Game Shulum recipe. Wild duck shulum: recipe

Shulum is a very tasty stew, which is most often cooked over a fire. The most delicious recipe is hunting. Read on to learn how to make duck shulum.

Duck preparation

It is necessary to pluck the duck, for this we dip it in boiling water, hold it for a few minutes and then pluck it.

After such treatment, small feathers will remain on the skin of the bird; you can get rid of them by singing the carcass.

Then the head and the tips of the wings are cut off from the carcass.

It is also necessary to gut all the insides and then rinse the entire duck well.

To get rid of the odor, keep the duck in the freezer for several days or cut the skin and remove the fat layer.

Duck hunting shulum on the fire

Duck 1 kg.

Carrots 4 pcs.

Tomatoes 1 kg.

Sweet pepper 3 pcs.

Potatoes 1 kg.

Pepper and spices.

1. Pluck the duck, gut it, singe it and put it in water for half an hour.

2. Cut the poultry into medium pieces.

3. Cut the tomatoes into medium slices.

4. Chop the onion into medium cubes.

5. Cut sweet peppers into strips.

6. Cut the carrots with a knife as small as possible.

7. We put the duck in the pot and hang it over the fire.

8. Pour the onion into a pot, add the carrots and bell peppers.

9. Simmer the stew, covered with a lid, for 20 minutes.

10. Place the tomatoes and cook with the lid closed for about 90 minutes, sometimes stirring the shulum. Since wild duck has tough meat, we cook it longer. When stewing, a lot of juice will start to stand out, you do not need to be frightened, this is normal and very good. This will make the soup richer and more flavorful.

11. Now we cut the potatoes into large wedges and leave them in cold water so that they do not darken.

12. After an hour and a half, drain the water from the potatoes, add the chopped tubers to the meat and add water. If you need a thinner stew, then pour more water. If the dish will be served as a second, then add water so that it slightly covers the potatoes and meat.

14. Simmer shulum for about 30 minutes, sprinkle with chopped herbs and serve hot.

Second cooking method

Vegetable oil 170 g.

Duck 1 pc.

Turnip onions 4 pcs.

Potatoes 6-7 pcs.

Sweet pepper 2 pcs.

Tomatoes 3-4 pcs.

Carrots 2 pcs.

Apple 2 pcs.

Garlic wedge.

Chili pepper 1 pc.

Lavrushka 2-3 pcs.

A bunch of parsley or dill.

Water 6 liters.

1. Heat vegetable oil in a cauldron over a fire.

2. Pluck the duck, singe and gut.

3. Cut the bird into small pieces and place them in a cauldron.

4. Fry the duck for about 30 minutes, stirring occasionally, and salt.

5. Peel the onion, cut it into half rings, send it to the meat and mix everything.

6. Rinse the carrots, peel, cut into medium circles and place with the meat. Immediately add the garlic passed through a press.

7. Pour boiling water, bring to a boil, not forgetting to remove the foam.

8. Peel the potatoes, cut into large wedges and add to the broth.

9. We cut apples into quarters, tomatoes into squares, and peppers into strips and send all this to the shulum.

10. Now carefully cut the chili in two and poison in the stew.

11. Let the soup simmer for 25 minutes, add lavrushka and salt to taste.

12. 5 minutes before the end of cooking, add chopped greens, let the soup boil, remove from heat and leave with the lid closed for 5 minutes.

Duck shulum: the third way

Duck 2 pcs.

Potatoes 5 pcs.

Carrot 1 pc.

Sour apple 1 pc.

Refined frying oil.

Garlic, salt and peppercorns.

1. Pluck ducks, singe, gut and wash. Then we put it in cold water for soaking.

2. Cut the game into medium portions.

3. Pour some oil into the cauldron and fry the ducks on all sides.

4. Put the ducks in a saucepan, pour cold water and put on fire.

5. As soon as the broth boils, remove the foam, reduce the flame and close the lid.

6. After 7 minutes after boiling, salt.

While the poultry is being prepared, we proceed to the preparation of vegetables.

7. Peel the onion and send the whole head to the broth.

8. After 60 minutes, take out the onion. You won't need it anymore.

9. Cut the carrots into rounds or plump sticks and add immediately after the onion.

10. After 50 minutes, as the water boils, add the tomato, which we cut into large slices.

11. Cut the apple into two parts, take out the seed box and add it to the shulum.

12. As soon as the apple is soft (without waiting for it to fall apart), take it out and discard it.

13. When the meat is cooked, add the potatoes, which are pre-peeled and cut into medium slices.

14. Now add three peppercorns.

15. When the potatoes are almost ready, add the chopped garlic.

Related videos

How to make wild duck shulum? We will consider the recipes for this dish and other issues in the article. Shulum is a fatty rich soup made from meat, herbs, spices and coarsely chopped vegetables. The number of vegetables can vary. This can be either the minimum set or all available products. You can cook this dish both on the fire and at home.

Shulum

Many people like wild duck shulum. The recipe for this dish is quite simple. It should be noted that Caucasians, Uzbeks and Don Cossacks use not only poultry and game to prepare this dish, but also pork, beef, and lamb. Even fish can be used in southern cuisine. By the way, Cossacks prefer pork shulum, and Uzbeks prefer mutton shulum.

Often peas or any rich cereal are used instead of potatoes. Sometimes noodles or pasta are added to Shulum hunting soup. It is the open fire that gives the dish its special taste and aroma.

Ingredients

So, you already know what a shulum is. This dish is sometimes called shurpa. In general, this soup is called hunting soup, since it contains the caught game. Let's find out how to cook shulum. The chowder is best cooked in the woods over a fire. As a result, you will end up with 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 have 8-10 servings.

How to cook?

Agree, this wild duck shulum recipe is great. So, heat oil in a cauldron over a fire. The duck must be plucked, gutted and singed. Cut the duck into medium pieces and place in a cauldron. You need to fry the poultry, stirring, for 25 minutes. Salt it. Boil water at the same time.

Next, peel the onion and cut into half rings. Add the onion to the duck. Stir the ingredients and continue cooking. Wash and peel the carrots. Cut it into circles and add to the cauldron after the onion after 10 minutes. Put three chopped cloves of garlic there.

After that, pour in boiling water. Bring the broth to a boil, skimming off the foam. Then add peeled and coarsely chopped potatoes to the soup. Now wash and chop the apples, peppers and tomatoes. Transfer all ingredients to broth. Add chilli and peeled garlic, cut in half.

Boil the soup for 20 minutes. Add salt and bay leaves. At the end, add chopped herbs to the soup and cook for another 5 minutes. Bon Appetit!

Shulum with pearl barley

Consider another recipe for wild duck shulum. It is designed to feed three hungry hunters. If there are more trappers or the game is too small, then the number of ducks should be increased proportionally.

So, the duck (all species except diving) must be plucked and singed. It is known that in autumn the duck fattens up, therefore, peeling the skin, you deprive the broth of a very tasty broth. And it is better to strip diving rocks, since their fat gives an unpleasant aftertaste. Then gut the duck (leaving the heart and stomach), wash thoroughly in water and cut each carcass lengthwise into two halves. Place the bird in a pot, add the bay leaf and set it on the fire.

While the water is boiling, you can tackle other components of the shulum. Peel and chop the onion and garlic. Just peel the potatoes, but don't cut them yet. Cook the meat for at least an hour. Then pour one fourth cup of pearl barley into the water, put garlic with onions and salt the broth. Wait for the pearl barley to melt.

When it's almost done, slice the potatoes and add them to the soup. It is advisable not to throw in the potatoes early, as they can be boiled, and the pearl barley will not be ready yet. When the barley and potatoes are completely cooked, add the dill to the broth. Now pour the shulum into bowls and add salt and pepper to taste.

Game

People often ask about what a shulum is. Many people want to taste this dish. We have already mentioned that both meat and fish are used as a base for this camping soup. As a rule, the game that was caught is used. So, for example, hunters can cook shulum soup from wild duck, pheasant, partridge, hare or any other game that the hunter was able to get.

The fish type of shulum suggests that any caught fish can be used.

Home shulum

How to cook shulum at home? We invite you to get acquainted with the modified. Of course, the smell and taste of a fire cannot be replaced by anything. But when “the soul demands,” 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.

Shulums are prepared in different ways, there are a large number of recipes. We will cook it from wild duck. So, you need to have a couple of wild ducks, four potatoes, one carrot, one large onion, one sour apple, sunflower oil for frying, salt, garlic and peppercorns.

First you need to process the ducks - pluck, singe, gut, soak and wash. Next, chop the poultry carcasses into medium pieces (as in chakhokhbili). Fry them in a cauldron on both sides, transfer to a saucepan. 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 heat and cover the cauldron with a lid. After 5 minutes, add salt to taste and add the onion (after an hour, remove and discard it).

Now peel and cut the vegetables. Cut the carrots into large pieces and send them after the onions. One hour after boiling, place the tomato, cut into large pieces. And an apple without seeds, but with a peel. As soon as the apple starts to boil, it must be removed from the broth and discarded. It neutralizes the fat content of the autumn bird and adds a piquant taste. If you don't like experimenting, you can skip the 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 peppercorns in the cauldron. When the potatoes are cooked, you can send the chopped garlic to the cauldron. If desired, you can pour greens into the finished shulum.

Diversity

Usually, wild duck shulum is cooked over a fire. 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 barley. Someone uses lentils, and someone adds nothing but game as a "side dish": neither millet, nor barley, nor potatoes. In fact, every wild duck shulum recipe has its own.

To be on the hunt and not cook a shulum is practically the same as to be on a fishing trip and not cook up your 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 splendor received from the process, one might even say - completeness. Shulum is not only a rich tasty stew. It's more than that. This is what is capable of gathering people from all over the area at a camp table and making everyone silently work with spoons energetically, and then say kind words to the cook.

A step-by-step recipe for making wild duck shulum.

Well, now the hour has come to write your blog on the topic of a delicious - hunting shulum! Perhaps this dish in the soul of a hunter should occupy the same place as a fisherman's ear. Shulum or hunting vegetable soup made from game is not only a tasty rich stew, it is something more that can gather all the people from the immediate vicinity around the camp table!)

So, to prepare a shulum, we need:

1. Duck (preferably two)

2. Vegetable oil (150 gr)

3. Onion (3 heads)

4. Potatoes (6 pcs.)

5. Bell peppers (2pcs)

6. Tomatoes (4pcs.)

7. Carrots (2 pcs.)

8. Apples (2 pcs.)

9. Garlic (1 head)

10. Chili pepper (1 pod)

11. Bay leaf

12. Greens (parsley, dill, onions)

Before opening for a duck, I slowly drove around hunting shops and bought a cauldron with a frying pan lid (which is very convenient), I chose the volume of 6 liters, so that in a large company I would not offend anyone. Since in the first minutes of cooking you need to fry the game over high heat, I think that a traveling pot is unlikely to replace a cauldron. Go!

We put the cauldron on the fire, let it heat up to a high temperature. This time we chop the gutted and seared duck into portioned large pieces. It would be advisable to take two ducks, alas, they got one for the duck. If you have time, rinse the meat and let it dry. Pour vegetable oil into the cauldron. We are waiting for it to heat up and begin to crack.

Duck meat is roasted.

It is necessary to ensure that the game does not burn, but acquire a golden crust. Stir occasionally for 20-25 minutes. At this point, I lightly add some salt to the meat. Here's a hint - for what follows we need 4 liters of boiling water, so we put a pot of water next to it. The bowler hat reflects the autumn forest - what could be better!

Peel the onion, solve it in large half rings.

Add to the dish, do not forget to stir. There needs to be a pause! If the weather is clear and warm - you need to skip a glass of foam, if gloomy and cold - then cognac!

After 10 minutes of throwing the onion, chop the carrots in large circles and everything into a common cauldron)

Finely chop a few cloves of garlic into a cauldron, the rest will still be useful to us.

Having extinguished everything together for 15 minutes, pour prepared boiling water into the cauldron.

Since the meat is inherent in the game, the boiling time must be increased before throwing the rest of the vegetables - this is 30-35 minutes.

Cut the peeled potatoes into large cubes and send them to the bubbling broth 10 minutes before the tomatoes, otherwise it will not boil well.

The next batch of vegetables will go all together. I took sweet peppers in a specially different color - for the brightness of the dish. We chop them in large half rings, apples - in small cubes, tomatoes - as for a salad. We are not small - this is a hunting kitchen!

Clean the remaining cloves of garlic and throw in whole. Hot chili peppers go to shulum cut in half. Let the dish simmer for another 15-20 minutes over low heat. Add three bay leaves. Salt. For 6 liters, it took me 1.5 tbsp. tablespoons of salt.

A small touch remains - fill the almost finished shulum with finely chopped greens and darken for five minutes under the lid!

Shulum is ready! We set the table, pour the invigorating liquid, call the comrades!

Recipe wild duck shulum recipe... ID002

You can cook a delicious, aromatic and rich wild duck shulum right after the hunt right on the banks of the river or lake and even at home in your favorite kitchen - the result will be excellent in any case! Of course, some of the ingredients or actions indicated in the recipe for shulum may seem superfluous to you, but do not forget that we are not just preparing an ordinary dish, we want to achieve masterpiece!))) Therefore, I strongly do not recommend "cutting" anything: make adjustments when you will cook the next batch "for Bis".

The number of products is based on cooking in an 8-liter saucepan (bucket), the volume of which is sufficient to organize hearty evening gatherings for 6 hungry men. Three 700-800 gram duck carcasses will be enough for such a volume of shulum.
For the sake of brevity, we assume that the ducks have already been caught ...:

... plucked ...:

... singed and gutted.

Total cooking time:

3-3.5 hours

Basic equipment:

• A casserole if you are cooking in the kitchen. Cauldron (cauldron or, at worst, an enamel bucket, if you cook "in nature").
• A hatchet or a large knife for butchering carcasses, a cutting board, a tablespoon and a ladle with a long handle (I call this ladle "Naka" because it is very convenient for them to give on the forehead those who want to pull a piece of food out of the cauldron ahead of time. probably already understood, it is necessary to say: "Nna-ka! Nna-ka!").

Process:
1) We wash the duck carcasses well and cut it into four parts (in half along the carcass and then each half into two parts across). Remove excess fat in the tail area.
2) We put the carcasses in a cooking container and fill with cold water (if you are near a reservoir, take water from it). It is also advisable to throw giblets (hearts, kidneys) there.
3) We put the container on fire and after boiling for a while, carefully remove all the foam that forms, so that the shulum turns out to be transparent and beautiful (there will be a lot of foam).

4) Salt to taste.
5) Peel three larger than average onions. Gently stick a dozen cloves into one of the bulbs and throw the bulbs into the future shulum.
6) Boil the broth over low heat for at least 1 hour, and preferably 1.5 hours, after which we remove the bulbs along with the cloves. If you are not a fan of whole boiled onions and boiled cloves, throw them away.

7) We estimate the amount of fat on the surface - if there is a lot of fat, and you prefer a "leaner" shulum, some of the fat can be scooped out.
8) We clean the potatoes and carrots, chopping them into boiling shulum. Potatoes are laid in large pieces (for medium-sized potatoes - in quarters or even halves), carrots - in rings or half rings, if large ones are caught. Amount - according to your desire and taste (general recommendation - less than for ordinary soup: vegetables in shulum are not the main ingredient).
9) After the vegetables have been boiled for 10-15 minutes (that is, 5-10 minutes before the shulum is ready), we throw them into the pan:
- Seedless tomato sliced ​​into wedges;
- a little (a tablespoon) tomato paste or just 2-4 tablespoons of ketchup - for a beautiful color;
- black peppercorns (10-15 peas);
- allspice (5-8 peas);
- if you like "hotter" - add also a pod or two of bitter pepper;
- if available - spicy herbs to taste (ready-made mixture of "Provencal herbs" is excellent), approximately - 1 tablespoon;
- 3-5 sheets of lavrushka.

10) We taste the broth, evaluating the sweet-sour balance. If the broth seemed too sweet to you, add a few tablespoons of Tkemali plum sauce (green is better, but red will do as well). If there is no tkemali, you can use regular or wine vinegar. We add gradually, mixing the brew and evaluating the result. As soon as the necessary balance is reached, we evaluate the shulum "for salt" (right now, and not earlier, since the addition of acid changes the perception of salt) and, if necessary, add salt.
11) We take out the lavrushka from the shulum. It is unlikely that anyone will eat it, and being left in a shulum, it will begin to give it bitterness. Finely chop a bunch of parsley and toss it into the shulum. If you wish, you can also throw a few finely chopped garlic cloves into the pan (just not through a garlic press!) And immediately remove from the heat.
12) There is no need to call the suffering to the table - they have been sitting there for a long time, knocking with spoons. Therefore, we simply lay out the "nakoy" shulum in bowls or bowls (it is better for them, and not on the plates - so it will cool less, and it is more convenient to eat) together with quarters of uchi, pour 50 each and ... Bon appetit !!!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Cossack soup, a variety of shurpa, hunting soup - all these are synonymous words for shulum. A fragrant, rich and slightly tangy soup will warm you on cold winter evenings. Traditionally, the dish is cooked over a fire, but today there are variations of recipes for preparing this first course on a regular stove or in a slow cooker. If you do not know how to please your loved ones, prepare a delicious shulum soup for lunch.

Shulum - what is it

Someone thinks this dish is Uzbek and says that it should be cooked exclusively from lamb and in a cauldron. Others argue that shulum is a Caucasian dish, while others consider it a traditional hunter's soup. The recipe for this first course is more than one hundred years old. It is prepared from duck, horse meat, lamb, but there are more options for broths: pork, chicken, beef.

How to cook

For shulum, both pulp and meat on the bone will do. Before preparing the broth, it must be processed: thoroughly wash, singe (if it is a roe deer, chicken or other bird), remove the films and remove tight veins. The meat is always poured with cold water, and simmered over low heat from 60 minutes to several hours. When boiling, foam is periodically removed from the broth. In addition to meat, shulum soup is added:

• mushrooms;
• potato;
• tomatoes;
• carrot;
• cabbage;
• eggplant;
• apples;
• Bell pepper;
• greens.

Traditionally, shulum is cooked over a fire, but you can add a haze aroma to the first course at home, if you take smoked meat or ribs. To enhance the taste, the meat and some of the products must first be fried, and then added to the broth. Shulum is seasoned with various spices: parsley, dill, garlic, adjika, bay leaf. Soup is served with fresh bread or garlic buns.

Schulum recipe

If your loved ones love rich soups, then be sure to prepare delicious shulum for dinner. It is not difficult to cook such a stew at home, but it turns out to be no worse than over a fire. From the many recipes that differ in the composition of additional products and meat, choose the one that suits your taste best. With tomatoes, eggplants, mushrooms, chili peppers - all variants of this dish are delicious, aromatic and unusual. The calorie content in the recipes is given per 100 grams of the dish.

Wild duck recipe

• Time: 1.5 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 126 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Wild duck in a cauldron over a fire with vegetables is a great dish for gatherings in nature. Shulum, cooked in field conditions, turns out to be especially tasty. Before you start cooking it, cut the duck carcass: pluck out the feathers, burn the small villi with a burner, remove the insides of the bird. Sour apples combined with hot chili will give the dish a special taste.

Ingredients:

• duck - 1 carcass;
• vegetable oil - 150 g;
• onions - 3 pcs.;
• tomatoes - 4 pcs.;
• bell pepper - 2 pcs.;
• potatoes - 6 pcs.;
• carrots - 2 pcs.;
• apples - 2 pcs.;
• chili pepper - 1 pod;
• garlic - 1 head;
• herbs, spices, salt - to taste.

Cooking method:

1. Put the cauldron on the fire, let it warm up well along with the oil.
2. Meanwhile, chop the gutted duck into large portions.
3. Rinse the prepared meat, let it dry on its own or blot it with napkins.
4. Fry the duck pieces until golden brown for 20-25 minutes. Care must be taken here so that the meat does not burn.
5. Peel the onion, cut into large rings, add to the dish.
6. Fry the onions with the meat for about 10 minutes.
7. Peel, cut the carrots into large rings, add to the cauldron. Send a few cloves of garlic there.
8. After extinguishing everything together for about 15 minutes, pour water into the cauldron.
9. Cook the meat with vegetables for about 30-45 minutes, constantly skimming off. Do not put any wood on the fire to prevent the broth from boiling over.
10. Peel potatoes, cut into large cubes, send to boiling broth.
11. After 10 minutes, add large rings of peppers, small cubes of apples, pieces of tomato to the soup.
12. After boiling for 5 minutes, season the broth with chili, the remaining garlic, bay leaves, and salt.
13. At the end, add finely chopped greens to the shulum, boil the soup under the lid for another 5 minutes and serve.

• Time: 1 hour 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 119 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

You can cook shulum in different ways - in a cauldron, a saucepan, a deep stewpan. Soup cooked in a slow cooker is no worse in its taste. This modern appliance is ideal for slow simmering dishes like hunting soup. Fry meat and vegetables in the "Fry" mode, and for the broth select the "Stew" or "Pilaf" program.

Ingredients:

• beef on the bone - 700 g;
• water - 3 l;
• garlic - 3 cloves;
• bay leaf - 2 pcs.;
• potatoes - 4 pcs.;
• onions - 2 pcs.;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• tomato paste - 2 tbsp l.

Cooking method:

1. Peel the beef of veins, chop into large pieces.
2. Put in a preheated multicooker bowl, add some spices, fry until golden brown.
3. Cut the bell peppers into coarse strips, carrots into cubes, potatoes into coarse cubes.
4. Add onions to the meat, then carrots, lightly fry.
5. Add tomatoes and peppers to the onions and carrots, simmer for 5-7 minutes, season with tomato paste.
6. Put the potatoes in a slow cooker, pour all the products with 3 liters of water.
7. Close the lid of the multicooker, cook the shulum on the "stew" program for about an hour.
8. 5-7 minutes before cooking, add garlic, spices, herbs to the soup.

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 109 kcal.
• Purpose: for lunch.
• Cuisine: Russian, Caucasian.
• Difficulty: easy.

Chicken shulum is a budget dish. All the ingredients are inexpensive and cook quickly. An unusual spicy taste of the first dish is given by spicy adjika and garlic; from seasonings you can choose thyme, cardamom, cilantro. If you like a more delicate taste of shulum, replace adjika with tomato paste. With both options, the hunting soup will turn out to be very fragrant and satisfying.

Ingredients:

• chicken - 1, 3 kg;
• onions - 2 pcs.;
• potatoes - 1 kg;
• garlic - 3 cloves;
• adjika - ½ tsp;
• water - 3.5 l;
• bay leaf - 2 pcs.;
• peppercorns - 5 pcs.;
• other seasonings to taste.

Cooking method:

1. Singe the chicken carcass, remove the entrails from it.
2. Using a sharp knife or special scissors, cut the carcass into pieces. Place on the stove to simmer.
3. After boiling, remove the foam, reduce heat to low.
4. After 40 minutes of cooking, add the potatoes cut into large cubes to the broth, after 5 minutes, half rings of onions.
5. At the end, put adjika, bring the broth to taste with spices.
6. Garnish the first course with finely chopped herbs before serving.

From roe deer

• Time: 2 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 134 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Roe deer meat is considered very valuable and is very rare in the refrigerator of ordinary housewives. If your husband is a hunter or managed to buy this valuable game in the market, be sure to prepare a fragrant soup from its ribs. Roe deer shulum can be served not only at the dinner table, but also for a holiday. Some gourmets claim that only with this meat the hunting soup turns out to be especially tasty.

Ingredients:

• roe deer ribs - 600 g;
• water - 2.5 l;
• onions - 150 g;
• potatoes - 400 g;
• sweet bell pepper - 1 pc.;
• tomato paste - 2 tbsp l .;
• carrots - 2 pcs.

Cooking method:

1. Cut ribs in portions, peel off films, rinse.
2. Place the roe deer in the pan and fry until golden brown.
3. Place the fried ribs in a saucepan, cover with water.
4. Boil the broth for two hours, periodically skimming off the foam.
5. Peel the bell pepper from seeds and stalks, cut into thin strips.
6. Cut the peeled carrots into rings, chop the onion into large cubes.
7. Put the vegetable mixture in the pan where the meat was fried, simmer over low heat until half cooked.
8. Cut the potatoes into large cubes, boil in the broth with meat for about 10 minutes.
9. Add tomato paste mixed with a little broth to the vegetable mixture.
10. Pour the resulting mixture into a saucepan, boil for another 5-7 minutes.

Beef recipe

• Time: 3 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 125 kcal.
• Purpose: for lunch.
• Cuisine: oriental.
• Difficulty: easy.

For supporters of a healthy diet, beef shulum is suitable. This meat is rich in vitamins, macro- and microelements, while it contains almost no fat. The first dish will turn out to be even healthier if, at the first stage, the meat is not fried, but marinated in spices and baked a little in the oven. To give the broth a smoky aroma, you can put smoked meats in the soup: bacon, carbonade, ham.

Ingredients:

• beef tenderloin - 400 g;
• potatoes - 600 g;
• tomatoes - 300 g;
• carrots - 100 g;
• onions - 100 g;
• bell pepper - 1 pc.;
• water - 3.5 l;
• vegetable oil for frying;
• spices to taste.

Cooking method:

1. Wash the meat well, clean it from tight veins and the top film.
2. Cut the beef into large pieces, like for a shish kebab.
3. Peel the onion, cut into medium-sized cubes.
4. Chop the peeled peppers into strips, cut the tomatoes and potatoes into cubes.
5. Heat vegetable oil in a cauldron, fry the onions and carrots in it until an appetizing golden color.
6. Add meat to them, cook for about 5 minutes more.
7. After a while, pour water into the cauldron, let the broth boil and immediately reduce the heat to a minimum.
8. Cover the cauldron with a lid, cook the soup, regularly removing the top foam, for an hour.
9. Put the potatoes in the broth, add the rest of the vegetables after 10 minutes.
10. Continue cooking the shulum until the potatoes are done. Garnish with fresh herbs before serving.

How to cook lamb shulum in Uzbek

• Time: 4 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 118 kcal.
• Purpose: for lunch.
• Cuisine: oriental.
• Difficulty: easy.

The classic version of shulum is stewed lamb on the ribs with potatoes and vegetables, cooked exclusively in a thick-walled cauldron. Such a soup is cooked for at least three hours, and at the exit it looks more like a liquid second in consistency. This density is considered normal. Fresh lamb should be taken with a good fat layer, which will replace butter or vegetable oil for frying.

Ingredients:

• lamb on the bone - 1 kg;
• potatoes - 6 pcs.;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• pepper mixture - 3 pinches;
• young greens - ½ bunch.

Cooking method:

1. Cut off fat pieces of lard from the meat, chop coarsely and send to a preheated cauldron.
2. Fry until cracklings are obtained, and then add coarsely chopped pieces of lamb on the bones to the bacon.
3. 10 minutes after starting frying, season the meat with the aromatic pepper mixture. Cook until golden brown.
4. Cut the peeled onions and carrots into large cubes.
5. Simmer the onion with the meat, and then attach the carrots to them.
6. Fill the food with water so that the liquid covers the entire contents.
7. Let the broth boil, cover the cauldron with a lid, reduce heat to low.
8. Simmer the glanders under a closed lid for about three hours, promptly removing the foam.
9. While the broth is cooking, prepare the rest of the food.
10. Peel the potatoes, cut into large cubes, chop the dill and parsley.
11. Add potatoes to the cauldron half an hour before the end of cooking.
12. Finally, add the herbs and season the soup to taste.

Pork with eggplant

• Time: 4 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 265 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

This is another variant of an interesting first course, which, thanks to the eggplant, gets an unusual aftertaste and becomes even more healthy. To prevent the eggplant in the soup from being bitter, peel it off in advance. In the recipe, the amount of pork on the bone is indicated, if you only have fillets, cut off a piece weighing no more than 400-600 grams to make the soup.

Ingredients:

• pork - 1 kg;
• onions - 2 pcs.;
• potatoes - 4 pcs.;
• bell peppers - 2 pcs.;
• eggplant - 1 pc.;
• cilantro, bay leaf, salt, pepper - to taste.

Cooking method:

1. Rinse the pork well, remove excess fat and films.
2. Cut the meat into large pieces, transfer to a cast iron cauldron.
3. Pour four liters of water over the pork and cook on the stove.
4. After boiling the liquid, carefully remove the foam with a slotted spoon, reduce the heat.
5. Add a whole peeled onion to the broth.
6. Peel potatoes, peppers, peel the eggplants.
7. Cut the remaining onion into half rings, the eggplant into cubes, the pepper into strips, and the potatoes into large cubes.
8. When the pork is done, remove it from the broth.
9. Divide the pork: discard the bones and coarsely chop the flesh and return to the soup.
10. Send the potatoes there, add the rest of the vegetables after 5 minutes.
11. 5 minutes before the first course is ready, add spices to the broth.

Pork with tomatoes

• Time: 3 hours.
• Servings Per Container: 3 Persons.
• Calorie content: 137 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

A great option for a family lunch or dinner is pork shulum with tomatoes. The presented recipe is spicy, for those who love the natural taste of the first course, it is worth removing adjika from the list of ingredients. You can add any spices to hunting soup: dried basil, tarragon, thyme, ground pepper, coriander, allspice. All these spices will allow the broth to play with new aromas and tastes.

Ingredients:

• pork pulp - 400 g;
• tomato - 2 pcs.;
• garlic - 2 cloves;
• potatoes - 3 pcs.;
• carrots - 1 pc.;
• sweet pepper - 1 pc.;
• acute adjika - 1 tsp;
• onion - 1 pc.

Cooking method:

1. Pour the washed and peeled pork pulp with one and a half liters of water.
2. Let the liquid boil, carefully remove the foam.
3. Reduce heat and cook broth for about an hour and a half.
4. Peel potatoes, carrots, onions. Cut the first two products into cubes, the onion into half rings.
5. After an hour and a half, add potatoes to the broth, as soon as the liquid boils again, put the chopped carrots with onions.
6. Peel the bell pepper from seeds, chop finely.
7. Add it along with the tomato slices to the soup. Cook for 10 minutes.
8. Before finishing cooking, add spices, adjika, garlic, do not forget to salt the broth

How to cook shulum properly

It's not difficult to cook hunting soup on the stove, but there are a few tricks that will help make the dish even tastier:

• Buy meat with connective tissue. It is rich in gelling agents that make the soup more rich. It is better if the meat is fresh or chilled than frozen.
• Before pouring water on the meat, be sure to rinse it so that all the blood is gone, clean it from films and tendons.
• It is imperative to fill the meat with cold water so that the protein does not begin to curdle ahead of time.
• Salt, add spices to shulum at the very end of cooking. During cooking, the water will boil away, so there is a risk of getting a salty or too peppery dish.
• The secret of a good shulum is to simmer the soup over low heat. Watch it carefully, not allowing the liquid to actively boil.
• Shulum is originally a camping dish, so all the components for it are cut large.
• So that the spices and spices are evenly distributed over vegetables and meat, do not rush to serve ready-made shulum. Remove the pan from the stove, let the broth brew for 10-20 minutes.

Video

Discuss

What is Shulum - step-by-step recipes for making hunting soup from game, beef or chicken