Shulum

Shulum - Cossack soup with large pieces of meat (less often - fish), vegetables and rich, but transparent broth. Initially, it was cooked on hikes, and even now many hunters and fishermen indulge themselves with a hearty dinner from shulum. To make it at home easier than in nature, there will not be only the characteristic smell of smoke. Thanks to its simple composition, variability and ease of preparation, shulum has become popular in many countries and regions. This soup can seriously enrich the diet, to diversify the usual menu.

Cooking Features

The composition of shulum is simple: meat, vegetables, water. It is distinguished from other similar dishes by cooking technology.

Meat for shulum is cut into large portions, as such, and boiled, long languishing it on low heat. Vegetables are laid later, they are also cut large.
Broth should turn out rich, so you need to spare no meat. Preference is better to give the meat on the bone: it gives the most vivid flavor.
In order for the broth not to be cloudy, the foam must be removed with a skimmer. Water can be lightly salted for better foam separation.
Of vegetables, potatoes, onions, and tomatoes are a part of shulum. The presence of the rest of the vegetables is not necessary, but the recipe can be varied, including eggplant, carrots, zucchini, cabbage and other vegetables in it.
Without a lot of greenery, shulum is not shulum. It is added to the finished soup, after which it is infused for some time under the lid.
A cauldron is most suitable for preparing shulum, since the ingredients according to traditional technology are languishing for a long time over low heat. Replace the cauldron can be thick-walled pot. Dishes with a thin bottom for shulum will not work.
Sometimes beer or strong alcohol is added to shulum. This is not mandatory, but allows you to give the dish a unique flavor.

Shulum can be boiled from any kind of meat. Experienced housewives make adjustments to traditional recipes, changing to their liking the set of vegetables that make up the dish. It has a positive effect on the taste of the soup.

Mutton Shulum

Composition:

lamb - 0, 8 kg;
potatoes - 0, 4 kg;
eggplants - 0, 3 kg;
onions - 150 g;
tomatoes - 0, 3 kg;
sweet pepper - 0, 2 kg;
bitter peppers - 50 g;
garlic - 3 cloves;
water - 4 l;
salt, pepper, greens - to taste.

Preparation Method:

Rinse the lamb, divide it into fragments of about 100 g each, put it in a saucepan, cover with cold water and put on fire.
When the water boils, add a large dash of salt. Remove the foam. Turn down the heat. Boil one and a half hours on low heat.
Wash vegetables. Peppers free from seeds, onions and carrots clean.
Cut the sweet pepper into quarters of rings, tomatoes into small cubes. Dice medium-sized onions. Cut potatoes into large pieces. Eggplant, peeled, cut into large cubes.
Dip the potatoes, eggplants and onions into the broth, add the remaining vegetables 10-15 minutes later.
5 minutes after adding the tomatoes and pepper, put the finely chopped garlic in the soup. Add salt and pepper. Continue cooking for another 5 minutes.
Pour the finely chopped greens into the saucepan with the soup, turn off the stove. Infuse the soup under the lid for half an hour.

Mutton shulum will appeal to lovers of Caucasian and Tatar cuisine; it turns out to be fragrant and nourishing.

Beef Shulum

Composition:

beef (pulp) - 0, 6 kg;
potatoes - 0, 6 kg;
tomatoes - 0, 3 kg;
carrots - 100 g;
onions - 100 g;
sweet pepper - 0, 25 kg;
water - 3-3, 5 l;
vegetable oil - as required;
salt, pepper, green onions - to taste.

Preparation Method:

Wash meat, dry with a napkin. Cut into pieces, like on skewers.
Peel carrots, coarsely rub.
Remove the onion from the onion, cut it into medium-sized cubes.
Peel the seeds, cut into strips.
Dice the tomatoes into medium-sized cubes.
Peel the potatoes, cut them into large slices.
In a cauldron or thick-walled saucepan, heat the oil, put the onions and carrots in it, fry them until golden brown.
Add meat to vegetables, fry it for 5 minutes.
Add some salt, spices, cover with water. Cook on low heat for an hour.
Enter potatoes, add peppers and tomatoes after 10 minutes, add salt to the soup, if necessary, continue cooking for another 15-20 minutes until potatoes are ready.
Finely chop the green onions, put it into the saucepan with the soup. Cover the pot with a lid, remove from heat. Infuse soup for 30 minutes.

Delicious beef shulum will appeal to supporters of a healthy diet. The soup will be even more useful if the meat in the first stage is not fried, but its taste will change somewhat.

Pork shulum

Composition:

pork on the bone - 1 kg;
water - 4 l;
beets - 0, 3 kg;
potatoes - 0, 4 kg;
onions - 150 g;
tomatoes - 150 g;
salt, pepper, greens - to taste.

Preparation Method:

Rinse the meat, divide it into pieces, put it in a saucepan and cover with cold water.
Bringing to a boil, remove the foam and cook for 2 hours.
Wash, peel beets and potatoes, cut into large slices and put in the soup for half an hour until the meat is ready. At the same time, put the whole onion, pre-freeing it from the husk.
After 30 minutes, remove the bulb. Enter the diced tomato. Salt and season the soup, cook for another 10 minutes.
Remove from heat, cover with chopped greens. Insist half an hour under the lid.

The taste of the soup prepared according to this recipe is not ordinary, but pleasant. If you like dishes of Ukrainian cuisine, then this variant of shulum will appeal to you.

Shulum at the stake

Composition:

meat (any) - 1 kg;
carrots - 100 g;
tomatoes - 0, 3 kg;
water - 3 l;
potatoes - 0, 7 kg;
sweet pepper - 0, 2 kg;
onions - 0, 2 kg;
garlic - 2 cloves;
dark beer - 0.5 l;
vegetable oil - as needed;
salt, fresh greens - to taste.

Preparation Method:

Wash, coarsely chop the meat.
At the bottom of the cauldron pour oil, put meat into it and fry for 5 minutes.
Fill with water. Cook on an open fire for 40-60 minutes, depending on the size of the pieces and the type of meat.
Coarsely chop the potatoes. Put in the soup.
After 5 minutes, add the coarsely chopped carrots and onions.
After another 5 minutes, add tomato cubes, peppers cut into quarters of rings.
After 15 minutes, put garlic, crushed with a knife, add salt and pepper soup.
After a couple of minutes, remove the cauldron from the fire, pour beer into it, add greens, and stir.

There is shulum possible 20-30 minutes after it is drawn.

Chicken Shulum

Composition:

chicken - 1, 2 kg;
potatoes - 1 kg;
onions - 0, 25 kg;
tomatoes - 0, 3 kg;
garlic - 3 cloves;
fresh dill - 20 g;
fresh parsley - 30 g;
black pepper peas - 5 pcs .;
bay leaf - 2 pcs .;
water - 3-3, 5 l;
salt, seasonings - to taste.

Preparation Method:

Rinse the chicken. Using culinary scissors, cut it into portions.
Fill the chicken pieces with water, put them on the stove. After boiling water, remove the foam, reduce the heat. Boil 40 minutes.
Add coarsely chopped potatoes.
After 5 minutes, put the onion into diced medium-sized cubes.
After 10 minutes, cut the tomatoes, put them in the soup. Add salt, spices. Boil until potatoes are ready.
Pass the garlic through the press, put in the soup, stir.
Finely chop the greens, add to the pan.
Remove the pan from the stove, leave it under a lid for 20-30 minutes.

Shulum with chicken is inexpensive, it is prepared relatively quickly and simply, it turns out rich and fragrant.

Despite the ease of preparation and uncomplicated composition, shulum turns out tasty, fragrant, nourishing. Housewives who have made it at least once include this soup in the home menu regularly.

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