Pork shulum is a rich soup, originally from Uzbekistan. It is prepared on the basis of meat, a large number 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 pot with thick walls and a bottom. You can also find interesting variations, such as shulum with beets, or with tomatoes. In any case, such a soup is quite unusual. It is based on a tender, but saturated broth. Therefore, many vegetables are simply removed from the pan in the future, because they have already completed their work, provided the taste with the broth. So in the plate is a lot of meat, potatoes and broth. Rarely, carrots are left. Another obligatory part is fresh herbs, which are sprinkled with soup when serving. The more it is and the more fragrant it is, the better.
Traditional Recipe: Cooking in Nature
To prepare a dish according to this recipe for pork shulum, you need to take:
- two onions;
- 1.5 kilograms of potatoes;
- meat - the amount varies to taste;
- green onions - half a bunch;
- salt and pepper;
- a pair of bay leaves;
- a bunch of parsley or cilantro.
Such a traditional shulum recipe is usually prepared at the stake. This soup is fragrant. If you put enough meat, the dish comes out thick. Its plus is in the deliberate rudeness of processing the ingredients, that is, the meat is cut large, the potatoes as well. They put the whole onion, but do not eat it in the future, although much depends on taste preferences. However, such a soup is able to please the whole company from children to adults.
Shulum pork: step by step recipe with photos
First, 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. Cutting them is not necessary. However, large potato tubers can be cut into two or three parts so that all vegetables are cooked at the same time.
Two onions are put in boiling water. After boiling the broth again, lower the meat into the water. Each time the foam rises, it is carefully removed. This will provide a clear broth.
Water is salted and pepper to taste, laurel leaves are laid. Forty minutes after boiling the meat, potatoes are added. Cook until it is ready. All greens are washed and finely chopped. In the serving plates put potatoes, meat, broth. Sprinkle with herbs. Eat hot. Such a recipe for shulum from pork with a photo shows that in nature you can find an alternative to barbecue.
Beetroot Soup: Alternative
Not everyone knows that there is an original recipe for beetroot soup. It is believed that this makes the soup thicker, more satisfying. It is noteworthy that this option of cooking such a soup is quite suitable for home. You need to take the following products:
- 4 liters of water;
- a kilogram of meat;
- 250 grams of potatoes;
- as many beets;
- one onion;
- black pepper peas - a few pieces;
- salt and ground pepper to taste.
Such a soup has a bright saturated color and taste of beets.
Cooking red soup
The meat is washed, cut into large pieces and put in a pan. Pour water. Add salt with pepper and peas. You can put a bay leaf, if desired. Also peel the onion and add to the meat, whole. Boil all the ingredients together for about three hours.
Beets and potatoes are peeled, cut into cubes. Thirty minutes before cooking, add them to the soup. Also, when serving, you can season the soup with finely chopped cilantro. The pork shulum recipe at home is very simple! It can be an alternative to borsch.
Delicious Shulum with Pork: List of Ingredients
This version of the soup is closest to the original. However, this recipe with a photo of homemade pork shulum can be prepared simply in a saucepan.
For cooking take:
- six potatoes;
- 500 grams of pork;
- two small onion heads;
- one carrot;
- salt and pepper;
- some parsley to serve.
Pork can be taken either on the bone or just pulp. Ribs are also great.
How to cook soup?
The meat is washed, sent to the pan and poured with water. Put on the stove. When the foam is formed, it is immediately removed so that the broth is beautiful and transparent. One bulb is peeled, incised crosswise. Seven minutes after boiling, put onion in the broth. Then add carrots, chopped large, literally into three or four parts. Cook until the meat is cooked. Add salt and pepper. You can also put any spices to taste.
Potatoes are peeled and cut into slices. From the broth get carrots and onions. Add the potatoes. Brushing the remaining onion and rubbing it, put in the broth. Cook until the potatoes are tender. When serving, sprinkle with greens.
Tasty shulum with smoked meats
This version of the soup is more modern. The broth comes out soft, but saturated. To prepare this dish you need to take:
- 500 grams of smoked ribs;
- as much boneless pork;
- one carrot;
- two tomatoes;
- three potato tubers;
- one large onion;
- one bell pepper, red;
- clove of garlic;
- a tablespoon of paprika;
- as much black ground pepper;
- a pinch of chili pepper;
- salt to taste;
- three tablespoons of olive oil;
- a bunch of parsley.
As can be seen from the number of ingredients, the pork shulum recipe helps to get a tasty and rich dish. Due to the smoked ribs, the aftertaste of the fire is created. And vegetables set off the traditional deliberate rudeness of the dish.
How to cook a delicious shulum?
The ribs are divided into portions, cutting one at a time. All vegetables are peeled and chopped. Onions are cut in half rings, thinly enough, potatoes - in large cubes, and carrots - in small cubes. Use a pan with a thick bottom, pour olive oil into it. Add onions and carrots, wait for the vegetables to change color, then put the diced pork and potatoes. Fry for another seven minutes, stirring.
Water is poured into the pan, garlic, passed through the press, ribs are added. Then reduce the heat and cook for forty minutes.
Tomatoes need to be peeled. Then the pulp is cut into large pieces. Peppers are peeled from the stalk and seeds, triturated 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 held for another fifteen minutes so that it is infused. When serving, sprinkle a fragrant dish with fresh herbs.
Shulum 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 transparent broth. For this reason, in pork shulum recipes indicate that the foam should be removed when boiling meat. They also use a whole head of onion, which is boiled, giving the soup its taste and aroma. However, then they do not eat it, removing it from the dish. Also for this reason, coarsely chopped carrots, bay leaves are often used. And some people like to make a dish with tomatoes, which create a spicy sauce.