Pork shulum in a cauldron on the fire
0
8378
Kitchen
Caucasian
Calorie content
67.5 kcal
Portions
6 port.
Cooking time
120 minutes
Proteins *
2.6 gr.
Fats *
6.8 g
Carbohydrates*
5.6 g
To cook a shulum over a fire, you need a voluminous thick-walled cauldron. It is good if there is a lid for it - this way you can shorten the cooking time at the stewing stage. It is better to peel and chop vegetables and meat in advance, so that while placing the ingredients in the cauldron, you will not be distracted by extraneous actions. The soup turns out to be very thick, rich and aromatic.
Ingredients
Cooking process
Heat a small amount of vegetable oil in a cauldron. Cut the pork into small pieces across the grain. We spread the meat in a cauldron and fry, stirring occasionally. Sprinkle the pork with salt and black pepper to taste. Peel and cut onions into thin half rings. Pour them over to the meat, stir and continue to fry until the onion becomes transparent.
Now we pour in water in such an amount to completely cover all the ingredients. Add salt to taste, black pepper, paprika and bay leaves. We cook the shulum for an hour - an hour and a half, until the pork and potatoes are completely soft. At this stage, you can close the cauldron with a lid - this way the soup will cook faster.
Bon Appetit!