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Lamb shulum on the stove

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2133
Kitchen Caucasian
Calorie content 47.8 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 2.6 gr.
Fats * 2.7 gr.
Carbohydrates* 5.9 gr.
* per 100 gr. product
Lamb shulum on the stove
Content

There are many opinions about the origin of Shulum soup. Many consider it a Cossack dish, some are sure that this soup belongs to Uzbek cuisine. But everyone agrees that this is a hunters' dish and is traditionally cooked over a fire. However, at home on the stove it turns out no worse. We will cook shulum with lamb and it is desirable that the meat is on the bone. The soup then turns out to be rich and aromatic.

Ingredients

Cooking process

step 1 out of 9
Rinse the lamb with cold water and cut it into small pieces. We put the meat in a saucepan, fill it with water in the amount of two or two and a half liters and put it on the stove. From the moment of boiling, cook the lamb at a slow boil for an hour and a half. Be sure to remove the emerging foam with a slotted spoon. If necessary, we increase the cooking time - it is important that the meat becomes soft.
step 2 out of 9
While the lamb is boiling, prepare the vegetables. Peel the potatoes, rinse and cut into large pieces.
step 3 out of 9
We wash the eggplants and remove the purple skin. Cut the pulp into large slices, similar to potatoes.
step 4 out of 9
Peel the onions and cut them into small cubes. Peel the bell pepper from seeds and stalks, cut the pulp into thin short strips.
step 5 out of 9
Wash the tomatoes and cut them into pieces of any shape. If you wish, you can remove the skin from the tomatoes by pouring boiling water over them for this.
step 6 out of 9
Put potatoes in the broth with ready-made lamb. Cook for seven to eight minutes from the moment of boiling.
step 7 out of 9
Then add the cooked bell peppers, eggplants, tomatoes and onions. Mix and cook everything together for ten to twelve minutes.
step 8 out of 9
Free the garlic from the husk and pass through a press. Rinse the parsley and cilantro and chop with a knife. We wash the chili peppers and cut into transverse thin rings. Put garlic gruel, chopped herbs, chili rings to taste, bay leaves, suneli hops and all types of peppers into the soup. Mix, close the lid and remove the pan from the stove.
step 9 out of 9
We give the finished shulum to infuse with the lid closed for fifteen to twenty minutes. Then pour the soup into portioned deep bowls and serve hot.

Bon Appetit!

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