This is a very common dish with a lot of similar and not very names, really worthy of attention. In addition to regional differences in cooking, shulyum can be prepared from the same ingredients in two completely different ways.
A classic Caucasian recipe for making shulum from lamb at the stake in Kazan
Ingredients:
- Breast of lamb - 1,5 kg;
- celery root - 200 g;
- parsley root - 100 g;
- potatoes - 3 pieces;
- sweet pepper - 5 pcs .;
- carrots - 3 pieces;
- tomato - 4 pcs .;
- apple - 1 piece;
- onion - 4 pieces;
- pepper spicy - 1 pepper;
- garlic - ½ heads;
- coriander and parsley - 1 beam;
- savory, coriander, nutmeg;
- pepper - 10 peas;
- Lavra - 2 sheets;
- salt.
Preparation
In the eastern shurpa the main role is played by broth, this is primarily soup, so do not fry the meat, but pour cold water and boil a real, steep broth.
So, wash the meat and divide into large pieces, pour it with cold water, so that during cooking about 40% of water evaporates, and it is not desirable to top up the water. After waiting for a boil, collect the foam two or three times, after which put a little cut into the boiled water on the cross and not completely peeled one onion, the remaining part of the husk will give a very beautiful color to the broth. Then put the whole carrot and diced roots of parsley and celery, and after them peas of pepper and lower the heat under the casserole. The heat from the coals should be so small that the broth only gurgles a little, practically languished, only without a lid, the water should evaporate freely. After 1.5-2 hours of such a weak boil, it is necessary to check the meat, since the broth's readiness in this case is determined by the readiness of the meat, it must move away from the bone, disintegrate. If the mutton is ready, then take out all of the broth including meat.
Roots and vegetables, cooked in the future shulume, you will no longer need, but the meat must be cut into portions and returned to the cauldron, just put a whole apple in the cauldron. Now grind the onions in half rings, carrots are large, cut tomatoes into 6 lobules, potatoes in half or 4 parts, sweet pepper in large pieces and all in turn immediately after cutting, send to the cauldron, without forgetting to pile the logs to increase the heat. A sharp peppercorn can be thrown entirely, but to increase the severity, you can cut it, after sending it to the cauldron. After half an hour, take out the apple and add the garlic and remaining spices to the shulum, and after another 30 minutes, pour the chopped greens, remove from heat and cover with a lid for at least 20 minutes, thus letting the soup come on.
How to cook shulum from lamb?
Ingredients:
- Breast of lamb - 1,5 kg;
- fat crooked - 100 g;
- potatoes - 3 pieces;
- sweet pepper - 6 pcs .;
- carrots - 1 piece;
- tomato - 5 pcs .;
- onions - 4 onions;
- pepper spicy - 1 pepper;
- garlic - 3 teeth;
- coriander - 1 bunch;
- parsley - 1 bunch;
- basil - ¼ of the beam;
- paprika - 1 tbsp. a spoon;
- ukxosuneli, savory, zira, coriander, nutmeg;
- pepper - 10 peas;
- Lavra - 2 sheets;
- salt.
Preparation
Wash meat and cut into portions by two ribs, grind the fat into cubes and roll into a thick-bottomed pan to fry. After it is drowned, select the crackle cracker, and in the pan put the meat to fry, after five minutes, adding to it cut into a quarter of the ring three bulbs. And later, add the cut carrots to the slices and continue the roasting for another 5 minutes. Then pour into a saucepan 300 ml
Three tomatoes with the removed peel chop very finely and pour on lamb with vegetables, and after a quarter of an hour, attach to them chopped sweet peppers. After stewing for another 10 minutes, lay the potato cut in half and pour boiling water. After waiting for at least 40 minutes, lay the remaining onions, cut into half rings, whole spicy pepper and large cut tomatoes, and in half an hour, pour in spices and salt. Do not chop the greens very finely, put them in shulyum and turn off the heat.