Shulum with lamb
8 servings
40 minutes
Shulum with lamb is a fragrant soup rooted in European culinary traditions but especially loved in southern Russia and Central Asia. This hearty broth made from lamb shanks, seasoned with white wine, mint, and parsley, reveals a deep, rich meat flavor with pleasant spicy notes. Onions and tomatoes add a light sweetness while black pepper and salt enhance the natural juiciness of the lamb. Shulum has a warming effect and is served as a hearty dish on cold evenings or at family gatherings. Ideal for lovers of meat soups, it harmoniously combines rich flavor with simple ingredients to create a cozy and soulful meal.
1
Make cross cuts on the lamb shank.
- Lamb shanks: 6 pieces
2
Slice the onion and tomatoes into rings, pour in three liters of water, and place on low heat.
- Onion: 1 head
- Tomatoes: 1 piece
3
After the water boils and all the foam is removed from the surface of the broth, season the broth with white wine, salt, and pepper, and cook for another 40 minutes. Then strain the broth, add finely chopped mint and parsley, and serve with the shank.
- Dry white wine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
- Mint: 10 g
- Parsley: 20 g
