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Caucasian lamb shulum

0
2012
Kitchen Caucasian
Calorie content 92.7 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 4.2 gr.
Fats * 4.7 gr.
Carbohydrates* 13.1 gr.
* per 100 gr. product
Caucasian lamb shulum
Content

Caucasian shulum is prepared on the basis of lamb and includes a lot of vegetables and herbs. By the way, you can cook this rich soup not only at home on the stove, but also in a cauldron over a fire. The whole process will take approximately two hours. It is important that the meat is completely soft and soft, breaking down into fibers. In this state, it fully saturates the broth with a meaty taste and becomes very pliable - it is easy to divide it into portions and chew comfortably.

Ingredients

Cooking process

step 1 out of 10
Dry the lamb and cut into large pieces across the fibers. We place the prepared meat in a large saucepan or cauldron. Place the laurel leaves on top.
step 2 out of 10
Pour the lamb with enough water so that the meat is completely covered. Salt to taste. Put on the stove, cover with a lid and bring to a boil over high heat. After that, lower the temperature of the stove and cook the lamb with a slow boil until tender. It will take about an hour and a half.
step 3 out of 10
While the meat is cooking, prepare the vegetables. Peel the potatoes, rinse and cut into large bars.
step 4 out of 10
Peel the onions, rinse and cut into thin half rings or transverse feathers.
step 5 out of 10
Peel the carrots from the upper skin, rinse and cut into thin slices of arbitrary shape.
step 6 out of 10
We clean the bell peppers from seeds and stalks, after which we cut the pulp into thin short strips.
step 7 out of 10
According to this recipe, we use sun-dried tomatoes - they give the soup a special pleasant taste. If there are no sun-dried tomatoes available, then fresh ones can also be used. Four medium sized pieces will suffice. Put the sun-dried tomatoes whole, and cut the fresh ones into cubes.
step 8 out of 10
When the meat is tender, pour all the prepared chopped vegetables into the pan. Top up with water, as some of it has evaporated during cooking.
step 9 out of 10
Cook the soup after adding vegetables for twenty five to thirty minutes. The potatoes should be completely soft. Ten minutes before cooking, add all kinds of spicy peppers, salt and chopped garlic to the shulum.
step 10 out of 10
Let the ready-made soup stand for a while on the switched off stove to cool down to a comfortable temperature and become saturated. Pour the ready-made shulum into portioned bowls. Sprinkle with chopped fresh herbs and serve.

Bon Appetit!

 

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