Composition / ingredients
Step-by-step cooking
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Wash the meat, pour it with water in a pan for 3-3.5 liters. Cook the broth for an hour and a half on low heat, removing the foam. Wash-peel the vegetables, cut them into large cubes. Add potatoes, onions and eggplant to the broth, and cook for 10-15 minutes. Then we put tomatoes with pepper here, and cook for about 10 minutes. Chop the greens, chop the bitter pepper, squeeze garlic through the press. Put all this in the soup, add salt and add your favorite spices hops-suneli, bay leaf, etc.
And now turn off the gas, cover the soup with a lid and let it brew for half an hour. Served hot.
By the way, someone is cooking a dish on a campfire. But most of them cook in the kitchen. The whole "highlight" of shulyum is spices, which it would be better to buy by weight on the market. Under the "shulyum" they will pour everything to you, knowing that mutton "loves".
What is shulyum? It's like soup soup. However, they cook it from wild duck. The mutton option is also welcome. Usually this dish is very popular with men, because it is cooked more often on a campfire.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - back - 459 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Hot capsicum - 40 kcal/100g
- Spices dry - 240 kcal/100g
- Coriander greens - 25 kcal/100g
- Table salt - 0 kcal/100g
