How to cook pork shulum properly

We wash the pork, cut off the excess fat, if necessary. Cut the meat into large pieces across the fibers and place in a saucepan. Fill with water in the amount of two liters. We put the pan on the stove, bring the contents to a boil, then lower the temperature to the minimum and cook the meat at a slow boil for thirty to forty minutes. Remove the emerging foam. If the pork is old, then we increase the cooking time - it is necessary for the meat to become soft. After that, remove the pork from the broth and transfer it to a separate bowl. We wrap it up so that the meat does not cool completely. Return the pot with broth to the stove.

Peel the potatoes, rinse and cut into large pieces. Putting potatoes in broth

Peel the carrots, rinse and cut into thin slices. We send after the potatoes to the broth.

Peel the onions and cut them into small cubes. Add to the pan.

Salt to taste and cook together for twenty to twenty-five minutes, until the potatoes are completely soft.

We wash the tomatoes and cut out the trace from the stalk. Cut the tomatoes into small pieces and send them to the soup.

We clean the bell peppers from seeds and stalks, cut the pulp into small cubes. Pour into a saucepan. We also put paprika and black ground pepper, add salt if necessary.

Put previously cooked meat into the soup. We continue to cook everything together for another ten to fifteen minutes.

Rinse the parsley and chop it with a knife. Free the garlic from the husk and pass through a press. Pour the greens into the shulum, add the garlic, mix and remove from the stove. We give the soup to infuse with the lid closed for fifteen to twenty minutes.

We pour the finished slum into portioned deep plates. Serve hot.