Mutton shulum

Hot stews appeared when a person realized that thermally processed foods with some water are more attractive than raw and dry ones. Since that time, soups and broths have undergone many changes, but the foundation has remained in its original form. This is especially clearly seen in the recipe of shulum, a Cossack dish cooked on fire.

How to cook shulum right?

How to cook shulum right?

A nourishing meat or fish soup, which is cooked on a fire, in a thick pot-bellied pot, is shulum. The number of ingredients and the complexity of working with them are such that the preparation of food could be done right on the hunt or fishing, using a fresh catch and some products stuck with them. In the open air, such a stew, of course, is perceived more correctly, but at home it is not difficult to cook shulum, and to taste it will be little more than a variant of the traveling conditions. Its key feature is the density, as a result of which it is not always possible to understand whether shulum is attributed to soups or to main courses with a certain amount of broth.

The main component is meat or fish, which are the basis of the future soup. Traditionally, lamb is supposed to be used here, but pork, beef or duck-based shulum recipes are also popular. The use of lean poultry meat - for example, chicken - is rarely practiced: the stew must turn out rich, which is difficult to obtain with lean protein. But the fish versions are also good: shulum based on sturgeon, pike and other types of fish.

Due to the fact that this is a man’s marching soup, in addition to meat, not so many ingredients are put into it: in most cases these are potatoes, sweet onions and eggplants, and pepper and tomatoes may also be present. However, the share of the latter is very small. In addition, seasonings and herbs to taste are used. Strict cooking technology does not exist, the ingredient can be taken almost any, the main thing is to cut them large.

In nature, shulum is boiled in a pot suspended above the fire. If you work with him in the house, you need a cauldron: an earthenware pot with thick walls that has a tight-fitting lid. Such dishes will provide the dish with maximum preservation of taste and warmth, the soup will be fragrant and real. Partially the soup is cooked on the stove, partly in the oven or oven, and the total time spent on cooking is 2-3 hours. Depending on what kind of meat you took for the broth, these figures vary. Young lamb can reach the desired state much faster than adult or old beef. But the fish will require the least amount of time, therefore, the express variant is the recognition of sturgeon or pike.

Traditional recipe for lamb meat

You can offer up to 10 or even more ways to prepare shulum, but if we talk about the classical recipe, this is the Cossack and Caucasian variants. The latter is the simplest, but saturated with spices, like the entire cuisine of the peoples of the Caucasus, but it is deprived of the traditional for shurpy - its close relative - the roasting of the ingredients. It takes up to 4 hours to cook, because the meat is necessarily soaked in cold water, which takes 30-50 minutes. For a dinner of 3 people will need to use 4 liters of water and 1 kg of mutton; It is recommended to choose pieces of meat on the bone to get a rich broth.

Composition:

  1. Lamb - 1 kg
  2. New potatoes - 4-5 pieces.
  3. Onions - 2 pcs.
  4. Garlic - 4 cloves
  5. Red pepper pod
  6. Salt, spices - to taste

Cooking:

  • The meat is necessarily cut into small pieces, which are laid in a deep pan filled with cold water, after which it is brought to a boil. Broth over medium heat under the lid is boiled for 2.5-3 hours.
  • If you work with an oven, then the cauldron is placed in an unheated oven, and the temperature is set to 160 degrees.
  • During this time, the remaining components of the soup are prepared: 4-5 young potatoes are peeled and cut into quarters, the same is repeated for 2 sweet bulbs.
  • Products are laid in the finished broth, after which it is salted, add a pod of red pepper, cilantro and garlic cloves.
  • The oven can be turned off after 20 minutes, and let the pot brew for 1 hour in heat; on the stove the fire is extinguished after 40 minutes, and the shulum languishes under the lid for another 10-15 minutes.

The Cossack variant of shulum is a bit more voluminous: here the range of ingredients that fall into the stew is already wider.

Composition:

  1. Lamb - 1 kg
  2. Eggplant - 1 pc.
  3. Bulgarian pepper - 2-3 pcs.
  4. Tomatoes - 3 pcs.
  5. Potatoes - 2-3 pcs.
  6. Onions - 2 pcs.
  7. Salt, spices - to taste

Cooking:

  • Lamb is cut and lowered in cold water, where it is boiled for 1.5 hours.
  • During this time, it is necessary to monitor the broth, removing pop-up foam: especially a lot of it will be at the very beginning, when the protein is only folded.
  • After a specified period of time, the meat is removed from the bones that are thrown away. The flesh is dipped back into the cauldron.
  • Next, lay the peeled potatoes, divided into quarters, and whole onion heads. They are given 20 minutes for cooking, before the rest of the ingredients are added to the cauldron: peppers, tomatoes and eggplants. The latter are lightly fried in a pan, before passing through the cutting phase, and it is recommended that the peppers be manually broken into unequal pieces. This will visually bring shulum to what was prepared in hiking conditions.
  • Tomatoes are required to be scalded with boiling water, remove the skin from them, and knead the flesh in a bowl, put into the stew. At the same stage herbs and garlic, pressed under the press, are added to the dish.
  • If you want to use hot peppers in shulum, lay them in 15 minutes. before the end of cooking, and be sure to remove before serving dishes to the table.
  • Ready stew insist for 50-60 minutes. and poured into plates, sprinkling with greens.

How to cook mutton shulum in a slow cooker?

Quite a few hostesses today abandoned the traditional cooking on the stove, appreciating the convenience of using a slow cooker. However, not all recipes can be reconstructed outright, as the time spent on cooking and the volumes of the required ingredients change. As for shulum, then in a multicooker it is undoubtedly easier to cook it than in the oven or on the stove. In particular, the preparation takes 20-30 minutes, the cooking itself takes 2-2.5 hours.

How to cook mutton shulum in a slow cooker?

Composition:

  1. Lamb - 1 kg
  2. Carrots - 2 pcs.
  3. Cherry tomatoes - 5-7 pcs.
  4. Onion - 1 pc.
  5. Bulgarian pepper - 1 pc.
  6. Potatoes - 2-3 pcs.
  7. Garlic, spices, salt - to taste

Cooking:

  • The specified number of ingredients accounts for 4-4.5 liters of water. If the bowl of your multicooker does not accommodate such a volume, less vegetables and meat are taken, since the shulum cannot be made dryish - it is better to evaporate excess water longer.
  • The broth is prepared in 1.5 hours: chopped lamb is placed in a multicooker bowl filled with cold water, the "Soup" or "Quenching" mode is set, and a timer is set. Salting the soup is necessary at the same stage.
  • When the clock is reminded of itself, the meat is removed from the bones: if this is difficult to do, you need to boil it a little more. Ideally, lamb will easily come off the bone in large chunks, after which it is laid back into the slow cooker.
  • Bulbs, tomatoes and potatoes are cut in half, carrots are cut into large strips. Peppers can be divided manually or turned into thick rings with a knife.
  • All vegetables are dipped in broth at the same time, seasonings are poured together with them, as well as bay leaf, which is withdrawn before serving.
  • The multicooker mode duplicates the "Soup" mode, which now takes only 1 hour.
  • If you want to cook shulum in the oven, then the ingredients will have to be laid alternately: first potatoes, and after 30 minutes. remaining vegetables and seasonings.
  • Otherwise, by the time the potatoes are soft, especially coarsely chopped, they will be boiled over too much.
  • Those who wish to make the pot hot, can drop the chili peppers at the moment they add the vegetables.

The supply of shulum also varies depending on the people who own the recipe. Caucasian cuisine offers to place in portion bowls half of a sweet raw onion, and fill it with ready-made soup. The European version involves the flavoring of stews with greens, sour cream and crackers.

Shulum is the closest relative of shurpa and a convenient variant of the soup that is prepared from what is in the fridge. Its attractiveness is also appreciated by those who care about their health: unlike shurpa, the ingredients of shulum do not fry, which makes this man’s soup easier. And the ability to constantly change the recipe allows you to experiment, but always get a hearty and tasty dish for a hearty lunch with your family.

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