Pork shulyum at home

Step-by-step cooking

1. Step 1:

   

   How to cook pork shulyum at home? Prepare all the products necessary for the preparation of the recipe. Which part of pork is better to use? Any part of the carcass is suitable for shulyum, those parts where there are small layers of fat are especially good, then the soup will come out rich. If you have frozen pork, then take it out of the freezer in advance and defrost it.

2. Step 2:

   

   Cut pork into pieces of the same size. For shulyum, you should not make the pieces too small. Make the pieces a little smaller than a matchbox, then they will remain juicy and fragrant in the finished soup.

3. Step 3:

   

   A cauldron or a saucepan with a thick bottom and edges is perfect for cooking shulyum. I cook in a saucepan more often. So, put the pieces of meat in a saucepan and fill them with cold water. The amount of water depends on how much thick shulum you want to get in the end.

4. Step 4:

   

   Put the pan on high heat. At the moment of boiling, throw in one peeled onion and a bay leaf. Remove the resulting foam. If the foam is not removed, the broth will become cloudy. Add salt to taste, reduce the flame to a minimum and cook the meat under a closed lid until fully cooked. I cooked for about an hour.

5. Step 5:

   

   At this time, peel the potatoes, onion and garlic, wash in clean water. Rinse the greens.

7. Step 6:

   

   Cut the potatoes into approximately the same pieces as the meat.

8. Step 7:

   

   When the pork becomes soft, fish out the boiled onion from the broth. Increase the flame. Put the potatoes in a saucepan and add a few peas of black pepper. After re-boiling, reduce the stove to moderate and cook the soup until the potatoes are ready. It will take from 20 to 30 minutes. Cook until, when pressed, the potatoes will break easily.

9. Step 8:

   

   Chop the onion and garlic as finely as possible, chop the greens as well.

10. Step 9:

    

    Put the onion, garlic and herbs in a saucepan. If desired, add your favorite spices. Leave for a few seconds and remove from the heat.

11. Step 10:

    

    Let the shulyum brew for a while. When serving, sprinkle with ground allspice. The rich soup is ready!