EntranceCook shulum from wild ducks. Shulyum from a wild duck: a recipe for cooking
Shulyum from a wild duck on a fire Wild duck is a wonderful basis for many delicious dishes, and the simplest recipes are different types such a dish as duck shulum. Shulyum from a wild duck is a dish of hunters, which is cooked on a fire, saturated with the aroma and taste of game, wood smoke. Nutritious and fragrant, it is unusually well suited to recuperate after outdoor activities. Everyone knows that dishes that have been cooked in the air, over an open fire, have a very special taste. This is connected, of course, with the appetite that the fresh air awakens so well; and with a pleasant tiredness, but, above all, with a special taste of dishes cooked on an open wood fire, which brings a pleasant hint of smoke. Wild duck is an ideal substitute for traditional meat. It is both oily and tender, and gives a unique taste to the fat. Perhaps, to prepare this recipe, duck is even better than pork or beef. Duck meat has a bright, special taste. He is credited with some rigidity, however, with proper preparation this nuance is completely invisible. Moreover, it is fully compensated by the usefulness of the product. Duck meat is nutritious, rich in proteins, and most importantly, in duck fat, which contains special enzymes that have a beneficial effect on digestion. These substances help cleanse the body of toxins and heavy metals, “revive” the immune system, improve well-being and appearance person. Therefore, it is duck soup that is considered a very suitable food for people with poor health, recovering from an illness. And the easy digestibility of this product by the body makes it almost dietary. Wild duck shurpa, of course, is by no means low in calories, however, like any other soup, despite its satiety, it is quite light. The recipe for cooking shulum does not belong to the category of complex ones, and duck shulum is prepared even easier and faster, because poultry meat is cooked for a very short time. In addition, despite the density and nutritional value, duck shulum is quite light. Of course, a dish cooked on a fire is tastier, but at home it is easy to make this thick and fragrant soup. The recipe takes about an hour and a half to prepare. For 6 servings we need: 1 carcass of a wild duck. 3-4 medium bulbs. 3 small carrots. 3 sweet peppers. 3 tomatoes. Half a kilo of potatoes. Greens, salt, spices - to taste. Cooking steps: Prepare the duck: pluck, peel, remove the insides. Divide the carcass into large pieces and fry in vegetable oil. It is advisable to use deep dishes with a thick bottom - a cauldron or ducklings. Add coarsely chopped onion, pieces or rings, to the duck, fry together with the meat. Add carrots chopped into small pieces to the meat, add hot water and simmer for about half an hour. After that, completely pour the brew with hot water and keep it on low heat until the duck is completely cooked. About a quarter of an hour before readiness, add diced potatoes to the soup, Bell pepper, tomato, salt, herbs and spices. When the soup is cooked, leave it to brew for a few minutes and serve. Duck shulum is best eaten freshly prepared, seasoned with finely chopped herbs and garlic. Brown bread goes well with it. unfolding ready meal on plates, make sure that everyone gets an equal amount of meat - the recipe recommends cutting large pieces. Encyclopedia of hunting.
Description: A recipe for an epic hunting brew called "Shulum", which this time was made from wild duck and, of course, cooked over a campfire. Game meat is fried, then stewed with onions and carrots, after which it is boiled for a long time. Further, potatoes, bell peppers, tomatoes, greens are added to the shulum, as a result of which we get a tasty and rich duck shulum.
Ingredients.
Dill and parsley greens (I used pickled greens prepared for the trip).
Vegetable oil - 50 gr. Salt, black ground pepper, you can add, if desired, half a teaspoon of red pepper and coriander;
Cooking:
Being on the hunt and not cooking shulum is about the same as being on a fishing trip and not cooking an ear ... it seems that you have touched something great and beautiful, but ... the presence of this "BUT" spoils the feeling of completeness and, I would even said, the fullness of splendor derived from the process. What is "Shulum"? Hell knows him. I found many conflicting opinions on the Internet, the essence of which boils down to the fact that this is a simple or even "Primitive" brew of the Cossacks, which has a large number of varieties, as in the choice of the basis of this dish (lamb, pork, beef, game, duck and other poultry) , and for a set of auxiliary products (vegetables, cereals, noodles, etc. . so as not to try to embrace the immensity, and not to fill my head with the origins of the origin of this dish, I tried to catch the concept of "simplicity - to genius", and cook my own shulum .
Unfortunately (or maybe not), neither I nor my rafting comrades took lard on this trip, therefore, the first impulse was to replace its absence with lard from stewed pork. This explains the presence of a can of stew in the photo of the original ingredients. But during the first stage of cooking the brew - frying game in ordinary vegetable oil, such aromas were heard from the cauldron that I just decided to send stereotypes that "without Sala Shulyum is not Shulyum." According to the results of cooking, I can clog with anyone that lard in shulume is not such an obligatory ingredient, but of course, the taste and color ... but oh well, enough of the lyrics, I will describe how I cooked my duck shulume.
Shulum recipe.
We pluck the duck and singe it well, the recipe is shulum.
We gut, chop off the wings, neck, paws, cut into pieces of medium size.
Shulum recipe.
We also clean the liver, heart and stomach, they give the shulum a special taste and aroma, so their use in a brew is highly desirable. Of course, after butchering the game, you can immediately start cooking shulum (start frying the duck), but that day I had to cook about 5 camping dishes at the same time (this shulum, salted grayling, smoked grayling, taimen baked with potatoes and compote), so I I decided at first to cook everything for this particular dish, so as not to get confused later ....
Recipe.
We cut the carrots into large plastics, the onions into large strips (or half rings), clean the bell peppers and cut them into large half rings, cut the tomatoes into medium cubes, clean and chop two heads of garlic with such plastics, clean the apple, remove the core from it, and chop the fruit into small slices. In the event that anyone doubts - do not worry. An apple goes very well with wild duck in general and with the shulum itself - in particular!
We clean the potatoes, cut them into large cubes (1 potato is cut into 4-6 parts), and at this point we will assume that we are ready to start creating our hunting brew! As seen in this photo, bell peppers, tomatoes, apple, garlic, hot pepper and a couple of spoons of chopped parsley and dill are combined in one bowl, so that, on the one hand, they will be nourished by the aroma from each other while our soup is being prepared, and on the other hand, to get into the cauldron with the shulum at the same time at the right time. Thus, if you decide to use lard, then cut it into large slices about 1 cm thick, no more, because then it will be more difficult to melt the lard ... well, as I wrote earlier, the can of stew in this photo turned out to be superfluous.
So, we set the cauldron in which we are going to cook shulum over the fire, pour into it vegetable oil, so that to fill the bottom by about half a centimeter, and as soon as the oil is well heated, we send the wild duck chopped into pieces into the cauldron. Please note that around this point it will be a good time to hang a kettle of water on the fire, since we will need boiling water very soon.
We immediately mix the game so that it doesn’t stick to Kazan for something good, and.
Continuing to stir the duck occasionally, fry it for 20 minutes until a golden crust forms, as soon as the game has acquired the desired state, we throw onions into the Shulyum cauldron, and after 10 minutes of joint cooking of the onion with the wild duck, and the onion acquires a transparent state, carrots are sent to the cauldron, stew the duck with onions and carrots for another 15 minutes, after which, pour boiling water from a previously prepared kettle into the cauldron, so that 5 centimeters remain unfilled to the edge of the cauldron, after which we reduce the heat (so that the soup barely gurgles), and cook the shulyum for such a fire for about one more hour, after the specified time, we put potatoes in a cauldron with shulum, and after another 20 minutes, chopped bell peppers, tomatoes, apples, garlic, hot peppers and a couple of spoons of chopped parsley and dill are sent to the soup. After laying the vegetables, the soup needs to be salted and spices added. It is important to let the potatoes boil without tomatoes for about 20 minutes, because the acidic environment created by the tomatoes will make the potatoes tough, cook the shulyum for another 15 minutes (we determine the readiness of the brew by the readiness of the potatoes, it should be soft and crumbly), after which, close it with a lid, remove from the fire and let it brew for 10 minutes, after which we call everyone to the table, and pour this rich soup on camping bowls, making sure that everyone gets a piece (or even two) of game, and, of course, a glass of something intoxicating will be very appropriate for a freshly prepared shulyum! All pleasant and strong hunting appetite, be healthy, countryman!
Shurpa - head to all soups! This is a hearty, nutritious, rich soup that will warm you in cold weather, invigorate you when you lose strength, and help you recover from colds. So, we are learning to cook shurpa with duck! Recipe content:
Shurpa, chorpa, sorpa, chorbe… speak as you please, because you still can't go wrong. These words clearly define one of the most revered dishes of the East - shurpa. Shurpa is a delicious and rich soup, which is cooked on a strong meat broth with vegetables and aromatic spices. Such a soup wonderfully nourishes the body and warms the soul. There are several ways to cook shurpa. Sometimes the meat is fried with vegetables, sometimes it is boiled without roasting. It depends on local traditions and the region. Classic recipe shurpy - with lamb. However, it is also delicious with duck. With prolonged cooking, the bird gives the soup the necessary fat. Spices also play a decisive role for shurpa. This dish is spicy, so add spices like cumin, garlic, chili, bitter pepper without fear. Another feature of shurpa is coarsely chopped foods that should be well boiled. The soup should turn out fatty, thick with rich taste, containing an abundance of herbs and spices. The food is consumed only hot, because. as it cools, it loses its flavor.
Ingredients: - Duck - 0.5 carcasses
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Sweet pepper - 1 pc.
- Carrot - 1 pc.
- Tomatoes - 3 pcs.
- Garlic - 1 head
- Tomato paste - 2 tbsp
- Salt - 1 tsp or to taste
- Black pepper - 0.5 tsp
- Vegetable oil - for frying
- Zira - 1 tsp
Step by step cooking shurpa with duck
1. Prepare all foods. Peel the duck from black tan, remove all fat from the tail and chop it into large pieces. Peel carrots, onions and potatoes and cut into large bars. Cut the washed tomatoes into 4-6 slices. Remove the seeds from the pepper with partitions and cut into large strips.
2. Heat the frying pan with vegetable oil and put the duck to fry. Set the heat to high and fry the bird until golden brown. A large fire will help to seal the edges of the bird with a crust, which will keep it juicy.
3. Add carrots and onions to the pan.
4. Turn the heat down to medium and cook the bird and vegetables for another 10 minutes. Fry onions until translucent and carrots golden.
5. Send pepper and tomatoes to the pan, mix and fry for another 5 minutes.
6. Add to the pan tomato paste, two peeled garlic cloves, spices and salt. As spices, I use dried cilantro, dried basil, ground pepper.
7. Fry all the products in a pan for 5-7 minutes and transfer to a saucepan, which should be thick-bottomed so that the shurpa languishes for a long time.
8. Add coarsely chopped potatoes to the pan.
9. Fill products drinking water and boil. Reduce the temperature to the minimum and simmer under the lid for 1.5 hours.
10. Season the dish with garlic, passed through a press, put the greens and boil for 5 minutes.
How to cook wild duck shulum? The recipes for this dish and other issues will be discussed in the article. Shulum is a rich rich soup made from meat, herbs, spices and coarsely chopped vegetables. The number of vegetables may vary. It can be either a minimum set or all available products. You can cook this dish both on the fire and at home.
Shulyum
Many people like shulum from wild duck. The recipe for this dish is very simple. It should be noted that Caucasians, Uzbeks and Don Cossacks use not only poultry and game, but also pork, beef, and lamb to prepare this dish. In the cuisine of the southern peoples, even fish can be used. By the way, Cossacks prefer pork shulum, and Uzbeks prefer lamb.
Often, peas or any rich cereal are used instead of potatoes. Shulum hunting soup is sometimes served with noodles or pasta. Exactly open fire gives the dish a special taste and aroma.
Ingredients
So, you already know what a shulum is. Sometimes this dish is called shurpa. In general, this soup is called hunting, as it includes caught game. Let's find out how to cook shulum. Chowder is best cooked in the forest on a fire. As a result, you will get a very rich soup that will attract everyone to the table.
To create it, you need to have 150 g of vegetable oil, one duck, three onions, six potatoes, two bell peppers, four tomatoes, two carrots, two apples, one chili pepper, three bay leaves, one head of garlic, one bunch of herbs, 6 liters of boiled water and salt. You should get 8-10 servings.
How to cook?
Agree, this wild duck shulum recipe is great. So, heat the oil in a cauldron on a fire. The duck must be plucked, gutted and singeed. Cut the duck into medium pieces and place in a cauldron. You need to fry the bird, stirring, for 25 minutes. Salt her. Boil water at the same time.
Next, peel the onion and cut into half rings. Add the onion to the duck. Mix ingredients and continue cooking. Wash carrots and peel. Cut it into circles and add to the cauldron after the onion after 10 minutes. Put in three minced garlic cloves.
Then pour in boiling water. Bring the broth to a boil, skimming off the foam. Then add the peeled and coarsely chopped potatoes to the soup. Now wash and cut apples, peppers and tomatoes. Transfer all products to the broth. Add the chili pepper cut in half and the peeled garlic.
Boil the soup for 20 minutes. Add salt and bay leaf. At the end, put the chopped greens in the soup and cook the dish for another 5 minutes. Enjoy your meal!
Shulyum with barley
Consider another wild duck shulum recipe. It is designed to feed three hungry hunters. If there are more trappers or the game is too small, then the number of ducks must be increased proportionately.
So, the duck (all types, except diving) must be plucked and singeed. It is known that in autumn the duck fat is fattening, therefore, having peeled off the skin, you will deprive the broth of a very tasty fat. And diving rocks are better to peel off, as their fat gives an unpleasant aftertaste. Next, gut the duck (leaving the heart and stomach), wash thoroughly in water and cut each carcass lengthwise into two halves. Throw the bird into the pot, add a bay leaf and put on fire.
While the water is boiling, you can work on other components of the shulum. Peel and chop the onion and garlic. Just peel the potatoes, but don't cut them yet. Boil the meat for at least an hour. Then pour one-fourth cup of barley into the water, put garlic and onions and salt the broth. Wait for the barley to boil.
When it is almost ready, chop and put the potatoes in the soup. It is advisable not to throw potatoes early, as it can boil soft, and barley will not be ready yet. When barley and potatoes are completely cooked, add dill to the broth. Now pour the shulum into bowls and add salt and pepper to taste.
Game
Often people ask what is shulum. Many people want to try this dish. We have already said that for this camping soup, both meat and fish are used as the basis. As a rule, the game is used, which was caught. So, for example, hunters can cook shulum soup from wild duck, pheasant, partridge, hare, or any other game that the hunter could get.
The fish type of shulyum suggests that any fish caught can be used.
Home Shulum
How to cook shulum at home? We invite you to get acquainted with a modified recipe for hunting soup. Of course, nothing can replace the smell and taste of a fire. But when the soul “requires”, and there is no opportunity to get out into nature, you can use this option. In this case, you can use horse meat, although you can replace it with chicken, beef, lamb or pork.
Shulums are prepared in different ways, recipes a large number of. We will cook it from wild duck. So, you need to have a couple of wild ducks, four potatoes, one carrot, one large onion, one sour apple, sunflower oil for frying, salt, garlic and peppercorns.
First you need to process the ducks - pluck, singe, gut, soak and wash. Next, chop the bird carcasses into medium pieces (as in chakhokhbili). Fry them in a cauldron on both sides, transfer to a saucepan. Then fill with cold water and put on fire.
Then everything needs to be done, as when cooking simple soup. After the broth boils, it is necessary to remove the foam, reduce the fire and cover the cauldron with a lid. After 5 minutes, salt to taste and put the onion (after an hour, you need to pull it out and throw it away).
Now clean and cut the vegetables. Cut the carrots into large pieces and send after the onions. An hour after boiling, put the chopped tomato big chunks. And an apple without seeds, but with a peel. As soon as the apple begins to boil, it must be removed from the broth and discarded. It neutralizes the fat content of the autumn bird and adds a piquant taste. If you do not like to experiment, you can not put an apple.
The meat is usually cooked for an hour and a half. After this time, put the potatoes, cut into small cubes, and three chopped peppercorns into the cauldron. When the potatoes are cooked, you can send chopped garlic to the cauldron. If desired, you can pour greenery into the finished shulyum.
Diversity
Usually, wild duck shulum is cooked on a fire. Some people like this soup when millet is added to it. Others are not happy with this option. Some shulums are cooked only with potatoes, while others are made exclusively with pearl barley. Someone uses lentils, and someone adds nothing but game as a “garnish”: neither millet, nor pearl barley, nor potatoes. In fact, each wild duck shulum recipe has its own.
To be on the hunt and not cook shulum is almost the same as to be on a fishing trip and not concoct fish soup. It seems that a person has touched something beautiful and great, but... It is this "but" that spoils the feeling of the fullness of the splendor received from the process, one might even say - completeness. Shulyum is not only rich and tasty stew. It's something more. This is what is capable of gathering people from all over the neighborhood at the camp table and making everyone silently work energetically with spoons, and then speak kind words to the cook.
Prepare everything necessary ingredients. I used back duck, cutting it into small pieces so that it cooks faster. Peel potatoes, onions, carrots, peel sweet peppers from stalks and seeds, and simply rinse tomatoes. You can also use a few cloves of garlic.
Grate the carrots on a coarse grater, cut the onion and sweet pepper into small cubes.
In a large frying pan, heat the vegetable oil and fry first the duck pieces for 10 minutes, stirring occasionally, then add the chopped onions, garlic and carrots, mix and cook under the lid for another 10 minutes.
In the next step, add the tomatoes cut into small pieces into the pan, cover and cook for another 5-7 minutes until the tomatoes are very soft.
Transfer the contents of the pan to a saucepan, be sure to pour out any juices that remain in the pan.
Cut the potatoes into small pieces (larger than soup) and send to the pan. Add salt, pepper and spices to taste. Pour in enough water to cover the potatoes by 1 finger. Put on fire and bring to a boil, reduce heat to a minimum and simmer under a closed lid for 1-1.5 hours. Cooking time depends on the type of potato, as well as on the consistency of the dish you want to get. For example, I paint when the potato retains its shape, does not fall apart. Therefore, I cook this dish for no longer than an hour, during which time the duck has time to stew, and the potatoes remain the way I like them.
Duck hunting shulyum is ready. Serve hot, garnished with fresh herbs. Enjoy your meal!
If you've never cooked a wild duck roast before, this the simplest recipe will help you, and you will be able to feel the real delicate taste duck meat. We will stew the meat in a slow cooker.
- Duck meat 1.5 kg
- Onion 1 piece
- Garlic 6 pieces
- Carrot 1 piece
- Parsley 1 Bunch
- Salt 1 teaspoon
- Ground black pepper 0.5 teaspoons
- Sunflower oil 3 Art. spoons
- Bay leaf 3 pieces
- Water 150 milliliters
1. Pinch the duck. Gut and rinse well. Then cut into pieces.
2. Peel and cut the carrots into medium-sized pieces.
3. Cut the peeled onion into half rings.
4. Cut the peeled garlic cloves.
5. Wash the parsley and finely chop along with the stem.
6. Pour vegetable oil into the multicooker bowl. Put pieces of wild duck in it and use the frying mode. Fry game for 10 minutes. Try turning it over a few times.
7. Then put chopped vegetables, spices, parsley to lightly fried game. In the same mode, sweat another 5 minutes. In total, the “Frying” mode will take a quarter of an hour.
8. Pour in water. Stir. Close the lid and simmer for 2 hours. Serve the cooked duck with stewed vegetables.
Game always turns out very delicious food. Now we will tell you the recipes for making wild duck soup.
Wild duck soup recipe
Ingredients:
- wild duck - 2 pcs.;
- raw lard- 280 g;
- bell pepper - 400 g;
- onions - 2 pcs.;
- potatoes - 800 g;
- carrots - 0.5 kg;
- tomatoes - 0.5 kg;
- tomato paste - 6 tbsp. spoons;
- garlic - 6 cloves;
- dill - 1 bunch;
- cilantro - 1 bunch;
- parsley - 1 bunch;
- vodka - 100 ml;
- herbs, salt, spices - to taste.
Cooking
Ducks are first plucked and cleaned, then greased to remove the remaining feathers. We put the prepared carcasses in a large cauldron, pour in water so that the ducks are completely covered with it. There we add 1 whole onion and put the cauldron on fire. We cook the bird for a long time - at least 4 hours, while salting is not necessary so that the meat does not become tough. Remove the foam that will form.
While the meat is cooking, prepare all the other products: peel the potatoes and cut into large bars. We also clean the carrots and cut into large pieces. Onion cut into half rings. Peel the bell peppers from the stalks and seeds and cut into half rings. Washed tomatoes cut into slices. Grind dill, cilantro and parsley. We cut the bacon into strips and fry it in a pan until greaves form. Then add carrots, onions and lightly fry vegetables.
When the ducks are ready, throw the potatoes into the broth and cook for 10 minutes, then add the fried fat and vegetables, salt and pepper to taste. We spread the tomatoes and peppers in a cauldron to the rest of the ingredients and boil for about 20 minutes. After that, add the spices (cumin, bay leaf, coriander, peppercorns and tomato paste) and spread half of the prepared greens. Cook for another 10 minutes, then season the wild duck soup with garlic, pour in vodka, remove the cauldron from the heat, let it brew for 10 minutes, pour in the rest of the greens and that's it! You can pour into plates and start eating this incredibly tasty and fragrant soup.
Wild duck soup with potatoes
Ingredients:
- duck - 1 pc.;
- onions - 3 pcs.;
- vegetable oil - 100 ml;
- carrots - 3 pcs.;
- potatoes - 7 pcs.;
- salt, spices, herbs - to taste.
Cooking
We pluck the carcass of a wild duck, gut it and divide the pieces into 6. Peel onions, carrots, potatoes and cut into slices. Pour vegetable oil into a cauldron or deep frying pan and fry the duck until golden brown. Add onions, carrots and a little water. Simmer over low heat, stirring occasionally, for 25 minutes.
Then we pour right amount water and cook for about 1 hour. 30 minutes before the duck is ready, add salt to taste, potatoes, bay leaves, peppercorns to the soup. When the potatoes are cooked, remove the dishes from the heat and sprinkle the soup with chopped herbs.
Wild duck noodle soup
Ingredients:
- wild duck - 1 pc.;
- homemade noodles - 300 g;
- carrots - 2 pcs.;
- water - 3 l;
- onions - 2 pcs.;
- parsley roots - 2 pcs.;
- butter - 30 g;
- green pea canned - 4 tbsp. spoons;
- bay leaf - 3 pcs.;
- black peppercorns - 10 pcs.;
- canned olives - 10 pcs.;
- salt, pepper - to taste.
Cooking
We pluck the duck carcass, gut it, burn it, divide it into pieces and put it in a saucepan. Pour the meat with water, add the chopped parsley root, peppercorns and cook until the meat is soft. After that, we extract it from the broth and cut into cubes. And pour the noodles into the broth. We clean the carrots and onions and cut them into small cubes, then fry the vegetables for butter, adding at the end cut in half olives, green peas. We spread the frying in the broth, after boiling, add the duck meat and bay leaf. Salt, pepper to taste and cook for about 15 minutes. Pour chopped greens into the bowls with wild duck soup.
As you already understood, today we will discuss how to cook wild duck shulum. Shulum is an incredibly tasty, hearty and fragrant soup. It is prepared from almost any kind of meat, but the first course is especially appetizing from wild duck.
Before you start cooking, you need to properly prepare the duck carcass. If the bird is its own prey, then it will be with feathers, so you need to pluck it first. To make it more convenient to do all the manipulations, the duck carcass is doused with boiling water, and then plucked.
Of course, on the skin of the bird there will be feathers invisible to the human eye. Get rid of them with fire. Burn the skin with a torch or a torch. Next, cut off the head, the tips of the wings. Then it is necessary to remove the insides and thoroughly rinse the duck carcass with filtered water.
True hunters know that wild duck meat has a specific, not entirely pleasant smell. To get rid of it, it is recommended to keep the duck in the freezer for several days. But if you do not have time, just cut off the skin and remove the subcutaneous fat layer. After that, you can start preparing delicious shulum.
On a note! Duck meat is fatty, so not every stomach can handle such food. Dietitians and gastroenterologists do not recommend eating shulum or other wild duck dishes too often.
Video How to cook shulum from a wild duck. Shulum Recipe Fast
- Time: 1 hour.
- Servings: 4 persons.
- Calorie content of the dish: 109 kcal.
- Destination: for lunch.
- Cuisine: Russian, Caucasian.
- Difficulty: easy.
Shulyum from chicken - budget dish. All the ingredients for it are inexpensive, and prepared quickly. Unusual spicy taste gives the first course spicy adjika and garlic, from seasonings you can choose thyme, cardamom, cilantro. If you like a more delicate taste of shulum, replace adjika with tomato paste. With both options, the hunting soup will turn out to be very fragrant and satisfying.
Ingredients:
- chicken - 1.3 kg;
- onion - 2 pcs.;
- potatoes - 1 kg;
- garlic - 3 cloves;
- adjika - ½ tsp;
- water - 3.5 l;
- bay leaf - 2 pcs.;
- peppercorns - 5 pcs.;
- other seasonings - to taste.
Cooking method:
- Singe the chicken carcass, remove the insides from it.
- Using a sharp knife or special scissors, cut the carcass into pieces. Put to cook on the stove.
- After boiling, remove the foam, reduce the heat to a minimum.
- After 40 minutes of cooking, add potatoes cut into large cubes to the broth, after 5 minutes, onion half rings.
- At the end, put adjika, bring the broth to taste with spices.
- Before serving, decorate the first dish with finely chopped greens.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
Cossack soup, a kind of shurpa, hunting soup - all these words are synonyms for shulyum. Fragrant, rich and slightly spicy soup will warm you up on cold winter evenings. Traditionally, the dish is cooked on a fire, but today there are variations on the recipes for preparing this first course on a regular stove or in a slow cooker. If you do not know how to please your loved ones, cook for lunch tasty soup noisy
Shulum - what is it
Someone considers this dish Uzbek and says that it should be prepared exclusively from lamb and in a cauldron. Others argue that Shulum is caucasian dish, while others consider it traditional soup hunters. The recipe for this first dish is hundreds of years old. It is prepared from duck, horse meat, lamb, but there are more options for broths: from pork, chicken, beef.
How to cook
For shulyum, both the pulp and the meat on the bone will do. Before preparing the broth, it must be processed: wash thoroughly, singe (if it is a roe deer, chicken or other bird), remove the films and remove tight veins. The meat is always poured with cold water, and simmered over low heat from 60 minutes to several hours. When cooking, the foam is periodically removed from the broth. In shulum soup, in addition to meat, add:
- mushrooms;
- potato;
- tomatoes;
- carrot;
- cabbage;
- eggplant;
- apples;
- Bell pepper;
- greens.
Shulyum is traditionally cooked on a fire, but you can also add a smoke flavor to the first course at home, if you take smoked meat or ribs. To enhance the taste, the meat and some of the products must first be fried, and then added to the broth. Shulyum is seasoned with various spices: parsley, dill, garlic, adjika, bay leaf. The soup is served with fresh bread or garlic rolls.
Shulum recipe
If your loved ones love rich soups, then be sure to cook delicious shulum for dinner. At home, cooking such a stew is not difficult, but it turns out it is no worse than at the stake. From the many recipes that differ in the composition of additional products and meat, choose the one that suits your taste more. With tomatoes, eggplants, champignons, chili peppers - all variants of this dish are tasty, fragrant and unusual. Calorie content in recipes is given per 100 grams of food.
wild duck recipe
- Time: 1.5 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 126 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty: easy.
Wild duck in a cauldron on a fire with vegetables is a great dish for gatherings in nature. Shulyum cooked in field conditions is especially tasty. Before you start cooking it, cut the duck carcass: pluck out the feathers, burn the small fibers with a burner, remove the insides of the bird. Sour apples combined with hot chili peppers will give a special taste to the dish.
Ingredients:
- duck - 1 carcass;
- vegetable oil - 150 g;
- onions - 3 pcs.;
- tomatoes - 4 pcs.;
- bell pepper - 2 pcs.;
- potatoes - 6 pcs.;
- carrots - 2 pcs.;
- apples - 2 pcs.;
- chili pepper - 1 pod;
- garlic - 1 head;
- herbs, spices, salt - to taste.
Cooking method:
- Put the cauldron on the fire, let it warm up well with the oil.
- In the meantime, chop the gutted duck into portioned large pieces.
- Rinse the prepared meat, let it dry on its own or blot it with napkins.
- Fry the duck pieces until golden brown for 20-25 minutes. Care must be taken here so that the meat does not burn.
- Peel the onion, cut into large rings, add to the dish.
- Fry the onion along with the meat for about 10 minutes.
- Peel, cut carrots into large rings, add to the cauldron. Throw in a few cloves of garlic as well.
- After extinguishing everything together for about 15 minutes, pour water into the cauldron.
- Boil the meat with vegetables for about 30-45 minutes, constantly removing the foam. Do not throw wood into the fire so that the broth does not boil away.
- Peel potatoes, cut into large cubes, send to boiling broth.
- After 10 minutes, add large rings of peppers, small cubes of apples, pieces of tomato to the soup.
- After boiling for 5 minutes, season the broth with chili pepper, remaining garlic, bay leaf, salt.
- At the end, add finely chopped greens to the shulum, boil the soup under the lid for another 5 minutes and serve.
- Time: 1 hour 30 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 119 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty: easy.
Shulum can be cooked different ways- in a cauldron, saucepan, deep saucepan. Not worse in their own way palatability It turns out soup cooked in a slow cooker. This modern device is ideal for slow-cooked dishes, which is hunting soup. Fry meat and vegetables in the "Frying" mode, and for the broth, select the "Stew" or "Pilaf" program.
Ingredients:
- beef on the bone - 700 g;
- water - 3 l;
- garlic - 3 cloves;
- bay leaf - 2 pcs.;
- potatoes - 4 pcs.;
- onions - 2 pcs.;
- carrots - 1 pc.;
- bell pepper - 1 pc.;
- tomato paste - 2 tbsp. l.
Cooking method:
- Clean the beef from veins, chop into large pieces.
- Put in a preheated multicooker bowl, add a little spices, fry until golden brown.
- Cut the bell pepper into large strips, carrots into cubes, potatoes into large cubes.
- Add onions to meat, then carrots, lightly fry.
- Add tomatoes with peppers to onions with carrots, simmer for 5-7 minutes, season with tomato paste.
- Put potatoes in a slow cooker, pour all the products with 3 liters of water.
- Close the lid of the multicooker, cook the shulum on the “stewing” program for about an hour.
- 5-7 minutes before cooking, add garlic, spices, herbs to the soup.
- Time: 1 hour.
- Servings: 4 persons.
- Calorie content of the dish: 109 kcal.
- Destination: for lunch.
- Cuisine: Russian, Caucasian.
- Difficulty: easy.
Chicken Shulyum is a budget dish. All the ingredients for it are inexpensive, and prepared quickly. Spicy adjika and garlic give an unusual spicy taste to the first dish; you can choose thyme, cardamom, cilantro from seasonings. If you like a more delicate taste of shulum, replace adjika with tomato paste. With both options, the hunting soup will turn out to be very fragrant and satisfying.
Ingredients:
- chicken - 1.3 kg;
- onion - 2 pcs.;
- potatoes - 1 kg;
- garlic - 3 cloves;
- adjika - ½ tsp;
- water - 3.5 l;
- bay leaf - 2 pcs.;
- peppercorns - 5 pcs.;
- other seasonings - to taste.
Cooking method:
- Singe the chicken carcass, remove the insides from it.
- Using a sharp knife or special scissors, cut the carcass into pieces. Put to cook on the stove.
- After boiling, remove the foam, reduce the heat to a minimum.
- After 40 minutes of cooking, add potatoes cut into large cubes to the broth, after 5 minutes, onion half rings.
- At the end, put adjika, bring the broth to taste with spices.
- Before serving, decorate the first dish with finely chopped greens.
From roe deer
- Time: 2 hours.
- Servings: 4 persons.
- Calorie content of the dish: 134 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty: easy.
Roe deer meat is considered very valuable and is very rare in the refrigerator of ordinary housewives. If your husband is a hunter or you managed to buy this valuable game in the market, be sure to cook fragrant soup from its ribs. Roe deer shulyum can be served not only at the dinner table, but also for a holiday. Some gourmets claim that only with this meat the hunting stew turns out to be especially tasty.
Ingredients:
- roe deer ribs - 600 g;
- water - 2.5 l;
- onion - 150 g;
- potatoes - 400 g;
- sweet bell pepper - 1 pc.;
- tomato paste - 2 tbsp. l.;
- carrots - 2 pcs.
Cooking method:
- Cut the ribs in portions, clean from the films, rinse.
- Put the roe deer meat in a frying pan, fry until golden brown.
- Place the fried ribs in a saucepan, cover with water.
- Boil the broth for two hours, periodically removing the foam.
- Peel the bell pepper from seeds and stalk, cut into thin strips.
- Cut the peeled carrots into rings, chop the onion into large cubes.
- Put the vegetable mixture into the pan where the meat was fried, simmer over low heat until half cooked.
- Cut the potatoes into large cubes, boil in the broth with meat for about 10 minutes.
- To vegetable mix add tomato paste mixed with a little broth.
- Pour the resulting mixture into a saucepan, boil for another 5-7 minutes.
beef recipe
- Time: 3 hours.
- Servings: 4 persons.
- Calorie content of the dish: 125 kcal.
- Destination: for lunch.
- Cuisine: Eastern.
- Difficulty: easy.
For supporters healthy eating Beef shulum will do. This meat is rich in vitamins, macro- and microelements, and contains almost no fat. The first dish will turn out even healthier if at the first stage the meat is not fried, but marinated in spices and baked in the oven a little. To give the broth a smoky flavor, you can put smoked meats in the soup: bacon, carbonade, ham.
Ingredients:
- beef tenderloin - 400 g;
- potatoes - 600 g;
- tomatoes - 300 g;
- carrots - 100 g;
- onions - 100 g;
- bell pepper - 1 pc.;
- water - 3.5 l;
- vegetable oil for frying;
- spices - to taste.
Cooking method:
- Wash the meat well, remove tight veins and the top film.
- Cut the beef into large pieces, as for a barbecue.
- Peel the onion, cut into medium-sized cubes.
- Chop the peeled pepper into strips, cut the tomatoes and potatoes into cubes.
- In a cauldron, heat the vegetable oil, fry the onion and carrots in it until a delicious golden color.
- Add meat to them, cook for about 5 more minutes.
- After a while, pour water into the cauldron, let the broth boil and immediately reduce the heat to a minimum.
- Cover the cauldron with a lid, cook the soup, regularly removing the top foam, for an hour.
- Put the potatoes in the broth, after 10 minutes add the rest of the vegetables.
- Continue cooking the shulum until the potatoes are ready. Garnish with fresh herbs before serving.
How to cook lamb shulum in Uzbek style
- Time: 4 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 118 kcal.
- Destination: for lunch.
- Cuisine: Eastern.
- Difficulty: easy.
The classic version of shulyum is stewed mutton on the ribs with potatoes and vegetables, cooked exclusively in a thick-walled cauldron. Such a soup is cooked for at least three hours, and at the exit the consistency is more like a liquid second. This density is considered normal. Fresh lamb should be taken with a good fat layer, which will replace butter or vegetable oil for frying.
Ingredients:
- lamb on the bone - 1 kg;
- potatoes - 6 pcs.;
- carrots - 2 pcs.;
- onion - 2 pcs.;
- a mixture of peppers - 3 pinches;
- young greens - ½ bunch.
Cooking method:
- Cut fatty pieces of fat from meat, chop coarsely and send to a heated cauldron.
- Fry until cracklings are obtained, and then add coarsely chopped pieces of lamb on the bones to the fat.
- 10 minutes after the start of frying, season the meat with a mixture of aromatic peppers. Cook until golden brown.
- Peeled onions with carrots cut into large cubes.
- Let the onion along with the meat lightly, and then attach the carrots to them.
- Fill the food with water so that the liquid covers all the contents.
- Let the broth boil, cover the cauldron with a lid, reduce the heat to a minimum.
- Simmer the sap under a closed lid for about three hours, removing the foam in a timely manner.
- While the broth is cooking, prepare the rest of the ingredients.
- Peel the potatoes, cut into large cubes, chop the dill and parsley.
- Half an hour before the end of cooking, add potatoes to the cauldron.
- At the end, add greens and bring the soup to taste with spices.
Pork with eggplant
- Time: 4 hours.
- Number of servings: 8 persons.
- Calorie content of the dish: 265 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty: easy.
This is another option for an interesting first course, which, thanks to eggplant, acquires an unusual aftertaste and becomes even more healthy. To prevent the eggplant from being bitter in the soup, remove the peel from it in advance. The recipe indicates the amount of pork on the bone, if you only found a fillet, cut a piece weighing no more than 400-600 grams to make soup.
Ingredients:
- pork - 1 kg;
- onions - 2 pcs.;
- potatoes - 4 pcs.;
- sweet pepper - 2 pcs.;
- eggplant - 1 pc.;
- cilantro, bay leaf, salt, pepper - to taste.
Cooking method:
- Rinse the pork well, remove excess fat and films.
- Cut the meat into large pieces, transfer to a cast-iron cauldron.
- Pour the pork with four liters of water, put it on the stove to cook.
- After boiling the liquid, carefully remove the foam with a slotted spoon, reduce the heat.
- Add a whole peeled onion to the broth.
- Peel the potatoes, peppers, remove the skin from the eggplant.
- Cut the remaining onion into half rings, eggplant into cubes, pepper into strips, and potatoes into large cubes.
- When the pork is cooked, remove it from the broth.
- Divide the pork: discard the bones and coarsely chop the flesh and return to the soup.
- Send the potatoes there, after 5 minutes add the rest of the vegetables.
- 5 minutes before the first dish is ready, add spices to the broth.
Pork with tomatoes
- Time: 3 hours.
- Servings: 3 persons.
- Calorie content of the dish: 137 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty: easy.
A great option for a family lunch or dinner is pork shulum with tomatoes. The presented recipe is spicy, for those who love the natural taste of the first course, adjika should be removed from the list of ingredients. You can add any spices to the hunting soup: dried basil, tarragon, thyme, ground pepper, coriander, fragrant thyme. All these spices will allow the broth to play with new aromas and tastes.
Ingredients:
- pork pulp - 400 g;
- tomato - 2 pcs.;
- garlic - 2 cloves;
- potatoes - 3 pcs.;
- carrots - 1 pc.;
- sweet pepper - 1 pc.;
- spicy adjika - 1 tsp;
- bulb - 1 pc.
Cooking method:
- Pour the washed and peeled pork pulp with one and a half liters of water.
- Let the liquid boil, carefully remove the foam.
- Lower the heat and simmer the broth for about an hour and a half.
- Peel potatoes, carrots, onions. Cut the first two products into cubes, onion into half rings.
- After an hour and a half, add potatoes to the broth, as soon as the liquid boils again, put chopped carrots with onions.
- Remove seeds from bell pepper, finely chop.
- Add it along with the tomato slices to the soup. Cook 10 minutes.
- Before cooking, add spices, adjika, garlic, do not forget to salt the broth
How to cook shulum
Cooking hunting soup on the stove is not difficult, but there are a few tricks that will help make the dish even tastier:
- Buy meat with connective tissue. It is rich in gelling agents that make the soup more rich. It is better if the meat is fresh or chilled than frozen.
- Before you fill the meat with water, be sure to rinse it so that all the blood is gone, clean it of films and tendons.
- It is necessary to fill the meat with cold water so that the protein does not begin to coagulate ahead of time.
- Salt, add spices to the shulum at the very end of cooking. During cooking, the water will boil away, so there is a risk of getting salted or too peppery dish.
- The secret of a good shulum is to simmer the soup over low heat. Watch it carefully, avoiding active boiling of the liquid.
- Shulyum is originally a camping dish, so all the components for it are cut large.
- In order for spices and spices to be evenly distributed over vegetables and meat, do not rush to serve the finished shulum. Remove the pan from the stove, let the broth brew for 10-20 minutes.
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What is shulum - step-by-step recipes for making hunting soup from game, beef or chicken
How to cook wild duck shulum? The recipes for this dish and other issues will be discussed in the article. Shulum is a rich rich soup made from meat, herbs, spices and coarsely chopped vegetables. The number of vegetables may vary. It can be either a minimum set or all available products. You can cook this dish both on the fire and at home.
Shulyum
Many people like shulum from wild duck. The recipe for this dish is very simple. It should be noted that Caucasians, Uzbeks and Don Cossacks use not only poultry and game, but also pork, beef, and lamb to prepare this dish. In the cuisine of the southern peoples, even fish can be used. By the way, Cossacks prefer pork shulum, and Uzbeks prefer lamb.
Often, peas or any rich cereal are used instead of potatoes. Shulum hunting soup is sometimes served with noodles or pasta. It is the open fire that gives the dish a special taste and aroma.
Ingredients
So, you already know what a shulum is. Sometimes this dish is called shurpa. In general, this soup is called hunting, as it includes caught game. Let's find out how to cook shulum. Chowder is best cooked in the forest on a fire. As a result, you will get a very rich soup that will attract everyone to the table.
To create it, you need to have 150 g of vegetable oil, one duck, three onions, six potatoes, two bell peppers, four tomatoes, two carrots, two apples, one chili pepper, three bay leaves, one head of garlic, one bunch of herbs, 6 liters of boiled water and salt. You should get 8-10 servings.
How to cook?
Agree, this wild duck shulum recipe is great. So, heat the oil in a cauldron on a fire. The duck must be plucked, gutted and singeed. Cut the duck into medium pieces and place in a cauldron. You need to fry the bird, stirring, for 25 minutes. Salt her. Boil water at the same time.
Next, peel the onion and cut into half rings. Add the onion to the duck. Mix ingredients and continue cooking. Wash carrots and peel. Cut it into circles and add to the cauldron after the onion after 10 minutes. Put in three minced garlic cloves.
Then pour in boiling water. Bring the broth to a boil, skimming off the foam. Then add the peeled and coarsely chopped potatoes to the soup. Now wash and cut apples, peppers and tomatoes. Transfer all products to the broth. Add the chili pepper cut in half and the peeled garlic.
Boil the soup for 20 minutes. Add salt and bay leaf. At the end, put the chopped greens in the soup and cook the dish for another 5 minutes. Enjoy your meal!
Shulyum with barley
Consider another wild duck shulum recipe. It is designed to feed three hungry hunters. If there are more trappers or the game is too small, then the number of ducks must be increased proportionately.
So, the duck (all types, except diving) must be plucked and singeed. It is known that in autumn the duck fat is fattening, therefore, having peeled off the skin, you will deprive the broth of a very tasty fat. And diving rocks are better to peel off, as their fat gives an unpleasant aftertaste. Next, gut the duck (leaving the heart and stomach), wash thoroughly in water and cut each carcass lengthwise into two halves. Throw the bird into the pot, add a bay leaf and put on fire.
While the water is boiling, you can work on other components of the shulum. Peel and chop the onion and garlic. Just peel the potatoes, but don't cut them yet. Boil the meat for at least an hour. Then pour one-fourth cup of barley into the water, put garlic and onions and salt the broth. Wait for the barley to boil.
When it is almost ready, chop and put the potatoes in the soup. It is advisable not to throw potatoes early, as it can boil soft, and barley will not be ready yet. When barley and potatoes are completely cooked, add dill to the broth. Now pour the shulum into bowls and add salt and pepper to taste.
Game
Often people ask what is shulum. Many people want to try this dish. We have already said that for this camping soup, both meat and fish are used as the basis. As a rule, the game is used, which was caught. So, for example, hunters can cook shulum soup from wild duck, pheasant, partridge, hare, or any other game that the hunter could get.
The fish type of shulyum suggests that any fish caught can be used.
Home Shulum
How to cook shulum at home? We invite you to get acquainted with the modified Of course, the smell and taste of a fire cannot be replaced by anything. But when the soul “requires”, and there is no opportunity to get out into nature, you can use this option. In this case, you can use horse meat, although you can replace it with chicken, beef, lamb or pork.
Shulums are prepared in different ways, there are a large number of recipes. We will cook it from wild duck. So, you need to have a couple of wild ducks, four potatoes, one carrot, one large onion, one sour apple, sunflower oil for frying, salt, garlic and peppercorns.
First you need to process the ducks - pluck, singe, gut, soak and wash. Next, chop the bird carcasses into medium pieces (as in chakhokhbili). Fry them in a cauldron on both sides, transfer to a saucepan. Then fill with cold water and put on fire.
Then everything needs to be done, as when cooking a simple soup. After the broth boils, it is necessary to remove the foam, reduce the fire and cover the cauldron with a lid. After 5 minutes, salt to taste and put the onion (after an hour, you need to pull it out and throw it away).
Now clean and cut the vegetables. Cut the carrots into large pieces and send after the onions. An hour after boiling, put the tomato, cut into large pieces. And an apple without seeds, but with a peel. As soon as the apple begins to boil, it must be removed from the broth and discarded. It neutralizes the fat content of the autumn bird and adds a piquant taste. If you do not like to experiment, you can not put an apple.
The meat is usually cooked for an hour and a half. After this time, put the potatoes, cut into small cubes, and three chopped peppercorns into the cauldron. When the potatoes are cooked, you can send chopped garlic to the cauldron. If desired, you can pour greenery into the finished shulyum.
Diversity
Usually, wild duck shulum is cooked on a fire. Some people like this soup when millet is added to it. Others are not happy with this option. Some shulyum are cooked only with potatoes, while others - exclusively with pearl barley. Someone uses lentils, and someone adds nothing but game as a “garnish”: neither millet, nor pearl barley, nor potatoes. In fact, each wild duck shulum recipe has its own.
To be on the hunt and not cook shulum is almost the same as to be on a fishing trip and not concoct fish soup. It seems that a person has touched something beautiful and great, but... It is this "but" that spoils the feeling of the fullness of the splendor received from the process, one might even say - completeness. Shulyum is not only rich tasty stew. It's something more. This is what is capable of gathering people from all over the neighborhood at the camp table and making everyone silently work energetically with spoons, and then speak kind words to the cook.