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Classic Shulyum

A hearty camp soup that's absolutely fantastic! Shulyum is the favorite dish of the men in our family. We make it from grandpa's recipe and under his watchful eye (he loves to supervise and dish out advice). We even made it over a campfire once — it was so good! Give it a try; here's the recipe. (Shulyum is a rich, hearty meat-and-vegetable soup, traditionally cooked outdoors.)

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Classic Shulyum
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 9 g
Fats 58 % 19 g
Carbohydrates 15 % 5 g
258 kcal
GI: 100 / 0 / 0
    1. Cut the ribs apart into individual pieces with a knife.
    1. Peel the onion and cut into sticks.
    1. Peel the carrots and cut into thick sticks on the bias.
    1. Pour the olive oil into a cauldron (any cast-iron vessel or a heavy-bottomed pot will do) and sauté the carrot and onion in it until nicely golden.
    1. Wash the pork and cut it into serving pieces.
    1. Peel the potatoes (if they're young, just scrub and wash them) and cut into large pieces.
    1. Add the pork and potatoes to the cauldron and cook with the vegetables for 7 minutes, then add water so it covers the contents by a couple of centimeters.
    1. Now add the smoked ribs and a clove of garlic, lightly crushed with the flat of a knife.
    1. When the shulyum comes to a boil, lower the heat and let it simmer gently for 40 minutes.
    1. Peel the tomatoes (it's easy: score an X in each tomato, scald with boiling water, and the skin slips right off), then dice the flesh.
    1. Seed the bell pepper, rinse it, and grate it on a coarse grater.
    1. Add the prepared vegetables to the cauldron.
    1. Chop the garlic scapes with a knife and add them after the vegetables.
    1. Add salt to taste, ground black pepper, and, of course, paprika — it's a must! Bring it to a boil one last time and take the cauldron off the heat.
    1. Let it rest, covered, for 15 minutes, then serve, topped with a couple of chili pepper rings (optional).
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Garlic Arrows - 110  kcal/100g
  • Paprika - 289  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Pork fillet - 264  kcal/100g
  • Smoked pork ribs - 514  kcal/100g

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