Shulyum from lamb: the method of preparation and the subtleties of the traditional recipe. Shulyum from lamb: a classic recipe for cooking

Shulyum is a Cossack soup with large pieces of meat (rarely fish), vegetables and a rich but clear broth. Initially, it was cooked on campaigns, and even now many hunters and fishermen indulge themselves with a hearty dinner from shulum. It is easier to make it at home than in nature, there will not be only a characteristic smell of haze. Due to its simple composition, variability and ease of preparation, shulum has become popular in many countries and regions. This soup can seriously enrich the diet, diversify the usual menu.

Cooking features

The composition of shulum is simple: meat, vegetables, water. It is distinguished from other similar dishes by the technology of preparation.

• The meat for shulum is cut into large portioned pieces, and boiled in this form, simmering it for a long time over low heat. Vegetables are laid later, they are also cut into large pieces.
• The broth should turn out to be rich, so meat should not be spared. It is better to give preference to meat on the bone: it gives the most vivid flavor.
• So that the broth is not cloudy, the foam must be removed with a slotted spoon. For better separation of the foam, the water can be slightly salted.
• From vegetables, the composition of shulyum necessarily includes potatoes, onions, tomatoes. The presence of other vegetables is not necessary, but the recipe can be varied, including eggplant, carrots, zucchini, cabbage and other garden gifts.
• Without a large number greens shulyum - not shulyum. It is added to the finished soup, after which it is infused for some time under the lid.
• A cauldron is most suitable for cooking shulum, as the ingredients are languishing according to traditional technology long time on low fire. You can replace the cauldron with a thick-walled pan. Dishes with a thin bottom are not suitable for shulum.
• Sometimes beer or strong alcohol is added to shulum. This is optional, but allows you to give the dish a unique touch.

Shulyum can be cooked from any type of meat. Experienced housewives make adjustments to traditional recipes, changing the set of vegetables included in the dish to your liking. This has a positive effect on the taste of the soup.

Shulyum from lamb

• lamb - 0.8 kg;
• potatoes - 0.4 kg;
• eggplant - 0.3 kg;
• onions - 150 g;
• tomatoes - 0.3 kg;
• sweet pepper - 0.2 kg;
• bitter capsicum - 50 g;
• garlic - 3 cloves;
• water - 4 l;

Cooking method:

• Rinse the lamb, divide into fragments of about 100 g, put in a saucepan, pour cold water and put on fire.
• When the water boils, add a large pinch of salt. Remove foam. Turn off the fire. Boil for an hour and a half on low heat.
• Wash vegetables. Peppers free from seeds, peel onions and carrots.
• Cut sweet pepper into quarters of rings, tomatoes into medium-sized cubes. Cut the onion into medium sized cubes. Cut potatoes coarsely. Eggplant, peeled, cut into large cubes.
• Dip potatoes, eggplants and onions into the broth, after 10-15 minutes add the rest of the vegetables.
• 5 minutes after the introduction of tomatoes and peppers, put finely chopped garlic into the soup. Salt to taste, pepper. Continue cooking for another 5 minutes.
• Pour finely chopped greens into the soup pot, turn off the stove. Insist the soup under the lid for half an hour.

Shulyum from lamb will appeal to lovers of Caucasian and Tatar cuisine, it turns out fragrant, satisfying.

Shulyum from beef

• beef (pulp) - 0.6 kg;
• potatoes - 0.6 kg;
• tomatoes - 0.3 kg;
• carrots - 100 g;
• onions - 100 g;
• sweet pepper - 0.25 kg;
• water - 3–3.5 l;
• vegetable oil - as needed;
• salt pepper, green onion- taste.

Cooking method:

• Wash the meat, dry with a napkin. Cut into pieces like a barbecue.
• Peel the carrots, grate coarsely.
• Remove the husk from the onion, cut it into medium-sized cubes.
• Remove seeds from peppers, cut into strips.
• Cut the tomatoes into medium sized cubes.
• Peel the potatoes, cut them into large slices.
• In a cauldron or a thick-walled saucepan, heat the oil, put the onions and carrots in it, fry them until golden brown.
• Add meat to vegetables, fry it for 5 minutes.
• Add some salt, spices, pour water. Cook over low heat for an hour.
• Enter potatoes, after 10 minutes add pepper and tomatoes, salt the soup, if necessary, continue to cook for another 15-20 minutes until the potatoes are ready.
• Finely chop the green onion and add it to the soup pot. Cover the pot with a lid, remove from heat. Steep soup for 30 minutes.

Delicious beef shulum will appeal to supporters healthy eating. The soup will be even healthier if the meat is not fried at the first stage, but its taste will change somewhat from this.

Shulyum from pork

• pork on the bone - 1 kg;
• water - 4 l;
• beets - 0.3 kg;
• potatoes - 0.4 kg;
• onions - 150 g;
• tomatoes - 150 g;
• salt, pepper, herbs - to taste.

Cooking method:

• Rinse the meat, divide into pieces, put in a saucepan and cover with cold water.
• Bringing to a boil, remove the foam and cook for 2 hours.
• Wash, peel the beets and potatoes, cut into large slices and put in the soup half an hour before the meat is ready. At the same time, put a whole onion, after freeing it from the husk.
• Remove the onion after 30 minutes. Enter the tomato cut into medium-sized cubes. Salt and season the soup, cook for another 10 minutes.
• Remove from heat, sprinkle with chopped herbs. Infuse for half an hour under the lid.

The taste of the soup prepared according to this recipe is not quite ordinary, but pleasant. If you like Ukrainian cuisine, then this variant of Shulyum will appeal to you.

Shulyum at the stake

• meat (any) - 1 kg;
• carrots - 100 g;
• tomatoes - 0.3 kg;
• water - 3 l;
• potatoes - 0.7 kg;
• sweet pepper - 0.2 kg;
• onions - 0.2 kg;
• garlic - 2 cloves;
• dark beer - 0.5 l;
• vegetable oil - as needed;
• salt, fresh herbs - to taste.

Cooking method:

• Wash and chop the meat.
• Pour oil into the bottom of the cauldron, put the meat in it and fry for 5 minutes.
• Fill with water. Cook over an open fire for 40-60 minutes, depending on the size of the pieces and the type of meat.
• Coarsely chop the potatoes. Put in soup.
• After 5 minutes, add coarsely chopped carrots and onions.
• After another 5 minutes, add tomato cubes, pepper cut into quarters of rings.
• After 15 minutes, put the garlic chopped with a knife, salt and pepper the soup.
• After a couple of minutes, remove the cauldron from the fire, pour beer into it, add greens, stir.

You can eat shulum 20-30 minutes after it is infused.

Shulyum from chicken

• chicken - 1.2 kg;
• potatoes - 1 kg;
• onions - 0.25 kg;
• tomatoes - 0.3 kg;
• garlic - 3 cloves;
• fresh dill - 20 g;
• fresh parsley - 30 g;
• black peppercorns - 5 pcs.;
• Bay leaf- 2 pcs.;
• water - 3–3.5 l;
• salt, seasonings - to taste.

Cooking method:

• Rinse the chicken carcass. Using culinary scissors, cut it into portions.
• Pour the chicken pieces with water, put on the stove. After boiling water, remove the foam, reduce the heat. Boil 40 minutes.
• Add coarsely chopped potatoes.
• After 5 minutes, put the onion cut into medium-sized cubes into the soup.
• After 10 minutes, cut the tomatoes, put in the soup. Add salt, spices. Boil until potatoes are cooked.
• Pass the garlic through a press, put in the soup, stir.
• Finely chop the greens, pour into the pan.
• Remove the pan from the stove, leave the shulum under the lid for 20-30 minutes.

Shulyum with chicken is inexpensive, it is prepared relatively quickly and simply, it turns out rich and fragrant.

Despite the simplicity of preparation and uncomplicated composition, the shulum turns out to be tasty, fragrant, satisfying. Housewives who have made it at least once include this soup in their home menu regularly.

Calories: Not specified
Time for preparing: Not specified

Beef Shulyum is a thick, rich soup with large pieces of meat and potatoes, flavored with fragrant herbs and spices. Once, shulyum was cooked exclusively on a fire in a cauldron; this soup was considered the food of hunters and shepherds. Over time, the recipe was adapted to the conditions modern life, and nowadays shulum can be prepared without leaving home. But of course, you need to stock up on everything first. necessary products. Ideally, fresh beef, not frozen, and good, crumbly potatoes.
There are a lot of recipes for beef shulum, but the basis of the soup is always the same - a rich broth cooked with the addition of herbs, spices and vegetables. Feature soup - products are added to it without frying, so as not to interrupt the taste of the broth and meat. Therefore, the choice of beef must be approached especially carefully. You can take meat with a bone, ribs or buy an adrenal part, a galashka. Beef is cooked for a long time, about two hours, until the meat becomes completely soft, but perhaps this is the only difficulty. In all other respects, shulyum can be safely attributed to.

Ingredients:

- beef (pulp) - about 500 gr;
- water - 2 liters;
- greens or stalks of celery and cilantro - a small bunch;
- onion - 2 pcs (1 in broth);
- salt - to taste;
- carrots - 1 medium;
- black or allspice pepper - 6-7 peas;
- potatoes - 6-8 tubers of medium size;
- bay leaf - 2 pcs;
- garlic - 4-5 large cloves;
- sweet pepper - 1-2 small;
- bread - for serving to the table;
- greens - for serving to the table.

Recipe with photo step by step:

Cut the beef into large pieces. If there is fat, leave it, the broth will turn out richer and tastier. Rinse the meat pieces under cold water. Place in a saucepan, cover with water and put on high heat.

Wait until intense boiling begins. Reduce fire. Collect the foam with a slotted spoon several times.

Add peppercorns, celery stalks or greens, cilantro (or other greens of your choice) to the broth. Wash a small onion hot water, cut the base (where the roots are), and, without peeling, lower it into the broth. When cooked, the onion will give the broth its taste, aroma, and the color of the broth will become golden. Cover the pan loosely and cook the meat for about two hours, until fully cooked.

Strain the broth. Set the meat aside, discard the onions and herbs. Bring to a boil again. Omit the meat, potatoes, cut into large pieces. Salt to taste, continue to cook for 15-20 minutes, until the potatoes begin to boil.

Carrot cut into slices or slices, larger than usual for first courses. Chop the onion into half rings or cubes. Transfer to broth with meat and potatoes. Boil five minutes.

Cut sweet pepper into large pieces, removing the middle with seeds. Add to broth with meat and vegetables. Continue to cook for about ten minutes until the vegetables are soft.

Five minutes before the readiness, season the shulum with finely chopped garlic, add a bay leaf. You can immediately throw fresh herbs, but it is better to put them in plates to preserve their taste and aroma.

Leave the finished soup for 10-15 minutes on a warm burner under the lid, let it brew a little. Arrange in plates first potatoes with meat and vegetables, then pour the broth. Sprinkle greens on top and serve. Bon appetit!

We hope you enjoyed our today's beef shulum. And now you, armed with this recipe with a photo, will certainly cook it yourself.
By the way, it turns out to be no less tasty.

Modern dietetics has come a long way in the study of healthy eating. Talking about calories, cholesterol, eating proteins and carbohydrates separately, about the benefits of vegetarianism is undoubtedly a fashionable topic. But if you really care about your health, then contact national cuisine your people or the area where you live. Look closely and you will see what it is simple food, which does not require much effort to prepare, but at the same time, it has a rich, bright taste and high calorie content. In the Caucasus, such a dish is shulum - rich lamb soup, traditional food of shepherds. The carcass of a sheep is butchered, the meat is cut off for barbecue, and the bones with the remains of meat are boiled in a cauldron over a fire, adding potatoes, spices and herbs. You can also make this soup at home. Let's try to cook shulum together.

You will need:

• lamb bones from one leg with leftover meat
• onion 1 pc
• potatoes 3-4 pieces
• ground black pepper
• sweet peppercorns
• Bay leaf
• cilantro greens
• garlic

Not everyone likes lamb, someone does not like its smell, someone does not like its taste. This often happens to those who have never tasted real, suitable specifically for food, and not for obtaining wool, lamb meat. Yes, rams turn out to be of two types and it is better not to eat “woolen” ones, but not every “meat” lamb is good either. Most importantly, it must be young, then you will feel the unique delicate taste of this meat. Nationalities of the Caucasus and Central Asia, who have been eating lamb meat since ancient times, consider it indispensable dietary product. No wonder it is Asia and the Caucasus that are famous for large quantity centenarians. Therefore, without hesitation, introduce lamb into your diet.

Step by step photo recipe:

So, you bought the back leg of a young lamb. Cut out the bone. From the pulp you can cook the best shish kebab and pilaf in the world, you can bake in the oven, yes, and a lot of things can be cooked from this magnificent meat. BUT bone with meat pour cold water (3 l), bring to a boil, remove the foam, put the peeled onion, bay leaf, allspice, salt. Cover the pot with a lid, leaving a gap for steam to escape. cook over low heat for 2 hours. Make sure that the broth does not boil much, let it barely gurgle, then it will turn out transparent.

This is such a rich and thick broth should turn out.

When the broth is cooked take the bones out of the pot, discard the onion and bay leaf. Put in soup potato cut into large cubes. Potatoes are a necessary ingredient in shulum. Often other vegetables (eggplants, tomatoes, bell pepper), but I prefer to cook shulum only with potatoes. I like this minimum of products and simple natural taste.

While the potatoes are cooking, which will take 15-20 minutes, take the lamb off the bone and cut or divide by hand into portions.

When the potatoes are cooked add meat to the pot, taste for salt, add salt if necessary. Finishing touch - garlic and green cilantro, namely cilantro, to emphasize the Caucasian spirit of this dish. You can add chopped herbs and garlic directly to the pot, but it's better if you put it on a plate when serving. There is also more black freshly ground pepper and that's it!

It's so simple, but try it and you'll be surprised how delicious it is!

Just remember that lamb dishes should be eaten very hot and never washed down with cold drinks. Best friend lamb - hot green tea.

Bon appetit!

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Now it is hardly possible to say exactly how and when such a dish as shulum appeared. Its origin is shrouded in mystery: someone believes that the Mongols brought the recipe for shulum, someone 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 southern Russia were the first to cook shulum 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 shulyum is soup in the Russian sense of the word, that is, it is based on. In this, shulyum differs from its close one, which can only be called soup conditionally, since in Uzbek cuisine there was no division into first and second courses that we are used to. In addition, shulum is ideal for camping conditions: a minimum of ingredients, everything is cooked in one boiler, the sequence of laying products plays an important role. Now shulum is often prepared by hunters and fishermen, using game and even fish for this. We will talk about the classic lamb shulum, which can be cooked both on the stove and on the fire - and if desired, lamb can be replaced with any other meat, even duck, even pork.

Lamb Shulum Recipe

Medium

1,5 hour

Ingredients

4 servings

650 lamb on the bone

1 bulb

1 carrot

2 l. water

2-4 potatoes

1 sweet pepper

2 bay leaves

1 tsp coriander

if desired - 1 tsp juniper berries

1 big bunch of greens

Shulyum from lamb - favourite dish hunters and fishermen, which can be prepared both in the kitchen and on a hike. Lamb can be replaced with any other meat.
Alexey Onegin

Add a couple of tablespoons of butter or lard to a pot, cauldron, or heavy-bottomed pot, let it heat up over medium heat, and add the diced meat instead of the bones. Fry on all sides until golden brown, then add the onion, cut into half rings, and carrots, cut into "half coins", and fry for a couple more minutes, stirring with a slotted spoon so as not to burn.

Pour the coriander, crushed between the palms for flavor, black pepper, juniper berries (you can not add them to the lamb shulum, but the juniper blends perfectly with game) and bay leaf, pour water, bring to a boil and cook for about an hour with not very strong boil.

Add potatoes cut into large cubes, and after another 10 minutes, salt and add 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 greens. The trick here is simple: you need a lot of greens, and the more varieties you use, the tastier your shulum will be. I used green onions, parsley, and cilantro, but you can change this list as you like, for example, remove cilantro or add dill and tarragon.

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

Meat dishes

How to cook lamb shulum at home. Recipe with step by step photos and video instructions. Cooking fast and fun. Bon appetit!

2 h

120 kcal

5/5 (2)

Shulum is a dish that is prepared both at home in the kitchen and on a campfire. Of course, the stew cooked on the fire is tastier.
First, there is the smell of a fire. Secondly, the appetite is much better in nature. Thirdly, there is an opinion that this is a traditional hunting dish.
But also at home you can cook delicious shulum. To do this, it is not necessary to make a fire, you can cook it on the stove. This dish perfectly warms and restores strength. It is also used for the prevention of colds.

What you need to know before cooking

Kitchen appliances: cutting board, saucepan and knife.

Lamb ribs can substitute any meat. It can be beef, and pork, and poultry. If you want to take lamb ribs, choose the meat of a young lamb. It is light in color and practically odorless.
If the meat has too strong a smell, it should not be bought. This may mean that in front of you is the carcass of an old animal, and such meat is tough and dry. It is very difficult to cook, and the smell during processing still remains.

Cooking sequence

video recipe

I suggest you watch the video recipe of this dish.

What to file with

This dish is served with herbs. You can also serve croutons or bread. Since such dishes are obtained thick enough Yes, they are served like this. Broth in one bowl and meat and vegetables in the other. This is the tradition of serving dishes in the East.
We can serve shulum as a regular soup or broth. You can serve pies or other dough products with it. Salads or other appetizers are not served with Shulum. This is an independent dish that does not require additions.

Subtleties of cooking

• The main rule for preparing this broth is only cooking. We don't fry anything. No onions, no carrots, no meat.
• As meat, you can use any shot game. Meat from the store or Domestic bird will fit too.
• Sometimes eggplants are added to shulum. They are cleaned and cut into half rings or rings. Then they are thrown into the soup and boiled together with the meat.
• Sweet peppers are also added. It is cut and boiled. Since it cooks quickly, it is added almost at the very end.

If you are going to cook shulum in nature, do not forget to take everything necessary ingredients and dishes. Including bowls and spoons (preferably made of durable, unbreakable material). And first of all, pack the salt, without it any dish will be insipid.