Shulemka
Description
Perfect for lunch. I used pork tenderloin for the shulimka, but any meat will work. The vegetables are basic, but since this is a hunter's soup, the preparation is accordingly rustic. All ingredients are cut randomly, but quite coarsely—when you're hungry, there's no time for neatly chopping vegetables. First, everything is fried separately in a pan, then simmered in water with spices until fully cooked. The result is a very tasty, hearty, and aromatic dish.
Instructions
- 1
Step 1
Prepare all the ingredients. Cut the meat into small pieces. Wash and peel the vegetables.
- 2
Step 2
Heat the pan with oil well and place the sliced meat on it. Sprinkle the meat with salt and spices.
- 3
Step 3
Sear over high heat, stirring occasionally, until a golden crust forms.
- 4
Step 4
Meanwhile, place a pot of water on the stove, salt it, and add bay leaf. When the meat is browned, transfer it to the pot to simmer. In a skillet, sauté the coarsely chopped onion and sliced carrot until soft, then add the vegetables to the pot with the meat.
- 5
Step 5
Cut the potatoes into large pieces and fry them in the same pan over high heat until golden brown. Then add the potatoes to the pot with the meat and vegetables. Cook the soup until all ingredients are fully cooked.
- 6
Step 6
At the very end, add chopped garlic, herbs, and diced peeled tomato.
- 7
Step 7
Let the finished shulka stand covered for 15 minutes.
- 8
Step 8
The shulemka turned out absolutely wonderful!