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Pork shulum on the stove

0
2254
Kitchen Caucasian
Calorie content 89.4 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 3.5 gr.
Fats * 10.4 g
Carbohydrates* 7.1 gr.
* per 100 gr. product
Pork shulum on the stove
Content

There are many recipes for shulum. Different types of meat are put in this hearty soup, various vegetables and spices are combined. The meat is immediately boiled in broth or pre-fried before cooking. All these nuances affect the final taste and appearance of the soup - there is who and how they like it. According to this recipe, we pre-fry the pork, and also make frying from vegetables. Then we combine everything together and cook until fully cooked.

Ingredients

Cooking process

step 1 out of 10
We wash the pork, dry it with a paper towel, cut off excess fat, if any. We cut the meat into small portions.
step 2 out of 10
In a thick-walled saucepan, heat a small amount of odorless vegetable oil and put the pork in it. Sprinkle the meat with salt and black pepper and fry at medium-high temperature until golden brown. After that, remove the pieces of meat from the pan and transfer them to a separate container. If necessary, add vegetable oil to the pan and begin to lay vegetables.
step 3 out of 10
Peel the onions and cut them into thin half rings. Pour it into a frying pan and fry the transparency. Do not forget to stir periodically so as not to burn.
step 4 out of 10
Peel the carrots from the upper skin, rinse and cut into cubes. We spread the carrots to the onions, continue to fry for three to four minutes, so that it becomes softer.
step 5 out of 10
We clean the bell peppers from seeds and stalks, cut the pulp into thin short strips. Pour into a saucepan.
step 6 out of 10
Next, put the previously fried pork in a saucepan, mix.
step 7 out of 10
Peel the potatoes, rinse and cut into large cubes. We put the potatoes in a saucepan.
step 8 out of 10
Pour in water in such an amount that it completely covers the surface of the ingredients. Put the bay leaf and salt.
step 9 out of 10
Cook the soup for about thirty-five to forty. The potatoes should become completely soft during this time, like the pork. At the end of cooking, add chives, chopped into thin pieces, black pepper and salt, if necessary, to the shulum.
step 10 out of 10
We give the finished soup to infuse with the lid closed for fifteen to twenty minutes - so it will cool slightly and become more saturated. Then we pour the shulum into portioned deep plates. Sprinkle with chopped dill and serve hot.

Bon Appetit!

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