Pork Shulum

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to cook pork shulum at home? Prepare all the ingredients needed to prepare the recipe. What cut of pork is best to use? Any part of the carcass is suitable for shulum; those parts with small layers of fat are especially good, then the soup will be rich. If you have frozen pork, remove it from the freezer in advance and defrost it.

2. STEP 2

   

   Cut the pork into equal sized pieces. For shulum, do not make the pieces too small. Make the pieces slightly smaller than a matchbox, then they will remain juicy and flavorful in the finished soup.

3. STEP 3

   

   A cauldron or pan with a thick bottom and edges is perfect for preparing shulum. I usually cook in a saucepan. So, place the pieces of meat in a saucepan and fill them with cold water. The amount of water depends on how thick the shulum you want to get in the end.

4. STEP 4

   

   Place the pan over high heat. At the moment of boiling, add one peeled onion and bay leaf. Skim off any foam that has formed. If the foam is not removed, the broth will become cloudy. Add salt to taste, reduce the flame to low and cook the meat under a closed lid until fully cooked. I cooked for about an hour.

5. STEP 5

   

   At this time, peel the potatoes, onions and garlic and wash in clean water. Rinse the greens.

6. STEP 6

   

   Cut the potatoes into approximately the same pieces as the meat.

7. STEP 7

   

   When the pork is tender, remove the cooked onion from the broth. Increase the flame. Place the potatoes in a saucepan and add a few black peppercorns. After boiling again, reduce the heat to moderate and cook the soup until the potatoes are ready. This will take 20 to 30 minutes. Cook until the potatoes break apart easily when pressed.

8. STEP 8

   

   Chop the onion and garlic as finely as possible, and chop the greens as well.

9. STEP 9

   

   Place onions, garlic and herbs into the pan. Add your favorite spices if desired. Leave for a few seconds and remove from heat.

10. STEP 10

    

    Let the shulum brew for a while. When serving, sprinkle with ground allspice. The rich soup is ready!

Comments on the recipe

Natalia M

02.12.2023

4.9

I tried Shulyum for the first time in the Caucasus. Only there it was made from beef. But nothing stopped me from cooking it from pork) Moreover, it’s very easy to cook. The meat had layers of fat and the broth was rich and flavorful. My potatoes are autumn, but young, fresh, they are tasty on their own. The broth was cooked for about an hour, during which time the meat was well cooked. I also boiled the potatoes well so that they became very soft, but held their shape and did not turn into mashed potatoes. And then I added onions and parsley. The onions in the soup had a slight crunch to them, which I liked. I didn’t use garlic, otherwise the children wouldn’t eat it) Shulyum came out rich, with a thick meaty taste. The potatoes in the soup are just great! Very tasty and satisfying, especially in the autumn slush. Thanks for the recipe!

Daria ☼

02.12.2023

4.5

And with sour cream it’s absolutely a fairy tale. Here’s my variation of this recipe

Fenugreek

02.12.2023

5

I'm interested in this soup. I'll cook.