Pork Shulyum: recipe, cooking features, ingredients, photos and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pork Shulyum is a rich soup originally from Uzbekistan. It is prepared on the basis of meat, a large amount of potatoes and onions. The traditional recipe for pork shulum is at the stake. However, you can enjoy this dish at home. You need to take either a cauldron or a pan with thick walls and a bottom. You can also find interesting variations, such as shulum with beets, or with tomatoes. In any case, this soup is quite unusual. It is based on a tender but rich broth. Therefore, many vegetables are simply removed from the pan in the future, because they have already done their job, provided the broth with taste. So there is a lot of meat, potatoes and broth in the plate. Rarely, but leave carrots. Another obligatory part is fresh herbs, which are sprinkled on the soup when serving. The more it is and the more fragrant it is, the better.

Traditional Recipe: Outdoor Cooking

To prepare a dish according to this recipe for pork shulum you need to take:

• two onions;
• 1.5 kilograms of potatoes;
• meat - quantity varies according to taste;
• green onions - halfbeam;
• s alt and pepper;
• a couple of bay leaves;
• a bunch of parsley or cilantro.

This traditional shulum recipe is usually cooked on a fire. This soup is flavorful. If you put enough meat, the dish comes out thick. Its plus is in the deliberate rudeness of the processing of ingredients, that is, the meat is cut coarsely, as well as potatoes. The onion is put whole, but it is not eaten in the future, although much depends on taste preferences. However, this soup is able to please the whole company from children to adults.

Pork Shulum: step by step recipe with photo

To begin with, water is poured into the cauldron and heated. The meat is washed, cut into pieces. You can use not only tenderloin, but also any meat on the bone. So the broth will be rich.

Onions and potatoes are peeled. It is not necessary to cut them. However, large potatoes can be cut into two or three pieces so that all the vegetables cook at the same time.

Put two onions in boiling water. After boiling the broth again, the meat is lowered into the water. Every time the foam rises, it is carefully removed. This will give you a clear broth.

Water is s alted and peppered to taste, put bay leaves. Forty minutes after the meat boils, potatoes are added. Cook until it's done. All greens are washed and finely chopped. Potatoes, meat, broth are placed in portioned plates. Sprinkle with herbs. They eat hot. Such a recipe for pork shulum withphoto shows that in nature you can find an alternative to barbecue.

Beetroot soup: alternative option

Not everyone knows that there is an original recipe for soup with beets. It is believed that this makes the soup thicker, more satisfying. It is noteworthy that this version of the preparation of such a soup is quite suitable for home. You need to take the following products:

• 4 liters of water;
• kg of meat;
• 250 grams of potatoes;
• the same amount of beets;
• one onion;
• black peppercorns - a few pieces;
• s alt and ground pepper to taste.

This soup has a bright rich color and taste of beets.

Cooking red soup

The meat is washed, cut into large pieces and placed in a saucepan. They pour water. Add s alt with pepper and peas. You can put a bay leaf, if desired. The onion is also peeled and added to the meat, whole. Boil all the ingredients together for about three hours.

Beets and potatoes are peeled, cut into cubes. Thirty minutes before readiness, add them to the soup. Also, when serving, you can season the soup with finely chopped cilantro. The recipe for pork shulum at home is very simple! It can become an alternative to borscht.

Delicious Pork Shulum: Ingredients List

This version of the soup is closest to the original. However, this recipe with a photo of homemade pork shulum can be cooked simply in a saucepan.

For cooking take:

• six potatoes;
• 500 grams of pork;
• two small onions;
• one carrot;
• s alt and pepper;
• a little parsley to serve.

Pork can be taken both on the bone and just the flesh. Ribs are great too.

How to cook soup?

The meat is washed, sent to the pan and poured with water. They put it on the stove. When a foam forms, it is immediately removed so that the broth is beautiful and transparent. One onion is peeled, cut crosswise. Seven minutes after boiling, put onions in the broth. Then add carrots, chopped coarsely, literally into three or four parts. Cook until the meat is ready. Add s alt and pepper. You can also put any spices to taste.

Potatoes are peeled and cut into slices. Carrots and onions are taken out of the broth. Add potatoes. The remaining onion is peeled and rubbed on a grater, put in the broth. Boil until potatoes are soft. When serving, the dish is sprinkled with herbs.

Delicious shulum with smoked meats

This version of the soup is more modern. The broth comes out soft but rich. To prepare this dish you need to take:

• 500 grams smoked ribs;
• the same amount of boneless pork;
• one carrot;
• two tomatoes;
• three potato tubers;
• one large onion;
• one bell pepper, red;
• garlic clove;
• tablespoon paprika;
• the same amount of ground black pepper;
• a pinch of pepperchili;
• s alt to taste;
• three tablespoons of olive oil;
• bunch of parsley.

As you can see from the amount of ingredients, the pork shulum recipe helps to get a tasty and rich dish. Due to smoked ribs, a taste of a fire is created. And vegetables set off the traditional deliberate rudeness of the dish.

How to cook delicious shulum?

The ribs are divided into portions, cut one at a time. All vegetables are cleaned and cut. Onions are cut into half rings, thinly enough, potatoes are cut into large cubes, and carrots are cut into cubes. Use a saucepan with a thick bottom, pour olive oil into it. Add onions and carrots, wait for the vegetables to change color, then add the diced pork and potatoes. Fry for another seven minutes, stirring occasionally.

Pour water into the pan, add garlic, passed through a press, ribs. Then they reduce the heat and cook for forty minutes.

Tomatoes need to be peeled. Then the pulp is cut into large pieces. Bulgarian pepper is cleaned from the stalk and seeds, rubbed on a grater or cut as finely as possible. Tomatoes and peppers are sent to the pan along with spices. After boiling, the soup is removed from the stove, covered with a lid and kept for another fifteen minutes to infuse. When serving, sprinkle a fragrant dish with fresh herbs.

Shulyum is a dish of Uzbek cuisine. It is traditionally prepared on the basis of lamb, but pork is also used quite often. An integral part of this soup is a delicious and clear broth. For this reason, recipesShulyuma from pork indicate that the foam should be removed when the meat boils. They also use a whole head of onion, which is boiled, giving the soup its taste and aroma. However, then it is not eaten, removed from the dish. Also for this reason, coarsely chopped carrots and bay leaves are often used. And some people like to make a dish with tomatoes, which create a savory sauce.