Beef shulyum

Step-by-step cooking

1. Step 1:

   

   How to cook beef shulyum? Prepare the products. Beef is better to use on the bone, so the broth will be more rich and satisfying. Beef soup is also a good choice (I used it to make soup), i.e. the pulp with layers of fat.

2. Step 2:

   

   A piece of meat (if you have a piece on the bone, then cut off the flesh) rinse under running water and dry. Cut the meat into large pieces, the size of a child's fist.

3. Step 3:

   

   The soup will turn out much tastier if you cook it in a cauldron or in a saucepan with thick edges and bottom (I used a saucepan). Pour vegetable oil into it and send it to a high heat to heat up. In a well-warmed oil, send the meat (and bone, if any), stirring, fry everything until a golden crust appears on the pieces. It will take you from 5 to 10 minutes.

4. Step 4:

   

   Wash one onion well under running water, cut the smoked meat into pieces. In the original recipes, smoked meats are not used, but I added them so that the finished dish felt a peculiar aroma of "smoke", which is present when cooking over a campfire. You can use only meat if you wish. Put the unpeeled onion and smoked meat in a saucepan.

5. Step 5:

   

   Pour water and wait for the boiling point. When boiling, foam forms, remove it with a large spoon or a slotted spoon, add salt and reduce the heat to a minimum. Cook the meat under a closed lid for 1.5 to 2 hours (depends on the meat and on which part of the carcass was used).

6. Step 6:

   

   While the broth is cooking, prepare everything else. Peel the potatoes, carrots, onions and garlic. Remove the stalk and seeds from the bell pepper. Wash all vegetables and herbs in clean water.

7. Step 7:

   

   Cut tomatoes into medium-sized cubes. I used a few pieces of cherry tomatoes, they are sweeter than ordinary tomatoes and give the finished soup a richer taste. Previously, you can remove the peel from the tomatoes, to do this, pour boiling water over them for a minute or two, drain the water, and then remove the peel without much difficulty (I did not do this).

9. Step 8:

   

   Cut potatoes into large pieces. Why chop vegetables coarsely? Coarse slicing will preserve the maximum taste and shape of vegetables in the finished dish.

10. Step 9:

    

    Cut the carrots into circles, and then cut each circle in half. Chop the onion not very finely.

11. Step 10:

    

    Cut the bell pepper into medium-sized cubes. For the brightness and beauty of the finished dish, you can use peppers of different colors.

12. Step 11:

    

    When the meat in the pan is ready, try the broth with salt, if necessary, add salt to taste. Make the fire to the maximum, put potatoes, carrots, onions and peppers in a saucepan. Wait for the boiling point and reduce the heat to medium. Under a closed lid, cook the shulyum until the potatoes are ready. It will take about 20-30 minutes (depends on the potato variety, readiness can be checked by piercing one potato with the tip of a knife).

13. Step 12:

    

    Make the fire at maximum, send tomatoes, finely chopped garlic to the soup (if desired, garlic can be passed through the press) and bay leaf, leave to boil with the lid open for 5 minutes.

14. Step 13:

    

    And finally add chopped greens to the shulyum. Dill, parsley, green onion or cilantro will be very suitable here. Remove the pan from the stove and let the fragrant soup brew for a while.

15. Step 14:

    

    When serving, sprinkle the shulyum with fragrant or ground black pepper. Enjoy your meal!