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Lamb shulum with tomatoes

0
1917
Kitchen Caucasian
Calorie content 53.7 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 2.9 gr.
Fats * 3.4 gr.
Carbohydrates* 6.7 g
* per 100 gr. product
Lamb shulum with tomatoes
Content

There is a legend that the shulum was invented by Caucasian hunters, who forgot a kettle with mutton in water on the fire for the night. So in simple field conditions, with small additions made later, this rich soup appeared. I must say that it turns out to be very satisfying, since it is prepared from a large amount of meat. Lamb is traditionally used. At the end of cooking, tomatoes are added - they add a delicate sourness, which balances the fatty meat broth well.

Ingredients

Cooking process

step 1 out of 7
First you need to prepare the lamb. Ribs are ideal for a shulum. We wash the meat, chop the bone into small pieces. We place the prepared meat in a large saucepan.
step 2 out of 7
Peel the carrots from the upper skin, rinse and cut into large pieces. We send to the meat. Peel the onions, rinse and put the whole in a saucepan. Fill the ingredients with the specified amount of water, salt.
step 3 out of 7
Place the pot on the stove and bring the contents to a boil. Close the lid tightly, reduce the temperature of the stove to the minimum and cook the lamb for an hour and a half, until it becomes soft. After that, remove the boiled onion and discard it.
step 4 out of 7
Peel the potatoes, rinse and cut into large bars. We send the potatoes to the pan, mix and cook for twenty five to thirty minutes.
step 5 out of 7
After the specified time, add bay leaf and both types of ground pepper to taste to the soup. We wash the tomatoes, dry them, cut out the trace from the stalk and cut into cubes. We send the tomatoes to the pan, mix and cook everything together for another ten to fifteen minutes.
step 6 out of 7
Peel the garlic, finely chop it with a knife and pour it into the soup at the very end of cooking. Mix and remove the shulum from the stove. Let the finished soup stand for some time under the lid to cool down to a comfortable temperature and become more saturated.
step 7 out of 7
Pour the finished shulum into portioned deep plates. Sprinkle with chopped fresh herbs and serve.

Bon Appetit!

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