Shulum classic

Shulyum is an incredibly popular dish among the countries of the Caucasus; it can be found on the menu of any cafe or restaurant; moreover, housewives always prepare this dish for holiday tables on any occasion. Shulum is a hearty and rich soup that gives a long-lasting feeling of fullness thanks to the meat broth and vegetables. And this dish is prepared, as a rule, in a cauldron over a fire, however, if this method of cooking is not possible, then you can please yourself with a spicy soup in a regular kitchen, just buy the necessary products and start creating!

Lamb shulum - a classic recipe at home

Having on hand a modest set of products consisting of potatoes, carrots, lard and lamb, you can easily prepare an incredibly tasty and satisfying first course - shulum. The dish turns out to be so rich that having cooked it for lunch, you won’t have to cook a second one - a portion of shulum will be enough even for an adult man.

1. 
   Classic shulum is easy to prepare at home. In a saucepan with a thick bottom, melt the lard and take out the browned pieces, lightly fry the lamb in the resulting fat and transfer it to a separate bowl. Afterwards, in the same “pot” we sauté half rings of onion and mugs of carrots until soft.
2. 
   Return the meat to the golden vegetables, add the required amount of water and boil over moderate heat for 60 minutes, skimming off the foam with a slotted spoon.
3. 
   After an hour, add large cubes of potatoes, sweet peppers and tomatoes to the broth. Season with laurel and boil until the potatoes are ready.
4. 
   Before removing the soup from the stove, add finely chopped herbs, salt and your favorite seasonings.
5. 
   We serve the aromatic shulum to the table in deep bowls, combined with slices of fresh bread. Bon appetit!

Homemade pork shulum in a pan

If you are tired of such banal first courses as borscht, cabbage soup or rassolnik, we will prepare a fragrant soup in the Caucasian style from pork broth and vegetable cubes - shulum. This dish will surely delight you with its excellent taste and richness.

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Pork – 1 kg.
• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Celery (root) - to taste.
• Tomatoes – 2 pcs.
• Thyme – 2 sprigs.
• Khmeli-suneli seasoning – 1 tsp.
• Garlic – 4 teeth.
• Salt - to taste.

Cooking process:

Step 1.We thoroughly wash the piece of pork, place it in a saucepan and cook in salted water until the meat is completely cooked. We constantly remove the foam so that the broth remains crystal clear. Strain the rich soup base through a sieve with fine holes, and remove the meat.

Step 2. Peel the potatoes, cut them into 4-6 pieces depending on size and transfer them to the broth.

Step 3. We “free” the onion from the husk and send it to the soup whole or cut it into large segments.

Step 4. Cut the peeled carrots into thick rings and also pour them into the pan.

Step 5. Cut the root celery into bars and add to the shulum.

Step 6. Cut the juicy tomatoes into mugs and add the broth along with sprigs of aromatic thyme.

Step 7. Immediately after adding the tomatoes, season the food with large slices of garlic, a teaspoon of “khmeli-suneli” and salt - put on the fire, bring to a boil.

Step 8. We separate the pork into fibers or chop it with a knife and pour it into the soup after boiling. Simmer the food over low heat for about an hour.

Step 9. After the time has passed, serve the clear broth with meat and vegetables and, if desired, decorate with herbs. Bon appetit!

How to cook delicious beef shulum?

Unfortunately, it is not always possible to get out into nature and cook aromatic soup in a cauldron under the open sky, but do not be upset, because the Caucasian classics can be prepared in an ordinary saucepan in your own kitchen, you just need to carefully read the recipe and follow the steps attached detailed photos.

Cooking time – 3 hours

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Beef – 600 gr.
• Potatoes – 3 pcs.
• Eggplant – 1 pc.
• Bell pepper – 1 pc.
• Zucchini – ½ pc.
• Tomatoes – 1 pc.
• Onion – 1 pc.
• Parsley – 1 bunch.
• Garlic – 2 teeth.
• Laurel leaf – 1 pc.
• Khmeli-suneli seasoning - ½ tsp.
• Ground black pepper - to taste.
• Chili pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. For speed of action and our own convenience, we prepare the products indicated in the list of ingredients.

Step 2. Rinse the beef thoroughly under running water and boil for two hours over low heat, constantly skimming off the resulting foam to make the broth transparent.

Step 3. About 15 minutes before the meat is ready, coarsely chop all the vegetables (it is recommended to remove the skin from the zucchini and eggplant).

Step 4. First of all, add potato cubes and salt to the rich broth and cook for 10 minutes. After that, add the rest of the vegetables (besides the garlic) and simmer for another 10-12 minutes. After the time has passed, season the dish with chopped garlic, suneli hops, bay leaves, ground pepper and chili - cook for a few more minutes and remove from heat. Let the shulum steep for 20 minutes under the lid to intensify the flavor and release the spices.

Step 5. Pour the food into bowls and add a handful of finely chopped parsley to each serving. Bon appetit!

Classic lamb shulum in a cauldron over a fire

Nothing beats real shulum, cooked according to the classic recipe and over an open fire. This dish will perfectly diversify your menu if you are going on a picnic or on a hike. Take care of the necessary products in advance and treat yourself and your friends to Caucasian soup.

Cooking time – 2 hours 40 minutes

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Lamb (pulp on the bone) – 900 gr.
• Onion – 2 pcs.
• Tomatoes – 2-3 pcs.
• Potatoes – 4-5 pcs.
• Bell pepper – 1 pc.
• Greens – 100 gr.
• Garlic – 4 teeth.
• Salt - to taste.
• Allspice peas - to taste.
• Bay leaf - to taste.

Cooking process:

Step 1. Separate the meat from the bone, cut into fairly large segments and rinse thoroughly under running water.

Step 2. Transfer the lamb to a cauldron and fry until golden brown.

Step 3. Fill the golden meat pieces with the required amount of water and bring to a boil.

Step 4. After half an hour, add half rings of peeled onions to the broth.

Step 5. After another 10 minutes, add large slices of tomatoes to the cauldron.

Step 6. Simmer the shulum for 15-20 minutes and add whole or coarsely chopped potatoes.

Step 7. Season the food with salt, peppercorns and bay leaves - cook until the potatoes are soft. 2-3 minutes before readiness, pour small pieces of garlic and chopped herbs into the cauldron.

Step 8. Remove the pot from the heat and leave for another 20 minutes under the lid. Bon appetit!

Rich pork shulum in a cauldron over a fire

Only once, having replaced traditional kebabs with an original dish that will brighten up any picnic - shulum cooked in a cauldron over a fire, you will return to this recipe again and again, which is not at all surprising. After all, the simplest and most affordable products make an incredibly tasty and rich first course.

Cooking time – 1 hour 10 minutes

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

• Pork – 2 kg.
• Potatoes – 1.5 kg.
• Onions – 2 pcs.
• Greens – 1 bunch.
• Green onions - to taste.
• Bay leaf - to taste.
• Salt - to taste.
• Seasonings - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. While the water is boiling in the cauldron, cut the pork into pieces of the desired size.

Step 2.As soon as the contents of the thick-walled dish begin to gurgle, dip two peeled whole onions.

Step 3. Bring to a boil again and place the meat pieces into the pot, simmer, periodically skimming off the foam. Salt and season according to your preferences.

Step 4. After 40 minutes, add whole or chopped potatoes to the soup.

Step 5. Finely chop the green onions and any other greens. If necessary, add water to the cauldron.

Step 6. As soon as the potatoes become soft and boiled, remove the dishes from the heat and pour the shulum into plates, sprinkling each portion with herbs. Bon appetit!

How to cook beef shulum in a cauldron over a fire?

The combination of “strong” beef broth and vegetables will not leave anyone indifferent, because it is not only nutritious and healthy, but also incredibly tasty. Garlic, fresh cilantro and dry adjika add a special aroma and piquancy to the finished first dish. A competent arrangement of ingredients will give you a real bouquet of flavors and bright colors.

Cooking time – 2 hours 50 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Beef – 800-900 gr.
• Potatoes – 5-6 pcs.
• Onion – 2 pcs.
• Carrots – 1-2 pcs.
• Eggplant – 1 pc.
• Cherry tomatoes – 300 gr.
• Bell pepper – 2 pcs.
• Chili pepper – 1 pc.
• Garlic (young) – ½ head.
• Parsley – 1 bunch.
• Cilantro – 1 bunch.
• Laurel leaf – 2-3 pcs.
• Granulated garlic – ½ tsp.
• Khmeli-suneli seasoning - 1 tsp.
• Dry adjika – 1 tsp.
• Adyghe salt - to taste.

Cooking process:

Step 1. We thoroughly wash the beef under running water, remove white films and cartilage, and cut into medium-sized pieces.

Step 2. Place the meat component in a cauldron, add water and cook for one and a half to two hours, skimming off the foam.After about 90 minutes, add whole carrots and onions (without skins and husks) and bay into the broth.

Step 3. Remove the peel from the potatoes.

Step 4. And cut into slices or strips using a figured or regular knife - add to the soup and simmer for 5 minutes.

Step 5. Cut the eggplant in a similar way.

Step 6. Cut the sweet pepper into strips.

Step 7. Finely chop the remaining onion.

Step 8. Cut the cherry into 2 or 4 parts depending on the size.

Step 9. Cut the chili pepper into rings or half rings.

Step 10. Place the prepared vegetables in a cauldron and boil until they are fully cooked.

Step 11. Rinse the bunches of parsley and cilantro with water and let them dry a little, then peel the head of garlic.

Step 12. Finely chop the greens, and cut the cloves of the hot vegetable into thin slices.

Step 13. By the time the potatoes and other ingredients are almost ready, add salt and spices.

Step 14. 2-3 minutes before the end of cooking, add parsley, garlic and cilantro to the soup. Then, leave the shulum under the lid for 10-15 minutes to fully release the aromas.

Step 15. After, open the lid.

Step 16. And we serve rich and satisfying shulum to the table to the delight of guests and loved ones. Bon appetit!

Delicious wild duck shulum

If you or your loved ones are fond of hunting and game often appears in your house, namely ducks, then we recommend that you prepare a real hunting soup in the Caucasian style - rich and aromatic shulum. This dish makes you fall in love with it from the first spoon, so write down the recipe, because you will need it more than once!

Cooking time – 2 hours 30 minutes

Cooking time – 25 min.

Portions – 6.

Ingredients:

• Wild duck – 1 pc.
• Potatoes (young) – 9 pcs.
• Onion (small) – 11 pcs.
• Garlic – 4 teeth.
• Tomatoes – 1 pc.
• Bell pepper – 1 pc.
• Chili pepper - 1 pc.
• Carrot – 1 pc.
• Apples (green) – 1 pc.
• Laurel leaf – 1 pc.
• Vegetable oil – 3-5 tbsp.
• Parsley - to taste.
• Dill - to taste.
• Ground allspice - to taste.
• Salt - to taste.

Cooking process:

Step 1. Prepare the products according to the list: remove the skin from the game, cut into small segments and rinse thoroughly under running water.

Step 2. Heat vegetable oil in a thick-walled cauldron and brown the duck (about 20 minutes).

Step 3. Peel the small onions and leave them whole; press the garlic with a mashed potato masher or the edge of a wide knife.

Step 4. Add prepared vegetables to the browned meat.

Step 5. Cut one large carrot into thick circles and also add it to the cauldron - mix.

Step 6. Fill the components in a heat-resistant container with the required amount of water.

Step 7. Season the shulum with laurel, hot and allspice - simmer over low heat for about 60 minutes.

Step 8. After an hour, add a green apple, cut into slices, to the broth and cook for another half hour.

Step 9. Cut the new potatoes into quarters.

Step 10. Transfer the potato wedges into the soup, let it boil and cook for another 20-30 minutes.

Step 11. 10 minutes before readiness, add bell pepper strips and juicy tomato pieces to the cauldron. Add salt to your taste and after turning off the heat, let it sit under the lid for 15-20 minutes.

Step 12. Chop the greens and add them to each bowl filled with shulum. Bon appetit!

A simple and tasty recipe for chicken shulum with potatoes

Shulum is a very nourishing and quite fatty dish that satisfies for many hours, however, not everyone can eat such heavy food and to solve this problem, we recommend trying to prepare a lower-calorie version using chicken broth. Believe me, the taste characteristics will not deteriorate from such a replacement!

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 8.

Ingredients:

• Chicken – 1 pc.
• Potatoes – 1 kg.
• Onions – 2-3 pcs.
• Garlic – 3 teeth.
• Tomatoes – 1 pc.
• Laurel leaf – 2-3 pcs.
• Salt - to taste.
• Black peppercorns - to taste.
• Seasonings - to taste.
• Greens – 1 bunch.

Cooking process:

Step 1. Cut the chicken into large segments and rinse thoroughly under running water.

Step 2. Place the meat in a pan of a suitable size and boil in salted water until fully cooked, add bay and peppercorns. Don’t forget to skim off any foam that forms to make the broth clear.

Step 3. Peel the potato tubers and cut into large slices.

Step 4. Cut the peeled onion into feathers.

Step 5. Pour the prepared vegetables into the prepared broth.

Step 6. After 25 minutes, add tomato to the soup (first remove the skin and chop randomly).

Step 7. 10 minutes before the potatoes are ready, add your favorite spices, chopped garlic and herbs. Before serving, leave covered for at least 15 minutes and enjoy. Bon appetit!

How to cook homemade shulum in a slow cooker?

Despite the fact that shulum is a dish that requires quite a long cooking time in a cauldron over a fire or in a thick-walled pan + it is constantly necessary to skim the foam to make the broth transparent, which does not allow the soup to be left unattended. However, this problem can be solved very simply - cook shulum in a slow cooker!

Cooking time – 3 hours 20 minutes

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Lamb on the bone – 1 kg.
• Potatoes – 1 kg.
• Carrots – 500 gr.
• Onion – 250 gr.
• Tomatoes/tomato paste – 200 gr./2-3 tbsp.
• Sweet bell pepper – 300 gr.
• Water – 2.5-3 l.
• Greens – 1 bunch.
• Bay leaf - to taste.
• Spices – 1/3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the meat thoroughly under water, place it in a bowl along with the unpeeled onion and fill it with the required amount of water. Turn on the “Soup” or “Stew” program, and set the timer to “120 minutes”. After the beep, throw away the onion, transfer the meat to a plate, and strain the rich broth through a fine sieve.

Step 2. When the lamb has cooled slightly, separate the meat from the bone and separate it into fibers or cut it.

Step 3. Now add large potato cubes, chopped garlic, carrot rings and tomato and sweet pepper slices into the bowl.

Step 4. Season the ingredients with spices, pepper, salt and bay. Pour in the strained broth, add the meat and close the lid.

Step 5. Turn on the same mode that was used to cook the lamb and simmer for one hour. After the multicooker has finished operating, add finely chopped herbs to the shulum and let it brew for 10 minutes.

Step 6. Bon appetit!

Delicious shulum made from pork ribs

In the classic recipe for making shulum, lamb is usually used, but not everyone loves this meat, since in order to get rid of the specific smell you need to “tinker.” Therefore, today we present to your attention an option for preparing Caucasian soup based on meaty pork ribs.

Cooking time – 120 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Pork ribs – 700 gr.
• Potatoes – 800 gr.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Tomato paste – 2-3 tbsp.
• Milk – 70 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the ribs into segments and place them in a pan of a suitable size - add water, bring to a boil and then simmer over low heat under a covered lid for about an hour.

Step 2. Peel all the vegetables indicated in the list of ingredients and cut them into fairly large pieces.

Step 3. Pour the prepared ingredients into the broth and mix thoroughly.

Step 4. Add tomato paste to the shulum and stir again.

Step 5. After 10 minutes, add milk and cook the soup until the potatoes are ready. At the very end of cooking, add salt and pepper to your taste. Bon appetit!