How to cook pork shulum at home
0
848
Kitchen
Caucasian
Calorie content
114 kcal
Portions
6 port.
Cooking time
90 minutes
Proteins *
2.5 gr.
Fats *
13.3 gr.
Carbohydrates*
5.2 gr.
Shulum is a rich soup with meat and vegetables. This dish, in terms of nutritional value and satiety, can completely replace the entire dinner. We suggest making a pork-based shulum, and so that the aroma of the finished soup is especially rich, along with fresh meat we also add smoked pork ribs.
Ingredients
Cooking process
Heat the olive oil in a thick-walled saucepan and pour the prepared onions and carrots into it. Fry them over medium heat, stirring occasionally, until the onions begin to brown. Dry the pork pulp and cut into small pieces. We spread the meat in a saucepan, mix. We carefully sand the young potatoes without cutting off the peel, rinse and cut into large pieces. If the potatoes are old with a tough skin, then cut them off. We spread the potatoes after the pork, mix and continue to fry for another ten minutes.
We put the pork ribs and pour water into the pan in such an amount to completely cover all the ingredients. We peel the garlic and press it with a knife until it is flat - this way the clove will give more aroma. Put the garlic in a saucepan. Bring the soup to a boil over high heat, then cover the lid, lower the stove temperature to the minimum and cook for forty to fifty minutes at a slow boil.
Add bell pepper gruel and chopped tomatoes to the shulum. Season the dish with salt, black pepper and paprika. Cook for another two to three minutes and remove from the stove. Let the finished dish brew under the lid for ten to fifteen minutes: this will make the soup richer and cool to a more comfortable temperature. Finely chop the garlic arrows and sprinkle them on the surface of the shulum.
Bon Appetit!