Pork shulyum with beetroot

Both the first and the second at once - a rich and thick soup will feed everyone! Returning to the roots and dishes of national cuisine, we are happy to remember the taste of food from childhood, sometimes not even ours, but our grandfathers. There are enough elements of the periodic table in our diet, and so I want ... for example, a rich shulyum dish. I tried to cook it recently. The traditional mutton, which was added to the shulyum by Cossacks and residents of the Caucasus, had to be replaced in the recipe with what was at hand – a good piece of pork. We will cook shulyum from pork.

Daria ☼

Recipe author

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Composition / ingredients

Servings:

Water

Pork

Potatoes

0.25

Beetroot

0.25

Onion

Allspice (black peas)

to taste

Ground black pepper

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 3 hours

Step 1:
Here is the required set of products.
Step 2:
Wash the meat, put it in a saucepan and pour cold water. Add salt, allspice, bay leaf and a large peeled onion. Cook for 2.5 - 3 hours.
Step 3:
30 minutes before the end of cooking, put the peeled and sliced beetroot into the broth
Step 4:
And potatoes
Step 5:
5 minutes before the end of cooking, remove the onion, bay leaf and pepper. Season the shulyum with coriander or parsley. If desired, you can also add finely chopped garlic. Try and correct for salt, pepper.