Shulum, or shurpa, is an Uzbek meat soup made from lamb (less often - beef). Traditional shulum is cooked in a cauldron over a fire, but it can also be cooked at home.
It is necessary
-
- Lamb - about 700-800 g
- Potatoes 2-3 pcs.
- Eggplant 1-2 pcs.
- Onions 2-3 pcs.
- Tomatoes 2-3 pcs.
- Bulgarian pepper 2-3 pcs.
- Cilantro 1 bunch.
- Basil 1 bunch
- Bitter pepper 1 pc.
- Garlic 4-6 cloves
- Salt
- Spice
Instructions
Step 1
Wash the lamb. Cover it with water and put on high heat. Once the water boils, reduce heat to low.
Step 2
Cook the meat for an hour and a half, occasionally skimming off the resulting foam with a spoon.
Step 3
Wash the vegetables. Peel, cut into cubes (about two by two centimeters).
Step 4
Add potatoes, eggplants, onions to the broth first and cook for fifteen minutes. Then add the tomatoes and peppers, then cook for another ten minutes.
Step 5
Chop the garlic and hot peppers, finely chop the cilantro and basil. Add everything to the soup.
Step 6
Season with salt and spices. Then turn off the heat and let the soup steep under the lid for thirty minutes.
Step 7
Serve the shulum hot, sprinkle with finely chopped herbs.
