It is difficult to say which cuisine the lamb shulum belongs to, because such a dish has been prepared for more than one century. One considers him Uzbek, the other insists that it is Cossack soup, the third says that this is the usual chowder of hunters. And each of them is right. But all recipes have something in common - such a soup is prepared in a cauldron on an open fire from meat and a large number of vegetables.

Classic lamb shulum at the stake

A rich and satisfying mutton shulum is cooked at the stake, because it is not just cooking the usual first dish, but a real ritual. A cauldron or a pot with thick walls is suitable for cooking, but the main thing in this process is not dishes, but a good bonfire.

It’s quite easy to cook lamb shulum, the main thing is to choose quality meat.

Ingredients:

  • 1.5 kg of lamb;
  • four tomatoes and onions;
  • five bell peppers;
  • three tubers of potatoes and carrots;
  • 120 g of parsley root;
  • 180 g celery root;
  • a bunch of cilantro and parsley;
  • one apple;
  • five cloves of garlic;
  • two bay leaves;
  • ten peas of pepper;
  • hot pepper.

Cooking method:

  1. We put pieces of meat in a pot, pour water. The volume of liquid is calculated so that in the process of cooking the broth no longer had to be added. We put the boiler on burning coals, do not close the lid.
  2. For meat, put the onion and carrots whole, as well as the cubes of the roots.
  3. As soon as the broth boils, remove part of the coals to reduce heat.
  4. After 1.5 hours, we check the meat - if the lamb breaks into pieces, then we get all the ingredients from the broth except the meat.
  5. We send an apple to mutton, add heat and begin to lay vegetables as they are sliced.
  6. We cut large vegetables, potatoes, peppers and carrots into four parts, tomatoes into five slices, hot pepper cut in half, chop the onion in half rings.
  7. After 30 minutes, remove the apple, and instead put the peeled garlic cloves, bay leaves and other seasonings to taste. After another half hour, add chopped herbs, reduce heat and simmer for 20 minutes.

Simplified recipe in a cauldron

There is a simpler recipe for cooking shulum - in a cauldron. If you don’t have time to cook lamb, then take another meat and thereby reduce the cooking time.

Ingredients:

  • bulb;
  • three potatoes;
  • Bay leaf;
  • peppercorns;
  • two garlic cloves;
  • cilantro.

Cooking method:

  1. We put meat in a cauldron and fill it with water. If you have lamb, then we cook the broth for two hours.
  2. After the broth has boiled, and you have removed all the foam, put the onion, salt, bay leaf and allspice.
  3. If the meat is ready, then you can remove all the ingredients from the broth except the meat, add potato wedges, and after 20 minutes put chopped garlic and cilantro.
  4. After five minutes, turn off the soup and insist it for 20 - 25 minutes.

In Cossack at home

The traditional Cossack shulum can be prepared from any meat, but it is lamb that gives the dish a rich taste and amazing aroma.

Such a soup is cooked at the stake, but at home you can cook shulum in a regular pan.

Ingredients:

  • kilo of lamb;
  • two bell peppers;
  • onion head and carrot;
  • five potato tubers;
  • eggplant;
  • head of garlic;
  • several branches of basil.

Cooking method:

  1. We put the pan with water on the fire, lay the pieces of lamb together with salt and peas of pepper. We start to cook the broth, not forgetting to remove the foam.
  2. We cook the meat for an hour, then put potatoes cut into large slices to it. Five minutes later, we try the broth, - if there is not enough salt and pepper, then season.
  3. Then we put chopped onions and eggplant, after five minutes we send the remaining chopped vegetables.
  4. We cook soup for 25 minutes, then we insist it for half an hour under a closed lid and serve with sprigs of basil.

Uzbek lamb shulum soup

Uzbek cuisine also has a recipe for making shulum, however, Uzbek cooks consider this dish a kind of shurpa.

Ingredients:

  • 850 g of young lamb;
  • two pcs. bulbs, bell peppers and carrots;
  • four potato tubers;
  • half a chili pepper;
  • 130 g of fat;
  • five tomatoes;
  • six cloves of garlic;
  • 270 g of white cabbage;
  • ten juniper berries;
  • a pinch of nutmeg;
  • two bay leaves;
  • bunch of dill and parsley.

Cooking method:

  1. We cut the fat into small pieces and put in a heated cauldron, fry it to the cracklings.
  2. We remove the remaining fat and put more pieces of lamb, fry until golden.
  3. As soon as the meat is roasted, we put onion rings to it. After three minutes, add the circles of carrots. After another ten minutes, pour water, but not much.
  4. After the broth boils, put the juniper berries, salt, pepper and nutmeg, reduce the heat and simmer the food for two hours.
  5. After this time, add potato wedges, then shredded cabbage, slices of pepper and tomatoes (without skin), as well as chili and bay leaves.
  6. After the vegetables are completely ready, pour the chopped greens and garlic into the soup, let the dish boil again and remove from the heat. Within half an hour, the soup should be infused.

Tasty recipe:lamb soup

How to cook in a slow cooker

Cossack soup can be prepared not only at the stake or on the stove, but also in a more modern way - boil shulum soup in a slow cooker.

Ingredients:

  • 700 g of mutton;
  • five tomatoes;
  • four potatoes;
  • Bulgarian pepper;
  • two onions and carrots;
  • three bay leaves;
  • six peas of pepper;
  • a pinch of hops suneli.

Cooking method:

  1. In a bowl of an electric appliance we put lamb chunks, add salt, pour water and in the “Soup” mode we cook meat for 1.5 hours.
  2. The vegetables used in the recipe are cut into large slices, then added to the meat along with all the spices.
  3. We continue to cook the soup in the same mode for another hour.
  4. Before serving, the dish should be a little infused, and be sure to add fresh herbs to the soup bowl.

On beer with vegetables

There are different variations of shulum preparation, where other meat or fish is used instead of lamb, but we offer an interesting recipe for cooking a beer.

Beer can be taken both dark and light.

Ingredients:

  • kilo of lamb;
  • carrot;
  • two onions;
  • three tomatoes;
  • half a liter of beer;
  • six potato tubers;
  • two garlic cloves;
  • Bulgarian pepper.

We will cook like this:

  1. We put a cauldron with a small amount of oil on the stove. Fry pieces of meat, then pour water and cook them until cooked.
  2. As soon as the meat becomes soft, we put potato wedges to it, after five minutes we add coarsely chopped onions, peppers and carrots. Solim.
  3. If the potatoes are almost cooked, then you can add slices of tomatoes.
  4. We remove the finished soup from the fire, pour beer into it, put chopped herbs and garlic. Insist shulum half an hour.

How can I replace lamb in cooking

The main component of shulum is meat. Lamb is traditionally used, but you can replace it with pork, beef and even duck.

But chicken soup is rarely prepared, since shulum should turn out to be rich, and it is rather difficult to get such a fat from lean chicken meat. There are recipes for stew with fish, especially delicious is the soup of sturgeon and pike.

Secrets and recommendations

  1. For shulum it is better to take meat on the bone. Thanks to the presence of gelling substances, the soup turns out to be rich and very tasty.
  2. The meat should be fresh, allowed chilled, but not frozen.
  3. Pour meat only with cold water, as hot protein begins to curl ahead of time.
  4. Soup should not boil during cooking, it should languish over low heat.
  5. All the vegetables for the soup are cut large, and do not rush to serve the ready-made shulum right away - give it time to brew.

Shulum is the most convenient recipe for making soup, because you can cook it just from what is in the refrigerator. Despite the fact that such a first course is very rich, it does not harm your health, because for its preparation the ingredients are not fried in oil.

We hope that your piggy bank of culinary recipes has replenished with an interesting new dish, and now you yourself can competently tell anyone how to cook lamb shulum in a cauldron or in other ways.

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