Shulum in a cauldron

Chicken Shulum is a light version of the famous camping soup. It turns out not as fat as in lamb broth, but its taste and aroma is still amazing. Due to its thickness, this soup can be served as a first course for lunch or organize a light dinner with it.

Game is meat that is distinguished by its toughness and specific taste. But in shulum, wild duck meat is stewed well and turns out to be very soft. We recommend trying wild duck shulum at home.

What a delicious wild duck shulum turns out. It can be cooked on a fire in nature right after the hunt. But you don't have to be an avid hunter to enjoy this great dish.

This recipe will help you prepare a delicious camping dish in an urban setting. Shulum is a soup cooked in beef broth with the addition of vegetables, spices and herbs.

Now you can find many different recipes for the Shulum dish, it has already become multinational, it is prepared by almost all peoples. More often it is still cooked at home, how to do it, read our recipe.

The aroma of freshly brewed shulum will quickly scatter through the house. Oriental recipes are always very satisfying, bright and aromatic. It is also better to choose special dishes for preparing such dishes, namely a cauldron.

Hearty and rich soup is always present on the lunch menu. For a change, try shulum, a famous oriental soup. It is cooked in beef broth with lots of vegetables and herbs.

Shulum at the stake is a favorite dish of nomadic peoples and hunters. In field conditions, the soup is cooked over a fire in a cauldron. Now this dish can be a good option for a picnic in nature.

Shulum is a dish of nomadic peoples. They cooked the soup over the fire, cutting all the ingredients into large pieces. Thanks to the long simmering on the fire, the dish turned out to be rich and very fragrant. However, it is not necessary to make a fire, shulum can be easily cooked at home on the stove.

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.

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.

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.

There are many recipes for shulum. Different types of meat are put in this hearty soup, various vegetables and spices are combined. The meat is immediately boiled in broth or pre-fried before cooking. All these nuances affect the final taste and appearance of the soup - there is who and how they like it. According to this recipe, we pre-fry the pork, and also make frying from vegetables. Then we combine everything together and cook until fully cooked.

The pork shulum turns out to be very satisfying. This soup can even be served as a substitute for a multi-part family meal. The male half of the family will appreciate it, because it contains a lot of meat, aromatic vegetables and spices. In this recipe, we propose to make frying from vegetables - this will give the shulum additional shades of taste and provide a golden color. When serving, do not forget about fresh herbs - they not only decorate, but also significantly complement the healthy composition of the dish.

Shulum can be considered a kind of shurpa. This soup is popular both among the peoples of the Caucasus and among the Ukrainians. It is easy to prepare, nutritious and healthy. A plate of shulum will very well fit into the winter menu - the rich soup warms and saturates well. As for the meat component of shulum, you can take mutton, and beef, and pork, and even chicken. The cooking time will differ depending on the type of meat, but the result is always delicious with any choice. According to this recipe, we cook pork shulum.

The process of preparing classic shulum is extremely simple: we cook meat with spices, then add vegetables and herbs. You need to choose high-quality meat, since the taste and the type of dish depend on it for the most part. Popular spices for Shulum are bay leaves and black pepper. However, no one forbids adding any other spices, based on their own preferences.

To cook a shulum over a fire, you need a voluminous thick-walled cauldron. It is good if there is a lid for it - this way you can shorten the cooking time at the stewing stage. It is better to peel and chop vegetables and meat in advance, so that while placing the ingredients in the cauldron, you will not be distracted by extraneous actions. The soup turns out to be very thick, rich and aromatic.

Shulum is a rich soup with meat and vegetables. This dish, in terms of nutritional value and satiety, can completely replace the entire dinner. We suggest making a pork-based shulum, and so that the aroma of the finished soup is especially rich, along with fresh meat we also add smoked pork ribs.

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.