Cookery // Tasty recipes

Shulyum lamb: a method for preparing and fine traditional recipe

Hot soup came when people realized that the heat-treated products with some of the water attractive wet and dry.Since then, soups and broths have undergone many changes, but the foundation remained intact.Especially clearly traced in the formulation shulyum - Cossack dishes prepared on fire.

How to cook shulyum right?

How to cook shulyum right?

hearty meat or fish soup cooked over a fire in the pot bellied thick, it shulyum.The number of components and complexity of work with them are exactly to do the cooking can be directly on hunting or fishing, using fresh catch and some stuck with products.Outdoors this soup, of course, it is perceived correctly, but also at home shulyum easy to cook, and taste a little than it is to give to an embodiment of the field conditions.Its key feature - the density, so that is not always possible to understand shulyum attributed to soups to main courses, or with some of the broth.

main ingredient - meat or fish soup is the basis of the future.Traditionally, lamb is supposed to use, but als

o popular recipes shulyum based on pork, beef or duck.The use of lean meat birds - such as chicken - rarely practiced: chowder should get a richness that with lean protein is difficult to obtain.But good and fish version: shulyum based on sturgeon, pike and others. Fish species.

Due to the fact that it is the male camp soup, in addition to meat in it lays not so many ingredients in most cases it is the potato, onion and sweet varieties of eggplants and peppers, and may be present tomatoes.However, the share of the latter is very small.In addition, seasonings and herbs used to taste.Stern preparation technology does not exist, the ingredient can take almost any importantly, cut them coarsely.

Nature shulyum boil in a pot, hung over the fire.If the work is going on with him in the house, you need a cauldron: a clay pot with thick walls, which has a tight fitting lid.This dish dishes provide maximum preservation of taste and heat, fragrant soup come and present.Partially soup is prepared on the plate, in part - in the oven or furnace, and the total time spent for its preparation, is 2-3 h. Depending on what kind of meat broth you take these parameters vary.Lamb can be much faster to achieve the desired state than adult or old beef.But the least time will require the fish, so the express option priznanshulyum sturgeon or pike.

traditional recipe shulyum lamb

shulyum cooking method can offer up to 10 or even more, but if we talk about the classical recipe, it Cossack and Caucasian versions.Last most simple, but full of spices, as well as all kitchen peoples of the Caucasus, but devoid of the traditional shurpa - its close relative - frying ingredients.On its cooking takes up to 4 hours as required meat is soaked in cold water, to which is given 30-50 min.For dinner a 3-people need to use 4 liters of water and 1 kg of mutton;It recommended to choose the pieces of meat on the bone, to get rich broth.


  1. Lamb - 1 kg
  2. New Potatoes - 4-5 pcs.
  3. Onions - 2 pcs.
  4. garlic - 4 cloves
  5. pod of red pepper
  6. salt and spices - to taste


  • Meat necessarily cut into small pieces that are placed in a deep pan filled with cold water, after which it is brought to the boil.The broth over medium heat, covered boiled for 2.5-3 hours.
  • If you are working with an oven, it is placed in the cauldron is not preheated oven, and it is exposed to temperatures of 160 degrees.
  • During this time, the remaining components are prepared soup: 4-5 young potatoes are cleaned and cut into quarters, the same is repeated for 2 sweet onions.
  • Products are placed in the finished broth, then add some salt it, add a pod of red pepper, cilantro and garlic cloves.
  • oven can be turned off after 20 minutes, and give chowder infuse for 1 hour in the heat;fire extinguished at the plate in 40 min., and the lid shulyum languishes 10-15 min.

Cossack option shulyum bit more volume: there is already wider range entering the soup ingredients.


  1. Lamb - 1 kg
  2. Eggplant - 1 pc.
  3. Bulgarian pepper - 2-3 pcs.
  4. Tomatoes - 3 pieces.
  5. Potatoes - 2-3 pcs.
  6. Onions - 2 pcs.
  7. salt and spices - to taste


  • Lamb cut and lowered into the cold water, which is boiled for 1.5 hours.
  • During this time, you must follow the broth, removing the foam pop: particularly largeit will be the beginning, when only protein folds.
  • After a specified period of time the meat is removed from the bone, are released.The pulp is lowered back into the cauldron.Next
  • laid peeled potatoes, divided into quarters, and whole onions.They are given 20 minutes to brew before in the cauldron will be added to the remaining ingredients: peppers, tomatoes and eggplant.Recent lightly fried in a pan before passing this stage of cutting slices and peppers recommended manually broken into irregular pieces.This visually bring shulyum to what was cooked in field conditions.
  • Tomatoes need scalded with boiling water, remove them peel and pulp, mash in a bowl, put in soup.At this stage in the dish add herbs and garlic, pressed under pressure.
  • If you want to use shulyum hot peppers, pledge him for 15 minutes.before the end of cooking, and be sure to lift out before serving meals to the table.
  • The finished soup infused for 50-60 minutes.and poured on plates, sprinkled green.

shulyum How to cook lamb in Multivarki?

Many hostesses today to abandon the traditional cooking on the stove, assessing usability Multivarki.However, not all recipes are unable to immediately redraw under it, because there is changed and the time spent in preparation, and the volume of the required ingredients.With regard shulyum, then cook it Multivarki undoubtedly easier than in the oven or on the stove.In particular, the preparation takes 20-30 min., The very cooking - 2-2.5 hours.

How to cook lamb in shulyum Multivarki?


  1. Lamb - 1 kg
  2. Carrots - 2 pcs.
  3. Cherry tomatoes - 5-7 pcs.
  4. bulbs - 1 pc.
  5. Bulgarian pepper - 1 pc.
  6. Potatoes - 2-3 pcs.
  7. garlic, spices, salt - to taste


  • a specified number of ingredients necessary to 4-4.5 liters of water.If your bowl Multivarki not accommodate such a volume is taken less vegetables and meat, so do not be kakshulyum dryish - better longer to evaporate excess water.
  • Bouillon preparing for 1.5 hours: sliced ​​lamb is laid in Multivarki bowl filled with cold water, exhibiting mode "soup" or "quenching" and the timer is set.Add some salt soup must be on the same stage.
  • When the clock to remind myself, the meat is removed from the bone if it is difficult to do, you need to boil it a little more.Ideally, lamb easily get away with large pieces of bone, and then lay it back to multivarku.
  • bulbs, tomatoes and potatoes are cut in half, carrots - big sticks.Peppers can be divided manually or turn the knife in thick rings.
  • All vegetables fall into the broth simultaneously with them backfilled with seasonings and bay leaf, which is removed before serving.
  • have Multivarki duplicated mode "soup", which is now only takes 1 hour.
  • If you want to bring to the readiness shulyum in the oven, you have to lay the ingredients alternately: first potatoes, and after 30 of the vegetables and seasonings.
  • Otherwise, by the time the soft potatoes, the more coarsely chopped, they seethe too much.
  • Those who wish to make chowder sharpness can throw chili pod when adding vegetables.

See also:

  • specialties Lamb: how to cook?
  • Piti soup: recipe of beef and mutton lamb
  • Multivarki.Recipes and special tricks
  • Shurpa home

Submission shulyum also varies depending on the people who belong to a recipe.Caucasian cuisine offers a place in the portioned bowls of half sweet raw onion, and its ready to pour soup.The European version includes sdabrivanie soup greens, fat sour cream and croutons.

shulyum - the closest relative of shurpa and convenient option of soup being prepared from what is in the refrigerator.Its attractively valued and those who care about their health: unlike shurpa ingredients shulyum not fried, making it easier for man soup.And the ability to constantly change the recipe allows you to experiment, but always get a hearty and tasty dish for a hearty lunch in the family.

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