Shulum is a dish that the Cossacks used to cook on campaigns. It is prepared simply - in a cauldron over a fire, and all the ingredients are cut into large pieces. Of course, such a dish is the easiest to prepare at home, the only drawback is the absence of the smell of fire smoke in the finished soup. In any case, the pork shulum turns out to be very tasty and satisfying, I recommend trying.
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Ingredients:
Pork - 500 g
Potatoes - 3 pcs.
Carrots - 1 pc.
Bulb onions - 1 pc.
Bulgarian pepper - 150 g
Tomato - 1 pc.
Garlic - 1 clove
Bay leaf - 1 pc.
Fresh greens - 10 g
Salt to taste
Ground pepper - to taste
Water - 2 l
How to cook:
Prepare foods from the list. To make the soup rich, you need to take a fatty piece of pork. The neck part is perfect for this dish. By the way, often the broth for shulum is cooked on meat with a bone, so it turns out to be more rich and aromatic.
Peel the vegetables, wash with pork and herbs under running water.
Cut the meat into large pieces, dip in cold water, boil and cook for 40 minutes, constantly skimming off the foam. The broth should be transparent.
Together with the meat, I immediately put onion diced into cubes, during this time it will give its aroma to the liquid and completely boil down. Consider this, many do not tolerate large chunks of boiled onions on their plates.
When the meat is completely cooked, add the coarsely chopped potatoes and carrots to the soup. Cook for another 15 minutes.
Peel the bell peppers from seeds and stalks, cut into cubes together with the tomato. Load everything into soup, add crushed garlic clove and bay leaf. Add boiling water to the top of the pot. Cook the shulum for about 5 minutes.
Then salt and pepper to taste, add chopped fresh herbs. Turn off the stove immediately, cover the pan with a lid and let the finished dish sit for at least 15 minutes before serving.
Pour the delicious shulum into portions and serve to the family for lunch with your loved one bread.
Enjoy!
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