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Lamb shulyum soup with eggplant, tomatoes and peppers

Lamb Shulyum Soup with Eggplant, Tomatoes and Peppers

A wonderfully tasty and unusual dish with lamb and potatoes! Shulyum — a rustic meat-and-vegetable soup that may be new to many but wins people over with its remarkable flavor. I'll admit the recipe isn't mine, but I'm eager to pass it along.

Varvara

Recipe author

Lamb shulyum soup with eggplant, tomatoes and peppers

Composition / ingredients

Servings:

Lamb (up to 800 g, bone-in)

700

Potatoes (or 3)

Eggplant (or 2)

Onion (or 3)

Tomatoes (or 3)

Bell pepper (or 3)

Cilantro

Basil (1 bunch)

Hot chili pepper

Garlic (or 6)

Table salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 8 g

Fats 22 % 4 g

Carbohydrates 33 % 6 g

93 kcal

GI: 100 / 0 / 0

Cooking method

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Wash the meat and cover it with water in a pot — about 3 to 3.5 quarts. Simmer the broth over low heat for an hour and a half, skimming off the foam. Wash and peel the vegetables and cut them into large cubes. Add the potatoes, onion, and eggplant to the broth and cook for 10–15 minutes. Then add the tomatoes and pepper and cook for about 10 minutes more. Chop the herbs, mince the hot pepper, and press in the garlic. Add it all to the soup, season with salt, and stir in your favorite spices — khmeli-suneli (a Georgian herb blend), bay leaf, and so on. Turn off the heat, cover the pot, and let it rest for about half an hour. Serve hot. Some people make this over a campfire, though most cook it on the stove. The real magic of shulyum is in the spices — it's best to buy them loose at a market, where they'll put together a proper shulyum blend that pairs well with lamb. What is shulyum? It's a hearty soup a bit like ukha (fish soup), traditionally made with wild duck, though a lamb version is just as welcome. Men usually love this dish, since it's so often cooked outdoors over a fire.