Shulym in a cauldron
Description
Hearty and aromatic soup. The soup turns out rich, thick, filling, and extremely delicious! Bowls will be empty in an instant! Shulym cooked in a cauldron outdoors has an excellent smoky campfire aroma. It can be served for lunch or dinner, especially if you're gathering with a large, friendly company in nature. Involve everyone in the cooking process! Regardless of the amount of water indicated in the recipe, it's best to rely on your personal preferences (whether you like a thicker or more liquid soup), as well as the size of your cauldron and the ingredients you're using. In my recipe, the cauldron has a 12-liter capacity. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Lamb or beef are best for a rich, thick soup, but shulyum made from pork or poultry is also very delicious.
- 2
Step 2
Peel the potatoes, cut into large pieces, and cover with water for now.
- 3
Step 3
Remove seeds from the bell peppers and slice them into strips. Blanch tomatoes with boiling water, remove the skin, and cut into wedges.
- 4
Step 4
Cut the onion and carrot into pieces of any size, but not too small.
- 5
Step 5
Cut the eggplants into large pieces.
- 6
Step 6
Cut the meat into medium pieces. I used chicken, specifically backs and drumsticks. I left the drumsticks whole, but cut the backs in half. I removed the skin, but you can leave it on, especially if you're using a home-raised chicken.
- 7
Step 7
Light a fire, pour oil into a cauldron, and wait until it heats up. Add the meat and cook, stirring occasionally, until it turns golden brown.
- 8
Step 8
Add carrots and onions to the pot. Cook, stirring, for another 5-7 minutes.
- 9
Step 9
Then add the spices, salt, and mix.
- 10
Step 10
Pour in the water. If you are in outdoor conditions, you can use cold water. If you have the opportunity to boil a kettle, pour hot water into the pot. If you are using beef or lamb, cook for about an hour after boiling with the lid closed. If the meat is almost ready, 20 minutes will be enough.
- 11
Step 11
Then add the sliced potatoes, bell peppers, eggplants, and bay leaf. Adjust the seasoning with salt if necessary. Add more wood to increase the fire and bring the contents of the cauldron to a boil.
- 12
Step 12
Cook the shulym under a lid for about 15 minutes, until the potatoes are done.
- 13
Step 13
When the potatoes are almost ready, add the tomatoes and finely chopped garlic to the cauldron. Cook for about 10 minutes. By the time the potatoes are fully cooked, there should be only glowing embers left under the cauldron. Let the shulym rest for some time, covered with a lid.
- 14
Step 14
Shulym is ready in the cauldron. Ladle it into plates, generously sprinkle with fresh herbs, and serve.