Shulyum from capercaillie recipe. Shulyum from a wild duck: a recipe for cooking

Wild duck shulum on a campfire Wild duck is a wonderful base for many delicious dishes, and the simplest recipes are different types of dishes such as duck shulum. Wild duck shulum is a hunter's dish cooked on a fire, saturated with the aroma and taste of game, wood smoke. Nutritious and fragrant, it is unusually well suited to recuperate after outdoor activities. Everyone knows that dishes that have been cooked in the air, over an open fire, have a very special taste. This is connected, of course, with the appetite that the fresh air awakens so well; and with a pleasant tiredness, but, above all, with a special taste of dishes cooked on an open wood fire, which brings a pleasant hint of smoke. Wild duck is an ideal substitute for traditional meat. It is both oily and tender, and gives a unique taste to the fat. Perhaps, to prepare this recipe, duck is even better than pork or beef. Duck meat has a bright, special taste. He is credited with some rigidity, but with proper preparation, this nuance is completely invisible. Moreover, it is fully compensated by the usefulness of the product. Duck meat is nutritious, rich in proteins, and most importantly, in duck fat, which contains special enzymes that have a beneficial effect on digestion. These substances help cleanse the body of toxins and heavy metals, “revive” the immune system, improve the well-being and appearance of a person. Therefore, it is duck soup that is considered a very suitable food for people with poor health, recovering from an illness. And the easy digestibility of this product by the body makes it practically dietary. Wild duck shurpa, of course, is by no means low in calories, however, like any other soup, despite its satiety, it is quite light. The recipe for cooking shulum does not belong to the category of complex ones, and duck shulum is prepared even easier and faster, because poultry meat is cooked for a very short time. In addition, despite the density and nutritional value, duck shulum is quite light. Of course, a dish cooked on a fire is tastier, but it is easy to make this thick and fragrant soup at home. The recipe takes about an hour and a half to prepare. For 6 servings we need: 1 carcass of a wild duck. 3-4 medium bulbs. 3 small carrots. 3 sweet peppers. 3 tomatoes. Half a kilo of potatoes. Greens, salt, spices - to taste. Cooking steps: Prepare the duck: pluck, peel, remove the insides. Divide the carcass into large pieces and fry in vegetable oil. It is advisable to use deep dishes with a thick bottom - a cauldron or ducklings. Add coarsely chopped onion, pieces or rings, to the duck, fry together with the meat. Add carrots chopped into small pieces to the meat, add hot water and simmer for about half an hour. After that, completely pour the brew with hot water and keep it on low heat until the duck is completely cooked. Approximately a quarter of an hour before readiness, add diced potatoes, sweet pepper, tomato, salt, herbs and spices to the soup. When the soup is cooked, leave it to brew for a few minutes and serve. Duck shulum is best eaten freshly prepared, seasoned with finely chopped herbs and garlic. Brown bread goes well with it. When laying out the finished dish on plates, make sure that everyone gets an equal amount of meat - the recipe recommends cutting into large pieces. Encyclopedia of hunting.

Step 1: Cook duck meat.

Put a cauldron of water on the fire, salt. In order not to waste time while the water boils, wash the duck carcass thoroughly with cold water, cut the stomach and remove the insides with a knife. Do not forget to remove the tail with the glands to avoid an unpleasant specific smell. Rinse the duck again. Then put it in boiling water, cook until tender. This will take approximately 1 - 1.5 hours. Remove the foam from the broth while cooking.

Step 2: Step 2: Process the vegetables.

Put the bay leaf into the broth. While we cook the duck, prepare the vegetables. Peel the potatoes and celery, wash with running water and cut into not very large pieces. Separate the garlic from the husk, crush with a special garlic press.

Step 3: Step 3: Separate the meat from the bones.

When the duck is ready (check readiness with a fork - if the meat is poorly pierced, it still needs to be cooked), remove it from the pan, separate the meat from the bones with a knife and cut into pieces of about 3 by 3 cm. Next, put the meat, potatoes, celery in the broth, salt salt, pepper and cook for 15 - 20 minutes. At the very end of cooking, add half of the crushed garlic.

Step 4: Step 4: Fry the croutons.

Crackers can be fried from white bread. To do this, cut into small pieces. Then pour sunflower oil into a hot frying pan, wait until it heats up. Put the slices of bread in the pan and stir frequently. Fry until they turn brown.

Step 5: Step 5: Serve duck shulum.

Rinse dill and parsley, finely chop. Pour the shulum on plates, sprinkle with herbs. Put sea salt and fried croutons on a separate plate. This dish is best eaten piping hot, as if it is reheated chilled, it will lose its extraordinary taste. Enjoy your meal!

To prevent the celery from turning brown, peel it, put it in a damp cloth and store it in the refrigerator on the bottom shelf.

To make the shulum especially rich and fragrant, it is best to use not frozen duck, but fresh duck when preparing it.

To make the duck cook faster and be tender, you can pour 1 tablespoon of vinegar into the broth.

Recipe shulum from wild duck recipe. ID002

You can cook delicious, fragrant and rich shulum from wild duck right after hunting right on the banks of a river or lake, and even at home in your favorite kitchen - the result will be excellent in any case! Of course, some of the ingredients or actions indicated in the shulum recipe may seem redundant to you, but do not forget that we are not just preparing an ordinary dish, we want to achieve a masterpiece!))) Therefore, I strongly do not recommend “reducing” anything: make adjustments when you will cook the next portion "on Encore".

The number of products is given at the rate of cooking in an 8-liter saucepan (bucket), the volume of which is enough to organize hearty evening gatherings for 6 hungry men. Three 700-800 gram carcasses of ducks will be enough for such a volume of shulum.
For brevity, we assume that the ducks have already been caught ...:

... plucked ...:

… scorched and gutted.

Total cooking time:

3-3.5 hours

Basic equipment:

• Saucepan if you are cooking in the kitchen. A cauldron (a cauldron or, at worst, an enameled bucket, if you cook "in nature").
• Hatchet or large knife for butchering carcasses, cutting board, tablespoon and long-handled ladle (I call such a ladle "Naka" because it is very convenient for them to hit on the forehead those who want to steal a piece of food from the boiler ahead of time. Do it like you, probably already understood, you need to say: "Na-ka! Nna-ka!").

Process:
1) We wash the carcasses of ducks well and cut them into four parts (in half along the carcass and then each half into two parts across). Excess fat in the tail area is removed.
2) We put the carcasses in a cooking container and fill it with cold water (if you are near a reservoir, take water from it). It is also desirable to throw there the offal (hearts, kidneys).
3) We put the container on the fire and after boiling for a while carefully remove all the resulting foam so that the shulum turns out to be transparent and beautiful (there will be a lot of foam).

4) Salt to taste.
5) We clean three onions larger than average. We carefully stick a dozen pieces of cloves into one of the bulbs and throw the bulbs into the future shulum.
6) On a low heat, cook the broth for at least 1 hour, and preferably 1.5 hours, after which we remove the onions along with the cloves. If you are not a fan of whole boiled onions and boiled cloves, throw them away.

7) Evaluate the amount of fat on the surface - if there is a lot of fat, and you prefer the “leaner” shulum, part of the fat can be scooped out.
8) Peel potatoes and carrots, chop them into boiling shulum. Potatoes are laid in large pieces (for medium-sized potatoes - quarters or even halves), carrots - in rings or half rings, if large ones are caught. Quantity - according to your desire and taste (general recommendation - less than for a regular soup: vegetables in shulume are not the main ingredient).
9) After the vegetables have been cooked for 10-15 minutes (that is, 5-10 minutes before the shulum is ready), we throw them into the pan:
- sliced ​​tomato without seeds;
- a little (tablespoon) of tomato paste or just 2-4 tablespoons of ketchup - for a beautiful color;
- black peppercorns (10-15 peas);
- allspice (5-8 peas);
- if you like "hot" - add another pod or two of hot pepper;
- if available - spicy herbs to taste (the ready-made mixture "Provencal herbs" is perfect), approximately - 1 tablespoon;
- 3-5 sheets of lavrushka.

10) We taste the broth, evaluating the balance of sweet and sour. If the broth seemed too sweet to you, add a few tablespoons of Tkemali plum sauce (preferably green, but red will do). If there is no tkemali, you can use ordinary or wine vinegar. Add gradually, stirring the brew and evaluating the result. As soon as the necessary balance is reached, we evaluate the shulum “for salt” (right now, and not earlier, since the addition of acid changes the perception of salt) and, if necessary, add salt.
11) We take out the lavrushka from the Shulyum. It is unlikely that anyone will eat it, and being left in the Shulum, it will begin to give bitterness into it. Finely chop a bunch of parsley and throw it into the shulum. If desired, you can also throw a few finely chopped (but not through a garlic press!) garlic cloves into the pan and immediately remove from heat.
12) There is no need to call the suffering to the table - they have been sitting there for a long time, clattering with spoons. Therefore, we simply lay out the “nakoy” shulyum in bowls or bowls (it’s better to use them, and not on plates - this way it will cool less, and it’s more convenient to eat) along with uti quarters, pour 50 each and ... Bon appetit !!!

Shulyum is a brew that is cooked exclusively on a fire. And shulyum is still an action. Whoever thinks that this is just food is also very mistaken, as I was in my youth when I thought that marriage was once and for all.

Some irresponsible elements strive to skin the game along with the skin, whether it be even a capercaillie or a goose. This needs to be nipped in the bud. Photo: Rafael Mukhamedshina

Usually a fire is made in the afternoon, on the river bank, somewhere on clean, windy sands, when the cages are already full of fish and game is lying in the bow of the boat. Leading figures from fishing are important and competently scorch a fire.

The fire should be just like that - not very hot, but long, so that what is cooked on it can thoroughly simmer, become fragrant and rich. Fishermen without experience, beginners and other attendants at this time cut down game and gut fish. Here, too, you need an eye for an eye.

Some irresponsible elements strive to skin the game along with the skin, whether it be even a capercaillie or a goose. This must be nipped in the bud, as the game before laying in the boiler will be pitched on the fire and thereby receive an additional aroma.

With fish, unlike game, as a rule, everything is more or less in order. Next, the cooking process begins.

Shulyum master prepares. At the same time, no one should look into the boiler, and - God forbid! to meddle with your advice. These should be immediately dipped into the river until they are completely drowned and the first one should not be poured.

A cauldron shining with purity is hung over a fire, and first of all, bacon crumbles into cubes. Without fat, shulyum is not shulyum, but just an empty translation of grubs. It is only desirable that the fat cubes be slightly smaller than a fist.

As soon as the bacon zaskvarchit and begins to take on a blush - immediately there are giblets from the game. In the cauldron, it will begin to hiss and splash terribly, you must urgently stir with a wooden spoon until everything starts to juice.

Stir and fry for a little, about ten minutes, bring to a ruddy and add onions and carrots. Onions are selected oblong and cut into large rings, and carrots into strips. Do not close the lid of the boiler, let the water come out with steam, and do not salt.

In the process of preparing shulyum, snacks brought from home are used between the first and second piles. After the third glass, three fresh chopped tomatoes, bell peppers are added to the cauldron, and after the fourth glass - boiling water.

Water for such a thing is taken from the river and boiled separately, in a kettle. Immediately lay the game in the cauldron. Pass a slotted spoon a couple of times, salt, cover with a lid and calmly have a snack for the next forty minutes.

To pass the time, the most talkative must tell a couple of fishing stories, funny and not scary, as they say, for appetite. If your company is small, there are three or six people, you will have time to calmly finish two bottles.

Now the cold appetizers are over, the feeling of hunger is muffled enough to start tasting. It feels like life is just beginning. The game is ready by that time, put it in a bowl, push bunches of greens inside and close the lid - let it languish.

Now coarsely chopped potatoes, porcini mushrooms go into the boiler, fish is laid. Another twenty minutes - and all. Remove the brew from the fire, carefully lower the lavrushka, red hot pepper under the lid of the boiler, add fragrant and black peas. You can also go there with a broom of dill, loose parsley and a glass of vodka. Consider the first half of the action ready.

What follows is that for which all these torments were endured. It is covered in a new “glade”, and each “breeder” will splash shuluma into a painted wooden bowl. The eldest, not by age, but by position, who until now has kept an important silence, will raise a glass and say the first real toast. Before that, it was just a warm-up.

The toast will be neither long nor short, but capacious and wise. Everyone will listen and understand; the forest and the river, enchanted by the beauty of what is happening, look at each other admiringly and ... time will slow down its run.

So it is, and so be it.

Description: A recipe for an epic hunting brew called "Shulum", which this time was made from wild duck and, of course, cooked over a campfire. Game meat is fried, then stewed with onions and carrots, after which it is boiled for a long time. Further, potatoes, bell peppers, tomatoes, greens are added to the shulum, as a result of which we get a tasty and rich duck shulum.
Ingredients.

Dill and parsley greens (I used pickled greens prepared for the trip).
Vegetable oil - 50 gr. Salt, ground black pepper, you can add half a teaspoon of red pepper and coriander if desired;
Cooking:

Being on the hunt and not cooking shulum is about the same as being on a fishing trip and not cooking an ear ... it seems that you have touched something great and beautiful, but ... the presence of this "BUT" spoils the feeling of completeness and, I would even said, the fullness of splendor derived from the process. What is "Shulum"? Hell knows him. I found many conflicting opinions on the Internet, the essence of which boils down to the fact that this is a simple or even "Primitive" brew of the Cossacks, which has a large number of varieties, as in the choice of the basis of this dish (lamb, pork, beef, game, duck and other poultry) , and in terms of a set of auxiliary products (vegetables, cereals, noodles, etc. . so as not to try to embrace the immensity, and not to fill my head with the origins of the origin of this dish, I tried to catch the concept of "simplicity - to genius", and cook my own shulum .

Unfortunately (or maybe not), neither I nor my rafting comrades took lard on this trip, therefore, the first impulse was to replace its absence with lard from pork stew. This explains the presence of a can of stew in the photo of the original ingredients. But during the first stage of cooking the brew - frying game in ordinary vegetable oil, such aromas were heard from the cauldron that I just decided to send stereotypes that "without Sala Shulyum is not Shulyum." According to the results of cooking, I can clog with anyone that lard in shulume is not such an obligatory ingredient, but of course, the taste and color ... but oh well, enough of the lyrics, I will describe how I cooked my duck shulume.
Shulum recipe.

We pluck the duck and singe it well, the recipe is shulum.
We gut, chop off the wings, neck, paws, cut into pieces of medium size.
Shulum recipe.
We also clean the liver, heart and stomach, they give the shulum a special taste and aroma, so their use in a brew is highly desirable. Of course, after butchering the game, you can immediately start cooking shulum (start frying the duck), but that day I had to cook about 5 camping dishes at the same time (this shulum, salted grayling, smoked grayling, taimen baked with potatoes and compote), so I I decided at first to cook everything for this particular dish, so as not to get confused later ....
Recipe.

We cut the carrots into large plastics, the onions into large strips (or half rings), clean the bell peppers and cut them into large half rings, cut the tomatoes into medium cubes, clean and chop two heads of garlic with such plastics, clean the apple, remove the core from it, and chop the fruit into small slices. In the event that anyone doubts - do not worry. An apple goes very well with wild duck in general and with the shulum itself - in particular!

We clean the potatoes, cut them into large cubes (1 potato is cut into 4-6 parts), and at this point we will assume that we are ready to start creating our hunting brew! As you can see in this photo, bell peppers, tomatoes, apple, garlic, hot peppers and a couple of tablespoons of chopped parsley and dill are combined in one bowl, so that on the one hand they will be saturated with flavor from each other while our soup is being prepared, and on the other hand, so that to get into the cauldron with Shulyum at the same time at the right moment. Thus, if you decide to use lard, then cut it into large slices about 1 cm thick, no more, because then it will be more difficult to melt the lard ... well, as I wrote earlier, the jar of stew in this photo turned out to be superfluous.

So, we set the cauldron in which we are going to cook the shulum over the fire, pour vegetable oil into it, so as to fill the bottom by about half a centimeter, and as soon as the oil is well heated, we send the wild duck chopped into pieces into the cauldron. Please note that around this point it will be a good time to hang a kettle of water on the fire, since we will need boiling water very soon.

We immediately mix the game so that it doesn’t stick to Kazan for something good, and.

Continuing to stir the duck sometimes, fry it for 20 minutes until a golden crust forms, as soon as the game has acquired the desired state, we throw onions into the Shulyum cauldron, and after 10 minutes of joint cooking of the onion with the wild duck, and the onion acquires a transparent state, carrots are sent to the cauldron, stew the duck with onions and carrots for another 15 minutes, after which, pour boiling water from a previously prepared kettle into the cauldron, so that 5 centimeters remain unfilled to the edge of the cauldron, after which we reduce the heat (so that the soup barely gurgles), and cook the shulyum for such a fire for about one more hour, after the specified time, we put potatoes in a cauldron with shulum, and after another 20 minutes, chopped bell peppers, tomatoes, apples, garlic, hot peppers and a couple of spoons of chopped parsley and dill are sent to the soup. After laying the vegetables, the soup needs to be salted and spices added. It is important to let the potatoes boil without tomatoes for 20 minutes, because the acidic environment created by the tomatoes will make the potatoes tough, cook the shulyum for another 15 minutes (we determine the readiness of the brew by the readiness of the potatoes, it should be soft and crumbly), after which, close it with a lid, remove from the fire and let it brew for 10 minutes, after which we call everyone to the table, and pour this rich soup into camping bowls, making sure that everyone gets a piece (or even two) of game, and, of course, to the freshly cooked shulyum will be very appropriate glass of what a thread of intoxicating! All pleasant and strong hunting appetite, be healthy, countryman!

Shurpa - head to all soups! This is a hearty, nutritious, rich soup that will warm you in cold weather, invigorate you when you lose strength, and help you recover from colds. So, we are learning to cook shurpa with duck! Recipe content:

Shurpa, chorpa, sorpa, chorbe… speak as you please, because you still can't go wrong. These words clearly define one of the most revered dishes of the East - shurpa. Shurpa is a delicious and rich soup, which is cooked on a strong meat broth with vegetables and aromatic spices. Such a soup wonderfully nourishes the body and warms the soul. There are several ways to cook shurpa. Sometimes the meat is fried with vegetables, sometimes it is boiled without roasting. It depends on local traditions and the region. The classic recipe for shurpa is with lamb. However, it is also delicious with duck. With prolonged cooking, the bird gives the soup the necessary fat. Spices also play a decisive role for shurpa. This dish is spicy, so add spices like cumin, garlic, chili, bitter pepper without fear. Another feature of shurpa is coarsely chopped foods that should be well boiled. The soup should turn out to be fatty, thick with a rich taste, containing an abundance of herbs and spices. The food is consumed only hot, because. as it cools, it loses its flavor.
Ingredients:

• Duck - 0.5 carcasses
• Potatoes - 3 pcs.
• Onion - 1 pc.
• Sweet pepper - 1 pc.
• Carrot - 1 pc.
• Tomatoes - 3 pcs.
• Garlic - 1 head
• Tomato paste - 2 tbsp
• Salt - 1 tsp or to taste
• Black pepper - 0.5 tsp
• Vegetable oil - for frying
• Zira - 1 tsp

Step by step cooking shurpa with duck

1. Prepare all foods. Peel the duck from black tan, remove all fat from the tail and chop it into large pieces. Peel carrots, onions and potatoes and cut into large bars. Cut the washed tomatoes into 4-6 slices. Remove the seeds from the pepper with partitions and cut into large strips.

2. Heat the frying pan with vegetable oil and put the duck to fry. Set the heat to high and fry the bird until golden brown. A large fire will help to seal the edges of the bird with a crust, which will keep it juicy.

3. Add carrots and onions to the pan.

4. Turn the heat down to medium and cook the bird and vegetables for another 10 minutes. Fry onions until translucent and carrots golden.

5. Send pepper and tomatoes to the pan, mix and fry for another 5 minutes.

6. Add tomato paste, two peeled garlic cloves, spices and salt to the pan. As spices, I use dried cilantro, dried basil, ground pepper.

7. Fry all the products in a pan for 5-7 minutes and transfer to a saucepan, which should be thick-bottomed so that the shurpa languishes for a long time.

8. Add coarsely chopped potatoes to the pan.

9. Pour food with drinking water and boil. Reduce the temperature to the minimum and simmer under the lid for 1.5 hours.

10. Season the dish with garlic, passed through a press, put the greens and boil for 5 minutes.

How to cook wild duck shulum? The recipes for this dish and other issues will be discussed in the article. Shulum is a rich rich soup made from meat, herbs, spices and coarsely chopped vegetables. The number of vegetables may vary. It can be either a minimum set or all available products. You can cook this dish both on the fire and at home.

Shulyum

Many people like shulum from wild duck. The recipe for this dish is very simple. It should be noted that Caucasians, Uzbeks and Don Cossacks use not only poultry and game, but also pork, beef, and lamb to prepare this dish. In the cuisine of the southern peoples, even fish can be used. By the way, Cossacks prefer pork shulum, and Uzbeks prefer lamb.

Often, peas or any rich cereal are used instead of potatoes. Shulum hunting soup is sometimes served with noodles or pasta. It is the open fire that gives the dish a special taste and aroma.

Ingredients

So, you already know what a shulum is. Sometimes this dish is called shurpa. In general, this soup is called hunting, as it includes caught game. Let's find out how to cook shulum. Chowder is best cooked in the forest on a fire. As a result, you will get a very rich soup that will attract everyone to the table.

To create it, you need to have 150 g of vegetable oil, one duck, three onions, six potatoes, two bell peppers, four tomatoes, two carrots, two apples, one chili pepper, three bay leaves, one head of garlic, one bunch of herbs, 6 liters of boiled water and salt. You should have 8-10 servings.

How to cook?

Agree, this wild duck shulum recipe is great. So, heat the oil in a cauldron on a fire. The duck must be plucked, gutted and singeed. Cut the duck into medium pieces and place in a cauldron. You need to fry the bird, stirring, for 25 minutes. Salt her. Boil water at the same time.

Next, peel the onion and cut into half rings. Add the onion to the duck. Mix ingredients and continue cooking. Wash carrots and peel. Cut it into circles and add to the cauldron after the onion after 10 minutes. Put in three minced garlic cloves.

Then pour in boiling water. Bring the broth to a boil, skimming off the foam. Then add the peeled and coarsely chopped potatoes to the soup. Now wash and cut apples, peppers and tomatoes. Transfer all products to the broth. Add the chili pepper cut in half and the peeled garlic.

Boil the soup for 20 minutes. Add salt and bay leaf. At the end, put the chopped greens in the soup and cook the dish for another 5 minutes. Bon appetit!

Shulyum with barley

Consider another wild duck shulum recipe. It is designed to feed three hungry hunters. If there are more trappers or the game is too small, then the number of ducks must be increased proportionately.

So, the duck (all types, except diving) must be plucked and singeed. It is known that in autumn the duck fat is fattening, therefore, having peeled off the skin, you will deprive the broth of a very tasty fat. And diving breeds are better to peel off, as their fat gives an unpleasant aftertaste. Next, gut the duck (leaving the heart and stomach), wash thoroughly in water and cut each carcass lengthwise into two halves. Throw the bird into the pot, add a bay leaf and put on fire.

While the water is boiling, you can work on other components of the shulum. Peel and chop the onion and garlic. Just peel the potatoes, but don't cut them yet. Boil the meat for at least an hour. Then pour one-fourth cup of barley into the water, put garlic and onions and salt the broth. Wait for the barley to boil.

When it is almost ready, chop and put the potatoes in the soup. It is advisable not to throw potatoes early, as it can boil soft, and barley will not be ready yet. When barley and potatoes are completely cooked, add dill to the broth. Now pour the shulum into bowls and add salt and pepper to taste.

Game

Often people ask what is shulum. Many people want to try this dish. We have already said that for this camping soup, both meat and fish are used as the basis. As a rule, the game is used, which was caught. So, for example, hunters can cook shulum soup from wild duck, pheasant, partridge, hare, or any other game that the hunter could get.

The fish type of shulyum suggests that any fish caught can be used.

Home Shulum

How to cook shulum at home? We invite you to get acquainted with a modified recipe for hunting soup. Of course, nothing can replace the smell and taste of a fire. But when the soul “requires”, and there is no opportunity to get out into nature, you can use this option. In this case, you can use horse meat, although you can replace it with chicken, beef, lamb or pork.

Shulums are prepared in different ways, there are a large number of recipes. We will cook it from wild duck. So, you need to have a couple of wild ducks, four potatoes, one carrot, one large onion, one sour apple, sunflower oil for frying, salt, garlic and peppercorns.

First you need to process the ducks - pluck, singe, gut, soak and wash. Next, chop the bird carcasses into medium pieces (as in chakhokhbili). Fry them in a cauldron on both sides, transfer to a saucepan. Then fill with cold water and put on fire.

Then everything needs to be done, as when cooking a simple soup. After the broth boils, it is necessary to remove the foam, reduce the fire and cover the cauldron with a lid. After 5 minutes, salt to taste and put the onion (after an hour, you need to pull it out and throw it away).

Now clean and cut the vegetables. Cut the carrots into large pieces and send after the onions. An hour after boiling, put the tomato, cut into large pieces. And an apple without seeds, but with a peel. As soon as the apple begins to boil, it must be removed from the broth and discarded. It neutralizes the fat content of the autumn bird and adds a piquant taste. If you do not like to experiment, you can not put an apple.

The meat is usually cooked for an hour and a half. After this time, put the potatoes, cut into small cubes, and three chopped peppercorns into the cauldron. When the potatoes are cooked, you can send chopped garlic to the cauldron. If desired, you can pour greenery into the finished shulyum.

Diversity

Usually, wild duck shulum is cooked on a fire. Some people like this soup when millet is added to it. Others are not happy with this option. Some shulums are cooked only with potatoes, while others are made exclusively with pearl barley. Someone uses lentils, and someone adds nothing but game as a “garnish”: neither millet, nor pearl barley, nor potatoes. In fact, every wild duck shulum recipe has its own.

To be on the hunt and not cook shulum is almost the same as to be on a fishing trip and not concoct fish soup. It seems that a person has touched something beautiful and great, but... It is this "but" that spoils the feeling of the fullness of the splendor received from the process, one might even say - completeness. Shulyum is not only rich and tasty stew. It's something more. This is what is capable of gathering people from all over the neighborhood at the camp table and making everyone silently work energetically with spoons, and then speak kind words to the cook.

Prepare all the necessary ingredients. I used the back of the duck, cutting it into small pieces so it cooks faster. Peel potatoes, onions, carrots, peel sweet peppers from stalks and seeds, and simply rinse tomatoes. You can also use a few cloves of garlic.

Grate the carrots on a coarse grater, cut the onion and sweet pepper into small cubes.

In a large frying pan, heat the vegetable oil and fry first the duck pieces for 10 minutes, stirring occasionally, then add the chopped onions, garlic and carrots, mix and cook under the lid for another 10 minutes.

In the next step, add the tomatoes cut into small pieces into the pan, cover and cook for another 5-7 minutes until the tomatoes are very soft.

Transfer the contents of the pan to a saucepan, be sure to pour out any juices that remain in the pan.

Cut the potatoes into small pieces (larger than soup) and send to the pan. Add salt, pepper and spices to taste. Pour in enough water to cover the potatoes by 1 finger. Put on fire and bring to a boil, reduce heat to a minimum and simmer under a closed lid for 1-1.5 hours. Cooking time depends on the type of potato, as well as on the consistency of the dish you want to get. For example, I paint when the potato retains its shape, does not fall apart. Therefore, I cook this dish for no longer than an hour, during which time the duck has time to stew, and the potatoes remain the way I like them.

Duck hunting shulyum is ready. Serve hot, garnished with fresh herbs. Bon appetit!

If you have never cooked wild duck roast before, then this simple recipe will help you, and you can feel the real tender taste of duck meat. We will stew the meat in a slow cooker.

• Duck meat 1.5 kg
• Onion 1 piece
• Garlic 6 pieces
• Carrot 1 Piece
• Parsley 1 Bunch
• Salt 1 teaspoon
• Ground black pepper 0.5 teaspoons
• Sunflower oil 3 Art. spoons
• Bay leaf 3 pieces
• Water 150 milliliters

1. Pinch the duck. Gut and rinse well. Then cut into pieces.

2. Peel and cut the carrots into medium-sized pieces.

3. Cut the peeled onion into half rings.

4. Cut the peeled garlic cloves.

5. Wash the parsley and finely chop along with the stem.

6. Pour vegetable oil into the multicooker bowl. Put pieces of wild duck in it and use the frying mode. Fry game for 10 minutes. Try turning it over a few times.

7. Then put chopped vegetables, spices, parsley to lightly fried game. In the same mode, sweat another 5 minutes. In total, the “Frying” mode will take a quarter of an hour.

8. Pour in water. Stir. Close the lid and simmer for 2 hours. Serve the cooked duck with stewed vegetables.

Wild game always makes delicious dishes. Now we will tell you the recipes for making wild duck soup.

Wild duck soup recipe

Ingredients:

• wild duck - 2 pcs.;
• raw lard - 280 g;
• bell pepper - 400 g;
• onions - 2 pcs.;
• potatoes - 800 g;
• carrots - 0.5 kg;
• tomatoes - 0.5 kg;
• tomato paste - 6 tbsp. spoons;
• garlic - 6 cloves;
• dill - 1 bunch;
• cilantro - 1 bunch;
• parsley - 1 bunch;
• vodka - 100 ml;
• herbs, salt, spices - to taste.

Cooking

Ducks are first plucked and cleaned, then greased to remove the remaining feathers. We put the prepared carcasses in a large cauldron, pour in water so that the ducks are completely covered with it. We also add 1 whole onion there and put the cauldron on fire. We cook the bird for a long time - at least 4 hours, while salting is not necessary so that the meat does not become tough. Remove the foam that will form.

While the meat is cooking, prepare all the other products: peel the potatoes and cut into large bars. We also clean the carrots and cut into large pieces. Onion cut into half rings. Peel the bell peppers from the stalks and seeds and cut into half rings. Washed tomatoes cut into slices. Grind dill, cilantro and parsley. We cut the bacon into strips and fry it in a pan until greaves form. Then add carrots, onions and lightly fry vegetables.

When the ducks are ready, throw the potatoes into the broth and cook for 10 minutes, then add the fried fat and vegetables, salt and pepper to taste. We spread the tomatoes and peppers in a cauldron to the rest of the ingredients and boil for about 20 minutes. After that, add the spices (cumin, bay leaf, coriander, peppercorns and tomato paste) and spread half of the prepared greens. Cook for another 10 minutes, then season the wild duck soup with garlic, pour in vodka, remove the cauldron from the heat, let it brew for 10 minutes, pour in the rest of the greens and that's it! You can pour into plates and start eating this incredibly tasty and fragrant soup.

Wild duck soup with potatoes

Ingredients:

• duck - 1 pc.;
• onions - 3 pcs.;
• vegetable oil - 100 ml;
• carrots - 3 pcs.;
• potatoes - 7 pcs.;
• salt, spices, herbs - to taste.

Cooking

We pluck the carcass of a wild duck, gut it and divide the pieces into 6. Peel onions, carrots, potatoes and cut into slices. Pour vegetable oil into a cauldron or deep frying pan and fry the duck until golden brown. Add onions, carrots and a little water. Simmer over low heat, stirring occasionally, for 25 minutes.

Then pour in the right amount of water and cook for about 1 hour. 30 minutes before the duck is ready, add salt to taste, potatoes, bay leaves, peppercorns to the soup. When the potatoes are cooked, remove the dishes from the heat and sprinkle the soup with chopped herbs.

Wild duck noodle soup

Ingredients:

• wild duck - 1 pc.;
• homemade noodles - 300 g;
• carrots - 2 pcs.;
• water - 3 l;
• onions - 2 pcs.;
• parsley roots - 2 pcs.;
• butter - 30 g;
• canned green peas - 4 tbsp. spoons;
• bay leaf - 3 pcs.;
• black peppercorns - 10 pcs.;
• canned olives - 10 pcs.;

• salt, pepper - to taste.

Cooking

We pluck the duck carcass, gut it, burn it, divide it into pieces and put it in a saucepan. Pour the meat with water, add the chopped parsley root, peppercorns and cook until the meat is soft. After that, we extract it from the broth and cut into cubes. And pour the noodles into the broth. We clean the carrots and onions and cut them into small cubes, then fry the vegetables in butter, adding olives and green peas cut in half at the end. We spread the frying in the broth, after boiling, add the duck meat and bay leaf. Salt, pepper to taste and cook for about 15 minutes. Pour chopped greens into the bowls with wild duck soup.

As you already understood, today we will discuss how to cook wild duck shulum. Shulum is an incredibly tasty, hearty and fragrant soup. It is prepared from almost any kind of meat, but the first course is especially appetizing from wild duck.

Before you start cooking, you need to properly prepare the duck carcass. If the bird is its own prey, then it will be with feathers, so you need to pluck it first. To make it more convenient to do all the manipulations, the duck carcass is doused with boiling water, and then plucked.

Of course, on the skin of the bird there will be feathers invisible to the human eye. Get rid of them with fire. Burn the skin with a torch or a torch. Next, cut off the head, the tips of the wings. Then it is necessary to remove the insides and thoroughly rinse the duck carcass with filtered water.

True hunters know that wild duck meat has a specific, not entirely pleasant smell. To get rid of it, it is recommended to keep the duck in the freezer for several days. But if you do not have time, just cut off the skin and remove the subcutaneous fat layer. After that, you can start preparing delicious shulum.

On a note! Duck meat is fatty, so not every stomach can handle such food. Dietitians and gastroenterologists do not recommend eating shulum or other wild duck dishes too often.

Video How to cook shulum from a wild duck. Shulum Recipe Fast

• Time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 109 kcal.
• Destination: for lunch.
• Cuisine: Russian, Caucasian.
• Difficulty: easy.

Chicken Shulyum is a budget dish. All the ingredients for it are inexpensive, and prepared quickly. Spicy adjika and garlic give an unusual spicy taste to the first dish; you can choose thyme, cardamom, cilantro from seasonings. If you like a more delicate taste of shulum, replace adjika with tomato paste. With both options, the hunting soup will turn out to be very fragrant and satisfying.

Ingredients:

• chicken - 1.3 kg;
• onion - 2 pcs.;
• potatoes - 1 kg;
• garlic - 3 cloves;
• adjika - ½ tsp;
• water - 3.5 l;
• bay leaf - 2 pcs.;
• peppercorns - 5 pcs.;
• other seasonings - to taste.

Cooking method:

1. Singe the chicken carcass, remove the insides from it.
2. Using a sharp knife or special scissors, cut the carcass into pieces. Put to cook on the stove.
3. After boiling, remove the foam, reduce the heat to a minimum.
4. After 40 minutes of cooking, add potatoes cut into large cubes to the broth, after 5 minutes, onion half rings.
5. At the end, put adjika, bring the broth to taste with spices.
6. Before serving, decorate the first dish with finely chopped greens.