Shulyum from mutton: you will lick your fingers!

Despite all the richness of modern cuisine, ancient folk dishes never lose their relevance. The explanation is very simple: simple food does not require much time for cooking, but it differs rich, bright taste, high calorie.

Among such dishes, a special place is taken by the mutton shulum - the ancient food of the shepherds. Today shulum, or rich soup, is made from lamb, beef, duck chicken, even pork. In fact, this name means a rich broth made of meat, cooked most often at the stake: that is his zest.

Since initially people with such a broth fed grazing animals high in the mountains and deprived of the opportunity to cook delicacies, the original recipe for Shulum from mutton is very simple.

To prepare it you will need a lamb, preferably young, spices, onions.

Carcase cut lamb hanging on a tree. All meat parts are cut for shish kebab, the grid and liver are laid aside for the preparation of liverworts. Out of everything else, they make shit from lamb.

In a large cauldron, bones are folded with the remains of meat, the kettle is filled with water, covering the meat with 3 fingers, boiling on a not very strong fire. You can cook this soup at home, on the stove. Then at the end of cooking you will have to add a drop of liquid smoke for piquancy.

Cook the meat need a long time: until it becomes soft, boiled. After that, it is taken out, and the broth is salted, peppered, add herbs, spices. Most often it is cilantro, zira, dill, parsley, pepper, onions: all that is not difficult to take with you on a hike.

Greens for the preparation of such broth can not be shredded, but added in bundles. When the greens a little boil, it is removed, and the meat is returned to the broth for 10 minutes, then spread on the dish. Shulyum from mutton is ready.

Cooled lamb, unlike hot, has an unpleasant taste. That's why it is served separately, and the broth is poured into mugs: so it is convenient for them to drink cooling meat. Shulyum from mutton can be eaten the next day, it's enough just to warm it up.

How to cook lambskin shulum with a more delicate, exquisite taste? Each mistress can fantasize. Here, for example, is a recipe for mutton soup with vegetables. It is more convenient to cook at home, on the stove.

First, boil a strong broth of lamb, always on the bone. When (about an hour or two later) the broth will become viscous, and the meat is very soft, throw potatoes into it in large pieces, boil until soft. After that, the mutton shulum is salted, spices are added. Put eggplant cubes, sweet pepper, carrots, onions, peeled and sliced tomatoes in a saucepan. Once the vegetables are ready, the soup is sprinkled with herbs, the fire is immediately turned off. Liquid smoke will give a zest to a culinary creation. Such soup in the Caucasus is called shulum, in Uzbekistan - shurp, but the name does not affect it in any way.

You can prepare shulum from lamb in one more way. True, it is hardly possible to call it a classic shulum, but it turns out very tasty.

First, meatballs (meatballs) are prepared from lamb chops. Stuffing is mixed with onions, peppers (better than several kinds), they are savored by a large number of favorite spices. Especially lamb likes garlic, basil, coriander, savory, mint. Finished meatballs fry until crust, then cook from them broth. It turns out brown, fragrant. When the meatballs are almost ready, sliced potatoes, separately fried onions, carrots, tomatoes, sweet and bitter pepper are added to the soup. At the end of the preparation, the broth is pressed together with crushed garlic, plenty of greens.

To make the soup more nutritious, you can put fried rice, pyshenka, and other cereals in it. This, of course, will no longer be shlyum, but rich in taste, bright, hearty, memorable dish.