Why is shulum soup called the “balm for the soul”?

Shulum is a very brewy soup that is traditionally made from lamb. According to legend, the shepherds of the Caucasus once at night forgot at the stake a pot filled with water and meat. What a surprise they had when they found the wonderful soup. Of course, over time, the technology of cooking improved, and the dish became better. We're just going to tell you today. How to make shulum using different ingredients.



It is believed that the most delicious shulum is obtained at the stake, so that all the ingredients (especially meat) are soaked in haze. In long hikes, such soup is the favorite breakfast of a seasoned tourist or hunter. Fortunately, you can cook lamb shulum at home, if you have a thick-walled pan or casket at hand.

How to prepare lamb shulum ingredients

• 900g mutton
• 3 liters of water
• 400g potatoes
• 150g onion
• 200g carrots
• 220g tomatoes
• 250g Bulgarian pepper
• eggplant
• celery
• 0.5 tsp cue (seasoning)
• 3 cloves of garlic
• greens, sweet peppers to taste

Preparation

1. Put the meat under running water and put it in a pan (or pot). Add the celery and the peeled onion. Pour water and send it to the fire. The foam that forms when boiling should be removed. Then salti, reduce the fire to a minimum and let languish under the closed cover for 2 hours.
   
   
   
   
2. Meanwhile, peel the remaining onions, carrots, garlic, potatoes and Bulgarian pepper. Cut the eggplant too. Wash the tomatoes and greens. Cut the potatoes in big pieces. Pepper should be cut in large stripes, and carrots - rings. Each tomato is enough to cut into 4 parts.
3. After two hours, make the fire to the maximum. Immediately add potatoes and half rings of eggplant to the pan. When it boils, add carrots, onions, peppers, and after 5 minutes - and tomatoes. Then you need to reduce the fire and cook under the closed cover for half an hour.
4. In the finished shulum send finely chopped greens and garlic. Bring it to a boil and take it off the fire. Let the soup stand under the lid for 30 minutes. You can serve the table!
   
   
   
   

Such a rich soup is both the first and the second in one dish. After such a breakfast, you get not only pleasure, but also a lot of microelements necessary for the body. But if there is no abundance of products at hand, and you still want to cook shulum, then there is a way out. You can do without lamb.

How to prepare shulum from pork ingredients

• 1kg pork
• 4 liters of water
• 250g potatoes
• 250g beets
• bulb
• bay leaf, salt and fragrant pepper to taste

Preparation

1. Wash the meat, put it in a pan and pour cold water. Here also add bay leaf, salt and fragrant pepper. Put the peeled bulb down. Bring to a boil and cook for 2.5 hours.
2. Peel the beets and cut them with slices, send them to the pan half an hour before ready. Along with beets, add peeled potatoes. Before finishing the cooking, take out the pepper, bulb and bay leaf. You can add greens if you have, for example, cilantro or parsley on hand. You can call everyone to the table.
   
   
   
   

True hunters prefer to do without pork, and without lamb. And in this case, the wild duck shulum looks like a real salvation.

How to make shulum from wild duck ingredients

• 175g duck
• 100ml broth
• 70g potatoes
• 40g celery
• 10g onion
• garlic and rye croutons (for serving)

Preparation

1. The duck needs to be plucked, gutted, cut and washed well. Then send the meat to a pan with already salted water and boil until ready. Then take the meat out of the broth, separate it from the bones and cut it finely.
2. Peeled potatoes and celery cut in cubes. Then send the vegetables into a pot of broth and broth until ready. Add previously dried onions in the oven (should be cut with a thin straw).
3. Before serving to the table, cut some greens into the soup. Also do not forget to serve rye toast with garlic and salt.
   
   
   
   

For those who prefer only homemade chicken as meat, there is also a variant of saturated soup - Cossack shulum. A fragrant dish that instantly attracts everyone to the table.

How to make shulum from chicken ingredients

• 1kg chicken
• 1 kg of potatoes
• 3 bulbs
• carrot
• 50g butter
• 50ml vegetable oil
• tomato
• garlic
• parasols
• thyme, parsley, bay leaf, salt and pepper to taste

Preparation

1. Pour vegetable oil into the Kazan and add butter. Melt on the fire. Pour the diced onion and roast for 5 minutes.
   
   
   
   
2. Here, put cleaned and washed pieces of chicken. Stew for a few minutes so that the meat absorbs the aroma of onions. Then add the plate-cut carrots.
3. Put the potatoes on top, then a layer of tomatoes. Put cloves of garlic and cover with sprigs of greens. Pour water so that all ingredients are covered with water. Bring to a boil and reduce the fire to a minimum.
4. Add salt, pepper, thyme, and umbrellas of dried dill. Cover the lid (not tight) and keep on fire for another 50 minutes.
5. Add a bay leaf and some sliced greens. Cover the lid and let me stand for a few minutes. You can try. Bon appetit!
   
   
   
   

Such a shulum in Cossack pleases even one of its appearance. What a smell it is – and can not convey! The meat is tender, and the broth is very saturated. This dish is definitely worth cooking to please the whole family with a hearty soup.