Shulum

Category: First meal
Shulum

Ingredients

Beef or lamb ribs (or beef, lamb) 4 things. (200 g)
Potatoes 2 pcs.
Large tomatoes 2 pcs.
Bulgarian pepper 1 PC. large
Bulb onions 1 PC. large
Carrot 1 PC.
Garlic 2 teeth
Green onions, cilantro, dill, red bitter pepper ... serving, to taste

Cooking method

  • Chop potatoes, tomatoes and peppers coarsely, chop onions and garlic, three carrots on a coarse grater or whatever you like.
  • We cook in a slow cooker or on the stove in a thick-walled saucepan or cauldron.
  • Fry the ribs or meat cut into good pieces from all sides, add onions and carrots, sauté, pour water (shulum is a rather thick soup), turn on the "Stew" program for 2 hours. Half an hour before the end of the program, put the potatoes, after 15 minutes - the rest of the vegetables, hot peppers and garlic. After the end of the program, let it stand for at least 15 minutes with the lid closed! Pour, add herbs and green onions - straight to the plate.
  • Shulum

The dish is designed for

1.5 l

Time for preparing:

2 hours

Cooking program:

Extinguishing

Note

Shulum taught me how to cook this kind of meat seller Leila, a Cossack woman with Azerbaijani roots; I twisted my nose at the fatty beef (which, by the way, my husband loves very much), and Leila said: "What are you doing! This is such a cool shulyum!" And she explained very simply: "Everything is big !!". True, delicious soup. The smell of green onions and cilantro gives a special "raisin".

I scoured the Internet, found on the bears website such a good description: "Shulum is a hearty meat soup with a minimal set of products. Ideal for a field / field kitchen on a hunt. Or on a failed fishing trip :-)))
This dish was tasted for the first time on the Don, where it is considered traditional.
Traditions, apparently, went from the "Cossack campaigns", where they prepared hearty food, but - quickly and uncomplicated. From the available "accessories". The word "shulum", most likely, has Turkic roots. Well, with whom else did the Cossacks "communicate" ...? So to speak - cultural exchange ... Today (according to tradition ...) - the shulum is cooked after the procedure of "cutting" the boar / lamb ... - exclusively from fresh, "fresh" meat. They also boiled it from a bird killed in a hunt. "

In the Kuban, this is also a traditional dish, since it is hearty, tasty, and very easy to manufacture. Leila explained that it was the Cossacks who invented it - as, by the way, borscht. I don’t know about the “bird killed in the hunt,” I never cooked it from a bird, a chicken in a shulum is no longer a joke ...

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: brosayut Yes, they usually didn't bring a chicken from the hunt. My daddy made me a black grouse trick. He brought such a healthy grouse, and when he plucked, it turned out to be such a small, frail carcass. I cooked a hooker, which, in my opinion, included only potatoes and onions. The soup was brown and without a single grease on the surface, to which papa noticed that this sporting animal feeds on itself, lives in Spartan conditions. And the shulum was tasty, albeit ugly.
julifera
I liked the Azerbaijani name!
Now I will call this soup too
TATbRHA
No, this is not an Azerbaijani dish !! I have not written anywhere that it is Azerbaijani. Shulum is the original Cossack food! It would be necessary, dear site owners, to fix this ...
julifera
Quote: TATbRHA
Cuisine: Azerbaijani
? ? ?

This is indicated by the author of the recipe, so I thought ...
TATbRHA
Here are the moderators it for me and indicated ... And I clearly wrote: "
Quote: TATbRHA
it was the Cossacks who invented it - like borscht, by the way.
They would not disgrace me in front of the Kuban and Rostovites!

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