How to cook shulum from a wild duck? Recipes of this dish and other issues will be considered in the article. Shulum - fat rich soup of meat, herbs, spices and coarsely chopped vegetables. The number of vegetables may vary. This can be either a minimal set, or all available products. You can cook this dish at the stake, and at home.
Shulum
Many people like shulum from wild duck. The recipe for this dish is quite simple. It should be noted that Caucasians, Uzbeks, and Don Cossacks use not only poultry and game, but also pork, beef, and mutton for cooking this dish. In the cuisine of southern peoples even fish can be used. By the way, Cossacks prefer shulum from pork, and Uzbeks from lamb.
Hunters can be considered another "international" people. They go out into the countryside every fall, taking with them spices, a cauldron and vegetables. The meat is taken that they were able to get on the hunt.
Often, instead of potatoes, peas or any rich cereal are used. Noodles or pasta are sometimes added to the Shulum hunting soup. It is the open fire that gives the dish a special taste and aroma.
Ingredients
So, you already know what a shulum is. Sometimes this dish is called Shurpa. In general, this soup is called hunting, as it includes caught game. We will figure out how to cook shulum. Chowder is best cooked in a forest at the stake. As a result, you will get a very rich soup that will attract everyone to the table.
To create it, you need to have 150 g of vegetable oil, one duck, three onions, six potatoes, two bell peppers, four tomatoes, two carrots, two apples, one chili pepper, three bay leaves, one head of garlic, one bunch of herbs, 6 liters of boiled water and salt. You should get 8-10 servings.
How to cook?
Agree, this wild duck shulum recipe is great. So, heat the oil in a cauldron on a fire. The duck must be plucked, gutted and scorched. Cut the duck into medium pieces and place in a cauldron. The bird must be fried, stirring, for 25 minutes. Salt her. Boil water at the same time.
Next, peel the onion and cut into half rings. Add onion to the duck. Stir the ingredients and continue to cook. Wash the carrots and peel. Cut it into circles and add to the cauldron after the onion after 10 minutes. Put three minced garlic cloves there.
After that pour boiling water. Bring the broth to a boil, removing the foam. Then add peeled and coarsely chopped potatoes to the soup. Now wash and chop apples, peppers and tomatoes. Transfer all products to the broth. Add the chopped chili pepper and peeled garlic.
Boil the soup for 20 minutes. Add salt and bay leaf. At the end, put chopped herbs in the soup and cook the dish for another 5 minutes. Bon Appetit!
Shulum with pearl barley
Consider another wild duck shulum recipe. It is designed to feed three hungry hunters. If there are more hunters or the game is too small, then the number of ducks must be increased proportionally.
So, the duck (all species except diving) must be plucked and scorched. It is known that in the duck the fat walks on fat, therefore, by tearing the skin, you will deprive the broth of a very tasty brew. A diving breed is better to peel, as their fat gives an unpleasant aftertaste. Next, gut the duck (leaving the heart and stomach), wash it thoroughly in water and cut each carcass lengthwise into two halves. Throw the bird into the pot, add the bay leaf and put on fire.
While water boils, you can do other components of shulum. Peel and chop the onions and garlic. Just peel the potatoes, but do not cut them yet. Cook the meat for at least an hour. Then pour one fourth cup of pearl barley into the water, put the garlic with onions and salt the broth. Wait until the barley breaks down.
When it is almost ready, chop and put the potatoes in the soup. It is advisable not to toss potatoes early, as it can boil, and barley will not be ready yet. When the barley and potatoes are fully cooked, add dill to the broth. Now pour the shulum on plates and add salt and pepper to taste.
Game
Often people ask what a shulum is. Many want to try this dish. We have already said that for this camp soup both meat and fish are used as a base. As a rule, that game goes to the course that they managed to catch. So, for example, hunters can cook shulum soup from wild duck, pheasant, partridge, hare or any other game that the hunter could get.
The fish species of shulum suggests that any caught fish can be used.
Homemade shulum
How to cook shulum at home? We suggest you get acquainted with a modified recipe for hunting soup. Of course, the smell and taste of the fire can not be replaced. But when "the soul requires", and there is no way to get out into nature, you can use this option. In this case, you can use horse meat, although you can replace it with chicken, beef, lamb or pork.
Shulumi cook in different ways, a large number of recipes. We will cook it from a wild duck. So, you need to have a couple of wild ducks, four potatoes, one carrot, one large onion, one sour apple, roasted sunflower oil, salt, garlic and peppercorns.
First you need to process the ducks - plucking, singeing, gutting, soaking and washing. Next, chop the carcasses of the bird into medium pieces (as on chakhokhbili). Fry them in a cauldron on both sides, transfer to a pan. Then fill with cold water and put on fire.
Next, everything needs to be done, as when cooking a simple soup. After the broth has boiled, it is necessary to remove the foam, reduce the fire and cover the cauldron with a lid. After 5 minutes, add salt to taste and put the onion (after an hour it needs to be removed and discarded).
Now peel and chop the vegetables. Cut the carrots into large pieces and send after the onion. One hour after boiling, put the tomato, sliced in large pieces. And an apple without seeds, but with a peel. As soon as the apple begins to boil, it must be removed from the broth and discarded. It levels the fatness of the autumn bird and adds a piquant taste. If you do not like to experiment, you can not put an apple.
The meat is usually cooked for an hour and a half. After this time, put the potatoes, cut into small cubes, and three chopped peas of pepper in the cauldron. When the potatoes are cooked, chopped garlic can be sent to the cauldron. In the ready shulum, if desired, you can pour greens.
Diversity
Usually a wild duck shulum is cooked at the stake. Some people like this soup when millet is added to it. Others are not happy with this option. Some shulum cook only with potatoes, while others - exclusively with pearl barley. Someone uses lentils, and someone doesn’t add anything except game as a “side dish”: no wheat, no pearl barley, or potatoes. In fact, each wild duck shulum recipe has its own.
Being on the hunt and not cooking shulum is almost the same as being on a fishing trip and not cooking up an ear. It seems that a person has touched something beautiful and great, but ... It is this “but” that spoils the feeling of the fullness of the magnificence received from the process, one might even say - completeness. Shulum is not only a rich, delicious stew. This is something more. This is what is capable of gathering people from all around the camp table and forcing everyone to silently vigorously work with spoons, and after saying good words to the cook.