Hearty Nomadic Beef Shulum Soup

Rich, aromatic, bright and very tasty! Shulum is a soup of nomadic peoples, which was originally prepared in a cast iron pot or in a cauldron over an open fire. It is cooked from pieces of meat and coarsely chopped vegetables. Shulum can also be prepared at home on the stove.
cook time: 2h 45 min
Owen Truitt
Hearty Nomadic Beef Shulum Soup

Nutrition Facts (per serving)

82
Calories
6g
Fat
4g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Onion (medium size) 2 pc
Garlic 2 clove
Tomatoes 200 g
Water 1.8 l
Potato 700 g
Bay leaf 1 pc
Beef 500 g
Carrot 100 g
Vegetable oil 4 tbsp
bell pepper 200 g
Greenery to taste
Smoked ribs 200 g

Recipe instructions

Step 1

Step 1
How to cook beef shulum? Prepare your food. It is better to use beef on the bone, so the broth will be richer and more satisfying. Soup beef is also good (that’s what I used to make the soup), i.e. pulp with layers of fat.

Step 2

Step 2
Rinse a piece of meat (if you have a piece on the bone, trim off the flesh) under running water and dry. Cut the meat into large pieces, the size of a childʼs fist.

Step 3

Step 3
The soup will turn out much tastier if you cook it in a cauldron or in a saucepan with thick edges and a bottom (I used a saucepan). Pour vegetable oil into it and heat it over high heat. Place the meat (and bone, if any) into well-heated oil, stirring and frying everything until a golden crust appears on the pieces. This will take you from 5 to 10 minutes.

Step 4

Step 4
Wash one onion well under running water, cut the smoked meats into pieces. The original recipes do not use smoked meats, but I added them so that the finished dish could feel the peculiar “smoky” aroma that is present when cooking over a fire. You can use only meat if you wish. Place the unpeeled onion and smoked meats into the pan.

Step 5

Step 5
Pour water and wait until it boils. When boiling, foam forms; remove it with a large spoon or slotted spoon, add salt and reduce heat to low. Cook the meat under a closed lid for 1.5 to 2 hours (depending on the meat and what part of the carcass was used).

Step 6

Step 6
While the broth is cooking, prepare everything else. Peel the potatoes, carrots, onions and garlic. Remove the stem and seeds from the bell pepper. Wash all vegetables and herbs in clean water.

Step 7

Step 7
Cut the tomatoes into medium-sized cubes. I used a few cherry tomatoes, they are sweeter than regular tomatoes and give the finished soup a richer flavor. You can first peel the tomatoes by pouring boiling water over them for a minute or two, draining the water, and then removing the skin without much difficulty (I didn’t do this).

Step 8

Step 8
Cut the potatoes into large pieces. Why chop vegetables coarsely? Coarse cutting will retain maximum flavor and shape of the vegetables in the finished dish.

Step 9

Step 9
Cut the carrots into circles, and then cut each circle in half. Chop the onion not very finely.

Step 10

Step 10
Cut the bell pepper into medium-sized cubes. To add brightness and beauty to the finished dish, you can use peppers of different colors.

Step 11

Step 11
When the meat in the pan is ready, taste the broth for salt; if necessary, add salt to taste. Turn the heat to maximum, add potatoes, carrots, onions and peppers to the pan. Wait until it boils and reduce heat to medium. Cook the shulum under a closed lid until the potatoes are ready. This will take approximately 20-30 minutes (depending on the type of potato; readiness can be checked by piercing one potato with the tip of a knife).

Step 12

Step 12
Turn the heat to maximum, add tomatoes, finely chopped garlic (if desired, garlic can be put through a press) and bay leaf into the soup, leave to simmer with the lid open for 5 minutes.

Step 13

Step 13
Finally, add chopped greens to the shulum. Dill, parsley, green onions or cilantro work very well here. Remove the pan from the stove and let the aromatic soup simmer for a while.

Step 14

Step 14
When serving, sprinkle shulum with allspice or ground black pepper. Bon appetit!

Additional rubrics

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