Lamb shulum

It is not at all difficult to prepare Shulum. This dish has its roots in the distant past, when hunters cooked rich soup right in nature in a cauldron. Now, a rich shulum can often be found on our tables.

Lamb shulum is a famous dish of Caucasian cuisine. It is the lamb meat that gives the soup an incredible aroma and rich taste. How to properly cook it at home, you will learn from this recipe.

Eastern cuisine has given us many delicious recipes. For example, such a camping dish as shulum can be cooked at home. This will create a thick, flavorful soup for lunch or a stew for dinner.

Shulum is the first and second in one pan, it is easy to prepare. But it will take about 2 hours to bring the meat to softness. Meat with vegetables with a thick and rich broth will become one of your favorite dishes.

The classic shulum is cooked over a fire in a cauldron. This is a thick and rich soup that will easily satisfy hunger and give strength. Soup can be prepared outdoors in a cauldron with a large group of friends.

This is a recipe for Caucasian soup, which was previously prepared in field conditions. Shulum is also called the hunter's soup. Now this soup is also prepared at home.

There are many opinions about the origin of Shulum soup. Many consider it a Cossack dish, some are sure that this soup belongs to Uzbek cuisine. But everyone agrees that this is a hunters' dish and is traditionally cooked over a fire. However, at home on the stove it turns out no worse. We will cook shulum with lamb and it is desirable that the meat is on the bone. The soup then turns out to be rich and aromatic.

Caucasian shulum is prepared on the basis of lamb and includes a lot of vegetables and herbs. By the way, you can cook this rich soup not only at home on the stove, but also in a cauldron over a fire. The whole process will take approximately two hours. It is important that the meat is completely soft and soft, breaking down into fibers. In this state, it fully saturates the broth with a meaty taste and becomes very pliable - it is easy to divide it into portions and chew comfortably.

There is a legend that the shulum was invented by Caucasian hunters, who forgot a kettle with mutton in water on the fire for the night. So in simple field conditions, with small additions made later, this rich soup appeared. I must say that it turns out to be very satisfying, since it is prepared from a large amount of meat. Lamb is traditionally used. At the end of cooking, tomatoes are added - they add a delicate sourness, which balances the fatty meat broth well.

Shulum is a rich meat soup with vegetables. In fact, it is a kind of familiar and beloved by many shurpa. To make the shulum rich and tasty, we take the meat with a bone, and cut the vegetables into large pieces. Especially the shulum will appeal to men, because it contains a lot of meat and spices - a dish "with character"!