What is shulum - step-by-step recipes for preparing hunting soup from game, beef or chicken

Products
Lamb with bone - 1 kilogram
Eggplant - 1 piece
Tomato - 2 pieces
Sweet pepper - 2 pieces
Carrots - 1 piece
Onions - 2 pieces
Greens - a large bunch (dill, parsley, cilantro)
Bay leaf - 2 pieces
Salt - 2 tablespoons
Black pepper - 1 teaspoon
Seasoning for lamb - 1 teaspoon
Water - 4 liters

Food preparation
1. Wash the lamb and cut into pieces.
2. Peel the onion.
3. Cut 2 bell peppers in half, remove the seed box.
4. Cut the eggplant into 6 pieces.
5. Coarsely chop a large bunch of greens.

Cooking in a cauldron
1. Place lamb in a cauldron, add a teaspoon of seasoning for lamb, ground black pepper, and 2 tablespoons of salt. Pour 4 liters of water.
2. Place the cauldron over the fire and cook the meat for 1.5 hours. Remove the resulting foam.
3. Add eggplant cut into large pieces and pepper halves to the broth. 2 onions, 2 tomatoes, one carrot, two bay leaves whole.
4. Boil vegetables in broth for 30 minutes.
5. Place chopped herbs in a cauldron, cover with a lid and let stand for 20 minutes.
6. Using a slotted spoon, remove the vegetables from the broth. Throw away the onion, cut the rest into pieces and place in a dish.

Place a piece of meat into portioned plates and pour in broth. Everyone will take their own vegetables from the common dish.

Shulum is a rather rich soup, which contains vegetables, spices, herbs and, of course, meat. Moreover, there is no strict set of vegetables; you can put almost everything that you find at hand into the dish.

Shulum is prepared under a variety of conditions. You can get an appetizing dish while hiking, fishing or hunting by cooking it over a fire. It will turn out no less tasty at home.

Meat for shulum can be very diverse. Lamb, pork, game, and even beef are perfect. And some peoples even manage to cook it from fish. Today we will talk about shulum, which is based on lamb.

Let's consider the options for preparing this soup among different peoples.

Classic recipe for cooking over a fire

What could be tastier than a dish cooked over an open fire? The smell of a fire gives the soup a magical aroma, making it hundreds of times tastier than the one prepared at home. And what pleasure the cook gets from the process of cooking in nature.

Ingredients:

• garlic – 3 cloves;
• potatoes – 4 pcs.;
• chili – 0.5 pcs.;
• medium-sized bulbs – 2 pcs.;
• spices and salt - to taste;
• fresh herbs - a bunch.

Cooking time – 4 hours.

Calorie content – ​​34 kcal.

How to cook lamb shulum over a fire? Let's take a closer look at the entire cooking process. Having cut the lamb into medium pieces, place them on the bottom of the cauldron, fill with cold water and wait until it boils.

We prepare all the necessary vegetables. After peeling them, cut them into medium pieces. After the meat is cooked, we begin to add them to the broth. Cook for another 20 minutes. At the next stage, place chili peppers, garlic, herbs and spices in the cauldron.

We remove the cauldron from the fire and give it the opportunity to brew a little. In just half an hour, the delicious shulum will be completely ready.

How to cook lamb shulum in Uzbek style

The original Uzbek-style lamb shulum recipe requires many different ingredients. It is thanks to this composition that the true taste of the dish is revealed, combining the aroma of fresh vegetables and spicy spices.

Ingredients:

• large potatoes – 4 pcs.;
• young lamb on the bone – 800 g;
• chili – ½ piece;
• fresh carrots – 2.5 pcs.;
• red paprika – 2 pcs.;
• bulbs (medium) – 3 pcs.;
• lard – 120 g;
• ground pepper - a pinch;
• fresh tomatoes – 5 pcs.;
• garlic – 5-6 cloves;
• nutmeg – 2 g;
• white cabbage – 250 g;
• salt – 0.5 tsp;
• juniper – 10 berries;
• bay leaf – 2 g;

Cooking time – 3.5 hours.

Calorie content – ​​58 kcal.

We start preparing shulum by putting chopped pieces of lard into a well-heated cauldron and frying it until cracklings form.

At this time, cut the lamb into fairly large pieces. After the lard is fried, use a slotted spoon to remove any remaining fat, and place the pieces of meat into the cauldron.

Let's start preparing the vegetables. After washing them thoroughly, we begin to cut them. Please note that vegetables should not be cut too finely for shulum.

We cut the onion into rings, carrots into circles, cabbage into pieces, potatoes, tomatoes, peppers into slices. Before cutting tomatoes, it is advisable to remove the peel from them by dipping them in boiling water for a minute.

After the lamb gets a slightly golden crust, add onion to it. Literally after 3 minutes it’s the turn of the carrots. Simmer everything together for 10 minutes, then add water. You don’t need to pour a lot of liquid; ideally, it should be only a couple of centimeters higher than the level of the meat.

After the broth boils, you need to add all the spices, leaving only the bay leaf at the end. Reduce the heat and leave to simmer for 2.5 hours.

After the designated time, put the potatoes in the cauldron. Cook for 10 minutes and add tomatoes, cabbage, hot and sweet peppers.

Bring the vegetables to full readiness, add chopped herbs and chopped garlic. After boiling, remove the cauldron from the stove and let it brew for half an hour.

Shulum in Cossack style

Ingredients:

• large potatoes – 3 pcs.;
• lamb ribs – 750 g;
• tomatoes – 4 pcs.;
• medium eggplant – 1 piece;
• bulbs – 3 pcs.;
• water – 4000 ml;
• paprika – 1 pc.;
• dried basil – 2 g;
• thyme – 2 g;
• chili pepper – 1 pc.;
• zira – 1 g;
• salt and ground pepper - to taste;
• dill and parsley - a small bunch.

Cooking time – 3 hours.

Calorie content – ​​74 kcal.

Well washed ribs, cut into medium pieces and put them in a cauldron. Pour the required amount of liquid and put on fire. We wait until the water boils, periodically removing the foam.

After boiling, add salt to the broth and leave to simmer over low heat for about two hours. As a result, the meat should be very tender. Remove the lamb from the cauldron and remove the flesh from the bones. Of course, this is not necessary; you can leave the pieces that you originally put in the soup.

While the meat is cooking, you can start preparing the necessary vegetables - peel and cut them. The pieces should be quite large. This is the main secret of the soup.

After the meat is cooked, we begin to add vegetables to the cauldron one by one. The interval between them should be no more than 2-3 minutes. First we add onions, then tomatoes and sweet peppers, then add eggplants and lastly potatoes.

After boiling, season the soup with all the spices and add more salt if necessary. There is no need to cut the chili; leave it in whole. After boiling for another 20 minutes, you can remove the cauldron. Shulum should brew for half an hour. Before you put it on the table, add some fresh herbs.

Tatar-style lamb soup

Ingredients:

• cabbage – 300 g;
• zucchini – 1 pc.;
• lamb ribs – 700 g;
• carrots – 2 pcs.;
• garlic – 3-4 cloves;
• sunflower oil – 4 tbsp. l.;
• potatoes – 5 pcs.;
• bulbs – 3 pcs.;
• paprika – 3 pcs.;
• pepper, spices and salt - to taste;
• tomatoes – 3-4 pcs.;
• fresh parsley and dill - 1 bunch;
• beer - 1 glass.

Cooking time – 2.5 hours.

Calorie content – ​​93 kcal.

The amount of ingredients is indicated for medium-thick shulum. You can adjust them yourself, depending on how thick the soup you prefer.

Similar to the previous recipes, preparing Tatar-style shulum begins with meat. Cut the ribs into medium pieces and fry them in a cauldron in vegetable oil. We begin to gradually add coarsely chopped vegetables.

The first step is the onion, after darkening it a little, add the carrots, and after another 3 minutes pieces of cabbage, peppers and tomatoes. Salt and pepper to taste. Cover with a lid and leave to simmer for at least an hour and a half. Don't forget to stir periodically.

When the meat is soft, add the remaining vegetables and spices to the cauldron, pour in a little water and simmer for no more than 20 minutes. After the designated time, pour out a glass of beer. And leave on low heat for another 15 minutes. Before removing the soup from the stove, you need to add herbs and chopped garlic. Leave the soup for 20 minutes to steep.

How to cook a dish in a slow cooker

Ingredients:

• potatoes – 4 pcs.;
• lamb with bone – 0.8 kg;
• paprika – 1 pc.;
• tomatoes – 5 pcs.;
• bay leaf – 3 pcs.;
• peppercorns – 6-7 pcs.;
• carrots – 2 pcs.;
• onions (large) – 2 pcs.;
• salt - a pinch;
• hops-suneli – 2 g.

Cooking time – 3 hours.

Calorie content – ​​48 kcal.

Initially, cut the young lamb and place it in a multicooker pan, lightly salt it and cook in the “soup” or “stew” mode for an hour and a half. Once the meat is cooked, it should fall off the bones easily.

If this does not happen, then return it to the pan in its original form, and let it continue to simmer with vegetables. If the pulp still separates, then place it in a slow cooker without bones.

Cut all the vegetables required by the recipe into large pieces and place them in the broth. Add all the spices and salt. We turn on the “soup” mode again, but this time for one hour. After cooking, allow the shulum to stand for a while. Before serving the dish, sprinkle the soup with herbs.

1. It is advisable to cook lamb shulum in a cauldron, since such utensils are perfect for both boiling and frying;
2. It is better to take the meat on the bones, so you will get a rich transparent broth with a rich taste;
3. Do not cut the vegetables too finely, otherwise they will turn into mush as a result of prolonged simmering. Shulyum should consist of whole pieces of vegetables and meat;
4. After you remove the cauldron from the stove, give it the opportunity to brew a little. Ideally, greens are added before serving the dish.

Bon appetit!

Now it is hardly possible to say exactly how and when such a dish as shulum appeared. Its origin is shrouded in mystery: some believe that the recipe for shulum was brought by the Mongols, others will say that this soup was borrowed from the Turkic peoples. The truth is most likely somewhere in the middle. I am closer to the version that the Cossacks of the south of Russia were the first to prepare shulyum on campaigns, creatively reworking a certain average recipe for lamb soup, which was cooked everywhere in the Caucasus and Central Asia.

This version is supported by the fact that shulum is a soup in the Russian sense of the word, that is, its basis is. In this way, shulyum differs from its close cousin, which can only be called a soup conditionally, since in Uzbek cuisine there was no usual division into first and second courses. In addition, shulum is ideal for camping conditions: a minimum of ingredients, everything is cooked in one pot, the sequence of adding the products plays an important role. Nowadays, shulum is often prepared by hunters and fishermen, using game and even fish. We’ll talk about the classic lamb shulum, which can be cooked both on the stove and over the fire - and if desired, lamb can be replaced with any other meat, be it duck or pork.

Lamb shulum recipe

Average

1,5 hour

Ingredients

4 servings

650 g lamb on the bone

1 onion

1 carrot

2 l.

water

2-4 potatoes

1 sweet pepper

2 bay leaves

1 tsp coriander

1 if desired - 1 tsp.

juniper berries
large bunch of greenery

Lamb shulum is a favorite dish of hunters and fishermen, which can be prepared both in the kitchen and on the go. Lamb can be replaced with any other meat.

Alexey Onegin

Add the potatoes cut into large cubes, and after another 10 minutes add salt and sweet pepper cut into strips. Cook the shulum for another 10-15 minutes, until the potatoes are soft. Remove the lamb shulum from the heat and stir in the finely chopped herbs. The trick here is simple: you need a lot of greens, and the more varieties you use, the tastier your shulum will be. I took green onions, parsley, cilantro and, but you can change this list at your discretion, for example, remove the cilantro or add dill and tarragon.

Now it would be good for the shulyum to sit under the lid for about five to ten minutes, but you and I understand that if it happens on a hike, somewhere on the edge of a forest or on the bank of a quiet river, no one will wait another 10 minutes. Therefore, so be it, pour the lamb shulum into bowls or plates, and get to work!

Shulyum with fresh lamb, potatoes, pepper and spices is a real Caucasian soup. Its second name is shurpa. Shulum can only be prepared from lamb meat with the obligatory addition of potatoes, pepper and spices. It is advisable to use not the usual pan, but a real cauldron. There are many ways to prepare this soup. In our article you will find the most popular shulum recipes.

Cossack-style lamb shulum

1. Type of dish: first, hot.
2. Weight of the finished dish: 3000 g.
3. Cooking time:
4. National cuisine to which the dish belongs: Cossack.
5. Calories:

Ingredients

• Lamb - 1000 g.
• Pepper – 2 pcs.
• Onion – 1 head.
• Carrots – 1 pc.
• Potatoes – 5 pcs.
• Spices - to taste.
• Eggplant – 1 pc.
• Garlic – 1 head.
• Salt - to taste.
• Basil - several sprigs.

Instructions

After reading this section, you will learn how to prepare lamb shulum with potatoes, pepper and seasonings according to the Cossack recipe. First you need to cut the flesh off the bones. It will be used to prepare other dishes. In the Caucasus, lamb pulp is used primarily for barbecue. Some housewives make minced meat from it and form meatballs, which later become part of shulum with spices and pepper and perfectly complement the meat on the bone. In our recipe, a different method will be used.

1. Place the bones with the remaining meat in a cauldron with cold water and put on fire. It is best to cook shulum with pepper and other spices over a fire or in an oven, but in the absence of it, a home stove will do. On a note! Many people believe that the noise from broth is good for health and for this reason they leave it in soups. In shulum recipes, the foam must be removed. Otherwise, the broth will turn out completely different from what you imagined it to be.
2. When the water boils, reduce the heat. After 40 minutes, check the lamb meat for tenderness. If it remains tough, simmer the pepper and spice soup recipe for at least another hour. Then cut the meat off the bone. You can leave it to taste, but if small children will eat shulum, it is better to remove the hard parts. Cut the potatoes into large pieces and place them in the cauldron with the lamb.
3. Cook the broth for five minutes, then add salt, pepper and other spices, as well as chopped eggplant and onion. According to the shulum recipe, after the same amount of time, add the remaining vegetables, having previously chopped them. Cook the soup for another 20 minutes. Then let it brew for 30 minutes, covering it with a lid during this time, and serve, garnished with basil.

Tatar-style lamb shulum

1. Type of dish: first, hot.
2. Subtype of dish: lamb soup.
3. Number of servings out: 5 servings.
4. Weight of the finished dish: 3000 g.
5. Cooking time: 3.5 hours.
6. National cuisine to which the dish belongs: Tatar.

Ingredients

• Lamb - 1000 g.
• Beer – 200 ml.
• Pepper – 2 pcs.
• Onion – 1 head.
• Tomatoes – 2 pcs.
• Carrots – 1 pc.
• Potatoes – 5 pcs.
• Spices - to taste.
• Salt - to taste.
• Bay leaf – 2-3 pcs.

Instructions

A distinctive feature of this shulum recipe is the use of beer at the end of cooking. It gives shulyum with pepper and spices a special taste, and lamb under the influence of hops most clearly reveals its natural aroma. To prepare shulum for children and pregnant women, it is better to use another recipe, because... beer can be dangerous to their health.

1. We begin preparing shulum by separating the lamb pulp from the bones. Ribs with leftover meat, according to the recipe, need to be fried in oil. Then add vegetables to them: carrots, onions, tomatoes, peppers, salt and spices.
2. Pour a little water over the vegetables with lamb, pepper and spices and simmer for 10 minutes. Then add the potatoes. To do this, it needs to be peeled, washed and cut into large cubes. If necessary, you can add a little more water.
3. At this stage, the fire should be reduced. After 20 minutes, pour beer into the shulum. To taste, you can add garlic chopped into 2-3 pieces. After 10 minutes of simmering, season the shulum with herbs, add a bay leaf, and the shulum will be ready.

Uzbek-style lamb shulum

1. Type of dish: first, hot.
2. Subtype of dish: lamb soup.
3. Number of servings out: 5 servings.
4. Weight of the finished dish: 3000 g.
5. Cooking time: 3 hours.
6. National cuisine to which the dish belongs: Uzbek.

Ingredients

• Lamb - 1000 g.
• Pepper – 2 pcs.
• Lard – 200 g.
• Onion – 1 head.
• Carrots – 1 pc.
• Potatoes – 5 pcs.
• Cabbage – 300 g.
• Spices - to taste.
• Garlic - to taste.
• Salt - to taste.
• Bay leaf – 2-3 pcs.
• Greens - to taste.

Instructions

The recipe for making such shulum differs from all existing ones in that it uses lard and a large amount of spices. The soup turns out fatty and rich. Try it yourself - you will definitely like it.

1. Place lard into a heated cauldron. According to this shulum recipe, it should melt completely. The cracklings should be removed immediately. Then put the chopped lamb meat into a hot cauldron with lard. Fry it until aromatic crispy. Now you can cut the onions and carrots. Do not use a grater to prepare shulum. The onion can be chopped into rings, and the carrots can be divided into 5-6 parts. Fry the vegetables along with the meat until half cooked.
2. Fill them with water and add bell pepper cut into 4 pieces, salt and other spices.
3. In 2 hours it will be the potatoes' turn. The fire can be reduced. Potatoes are placed in large pieces. According to this shulum recipe, you need to cook it for no more than 20 minutes. When the potatoes become soft, you can add cabbage and tomato pulp.
4. Greens, bay leaves and garlic are also added to the broth.
5. After this, cook the soup for another 10 minutes. The main thing is not to overcook the potatoes.
6. Then remove the shulum with lamb from the heat and let it brew.

The simplest Caucasian recipe for making lamb shulum

1. Type of dish: first, hot.
2. Subtype of dish: lamb soup.
3. Number of servings out: 5 servings.
4. Weight of the finished dish: 3000 g.
5. Cooking time: 3.5 hours + 12 hours marinating meat.
6. National cuisine to which the dish belongs: Caucasian.
7. Energy or nutritional value of the dish: 582 kcal.

Ingredients

• Lamb - 1000 g.
• Pepper – 2 pcs.
• Onion – 1 head.
• Carrots – 1 pc.
• Potatoes – 5 pcs.
• Garlic – 1 head.
• Salt - to taste.

Instructions

If you are not a fan of bright, rich spices, you will like this recipe. Lamb shulum with potatoes can be prepared using this method without much effort.

1. 12 hours before cooking, marinate the lamb in garlic and onion. Don't forget to add salt and the seasonings you like best. When the time comes, cut the lamb into pieces. Chop the potatoes, peppers, carrots and onions. Place the lamb in a saucepan with water and cook for 3 hours.
2. After this, add potatoes, peppers and other vegetables to the shulum. Salt the shulum and cook until tender.
3. Before removing from the stove, add the greens and taste them. It is best to serve shulum slightly cooled, when it is completely saturated with all the juices of vegetables and lamb.

Master class on cooking lamb shulum: video recipe

Choose the best proven shulum recipes on the website. Try variations with mushrooms, various types of meat products, aromatic herbs, hot and bell peppers, tomatoes, eggplants and other vegetables. Add a smoky flavor and get an amazing dish!

Any type of meat is suitable for shulum: game, pork, beef, lamb, poultry and even fish. If you want a rich, amber, rich broth, then it is better to take the meat with a bone. Ribs are ideal in this case. The main conditions for a successful shulum are a very rich broth, large-cut vegetables, and a large amount of fragrant herbs.

The five most commonly used ingredients in shulum recipes:

Interesting recipe:
1. Cut the meat into portions, rinse thoroughly, place in a saucepan and add water. Add salt, 3-4 allspice peas, a bay leaf and a large onion. Cook for 2.5 - 3 hours, skimming off the boiling foam.
2. Chop potatoes, beets, eggplants, tomatoes into large pieces, sweet pepper into strips, onion into half rings.
3. Half an hour before the end of cooking, place the beets in the broth. Boil until half cooked.
4. Add potatoes. After 7-10 minutes, add the remaining prepared ingredients. Boil for another 15 minutes.
5. Rinse the greens thoroughly and finely chop, press the garlic, finely chop the chili pepper, add to the soup, add salt and pepper with ground black pepper. After a few minutes, cover the shulum and let it sit for 15-20 minutes.

Five of the most nutritious shulum recipes:

Helpful Tips:
. To give the shulum the aroma of a fire, we set fire to wooden splinters. Let them burn well. Stew the chopsticks in a saucepan with soup. Cover and let it soak in a little smoke.
. Adding a tablespoon of vodka to the shulum will give the soup an unforgettable taste.