Caucasian soup shulum – the correct recipe with a photo of how to cook at home
Shulum It is a very fat and rich soup cooked on the fire. It is simply not possible to define his national culinary affiliation, this dish is international, which is usually cooked by hunters and fishermen. Use as a basis for this marching soup, both meat, and fish. As for the first option, it is worth noting that the game that was caught is used. For example, they can boil shulum from a duck, partridge, pheasant, hare, or any other game that a hunter could get. The fish version of shulum also suggests that any caught fish can be used. As for the other components, they can be absolutely any. As a rule, onions and carrots are added to shulum. Adding any other vegetables is not forbidden, but rather even the opposite, is welcome. In addition, various spices are plentifully put into the soup.
In this case, we suggest you to get acquainted with a somewhat transformed recipe for shulum, which we will prepare at home. Of course, the taste and smell of a campfire cannot be replaced with anything, but when “the soul requires” and there is no opportunity to get out into nature, you can use this option. In this case, we will use horse meat, although you can replace it with lamb, beef, pork or chicken.
So, let’s proceed to the study of a detailed photo of the recipe for cooking shuluma at home!
- Bulgarian sweet pepper
- A tomato
- Bulb onions
- Vegetable oil
(a bit for frying)
- Green onion
- Tarragon (Estragon)
- Spices and seasonings
We cut onions and three grated carrots. Fry everything in hot oil.
Cut the meat into large equal pieces and add to the vegetables.
We extinguish this mixture for a small amount of time, after which we add a little boiling water to it.
We bring the soup to full boil, reduce the fire, add salt and add all the spices to taste. In this case, a mixture of black pepper, ground paprika and coriander, saffron, cumin, and dried cilantro was used.. So, mix well, and cover the container with a lid, leave for 1 hour, until the horse is softened. Water can be added as needed.
Dice potatoes, peppers, tomatoes and put it all in a saucepan with stewed meat. Again, add the liquid and simmer until ready.
When the potatoes are soft, add the onions and tarragon (etragon). Turn off the fire and, having covered our soup with shulum, leave it to infuse for 30 minutes. After this time, homemade shulum can be served on the table.