. Carrots and onions are taken out of the broth. Add potatoes. The remaining onion is peeled and rubbed on a grater, put in the broth. Boil until potatoes are soft. When serving, the dish is sprinkled with herbs.
Delicious shulum with smoked meats
This version of the soup is more modern. The broth comes out soft but rich. To prepare this dish you need to take:
- 500 grams of smoked ribs;
- the same amount of boneless pork;
- one carrot;
- two tomatoes;
- three potato tubers;
- one large onion;
- one bell pepper, red;
- a clove of garlic;
- a tablespoon of paprika;
- so much black ground pepper;
- a pinch of chili pepper;
- salt to taste;
- three tablespoons of olive oil;
- bunch of parsley.
As can be seen from the number of ingredients, the pork shulum recipe helps to get a tasty and rich dish. Due to smoked ribs, a taste of a fire is created. And vegetables set off the traditional deliberate rudeness of the dish.
How to cook delicious shulum?
The ribs are divided into portions, cut one at a time. All vegetables are cleaned and cut. Onions are cut into half rings, thinly enough, potatoes are cut into large cubes, and carrots are cut into cubes. Use a saucepan with a thick bottom, pour olive oil into it. Add the onions and carrots, wait for the vegetables to change color, then add the diced pork and potatoes. Fry for another seven minutes, stirring occasionally.
Water is poured into the pan, garlic, passed through a press, ribs are added. Then the fire is reduced and cooked for forty minutes.
Tomatoes need to be peeled. Then the pulp is cut into large pieces. Bulgarian pepper is cleaned from the stalk and seeds, rubbed on a grater or cut as finely as possible. Tomatoes and peppers are sent to the pan along with spices. After boiling, the soup is removed from the stove, covered with a lid and kept for another fifteen minutes to infuse. Sprinkle when serving fragrant dish fresh herbs.
Shulum is a dish Uzbek cuisine. It is traditionally prepared on the basis of lamb, but pork is also used quite often. An integral part of this soup is a delicious and clear broth. For this reason, pork shulum recipes indicate that the foam must be removed when the meat boils. They also use a whole head of onion, which is boiled, giving the soup its taste and aroma. However, then it is not eaten, removed from the dish. Also for this reason, coarsely chopped carrots and bay leaves are often used. And some people like to make a dish with tomatoes, which create a spicy sauce.
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 is a 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 meat at the beginning and 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.
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. Peel the onion and cut into small pieces. Onions are not pre-fried, so keep this in mind - not everyone likes large slices of boiled onions floating in a plate.
4. Peel the potatoes and cut into cubes. Pretty big. Potatoes in the soup are cooked a little longer than usual. Potato pieces that are too small will overcook and make the soup thinner 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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