Shulum in a cauldron

Shulum in a cauldron

Description of preparation:

The soup turns out rich, thick, satisfying and very tasty! The plates will be empty in an instant! Shulum cooked in a cauldron in the fresh air is an excellent dish with the aroma of a fire. It can be served for both lunch and dinner, especially if you are gathering with a large friendly company outdoors. You can involve everyone in the cooking process! Regardless of the amount of water indicated for the soup in the recipe, it is best to focus on your own preferences (whether you like thicker or thinner soup), as well as the size of your cauldron and the ingredients used for cooking. My recipe calls for a 12 liter cauldron.

Prepare all ingredients. For a rich thick soup, lamb or beef is better suited, but pork or poultry also makes very tasty shulum.

Peel the potatoes, cut into large pieces and cover with water.

Peel the bell pepper from seeds and cut into feathers. Pour boiling water over the tomatoes, remove the skin and cut into slices.

Chop the onions and carrots as desired, but not too finely.

Cut the eggplants into large pieces.

Cut the meat into medium pieces. I have chicken, I used the backs and drumsticks. I left the drumsticks whole and chopped the backs in half. I removed the skin, but you can leave it, especially if you have a domestic chicken.

Light a fire, pour oil into the cauldron and wait until it gets hot. Add the meat and cook, stirring occasionally, until it turns golden brown.

Add carrots and onions to the cauldron. Cook, stirring, for another 5-7 minutes.

Then add spices, salt and stir.

Pour in water. If you are camping, you can use cold water. If it is possible to boil a kettle, then pour boiling water into the cauldron. If you have beef or lamb, cook after boiling under a closed lid for about an hour. And if the meat is almost ready, then 20 minutes will be enough.

Then add chopped potatoes, bell peppers, eggplant and bay leaf. Adjust for salt if necessary. Add wood to increase the heat and bring the contents of the cauldron to a boil.

Cook the shulum, covered, for about 15 minutes, until the potatoes are cooked.

When the potatoes are almost ready, add the tomatoes and chopped garlic with a knife to the cauldron. Cook for about 10 minutes. By the time the potatoes are ready, only smoldering coals should remain under the cauldron. Let the shulum brew for a while under a closed lid.

Shulum in the cauldron is ready. Pour it into plates, sprinkle generously with fresh herbs and serve. Bon appetit!

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