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Pork shulum in a saucepan

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1708
Kitchen Caucasian
Calorie content 74.4 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 2.9 gr.
Fats * 5.3 gr.
Carbohydrates* 5.8 gr.
* per 100 gr. product
Pork shulum in a saucepan
Content

The popular Caucasian dish shulum is quite simple to prepare. This is a rich soup with lots of meat and vegetables. It is believed that a real shulum is cooked over a fire in a cauldron, but at home in an ordinary saucepan it will turn out no worse. Such a dish is very convenient to make on those days when it is not possible to cook the first and second. A generous plate of shulum can replace a whole meal.

Ingredients

Cooking process

step 1 out of 6
We wash the pork, cut off the excess fat, if necessary. Cut the meat into large pieces and put it in a saucepan. Fill with water - about two - two and a half liters. Bring the contents of the pan to a boil, then lower the temperature of the stove. Cook the meat at a slow boil for thirty to forty minutes. Remove the emerging foam.
step 2 out of 6
Peel the carrots, rinse and cut into thin slices.
step 3 out of 6
Peel the onions and cut them into thin half rings. Add the onion and carrots to the meat pan. We add salt to taste.
step 4 out of 6
Peel the potatoes, rinse and cut into large pieces. We put the potatoes in the broth. Cook for fifteen minutes.
step 5 out of 6
We clean the bell peppers from seeds and stalks, cut the pulp into small cubes. Pour them into a saucepan. We continue to cook for another fifteen to twenty minutes, until the potatoes are tender.
step 6 out of 6
Ten minutes before readiness, add additional salt to the shulum, if necessary, as well as black ground pepper. Chop dill and green onions with a knife. We pour Shulum into portioned deep plates. Sprinkle with chopped herbs. Serve hot.

Bon Appetit!

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