Shulum with pork
4 servings
30 minutes
Shulyum is a fragrant and hearty meat soup traditionally cooked over an open fire to nourish and warm the souls of travelers and hunters. This version combines rich broth, tender pieces of pork, and soft potatoes seasoned with the aroma of bay leaves and spicy black pepper. The onion and carrot base adds a special depth of flavor to the soup, while fresh herbs complete the dish with freshness and appeal. Shulyum is perfect for cozy family lunches or gatherings with friends—it warms not just the body but also the soul. Its simplicity in preparation makes it a versatile choice for those who appreciate true home cooking filled with traditions and warmth.
1
Wash the pork, cut it into medium cubes, place it in a pot, and set it to boil.
- Pork: 1 kg
2
Add bay leaf to the preparing broth. Cut one onion into four parts (not all the way through), add the whole carrot, and put everything in the broth to cook until the meat is ready.
- Bay leaf: 3 pieces
- Onion: 3 heads
- Carrot: 1 piece
3
Next, cut the potatoes into medium pieces, chop the remaining 2 onions, and add them to the boiling broth (remove the cut onion and carrot from the broth). Add pepper and salt to taste and cook until the potatoes are done.
- Potato: 6 pieces
- Onion: 3 heads
- Ground black pepper: to taste
- Salt: to taste
4
Serve on the table, garnished with chopped greens.