Shulum with brine
12 servings
60 minutes
Shulyum with tuzluk is a fragrant meat dish with a rich broth that warms the soul. Its recipe dates back centuries when nomadic peoples cooked hearty meat soups over fire. Fresh pork ribs, aromatic bay leaves, and black pepper give shulyum a distinctive flavor, while tender potatoes and onions make it softer. The dish's highlight is tuzluk, a hot broth with garlic served separately that adds a spicy note to the dish. Shulyum can be garnished with greens and served as a hearty dinner or lunch. It pairs wonderfully with fresh bread and homemade preserves, creating a sense of coziness and tradition.
1
Ideally, carrots are not added to the shulum, and the onion is cut into 4 parts and placed in the broth.
2
Take the ribs, cover them with water, and put them on the fire. When it boils, add bay leaf and pepper to the broth, and salt it.
- Pork ribs: 1 kg
- Bay leaf: 4 pieces
- Black peppercorns: 6 pieces
- Allspice peas: 6 pieces
- Salt: to taste
3
Add onion sliced into half rings and carrot sliced into circles to the broth and boil for 20 minutes, then add the coarsely chopped potato and cook until done.
- Onion: 2 heads
- Carrot: 1 piece
- Potato: 8 pieces
4
Chop the garlic and place it in a bowl, pour hot broth over it — this is the brine. The shulum can be garnished with greens if desired.
- Garlic: 4 cloves