Summer... Time not only for barbecue and seating for the winter. It's time to get out your pot or cauldron, go to the dacha or nature and start preparing a very tasty dish with the aroma of a fire.
Shulum is a rich and incredibly tasty soup made from meat (lamb or beef, sometimes pork and even stew), vegetables and herbs.
The best option for going outdoors with friends!
Ingredients:
meat with bones or stew
onion
tomato
carrot
potatoes
greens
garlic
salt
Bay leaf
peppercorns
pod of bitter or hot pepper
bell pepper and eggplant, if desired or available
How to cook:
1. Coarsely chop the meat (ideally bone or ribs). Put in a cauldron and cover with water. Put the cauldron to cook on the fire, about 1-2 hours. (it all depends on the selected meat).
If stew is used, then it must be laid out in already boiled water.
2. Add one whole onion and 1-2 cut into half rings to the finished broth.
3. Cut the tomatoes into wedges and place with the meat 10 minutes after the onion. Further, Bulgarian pepper and eggplant, cut into large bars.
Carrots in shulum, as well as peppers with eggplant - optional.
Love - then add, only be sure to use circles or large pieces. No grater!
4. Peel the potatoes and cut either into cubes or into 4-6 parts of the tuber. If the potatoes are small, then you can lay them whole.
5. Add bay leaf, allspice, salt and spices to taste immediately into the cauldron. Hot or bitter pepper is laid whole.
Cook the soup until the potatoes are done.
6. A couple of minutes before the end of cooking, put chopped herbs and chopped garlic into the pot.
7. Remove the shulum from the heat, cover the pot with a lid and let it brew for 20 minutes.
Pour hot shulum into plates and serve with fresh herbs and, of course, red wine.
Enjoy your meal!
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Thanks for reading to the end!