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Pork shulum at home

Homemade pork shulyum

Rich, wonderfully tasty, and about the most filling soup there is! Pork shulyum is made from the simplest set of ingredients. It's delicious and satisfying, and it makes an easy family dinner or lunch that both grown-ups and kids will love.

Pearl

Recipe author

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Composition / ingredients

Servings:

Pork

Potatoes

Onion

Bay leaf

Peppercorns

Ground black pepper

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 9 g

Fats 38 % 11 g

Carbohydrates 31 % 9 g

164 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make homemade pork shulyum? Gather all the ingredients. Which cut of pork is best? Any part of the carcass works for shulyum; cuts with a little fat marbling are especially good, since they make for a richer soup. If your pork is frozen, take it out ahead of time and thaw it.
Step 2:

Cut the pork into evenly sized pieces. Don't make them too small for shulyum — pieces a bit smaller than a matchbox stay juicy and flavorful in the finished soup.
Step 3:

A Dutch oven or a heavy-bottomed pot with high sides is ideal for shulyum. I usually use a pot. Put the meat in and cover it with cold water. The amount of water depends on how thick you want the finished shulyum to be.
Step 4:

Set the pot over high heat. As it comes to a boil, drop in one peeled onion and the bay leaf. Skim off the foam — if you don't, the broth turns cloudy. Add salt to taste, lower the heat to its minimum, and simmer the meat, covered, until fully tender. I cooked mine for about an hour.
Step 5:

Meanwhile, peel the potatoes, the second onion, and the garlic, and rinse them in clean water. Rinse the herbs.
Step 6:

Cut the potatoes into roughly the same size pieces as the meat.
Step 7:

When the pork is tender, fish the boiled onion out of the broth. Turn up the heat. Add the potatoes and a few black peppercorns. Once it returns to a boil, lower the heat to moderate and cook until the potatoes are done — 20 to 30 minutes. They're ready when they break apart easily under light pressure.
Step 8:

Mince the second onion and the garlic as finely as you can, and chop the herbs too.
Step 9:

Add the onion, garlic, and herbs to the pot. Add your favorite spices if you like. Leave it a few seconds, then take it off the heat.
Step 10:

Let the shulyum rest a while. Sprinkle each bowl with ground allspice when serving. The rich soup is ready!

Enjoy!
Important! Whether or not the recipe specifies how much water to use, it's best to go by your own preference (thick soup versus brothy), the size of your pot, and the ingredients you've chosen. Keep in mind that the author's idea of how much meat, potato, grain, and so on belongs in the soup may differ from yours. In practice, if it's your first time, don't cook a whole pot at once. Make a taster batch for one or two people: scale all the ingredients down to 1-2 servings and figure the water at roughly one cup per serving for a very thick soup, up to 1.5-2 cups for a thinner one. Remember that some liquid boils off as it cooks. Once you've tasted that small batch, you can adjust both the amount of liquid and the proportions to your taste. After that — like most experienced cooks — you'll be able to add water and ingredients by eye.
If you use ready-made spice blends, always check the label. They often already contain salt, so take that into account or you risk over-salting the dish.