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Homemade Pork Shulum
Instructions
Prepare the ingredients for the shulum. Use any part of the pork carcass; if you like a richer soup, choose meat with small layers of fat. Thaw the meat first if it is frozen.
Wash the pork and cut it into similar-sized pieces. Do not cut them too small for shulum – aim for pieces a little smaller than a matchbox.
Shulum is best cooked in a cauldron, though a thick-bottomed pot also works. Place the pieces of meat and the bay leaves in the cauldron. Peel an onion, cut it in half and add it after the meat. Pour in cold water – the amount depends on how thick you want the soup, since some of the water will boil away and some will be absorbed by the ingredients. Set the cauldron over high heat. Once it boils, skim off the foam. Reduce the heat, cover and cook the pork until done, about 45 minutes.
Once the meat is cooked, lift the onion halves out of the broth.
Peel the potatoes and cut them into pieces the same size as the meat.
Add the potatoes to the cauldron with the meat and add the peppercorns. Once it returns to a boil, reduce the heat to moderate and cook the potatoes and meat until soft, about 20 minutes.
Peel a small onion and a clove of garlic and chop them very finely. Chop the herbs as well.
Add the onion, garlic and herbs to the cauldron and cook for 1–2 minutes. In the finished dish the onion will be slightly crunchy; if you do not care for that, you can leave it out. You can add your favourite spices at this point.
The homemade pork shulum is ready.
Let the soup steep for a little while, then ladle it into bowls. To serve, add ground black pepper and fresh herbs.Enjoy your meal!
Tips
- 1
MEAT WITH LAYERS OF FAT gives the soup its richness. Lean tenderloin is not suitable, as the shulum will turn out "bland".
- 2
LARGE PIECES are a feature of shulum. Do not cut the meat small – you should be able to "feel" it in the soup.
- 3
BOIL THE ONION AS WHOLE HALVES – they give up their aroma, then remove them. Add fresh chopped onion at the end for freshness.
- 4
PEPPERCORNS AND BAY LEAF are a must. The same principle works in other kinds of Caucasian meat soups.
FAQ
Which cut of pork should I choose? +
Brisket, neck and shoulder are ideal – cuts with layers of fat. They give the soup body and juiciness. Pure tenderloin is too lean and the broth will be empty. Meat from the ribs works well too. For a budget version, use pork tails or shanks. Cut the pieces 3–4 cm in size (a little smaller than a matchbox). Brands such as Miratorg, Velkom and Dymov are reliable. Thaw frozen pork in the fridge for 8–12 hours. For a "premium" shulum, use free-range farm pork. The pork should be pale pink, firm and have a characteristic meaty smell.
What can I use instead of pork? +
Alternatives include: beef (a more broth-like soup, with a longer cooking time of 1.5–2 hours), lamb (the classic of Caucasian shulum, more aromatic), chicken (a lighter option, cooked in 30 minutes), or a mix of lamb and beef 50/50. For an authentic "hunter's" shulum, use game (roe deer, wild boar, duck). Without meat there is no shulum – it is a meat soup. For a "lighter" version, use turkey or rabbit. For Easter, use veal (more tender than pork). Frozen meat is not ideal but acceptable. Fresh or chilled meat is the best choice for a rich broth.
How long does shulum keep? +
In the fridge, in a covered pot, it keeps for 3 days. On the second day the flavour is brighter, as the meat soup "matures". Reheat it over low heat, adding 100 ml of water (it thickens overnight). In the microwave, 4–5 minutes. In the freezer, up to 1 month in portions. Thaw in the fridge for 8–12 hours, then heat through. It is ideal to cook a cauldron's worth for 4–5 meals – lunch for several days. After thawing, the texture of the potato changes a little (it becomes "grainy"), but the flavour is preserved. For "freshness" when reheating, add fresh herbs and a pinch of pepper.
What do you serve shulum with? +
The Caucasian classic: with lavash, white bread or rye bread. With garlic, dill, parsley and coriander. With a shot of cognac or a glass of dry red wine (Saperavi, Akhasheni) – "Caucasian-style". With spicy adjika for a piquant accent. On a hunt or a picnic – straight from a cauldron over the fire. With pickled onion for a fresh variation. With beer or white wine – a "lighter" serving. For a "winter lunch" – with warmed bread and butter. Garnish generously with herbs and serve extra peppercorns on the side. For a "hearty supper" – with homemade bread and a salted cucumber. It is authentically cooked over a fire in a cauldron – give it a try at the dacha.
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