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Lamb shulum in a cauldron on the fire

0
3199
Kitchen Caucasian
Calorie content 66.8 kcal
Portions 12 port.
Cooking time 180 minutes
Proteins * 3.4 gr.
Fats * 5.8 gr.
Carbohydrates* 8.1 gr.
* per 100 gr. product
Lamb shulum in a cauldron on the fire
Content

The classic shulum is cooked over a fire in a cauldron. This is a thick and rich soup that will easily satisfy hunger and give strength. Soup can be prepared outdoors in a cauldron with a large group of friends.

Ingredients

Cooking process

step 1 out of 7
Wash the meat under running water, pat dry with paper towels and cut into medium-sized cubes.
step 2 out of 7
Wash vegetables, peel and chop coarsely.
step 3 out of 7
Heat the cauldron well over the fire, pour in the vegetable oil, wait until it heats up. Send the meat to the cauldron. Fry the meat until golden brown, usually 10-12 minutes.
step 4 out of 7
Add chopped onions and carrots to the cauldron, fry for 5 minutes.
step 5 out of 7
Pour water into the cauldron, bring to a boil and cook the soup for 50-60 minutes over medium heat under a closed lid.
step 6 out of 7
When the meat is tender, add potatoes, eggplants, peppers, seasonings and salt to taste into the cauldron. Bring the soup to a boil again.
step 7 out of 7
Cook the shulum until the potatoes are cooked. Then add chopped herbs, garlic and tomatoes. Cook for 10 minutes and the shulum is ready. Remove the cauldron from heat and let the soup steep for a few minutes under the lid.

Bon Appetit!

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