Как приготовить шулюм?

More unknown, who exactly came up with a satisfying and delicious Sulum soup. Some sources say that it is from Kazakh cuisine, others - that this soup initially began to prepare the Don Cossacks. But whoever did not put his hand to this amazing dish, it deserves it to learn to cook. Moreover, the products for him always have a good mistress, and you can also vary them too. Ideally, Sulum is preparing at the fire - then he appears the characteristic smell of the haze. But also cooked at home on the stove it turns out unusually fragrant and tasty.

1
Products for Soup Sulum

For the original dish you will need:

Fresh pair meat - 800 g. It is better that it is lamb, but pork or beef is allowed.
Potatoes - 400 g
Onion - 150 g
Eggplants - 300 g
Tomatoes - 300 g
Pepper Bulgarian - 200 g
Garlic - 3 teeth.
Fresh chili pepper - 50 g
Salt, pepper - in taste.
Water - 4 liters.
Fresh spicy greens (dill, parsley, celery, basil, green onions) - 1 bundle.

Also in this soup, you can put carrots, cabbage, zucchini, turnip. Then the number of other vegetables can be slightly reduced so that the total mass of vegetables remains unchanged. Some gourmets 2-3 minutes before turning off the fire under the pots are added to the soup a couple of spoons of vodka or floor of a glass of beer - but this is an additive to an amateur. Alcoholic beverages in Schulyum are mainly poured when they prepare it on the bore.

2
How to cook Sulum soup?

For the soup you will need a cauldron or a thick-walled pan, as the soup must be allocated for a very long time. In a pan with a thin bottom, the dish will fail - it will simply pop up over time.

Meat cut into pieces, each weighing about 100 g. Put pieces in the cauldron and fill with water. Put the workpiece on the slow fire and wait for the boil.
When water boils, remove the foam from its surface and satisfy the future broth with a tablespoon of salt. Boil the broth with a slower boiling of 1.5-2 hours until meat is ready.
While the meat is cooked, clean all the vegetables and cut them with medium slices, about the size of approximately walnut.
In the broth with finished meat, lower the potatoes and onions. If the soup will put carrots and turnips, then add them at that moment.
After 15 minutes, add sweet, bitter, eggplant, tomatoes and garlic in Silum. If you are going to use zucchini - put them too.
Boil the soup for another 10 minutes, and then delight it to taste and do not forget to pepper with ground pepper.
Give the soup to get off another 2-3 minutes, and then put all the cooked greens in it. Her pre-distortion is large.
Disconnect the plate under the saucepan. SUP Let stand under the lid for another 20 minutes - during this time he is imagined and the aromas of spicy greenery will absorb.