Lamb shulum - step-by-step recipe with photos

Beef Shulum

Wash the beef, cut it into pieces (so that they fit in a spoon), and place them in a saucepan. Fill with water, place over high heat until it boils, then turn down the heat. Remove the foam using a slotted spoon. Add a whole (unpeeled) onion, celery and cilantro, peppercorns, cover with a lid and cook for about 2 hours. We filter the finished broth, put the meat on a plate, the rest will no longer be useful to us. Place the strained broth on the fire and let it boil again. Peel the potatoes and cut into large pieces. Place the meat and potatoes into the boiling broth and boil for 20 minutes. Peel the carrots and the second onion, cut them: carrots into large pieces, and onions into cubes. Place in broth and add salt. Cook for 5 minutes. Remove seeds from sweet peppers, wash and cut into cubes. We also add it to the broth. Add bay leaf, chopped garlic and fresh herbs to the almost finished shulum.

Bon appetit!

Delicious and appetizing rich soup in the Caucasian style Shulyum is a Caucasian dish that is a thick and rich spicy soup. Unique taste! Shulyum is hearty and perfect for lunch. And even better - for gatherings with friends in the fresh air. Try it!

Excess salt in any soup will quickly be absorbed by pieces of raw potatoes or slices of fresh apple. Add them to the broth and leave to simmer for ten minutes over low heat. Afterwards, remove with a slotted spoon. E...

To preserve the aroma of onions and roots in the soup, they must first be fried in oil.

To make your soup or borscht tastier and thicker, try mashing one boiled potato with a fork and then adding the resulting puree to the pan.

It is good to add freshly squeezed cabbage, carrot or tomato juice to the finished soup before finishing cooking.

If you want the broth to have a beautiful golden color, add a few pieces of onion scales to it during cooking.

Any broth will turn out rich if you choose the right meat component. For beef or pork broth, use meat on the bone, with little fat present.

Onion – 41 kcal/100g
Jacket potatoes – 74 kcal/100g
Fried potatoes – 192 kcal/100g
Ripe potatoes – 80 kcal/100g
Boiled potatoes – 82 kcal/100g
Baked potatoes – 70 kcal/100g
Mashed potatoes – 380 kcal/100g
Beef – brisket – 217 kcal/100g
Beef – shoulder – 137 kcal/100g
Beef – lean roast – 200 kcal/100g
Beef – sirloin – 380 kcal/100g
Beef – ham – 104 kcal/100g
Beef – ribs – 233 kcal/100g
Beef tail – 184 kcal/100g
Fatty beef – 171 kcal/100g
Lean beef – 158 kcal/100g
Corned beef – 216 kcal/100g
Rendered beef fat – 871 kcal/100g
Boiled ham – 269 kcal/100g
Sweet pepper – 27 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Garlic – 143 kcal/100g
Bay leaf – 313 kcal/100g
Black peppercorns – 255 kcal/100g
Salt – 0 kcal/100g
Water – 0 kcal/100g
Green cilantro – 25 kcal/100g
Greens – 41 kcal/100g
Fresh frozen soup greens in packaging – 41 kcal/100g
Celery stalk – 12 kcal/100g

1000.menu

Uzbek lamb shulyum

Type of dish: first, hot.
Subtype of dish: lamb soup.
Number of servings out: 5 servings.
Weight of the finished dish: 3000 g.
Cooking time: 3 hours.
National cuisine to which the dish belongs: Uzbek.

Ingredients

Lamb - 1000 g.
Pepper – 2 pcs.
Lard – 200 g.
Onion – 1 head.
Carrots – 1 pc.
Potatoes – 5 pcs.
Cabbage – 300 g.
Spices - to taste.
Garlic - to taste.
Salt - to taste.
Bay leaf – 2-3 pcs.
Greens - to taste.

Instructions

The recipe for making such shulum differs from all existing ones in that it uses lard and a large amount of spices. The soup turns out fatty and rich. Try it yourself - you will definitely like it.

Place lard into a heated cauldron. According to this shulum recipe, it should melt completely. The cracklings should be removed immediately. Then put the chopped lamb meat into a hot cauldron with lard. Fry it until aromatic crispy. Now you can cut the onions and carrots. Do not use a grater to prepare shulum. The onion can be chopped into rings, and the carrots can be divided into 5-6 parts. Fry the vegetables along with the meat until half cooked.
Fill them with water and add bell pepper cut into 4 pieces, salt and other spices.
In 2 hours it will be the potatoes' turn. The fire can be reduced. Potatoes are placed in large pieces. According to this shulum recipe, you need to cook it for no more than 20 minutes. When the potatoes become soft, you can add cabbage and tomato pulp.
Greens, bay leaves and garlic are also added to the broth.
After this, cook the soup for another 10 minutes. The main thing is not to overcook the potatoes.
Then remove the shulum with lamb from the heat and let it brew.

Meat Shulyum with eggplants

Pork meat 1 kg.
Onion 2 pcs.
Potatoes 5 pcs.
Bell pepper 2 pcs.
Eggplants 2 pcs.
Cilantro, salt, pepper.
Lavrushka 2 pcs.

1. Cut the meat into large pieces, put them in a cauldron, pour in water, put on medium heat and bring to a boil.

2. Add a whole onion, bay leaves and cook until the meat is cooked.

3. Cut the peeled potatoes into large slices.

4. Chop the pepper into strips.

5. Peel the eggplants and cut into medium squares.

6. Cut the onion into feathers or half rings.

7. After the meat is ready, take it out of the cauldron along with the bay leaves and onions.

8. Tear the meat into smaller pieces and send it back to the cauldron.

9. Cut the peeled potatoes into bars and add to shulum.

10. Add other vegetables, add salt, pepper and cook until the soup is ready.

With potato

The dish prepared according to this recipe is thicker and more satisfying due to the addition of potatoes.

Preparation next.

Ingredients

The following list of ingredients is used:

Product	Quantity
Lamb on the bone	1.5 kg
Bulb onions	1 medium piece
Potato	4-5 pcs.
Fresh greens	cilantro – 1 bunch
Salt, spices	taste

Step-by-step cooking process

The following steps are followed during the preparation process:

The meat is cut into large pieces, placed in a bowl and water is poured in. Place the dishes on low heat and cook, skimming off the foam from time to time.
The onion is peeled, cut into quarters and added to the broth. Salt, pepper and add a few bay leaves.
Turn the heat down, cover the dish with a lid, leaving a small gap for steam to escape, and continue cooking the dish for about 2 hours.
Peel the potatoes and cut them into quarters.
As soon as the meat has become soft, remove the meat and vegetables from the broth and add potatoes instead.
Remove the bones from the meat and add it back to the soup after 10 minutes.
In 15-20 minutes. Add chopped herbs until done.
Garlic cloves are peeled, passed through a press and mixed into the soup. Salt and pepper.
Let it sit under the lid for a few more minutes and bring it to the table.

Chicken

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 109 kcal.
Purpose: for lunch.
Cuisine: Russian, Caucasian.
Difficulty: easy.

Chicken shulyum is a budget dish. All the ingredients for it are inexpensive and can be prepared quickly. Spicy adjika and garlic give the first dish an unusual spicy taste; seasonings you can choose from include thyme, cardamom, and cilantro. If you like a more delicate taste of shulum, replace adjika with tomato paste. With both options, the hunting soup will be very aromatic and satisfying.

Ingredients:

chicken – 1.3 kg;
onions – 2 pcs.;
potatoes – 1 kg;
garlic – 3 cloves;
adjika – ½ tsp;
water – 3.5 l;
bay leaf – 2 pcs.;
peppercorns – 5 pcs.;
other seasonings - to taste.

Cooking method:

Scorch the chicken carcass and remove the entrails.
Using a sharp knife or special scissors, cut the carcass into pieces. Put it on the stove to cook.
After boiling, skim off the foam and reduce the heat to low.
After 40 minutes of cooking, add potatoes cut into large cubes to the broth, after 5 minutes onion half rings.
At the end, add adjika and season the broth with spices.
Before serving, garnish the first dish with finely chopped herbs.

Shulum at the stake

Compound:

meat (any) – 1 kg;
carrots – 100 g;
tomatoes – 0.3 kg;
water – 3 l;
potatoes – 0.7 kg;
sweet pepper – 0.2 kg;
onions – 0.2 kg;
garlic – 2 cloves;
dark beer – 0.5 l;
vegetable oil - as much as needed;
salt, fresh herbs - to taste.

Cooking method:

Wash and coarsely chop the meat.
Pour oil into the bottom of the cauldron, place the meat in it and fry for 5 minutes.
Fill with water. Cook over an open fire for 40–60 minutes, depending on the size of the pieces and type of meat.
Coarsely chop the potatoes. Place in soup.
After 5 minutes, add coarsely chopped carrots and onions.
After another 5 minutes, add the tomato cubes and the pepper cut into quarters.
After 15 minutes, add the garlic chopped with a knife, add salt and pepper to the soup.
After a couple of minutes, remove the cauldron from the fire, pour beer into it, add herbs, stir.

Pork belly Shulum recipe according to camp

pork belly – 1 kg. ;
potatoes – 1 kg. ;
onions – 2 pcs. ;
garlic – 3 cloves;
tomato paste – 1 tbsp. spoon ;
ground black pepper - to taste;
bay leaf – 2 leaves;
khmeli-suneli seasoning - to taste

Place the meat on high heat to brown the meat a little. This gives a pleasant taste and smell to the dish. After frying the meat, add water, completely covering the meat. Cook the meat until half cooked (about 40 minutes). Don't forget to add salt. Then add potatoes, cut into cubes (I like large cubes in shulum).

We wait for it to boil and add the chopped carrots.

Then we cut the onion into half rings and also send it after the carrots.

And cook everything until done. Five minutes before removing from the stove, add garlic, pepper, and tomato paste. When you have turned off the finished shulum, throw a bay leaf into the cauldron. Everything is ready, you can set the table.

fotorecept.com

Tatar-style lamb shulum

Type of dish: first, hot.
Subtype of dish: lamb soup.
Number of servings out: 5 servings.
Weight of the finished dish: 3000 g.
Cooking time: 3.5 hours.
National cuisine to which the dish belongs: Tatar.

Ingredients

Lamb - 1000 g.
Beer – 200 ml.
Pepper – 2 pcs.
Onion – 1 head.
Tomatoes – 2 pcs.
Carrots – 1 pc.
Potatoes – 5 pcs.
Spices - to taste.
Salt - to taste.
Bay leaf – 2-3 pcs.

Instructions

A distinctive feature of this shulum recipe is the use of beer at the end of cooking. It gives shulyum with pepper and spices a special taste, and lamb under the influence of hops most clearly reveals its natural aroma. To prepare shulum for children and pregnant women, it is better to use another recipe, because... beer can be dangerous to their health.

We begin preparing shulum by separating the lamb pulp from the bones. According to the recipe, ribs with leftover meat should be fried in oil. Then add vegetables to them: carrots, onions, tomatoes, peppers, salt and spices.
Pour a little water over the vegetables with lamb, pepper and spices and simmer for 10 minutes. Then add the potatoes. To do this, you need to peel, rinse and cut into large cubes. If necessary, you can add a little more water.
At this stage, the fire should be reduced. After 20 minutes, pour beer into the shulyum. To taste, you can add garlic chopped into 2-3 pieces. After 10 minutes of simmering, season the shulum with herbs, add a bay leaf, and the shulum will be ready.

Beef shurpa in Armenian style

It differs from other types of shurpa in that the meat is pre-fried, which makes the soup even more piquant.

2 tables each. lie tomato puree and vegetable oil;

ground black pepper;

Pre-boil the meat in plenty of water. Sauté the onion, cut into half rings, in vegetable oil. Cut the boiled meat into pieces, fry in oil, mix with onion. Add diced carrots, tomato puree and fry for another 6 minutes. Next, the food from the frying pan should be transferred to a saucepan and poured with the broth left over from cooking the beef. Bring to a boil, add potato wedges, pepper and salt. Boil for another 20 minutes. Add fresh chopped herbs to the prepared shurpa.

Preparation

To prepare the soup correctly, let's start with pork ribs. They need to be washed, dried, and then cut into portions (cut along the bone). Next, place the meat in a saucepan, cover with cold water and place on the stove. You need to cook for forty minutes after boiling. The fire should be slow. Promptly remove any foam that appears from the broth using a slotted spoon.
Peel the carrots, wash, dry and finely chop. Place it in a frying pan and fry for five minutes in vegetable oil.
Peel the onions, wash them and finely chop them. Wash the bell pepper, remove the seeds and stem, and then finely chop. Place the vegetables in the pan with the carrots and continue frying for ten minutes.
Next, you need to wash the tomatoes and make cross-shaped cuts on them on top. Then scald the vegetables with boiling water, and then immediately plunge into cold water. After this you can remove the skin, it will be easy. Add tomatoes to vegetables.
Using a spoon, mash the tomatoes and continue simmering the ingredients for ten minutes.
Garlic must be peeled, washed, dried and finely chopped. Place it in the frying pan.
The greens need to be washed, finely chopped and placed with the rest of the vegetables.
Next, peel the potatoes, wash them, cut them into small cubes and place them in a saucepan with the meat and broth. Boil the potatoes until done.
Then salt, sprinkle the liquid with spices and add the roasted vegetables.
Leave the food to simmer for two to three minutes. Then turn off the heat and cover the dish with a lid. Let it brew for 20 minutes. That's all, delicious and aromatic pork shulum, correctly made at home according to a step-by-step photo recipe, is ready. Pour into plates and serve. As you can see, making soup at home is not difficult. Bon appetit!

The calorie content of pork shulum is 85 kilocalories per 100 grams. Nutritional value of the dish: 4.4 grams of protein, 6.2 grams of fat, 1.2 grams of carbohydrates. You can safely prepare food at home without worrying that it will harm your figure (with moderate consumption, of course).

With tomatoes

Lamb shulyum (the recipe with photo shows how to prepare the broth at home), prepared in the kitchen, tastes like a traditional Caucasian soup. Tomatoes added during the process add pungency and bright flavor.

Ingredients

Product	Quantity
Lamb on the bone	600 g
Tomato	400 g
Sweet pepper	300 g
Carrot	2 medium pieces
Potato	7-8 pcs.
Bulb onions	1 head
Vegetable oil	3 tbsp. l.
Salt, pepper, spices	taste
Fresh herbs	1-2 bunches

Step-by-step cooking process

The soup according to this recipe is prepared for 3 hours, the amount of the dish is enough for 6-8 servings:

Onions and carrots are peeled, finely chopped and fried in vegetable oil in a cauldron.
After 5 min. Lamb, previously divided into portions, is added to the vegetables. Cook everything together for another 10 minutes.
After the specified time, pour in water, add salt, pepper and spices to taste and wait until the contents begin to boil.
Reduce the heat and continue to simmer the meat and vegetables for 1.5 hours. Sometimes water is added so that it hides the level of the meat.
Start adding potatoes, tomatoes and peppers, cut into large cubes, to the finished broth. If necessary, add water again.
Add chopped herbs, but do not mix. Cook the soup until the potatoes soften, then let the dish brew under the lid for 20-25 minutes. and served to the table.

How to cook shulum from fresh lamb meat on the bone

Rinse the lamb meat on the bone under cold water and place it on the bottom of the cauldron, pour in purified drinking ice water. Cook over moderate heat until it boils, then turn the heat to minimum, remove the foam, add salt to taste and cook for two to three hours, no less, then the soup It will be rich, rich and incredibly tasty.

When three hours have passed, remove the meat from the cauldron, separate it from the bone, cut into medium-sized cubes and put it back into the cauldron.

Peel the onions and cut them into halves of rings, place them in a cauldron or saucepan with a tight bottom with the meat.

Rinse the tomatoes well and cut into slices or thin slices; if they are small tomatoes, then in halves; we also send them to the meat.

Wash the bell peppers, remove the stalks, remove seeds, membranes, cut into strips, add to the cauldron.

Wash the eggplant, peel and cut into strips, add to all the products in the cauldron.

Peel the potatoes and cut them into halves or throw them whole into a cauldron, if not large.

Now add spices: salt, ground black pepper, cumin, basil, thyme. We also throw whole hot chili peppers into the cauldron. At the end of cooking, it will need to be removed from the soup.

Mix all the ingredients thoroughly and cook for another half hour. Then remove from the heat and let our lamb meat shulum brew. Don’t forget to take our chili pepper out of the cauldron or pan. When serving, you can cut half a sweet onion on the bottom of each plate ( sweet variety of onions), pour the soup, and decorate everything on top with chopped, finely chopped fresh herbs (dill, parsley, cilantro, green young onions, etc. at your discretion).

Lamb shulum on the bone is ready! Bon appetit!

otzyvy-otritsatelnye.ru

Hunting style at the stake in a cauldron

One of the options for preparing shulum is according to a Cossack recipe with the addition of wild duck meat. To make the meat soft, it is stewed for several hours, resulting in a thick, rich dish.

Ingredients

To prepare shulum with duck, use the following ingredients:

Product	Quantity
Duck	1.5 kg
Pearl barley	½ kg
Bulb onions	1 head
Sweet pepper	4 things.
Tomatoes	5-6 pcs.
Potato	1 kg
Salt, pepper, spices	taste

Step-by-step cooking process

Prepare the soup in a certain order, starting with the meat component:

The duck is scalded with boiling water to make it easier to remove the feather layer. When this work is completed, the meat is seared on all sides over a fire for a few seconds to remove the remaining feathers and fluff and give the meat a smoked smell. Wild duck meat may taste like the algae it feeds on. To remove the smell, the meat is pre-soaked in vinegar, wine or herbs.
A longitudinal incision is made in the carcass in the abdomen and the entrails are removed. The carcass is divided into large pieces: wings, legs, fillet and back. Wash the pieces of meat and fill them with salted water.
The vegetables are washed, the potatoes are peeled and cut into quarters. Tomatoes are cut into large pieces, peppers into strips.
Bell peppers are poured with hot water 3-4 hours before being added to the soup.
The cauldron is heated over a fire, pieces of meat are added and a small amount of water is poured over them. Cover with a lid and simmer the duck for 2 hours.
After some time, add a mass of chopped tomatoes to the cauldron to soften the meat.
2 hours after adding the duck, add the remaining vegetables, cereals and add the required amount of water. Cook the soup for 1 hour over low heat.
In 15-20 minutes. Spices are added before the end of the process. The readiness of meat is determined by the ease of separation of meat from the bone.

From roe deer

Time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 134 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: easy.

Roe deer meat is considered very valuable and is very rarely found in the refrigerator of ordinary housewives. If your husband is a hunter or managed to purchase this valuable game at the market, be sure to prepare a flavorful soup from its ribs. Roe deer shulyum can be served not only at the dinner table, but also for a holiday. Some gourmets claim that only this meat makes hunting stew especially tasty.

Ingredients:

roe deer ribs – 600 g;
water – 2.5 l;
onion – 150 g;
potatoes – 400 g;
sweet bell pepper – 1 pc.;
tomato paste – 2 tbsp. l.;
carrots – 2 pcs.

Cooking method:

Cut the ribs into portions, remove films, and rinse.
Place the roe deer meat in a frying pan and fry until golden brown.
Place the fried ribs in a saucepan and cover with water.
Simmer the broth for two hours, periodically skimming off the foam.
Peel the bell pepper from seeds and stems, cut into thin strips.
Cut the peeled carrots into rings and chop the onion into large cubes.
Place the vegetable mixture in the frying pan where the meat was fried and simmer over low heat until half cooked.
Cut the potatoes into large cubes and simmer in broth with meat for about 10 minutes.
Add tomato paste mixed with a small amount of broth to the vegetable mixture.
Pour the resulting mixture into a saucepan and simmer for another 5-7 minutes.

Shulum recipe

Shulyum is a soup that is very similar to shurpa, but it only came to us from the Kazakhs.

This soup is truly considered “male”; it was prepared mainly by men while camping or hunting in a cauldron over an open fire.

Nowadays it is also prepared in a home version on the kitchen stove and the result is not worse than the street version. It is very tasty and satisfying, aromatic and piquant. For cooking, they use a cauldron or a cast-iron cookware with a thick bottom.

It’s great if you live in a private sector, then you can cook it over a fire and plunge into the history of the creation of this dish.

Real shulum is usually prepared from lamb meat with the addition of a vegetable such as eggplant, as well as various special spices such as cumin, thyme, basil, hot chili pepper, although now there are recipes with the addition of pork meat.

The main ingredient, that is, lamb, must be on the bone and cooked for at least two hours. The meat must be well cooked and become very tender and soft, then the taste will be rich, strong, real, and the soup will be appetizing, aromatic, satisfying and rich.

With vegetables

Lamb shulum (the recipe with photo demonstrates how to cut the ingredients) turns out to be most rich when vegetables are added. Each of them adds a certain flavor to the dish.

Ingredients

The preparation process is quite simple, but takes just over 2 hours.

During this time, the following components are used:

Product	Quantity
Lamb on the bone	700 g
Garlic	4 cloves
Bulb onions	1 head medium
Sweet pepper	300 g
Tomato	400 g
Carrot	2 medium pieces
Eggplant	1 PC.
Potato	3-4 pcs.
Salt, spices	taste
Fresh greens	big bun

Step-by-step cooking process

The process of preparing shulum with vegetables is as follows:

Cooking begins by processing the meat. Pieces of lamb are poured with water in a thick-walled container and set to cook over low heat. The meat becomes softer in 1.5 hours, during which time the foam is removed several times.
Peel the onions and carrots, cut into strips and simmer in oil for several minutes.
Peel the potatoes. Cut it into quarters and combine with the broth.
After 2-3 minutes. frying onions and other vegetables, cut into large pieces, are mixed into the broth.
Cook the soup for some more time until the potatoes soften. Then they taste it and add salt and pepper if necessary.
Before serving, sprinkle the soup with chopped herbs, cover with a lid and leave for a quarter of an hour. After which it is poured into plates and served to the table.

Pork Shulum recipe description

Shulum is a thick, rich soup with meat and vegetables. In terms of composition and method of preparation, it is a brother of shurpa. Opinions about the origin of this dish vary. Some believe (and quite rightly) that shulum has Ukrainian roots, especially when made from pork. Others attribute this soup to the original Kuban camp cuisine, which was always cooked over a fire during camping trips. Shulyum with lamb already belongs to the Uzbeks. Let's consider this dish international. Delicious, easy to prepare, healthy soup.

Pork shulum: composition, calorie content and nutritional value per 100 g

Proteins 5.55 g
Fat 2.88 g

Carbohydrates 9.29 g

Find out more More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android

85 kilocalories

Step 1:

To prepare shulum you will need the following products: pork, potatoes, carrots, onions, bell peppers, tomatoes, garlic, parsley or dill, ground paprika, salt and ground black pepper.

Step 2:

Pork

400 g

Wash the pork, put it in a saucepan and pour 1.7 liters of water. Bring to a boil, skim off the foam and reduce heat to low. I took lean meat. If you want the soup to be richer and fattier, take fatty pork.

Step 3:

Boil the broth until the pork is done.

Step 4:

Potato

2 pcs.

Peel, wash and cut the potatoes into small cubes.

Step 5:

Remove the boiled meat from the pan. Add potatoes to the pan and put on fire.

Step 6:

Carrot

1 PC.

Peel, wash and cut the carrots as desired.

Step 7:

Bulb onions

1 PC.

Peel, wash and chop one large onion.

Step 8:

Add chopped onions and carrots to the pot with potatoes.

Step 9:

Tomatoes (tomato)

2 pcs.

Wash and chop one large or two small tomatoes. Add to soup.

Step 10:

Bulgarian pepper

1 PC.

Wash the bell pepper, remove seeds and finely chop.

Step 11:

Salt

to taste Ground black pepper to taste Ground paprika 0.5 tsp Parsley 10 g 2 teeth.

Cook the shulum until all the vegetables are cooked. At the end, season with chopped herbs (parsley, dill) and chopped garlic. Return the boiled pork to the pan.

Step 13:

Pork shulum is ready. Hearty soup with meat and vegetables. Serve for lunch. Bon appetit!

On the stove

To prepare beef shulum according to a home recipe, you will need virtually the same products, with the exception of hot pepper. Basically, home cooking is not very spicy, so hot pepper should be excluded from the shulum recipe in this case. The cooking time for shulum at home is about one and a half to two hours.

For Caucasian shulum on the stove you will need:

Beef 500 g (boneless);
Onion;
Carrots 150 g;
Potatoes 3 pcs;
Bay leaf;
Salt and pepper.

First you need to rinse the beef well for shulum.
Since it is immediately boneless, this will significantly reduce the cooking time. The beef is cut into medium pieces and placed in a pan. Fill the pan with water and turn on medium heat on the stove. At this pace, the meat should simmer for about an hour. While the meat is simmering, you need to cut the onion into half rings and the carrots into small strips.

When the broth boils, you need to add vegetables there and mix thoroughly. During the cooking process, you need to regularly remove any foam that appears.

Next, you need to wash and peel the potatoes. Since this is a homemade recipe, it is recommended to chop it smaller and then add it to the pan.

In this form, the dish simmers for a few more minutes. At this stage, if desired, you can add pepper and salt, bay leaf.

After 7-8 minutes, turn off the fire, and leave the shulum for about 5 minutes.

The total calorie content of shulum is 1150 kcal, 94 g protein, 87 g fat, 80 g carbohydrates.