Pork shulum in a slow cooker
0
1605
Kitchen
Caucasian
Calorie content
73.8 kcal
Portions
4 port.
Cooking time
100 minutes
Proteins *
2.8 gr.
Fats *
7.9 gr.
Carbohydrates*
6 gr.
Shulum is a hearty meat soup with an abundance of vegetables. The meat for this dish must be cut into large pieces. Moreover, it is desirable that a bone is also present, then the aroma of the shulum will be more pronounced, and the broth will be more rich. Be sure to add spices: garlic, black pepper, cumin. Do not forget about fresh herbs when serving.
Ingredients
Cooking process
Rinse the pork, dry it with a paper towel and cut into small portions. If there is excess fat, it is better to cut it off so that the finished dish is not too heavy. In the multicooker bowl, heat a small amount of vegetable oil on the "Fry" mode. Put the meat in a bowl and fry it until golden brown. In the process, sprinkle the pork with salt and black pepper. Peel the onions and cut them into thin half rings. Peel the carrots from the upper skin, rinse and cut into cubes. Put the onions and carrots in a bowl for the meat, stir and continue cooking for a few more minutes.
Ten minutes before readiness, open the lid of the multicooker and add bay leaf, cumin and chopped peeled garlic to the bowl. After the readiness signal sounds, we turn off the device, and let the ready-made shulum be infused with the lid closed for fifteen to twenty minutes. Rinse the parsley and dill and chop finely with a knife. We pour the shulum into portioned deep plates. Sprinkle with chopped herbs and serve hot.
Bon Appetit!