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Wild duck Shulyum

Wild Duck Shulyum

Wholesome, tasty, unexpected, filling, bright, and beautiful! Wild duck shulyum is a soup of nomadic peoples, originally cooked in a cast-iron pot or cauldron over an open fire. It's rich, fragrant, vivid, and very good for you!

The Patricks channel

Recipe author

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Composition / ingredients

Servings:

Duck (I used wild duck, but farmed duck works too — the flavor will just be a little different)

1.2

Carrots

Bell pepper

Onion

Tomatoes

Potatoes

500

Water

Salt

Ground hot pepper

Allspice

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 58 % 11 g

Carbohydrates 16 % 3 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make wild duck shulyum? Gather your ingredients. Before starting the soup, cut the duck into medium serving pieces and cook for half an hour, skimming off the foam now and then. Wash the vegetables and herbs and pat them dry.
Step 2:

Peel the carrots and cut them into large pieces. Peel the onions.
Step 3:

Add the cut carrots and the peeled onions to the boiling broth with the duck. Add a bay leaf and seasonings: basil, celery root, and black pepper.
Step 4:

Peel the potatoes and cut them into large chunks.
Step 5:

Peel the garlic cloves and crush them with a knife.
Step 6:

Cut the bell pepper into large pieces.
Step 7:

Cut the tomatoes into large wedges. You can also use small cherry tomatoes.
Step 8:

About an hour after the broth comes to a boil, add the bell pepper, potatoes, tomatoes, and hot pepper. Cover and let it sit for about twenty minutes.
Step 9:

After twenty minutes, add the chopped herbs and let it rest off the heat for another half hour. After that, the dish is ready!

This soup is traditionally cooked over a campfire. It's mainly made by hunters from the game they bring home, and cooked over an open flame it picks up a smoky aroma — the appetite it stirs up isn't quite the same as anything from an ordinary home kitchen. It's made from whatever ingredients are on hand. But if your "soul demands" it and you can't get out into nature, or you're short on time, you can make it in your own kitchen. The key feature of this dish is that the vegetables are cut into large pieces. You can leave the tomatoes uncut and use small, tasty cherry tomatoes instead. As for the meat, use what you like and have available — people make it from all kinds of things, even pork. But game like pheasant is the classic choice for this soup. In this recipe I used guinea fowl. It's not very popular, but it tastes similar to pheasant, and thus to game. You won't find guinea fowl at the market — farmers here are only just starting to raise it — so if you get the chance, don't pass it up; give it a try. These days you can order it online from a handful of farms. Enjoy!
You can use more or less water than the recipe calls for, depending on whether you want a thicker or thinner soup.