Shulum on a fire in a cauldron

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   How to make shulum over a fire in a cauldron? Prepare all the necessary ingredients. What is the best meat to take? Lamb or beef are perfect for a rich thick soup, but you can also cook delicious shulum from pork and poultry, chicken or duck. In the recipe I used the boneless rib portion of young beef.

2. STEP 2

   

   Wash all vegetables well in clean water. Cut off the stems of the eggplants.

3. STEP 3

   

   Rinse a piece of meat under running water and dry with a towel or paper napkins to remove excess moisture.

4. STEP 4

   

   Peel the potatoes, onions, carrots and garlic, remove the stems and seeds from the peppers. Cover the potatoes with cold water to prevent them from darkening while the meat and vegetables are cooked. You can peel the potatoes just before throwing them into the cauldron, but I find it convenient to prepare all the ingredients in advance.

5. STEP 5

   

   Cut the eggplants into large pieces and the tomatoes into slices. If desired, remove the peel from the tomatoes; to do this, pour boiling water over them for one or two minutes, and then remove the skin (this will be done easily and without much effort).

6. STEP 6

   

   Cut the meat into medium-sized pieces. If there are wires, remove them. Chop carrots and onions as desired. Make sure that the vegetables are not chopped too finely, as they will undergo quite a long processing and may turn into porridge. I cut the carrots into not very thin circles, and the onion into slices.

7. STEP 7

   

   Light a fire and place a clean cauldron to warm up. Pour vegetable oil into it and wait until it becomes hot. Using a slotted spoon, carefully pour boiling oil over all edges of the cauldron. Be careful not to burn yourself! Read the article at the end of this recipe on how to choose oil for frying.

8. STEP 8

   

   Place the beef in the cauldron.

9. STEP 9

   

   Stir and fry the pieces until they turn a nice golden color (this will take about 10 minutes).

10. STEP 10

    

    Next, add carrots and onions to the cauldron.

11. STEP 11

    

    Continue stirring constantly and cook in this manner for another 5 minutes. Maintain high heat under the cauldron so that all ingredients are fried and not stewed.

12. STEP 12

    

    Pour about 5 liters of water into the meat. If you are camping, you can use cold water. If it is possible to boil a kettle, then pour boiling water into the cauldron.

13. STEP 13

    

    After boiling, cook the beef under a closed lid for about an hour. If you have young meat, then it may take a little less time to cook it. Keep the heat moderate at this stage.

14. STEP 14

    

    When the pieces of beef become soft, add chopped potatoes, eggplants and peppers to the cauldron. Add seasonings and salt to taste (I used a teaspoon each of suneli hops, oregano, ground coriander and ground sweet red pepper). You can use other favorite spices. Add some wood to increase the heat; we need to bring the contents of the cauldron to a boil again.

15. STEP 15

    

    Next, cook the shulum under the lid until the potatoes are almost ready (about 15 minutes).

16. STEP 16

    

    At this time, wash the greens in running water, dry and chop. Chop the garlic as you like.

17. STEP 17

    

    Place the tomatoes and garlic in the cauldron.

18. STEP 18

    

    Cook for about 10 minutes more. The potatoes should be fully cooked.

19. STEP 19

    

    Add greens to beef shulum over the fire. Make sure that by this moment there is no fire under the cauldron, only smoldering embers. Let the shulum brew for a while under a closed lid.