Shulum - the recipe

Shulum, or in another shurp , is called the national Uzbek meat soup. Traditionally, it is prepared from lamb in a cauldron at the stake, but it can also be cooked at home with any meat. Let's consider with you how to properly prepare shulum.

Recipe for Shulum from mutton

Ingredients:

• pulp of lamb - 800 g;
• potatoes - 3 pcs .;
• eggplant - 2 pieces;
• onion - 2 pcs .;
• boiled water - 4 liters;
• Bulgarian pepper - 2 pieces;
• tomatoes - 2 pcs .;
• coriander, basil - if desired;
• bitter pepper - 1 pc .;
• garlic - 3 cloves;
• salt, pepper, spices - to taste.

Preparation

How to cook shulum from lamb? We wash the meat, put it in a saucepan, fill it with water and put it on a strong fire. When the water boils, reduce the fire to a minimum, cover the lid and cook mutton for 1.5 hours, periodically removing the spoon formed foam. Vegetables washing, clean and cut into small cubes. Then we put potatoes, eggplants, onions in a broth and cook for 15 minutes. Then we throw tomatoes and Bulgarian pepper. Garlic crushed, or squeezed through the press, and bitter pepper and greens finely chopped. All add to the soup and mix. Now we season the shulum with salt and spices. Turn off the heat and leave the soup to stand under the lid for 30 minutes. We serve a lump of mutton hot, sprinkling finely chopped herbs.

Recipe for shulum from pork

Ingredients:

• water - 4 liters;
• pork with bone - 1 kg;
• beet - 2 pcs .;
• potatoes - 3 pcs .;
• onion - 1 pc .;
• salt, black ground pepper - to taste;
• greens of cilantro - if desired.

Preparation

How to cook shulum? Pork pulp is washed, dried with a towel, cut into large pieces and put into a saucepan. Then we fill the meat with water, put it on medium heat and bring it to a boil. Solim broth to taste and cook for about 3 hours, until the pork is soft and begins to break down into fibers. Periodically remove the foam. Potatoes and beets, clean and cut into large slices. For 30 minutes before the meat is ready, put these vegetables in broth, add salt and black ground pepper to taste. We remove the onion from the husk and put it into the boiling broth. We cook the soup for about 30 minutes, then gently remove the onion and discard. Finished shulum is poured into deep plates, sprinkled with chopped green cilantro and immediately served on the table.

Shulum of beef

Ingredients:

• beef pulp - 400 g;
• Bulgarian pepper - 2 pieces;
• potatoes - 7 pcs .;
• tomatoes - 2 pcs .;
• carrots - 1 piece;
• onions - 1 pc .;
• green onions - to taste;
• salt, spices - to taste;
• tarhun - to taste;
• vegetable oil - for frying.

Preparation

Onions and carrots are cleaned, washing and drying. Beef washed, cut into large pieces. Onions finely shred, and carrots rub on a large grater. Fry the vegetables in a deep frying pan with vegetable oil until golden. Then we add pieces of meat, pour boiling water and stew. Heat everything to a boil, reduce the heat and put spices and salt to taste. Thoroughly mix, cover and cover the soup for about 1 hour. Potatoes are cleaned, washed and cut into fairly large even slices. Sweet Bulgarian pepper, cleanse from seeds and shredded straw. Tomatoes cut into cubes and put all vegetables to meat, pour in water and cook soup 15 minutes until the potatoes are ready. Add finely chopped green onions and tarragon. Turn off the fire, remove the saucepan from the plate and let the dish brew for 30 minutes. Before serving, pour shulum into deep plates, sprinkle with herbs and call everyone to eat lunch.

Enjoy your meal!