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Pork shulum with beetroot

Pork Shulyum with Beets

A first and second course in one — a rich, thick soup that feeds a crowd! Going back to our roots and traditional dishes, we fondly recall the tastes of childhood — sometimes not even our own, but our grandparents'. Our everyday diet covers most of the periodic table, but every so often you just crave something like a hearty shulyum. I tried making it recently. The traditional mutton that Cossacks and folks in the Caucasus put in their shulyum I swapped for what I had on hand — a good piece of pork. So we'll be making pork shulyum. (Shulyum is a rustic Central Asian/Caucasian meat-and-vegetable soup.)

Daria ☼

Recipe author

Composition / ingredients

Servings:

Water

Pork

Potatoes

0.25

Beets

0.25

Onions

Whole peppercorns (black or allspice)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 44 % 4 g

Carbohydrates 22 % 2 g

53 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Here's the set of ingredients you'll need.
Step 2:

Rinse the meat, put it in a pot, and cover with cold water. Add salt, whole peppercorns, a bay leaf, and a large peeled onion. Simmer for 2.5 to 3 hours.
Step 3:

30 minutes before the end of cooking, add the peeled beets, cut into wedges, to the broth.
Step 4:

And the potatoes.
Step 5:

5 minutes before the end of cooking, remove the onion, bay leaf, and whole peppercorns. Finish the shulyum with cilantro or parsley. If you like, you can also add finely chopped garlic. Taste and adjust the salt and pepper.