Shulyum on a fire in a cauldron

Step-by-step cooking

1. Step 1:

   

   Prepare meat, vegetables and seasonings for cooking shulyum. What is the best meat to take? Lamb or beef is perfect for a rich, thick soup, but you can also cook delicious shulyum from pork and poultry meat of chicken or duck. In the recipe, I used the rib part without the bone of young beef.

2. Step 2:

   

   Wash all vegetables well in clean water. Cut off the tails of the eggplants.

3. Step 3:

   

   Rinse a piece of meat under running water and dry it with a towel or paper napkins to get rid of excess moisture.

4. Step 4:

   

   Peel potatoes, onions, carrots and garlic, remove the stalks and seeds from the peppers. Fill the potatoes with cold water so that they do not darken while the meat and vegetables are being cooked. You can peel the potatoes just before throwing them into the cauldron, but it's convenient for me to prepare all the products in advance.

5. Step 5:

   

   Cut eggplants into large pieces and tomatoes into slices. If desired, remove the peel from the tomatoes, to do this, pour boiling water over them for one or two minutes, and then remove the skin (this will be done easily and without much effort).

6. Step 6:

   

   Cut the meat into medium-sized pieces. If there are veins, then remove them. Chop the carrots and onions arbitrarily. Make sure that the vegetables are not too finely chopped, as they will be subjected to quite a long processing and can turn into porridge. I cut the carrot into not very thin slices, and the onion into slices.

7. Step 7:

   

   Light a fire and put a clean cauldron to warm up. Pour vegetable oil and wait until it becomes hot. Carefully pour boiling oil over all the edges of the cauldron with a slotted spoon. Careful, don't get burned!

8. Step 8:

   

   Send the beef to the cauldron.

9. Step 9:

   

   Stir and fry the pieces until they have a beautiful golden hue (it will take about 10 minutes).

10. Step 10:

    

    Next, add carrots and onions to the cauldron.

12. Step 11:

    

    Keep stirring constantly and cook this way for another 5 minutes. Keep a strong fire under the cauldron so that all the components are fried, and not stewed.

13. Step 12:

    

    Pour about 5 liters of water to the meat. If you are in hiking conditions, then you can use cold water. If it is possible to boil the kettle, then pour boiling water into the cauldron.

14. Step 13:

    

    After boiling, cook the beef under a closed lid for about an hour. If you have young meat, then it may take a little less time to cook it. At this stage, keep the fire moderate.

15. Step 14:

    

    When the beef pieces become soft, add potatoes, eggplants and pepper to the cauldron. Pour seasonings and salt to taste (I used a teaspoon of suneli hops, oregano, ground coriander and red sweet ground pepper). Add firewood to increase the fire, we need to bring the contents of the cauldron back to a boil.

16. Step 15:

    

    Next, cook the shulyum under the lid until the potatoes are almost ready (about 15 minutes).

17. Step 16:

    

    At this time, chop the greens, and cut the garlic as you like.

18. Step 17:

    

    Send tomatoes and garlic to the cauldron.

19. Step 18:

    

    Cook for about 10 more minutes. Potatoes should reach full readiness.

20. Step 19:

    

    Add greens to the soup. Make sure that by this moment there is no fire under the cauldron, only smoldering embers. Let the shulyum brew for a while.