Pork shulum - the most rich soup! Recipes and methods of cooking shulum from pork with smoke, smoked meat, vegetables

Pork shulum - the most rich soup! Recipes and methods of cooking shulum from pork with smoke, smoked meat, vegetables

Shulum is a thick, rich soup that is always cooked with meat. It can be lamb, beef, but it is especially tasty with pork.

She cooks quickly, goes well with all vegetables and spices. This shulum is cooked on the fire, but at home you can also cook it and even give the dish the aroma of smoke.

Pork shulum - general principles of cooking

For shuluma pork pulp or meat on the bone will fit. Before use, it must be thoroughly washed, cut if necessary. Pork is poured cold water, preparing ordinary meat broth. Foam is regularly removed from the surface to make the soup beautiful.

What is added to shulum:

• potatoes;

• bow;

• tomatoes;

• greenery.

This is a classic set of vegetables. But more and more often carrots, eggplants, sweet peppers and even mushrooms are put into the soup. There is a recipe with smoked meat, it is below. Usually, all ingredients are added to the pot fresh. So prepare the dish in nature. But to enhance the taste, you can fry some of the products. Schulum is seasoned with parsley, dill, laurel and garlic.

Simple shulum pork with smoke

The secret of this dish in the flavor of the fire. In order to give shulum of pork the spirit of fire, you will need a few wooden pockets.


• 700 g pork;

• 6-8 potatoes;

• 1 carrot;

• 2 bulbs;

• green onions, parsley;

• 1 Bulgarian pepper;

• seasonings.


1. Fill the pieces of pork with water, put on the stove. Remove the foam when boiling, cooking for about half an hour. Gradually, more fat will appear on the surface. In general, the rules do not need to remove it. But not everyone loves such fat soups, so you can gently remove the part.

2. Mugs cut carrots, onion half rings and run to pork, cook another quarter of an hour.

3. We clean the potatoes, cut each into four parts, do not chop. Throw in meat with vegetables, salt, cook another fifteen minutes. 4. We start the Bulgarian pepper, cut into strips or cubes, cook shulum until potatoes are ready.

5. At the very end of the dish you need to try, add black pepper, if necessary, add some salt.

6. Now the highlight of this recipe - give the flavor of the fire. If the stove is gas-fired, then near it we light the free burner, we ignite wooden torches from it. Or we light them just like that, we give well to inflame.

7. Stew in a saucepan with soup. Cover, give a little stand, soak in smoke.

8. Open, remove the sticks. Fold shulum on plates, sprinkle profusely with green onions and parsley.

Rich pork shulum with frying

For such shulum it is better to use ribs, they are fatty, fragrant, small bones, but give the dish an unusual fat and taste. Cooking is better in a cauldron or in a large stewpan.


• 500 g ribs;

• 700 g of potatoes;

• 2 bulbs;

• 0.3 hot peppers;

• 2-3 tablespoons of oil;

• spices, garlic, greens;

• large carrot.


1. Heat in a cauldron a couple of spoons of oil until smoke. If you lay the meat in a dry cauldron, even very fatty pieces stick.

2. We cut the ribs into comfortable pieces, run and start to fry. The fire is strong, brown to brown crust.

3. Now we run onion into the cauldron, cut into large pieces. You can also immediately start the carrot. Root can be crumbled with circles or halves of circles. But in any case, do not use the grater, do not shallow.

4. Cook ribs with vegetables for about ten minutes. This time will be enough to prepare potatoes, cut tubers into several parts and send them to the cauldron.

5. Immediately add the chopped piece of hot pepper. But you can take ground dry spice.

6. Fill shulum with boiling water from the kettle, throw a teaspoon of salt.

7. Cover, simmer on low heat for half an hour.

8. Then we taste, in addition we salt, we throw laurel, greens and turn it off.

Pork shulum with tomatoes

Recipe flavored shuluma with tomatoes from pork. If meat is used on the bone, then take more, here is the calculation of the pulp. Ingredients

• 0.4 kg pork;

• 2 tomatoes;

• 2 cloves of garlic;

• 3 potatoes;

• 1 carrot;

• greens, dry laurel;

• seasonings, salt;

• 1 sweet pepper;

• 1 onion.


1. Run the washed pieces of pork into a saucepan, add 1.5 liters of water. Cook the broth for about an hour. Finely chop the meat is not necessary, the size of a matchbox. If pieces with a bone are used, we cut them up as they will.

2. Cut the potatoes, add to the pork an hour after boiling the broth.

3. After boiling potatoes, it's time to throw the chopped carrots and onions. Now it is important to boil the soup to the softness of potatoes.

4. Cut the tomatoes with pepper, add to the pan and with them shulum can be salt.

5. Cook at low boil for about ten minutes.

6. We throw laurel, greens, for sharpness we add ground pepper or other spices. You can simply add a little seasoning for meat or put half a teaspoon of acute adzhika. Stir.

7. Give the soup to boil, throw garlic, chopped finely, and immediately turn off.

8. Cover shulum, leave for a quarter of an hour. Soup infused flavors will merge together.

Pork shulum with eggplants

In the East, it is customary to add eggplants to shulum, with them the dish turns out to be unusual, but very tasty and fragrant. At the same time it is prepared very simply. Take the meat on the bone.


• 700 g of meat;

• 4 potatoes;

• 2 eggplants;

• 2 bulbs;

• 2 peppers;

• basil, garlic;

• 1 hot pepper;

• 2 large tomatoes.


1. Put the meat in the pan, add 3 liters of water, cook for 1.5 hours.

2. Add chopped, peeled potatoes.

3. Next add the diced onion, the soup can be salted. Cook for about ten minutes.

4. Cut the washed eggplants. If they are not very young, then it is better to soak in salted water to get rid of bitterness.

5. We shift the eggplants to the pan, immediately throw the chopped hot and Bulgarian peppers. Cooking shulum for about five minutes.

6. Rinse the tomatoes, cut into slices, run into the pan. We give shulum well to boil. 7. Cut the basil, chop the garlic, pour in a saucepan with shulum.

8. Turn off the stove, cover the soup, let it brew for half an hour and reach full readiness.

Pork shulum with smoked

To make this soup you need some smoked meat, you can take a piece of brisket, ribs or another part. But broth for shuluma pork is cooked on raw meat.


• 0.5 pork with bone;

• 0.25 kg of smoked meat;

• 0.3 kg of potatoes;

• 2 onions;

• 2 tomatoes;

• 2 peppers;

• spices.


1. Pour the meat on the bone with 2.5 liters of water. Allow to boil, remove the foam and remove the fire. Cooking broth for about half an hour.

2. We clean the potatoes, cut the tubers into large cubes, pour them over the meat.

3. After boiling add smoked meats. If they are pitted, then you can chop finely.

4. Now the bow. We clean the heads, cut them not very finely, transfer them to the potatoes. Cook the dish until soft vegetables.

5. Cut the tomatoes and peppers, put them in a saucepan, add salt, cover and simmer on low heat for about fifteen minutes.

6. At the very end, add the greens, if desired. Garlic and any seasoning, we throw a leaf of laurel.

Pork shulum with mushrooms

For the preparation of such shulum pork with mushrooms, you can take the usual mushrooms. But if there is any other kind, then it will also fit.


• 500 grams of meat;

• 2 potatoes;

• 300 g of mushrooms;

• 1 onion;

• 2 spoons of butter;

• sweet red pepper;

• bunch of parsley, spices.


1. Cook the broth in the usual way. Poured washed pork with three liters of water, send to the fire, cook for about two hours until soft.

2. While the broth is cooked, peel potatoes and onions. Carrots in this soup is not added, but at will it can be put. All cut arbitrarily, but large.

3. Put the vegetables in the broth together, salt the soup.

4. Wash the champignons. If there is damage, then cut off. Then the mushrooms should be cut into plates, 3 millimeters thick. If forest mushrooms, then first boil them for about 20 minutes in boiling water. 5. Put the mushrooms in the pan with oil, heated to smoke. Fry on the strongest fire to rosy color.

6. We shift the mushrooms to the shulum.

7. After boiling, we lay the sweet pepper cut into half rings. Tomim soup with mushrooms for about ten minutes.

8. Pour greens, pepper to taste, if necessary, then add salt, turn off.

Pork shulum with beer on a fire

The recipe is very fragrant pork shulum, which is added to the beer. You can take a light or dark drink.


• 1 kg of meat;

• 1 carrot;

• 3 tomatoes;

• 500 ml of beer;

• 7 potatoes;

• 1 sweet pepper;

• 2 onions;

• 2 cloves of garlic;

• spices, some oil.


1. Install a cauldron on fire, pour oil.

2. Pour pork, fry and pour a couple liters of water. We cook ordinary broth on an open fire, the time depends on the size of the meat, but it is not necessary to bring it to full readiness.

3. Cut the potatoes, run to the pork.

4. After a couple of minutes, throw onions with carrots, then Bulgarian pepper. Soup salt.

5. When the potatoes are almost ready, throw the sliced ​​tomatoes, cook further.

6. Remove the finished dish from the fire, pour in the beer, throw greens with garlic and cover. Leave for 30 minutes. Done!

Pork shulum - useful tips and tricks

• In shulum you can add not only beer, but also vodka. Per liter of dish is enough one tablespoon.

• Do not give shudlum to actively boil. So that he does not look like porridge. After adding vegetables to the broth, the dish should be stewed over low heat.

• Boiled garlic is not as aromatic as fresh cloves. Therefore, it is better to add them to the plates with shulum when serving.

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