Wild duck shulum on the fire. Duck shulum. Total cooking time

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Cossack soup, a type of shurpa, hunting stew - all these are synonymous words for shulum. A fragrant, rich and slightly spicy soup will warm you up on cold winter evenings. Traditionally, the dish is cooked over a fire, but today there are variations of recipes for preparing this first course on a regular stove or in a slow cooker. If you don't know what to please your loved ones, cook for lunch delicious soup Shulum.

Shulum - what is it

Someone considers this dish to be Uzbek and says that it should be cooked exclusively from lamb and in a cauldron. Others claim that shulyum is a Caucasian dish, and still others consider it a traditional soup of hunters. The recipe for this first dish goes back hundreds of years. It is prepared from duck, horse meat, lamb, but there are also more variants of broths: pork, chicken, beef.

How to cook

Both pulp and meat on the bone are suitable for shulum. Before preparing the broth, it must be processed: thoroughly washed, singed (if it is a roe deer, chicken or other bird), remove the films and remove the tight veins. Always pour cold water over the meat and simmer over low heat for 60 minutes to several hours. When cooking, the foam is periodically removed from the broth. In addition to meat, the following is added to Shulum soup:

• mushrooms;
• potato;
• tomatoes;
• carrot;
• cabbage;
• eggplant;
• apples;
• sweet pepper;
• green.

Traditionally, shulum is cooked over a fire, but you can add a smoky flavor to the first dish at home if you take smoked meat or ribs. To enhance the taste, meat and some products must be pre-fried and then added to the broth. Shulum is seasoned with various spices: parsley, dill, garlic, adjika, bay leaf. The soup is served with fresh bread or garlic buns.

Shulum recipe

If your loved ones love rich soups, then be sure to prepare delicious shulum for dinner. It’s not difficult to cook such a stew at home, and it turns out no worse than over a fire. From a variety of recipes that differ in the composition of additional products and meat, choose the one that suits your taste best. With tomatoes, eggplants, champignons, chili peppers - all versions of this dish are tasty, aromatic and unusual. Calorie content in recipes is given per 100 grams of dish.

Wild duck recipe

• Time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 126 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Wild duck in a cauldron over a fire with vegetables is a wonderful dish for outdoor gatherings. Shulum prepared in camp conditions turns out especially tasty. Before you start cooking it, cut up the duck carcass: pluck out the feathers, burn small fibers with a torch, remove the insides of the bird. Sour apples in combination with hot pepper Chile.

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:

1. Place the cauldron on the fire, let it warm up well with the oil.
2. Meanwhile, chop the gutted duck into large portions.
3. Rinse the prepared meat, let it dry on its own or blot it with napkins.
4. Fry the duck pieces until golden brown for 20-25 minutes. Here you need to carefully ensure that the meat does not burn.
5. Peel the onion, cut into large rings, add to the dish.
6. Fry the onion with the meat for about 10 minutes.
7. Peel, cut the carrots into large rings, add to the cauldron. Add a few cloves of garlic there too.
8. After simmering everything together for about 15 minutes, pour water into the cauldron.
9. Cook the meat and vegetables for about 30-45 minutes, constantly skimming off the foam. Do not add wood to the fire to prevent the broth from boiling away.
10. Peel the potatoes, cut into large cubes, and place in boiling broth.
11. After 10 minutes, add large pepper rings, small apple cubes, and tomato slices to the soup.
12. After boiling for 5 minutes, season the broth with chili pepper, remaining garlic, bay leaf, and salt.
13. At the end, add finely chopped greens to the shulum, simmer the soup under the lid for another 5 minutes and serve.

• Time: 1 hour 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 119 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

You can cook shulum in different ways- in a cauldron, saucepan, deep saucepan. Soup cooked in a slow cooker is no worse in taste. This modern device is ideal for slow-simmering dishes, which is hunting soup. Fry meat and vegetables in the “Frying” mode, and for 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:

1. Clean the beef from veins and chop into large pieces.
2. Place in a preheated multicooker bowl, add some spices, and fry until golden brown.
3. Cut the bell pepper into large strips, the carrots into cubes, and the potatoes into large cubes.
4. Add onion to the meat, then carrots, lightly fry.
5. Add tomatoes and peppers to onions and carrots, simmer for 5-7 minutes, season tomato paste.
6. Place the potatoes in the slow cooker and fill all ingredients with 3 liters of water.
7. Close the multicooker lid and cook the shulum on the “stew” program for about an hour.
8. 5-7 minutes before readiness, add garlic, spices, and herbs to the soup.

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 109 kcal.
• Purpose: for lunch.
• Cuisine: Russian, Caucasian.
• Difficulty: easy.

Chicken Shulum – budget dish. All the ingredients for it are inexpensive and can be prepared quickly. Gives an unusual spicy taste to the first dish 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 be very aromatic and satisfying.

Ingredients:

• chicken – 1.3 kg;
• onions – 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:

1. Scorch the chicken carcass and remove the entrails.
2. Using a sharp knife or special scissors, cut the carcass into pieces. Put it on the stove to cook.
3. After boiling, skim off the foam and reduce the heat to low.
4. After 40 minutes of cooking, add potatoes cut into large cubes to the broth, after 5 minutes onion half rings.
5. At the end, add adjika and season the broth with spices.
6. Before serving, garnish the first dish with finely chopped herbs.

From roe deer

• Time: 2 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 134 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Roe deer meat is considered very valuable and is very rarely found in the refrigerator of ordinary housewives. If your husband is a hunter or managed to purchase this valuable game at the market, be sure to prepare a flavorful 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 this meat makes hunting stew 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:

1. Cut the ribs into portions, remove films, and rinse.
2. Place the roe deer meat in a frying pan and fry until golden brown.
3. Place the fried ribs in a saucepan and cover with water.
4. Simmer the broth for two hours, periodically skimming off the foam.
5. Peel the bell pepper from seeds and stems, cut into thin strips.
6. Cut the peeled carrots into rings and chop the onion into large cubes.
7. Place the vegetable mixture in the frying pan where the meat was fried and simmer over low heat until half cooked.
8. Cut the potatoes into large cubes and simmer in broth with meat for about 10 minutes.
9. To the vegetable mixture add tomato paste mixed with a small amount broth.
10. Pour the resulting mixture into a saucepan and simmer for another 5-7 minutes.

Beef recipe

• Time: 3 hours.
• Number of servings: 4 persons.
• Calorie content of the dish: 125 kcal.
• Purpose: for lunch.
• Cuisine: oriental.
• Difficulty: easy.

For those who support a healthy diet, beef shulum is suitable. 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 a little in the oven. To give the broth a smoky flavor, you can add smoked meats to the soup: bacon, carb, 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:

1. Wash the meat well, remove any tight veins and top film.
2. Cut the beef into large pieces, as for a shish kebab.
3. Peel the onion and cut into medium-sized cubes.
4. Chop the peeled pepper into strips, cut the tomatoes and potatoes into cubes.
5. Heat the vegetable oil in a cauldron, fry the onions and carrots in it until an appetizing golden color.
6. Add meat to them, cook for about 5 minutes.
7. After a while, pour water into the cauldron, let the broth boil and immediately reduce the heat to low.
8. Cover the cauldron with a lid, cook the soup, regularly skimming off the top foam, for an hour.
9. Place potatoes in the broth, after 10 minutes add the rest of the vegetables.
10. Continue cooking the shulum until the potatoes are ready. Before serving, garnish with fresh herbs.

How to cook lamb shulum in Uzbek style

• Time: 4 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 118 kcal.
• Purpose: for lunch.
• Cuisine: oriental.
• Difficulty: easy.

The classic version of shulum is stewed lamb on ribs with potatoes and vegetables, cooked exclusively in a thick-walled cauldron. This soup takes at least three hours to cook, and the resulting consistency is more like a liquid soup. This thickness is considered normal. Fresh lamb should be taken with a good layer of fat, which will replace butter or vegetable oil for frying.

Ingredients:

• lamb on the bone – 1 kg;
• potatoes – 6 pcs.;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• pepper mixture – 3 pinches;
• young greens - ½ bunch.

Cooking method:

1. Trim fatty pieces of fat from the meat, chop coarsely and place in a preheated cauldron.
2. Fry until you get cracklings, and then add coarsely chopped pieces of lamb on the bones to the lard.
3. 10 minutes after the start of frying, season the meat with a mixture of aromatic peppers. Cook until golden brown.
4. Cut the peeled onions and carrots into large cubes.
5. Lightly simmer the onion and meat, and then add the carrots to them.
6. Fill the food with water until the liquid covers the entire contents.
7. Let the broth boil, cover the cauldron with a lid, and reduce the heat to low.
8. Simmer the sap under a closed lid for about three hours, promptly removing the foam.
9. While the broth is cooking, prepare the remaining ingredients.
10. Peel the potatoes, cut into large cubes, chop the dill and parsley.
11. Half an hour before the end of cooking, add potatoes to the cauldron.
12. At the end, add the herbs and season the soup with spices.

Pork with eggplant

• Time: 4 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 265 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

This is another option for an interesting first course, which thanks to eggplants acquires an unusual aftertaste and becomes even more healthy. To prevent the eggplant from becoming bitter in the soup, remove the peel in advance. The recipe indicates the amount of pork on the bone; if you only have fillet, cut a piece weighing no more than 400-600 grams to prepare the 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:

1. Rinse the pork well, remove excess fat and films.
2. Cut the meat into large pieces and place in a cast iron cauldron.
3. Pour four liters of water over the pork and cook on the stove.
4. After the liquid boils, carefully remove the foam with a slotted spoon and reduce the heat.
5. Add a whole peeled onion to the broth.
6. Peel the potatoes, peppers, and peel the eggplants.
7. Cut the remaining onion into half rings, the eggplant into cubes, the pepper into strips, and the potatoes into large cubes.
8. When the pork is cooked, remove it from the broth.
9. Separate the pork: discard the bones, coarsely chop the flesh and return to the soup.
10. Send the potatoes there, after 5 minutes add the rest of the vegetables.
11. 5 minutes before the first dish is ready, add spices to the broth.

Pork with tomatoes

• Time: 3 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 137 kcal.
• Purpose: 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 dish, it is worth removing adjika 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 sparkle 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;
• onion – 1 pc.

Cooking method:

1. Pour the washed and peeled pork pulp into one and a half liters of water.
2. Let the liquid boil, carefully skim off the foam.
3. Reduce heat and simmer the broth for about one and a half hours.
4. Peel potatoes, carrots, onions. Cut the first two products into cubes, the onion into half rings.
5. After an hour and a half, add potatoes to the broth; as soon as the liquid boils again, add chopped carrots and onions.
6. Remove seeds from bell peppers and chop finely.
7. Add it along with the tomato pieces to the soup. Cook for 10 minutes.
8. Before completing cooking, add spices, adjika, garlic, do not forget to salt the broth

How to cook shulum correctly

Making hunter's 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, which make the soup richer. It is better if the meat is fresh or chilled than frozen.
• Before pouring water over the meat, be sure to rinse it so that all the blood is gone, and remove films and tendons.
• Be sure to pour cold water over the meat so that the protein does not begin to curdle prematurely.
• You need to salt and 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 an oversalted or overly peppered dish.
• The secret to good shulum is to simmer the soup over low heat. Watch it carefully, avoiding active boiling of the liquid.
• Shulum is originally a camp dish, so all the ingredients for it are cut coarsely.
• To ensure that the herbs and spices are evenly distributed throughout the vegetables and meat, do not rush to serve the finished shulum. Remove the pan from the stove and let the broth sit for 10-20 minutes.

Video

Discuss

What is shulum - step-by-step recipes for preparing hunting soup from game, beef or chicken

Shulum is a type of thick and hearty soup with potatoes and meat. This dish was a camp dish. Basically it was cooked over a fire for a large group of people. Shall we try to reproduce the recipe?

Shulyum or shurpa is now called hunting soup. This is because they use caught game in the preparation. And I will tell you how to cook duck shulum. The best way to cook stew is over a fire in the forest. The result is a very rich dish with an amazing aroma that will attract everyone to the table.

Number of servings: 8-10

A difficult recipe for duck shulum oriental cuisine. Step by step recipe oriental cuisine with photos for cooking at home in 2 hours. Contains only 24 kilocalories.

• Preparation time: 16 minutes
• Cooking time: 2 hours
• Calorie Amount: 24 kilocalories
• Number of servings: 6 servings
• Occasion: For lunch

• Complexity: Not an easy recipe
• National cuisine: Eastern cuisine
• Type of dish: Soups, Shurpa

Ingredients for twelve servings

• Vegetable oil - 150 grams
• Duck - 1 piece
• Onions - 3 pieces
• Potatoes - 6 pieces
• Bell pepper - 2 pieces
• Tomato - 4 pieces
• Carrots - 2 pieces
• Apple - 2 Pieces
• Garlic - 1 piece
• Chili pepper - 1 piece
• Bay leaf - 3 pieces
• Greens - 1 bunch
• Salt - To taste
• Boiled water - 6 Liters

Step-by-step preparation

1. Chop the butter in a cauldron over a fire.
2. Pluck the duck, gut it and singe it. Cut it into medium pieces and place in a cauldron.
3. Roast the bird for 25 minutes, stirring occasionally. Salt it. At this time, boil the water.
4. Peel the onion and chop it into half rings. Add onions to duck. Stir the ingredients and continue cooking.
5. Wash and peel the carrots. Chop it into circles. Add to the cauldron 10 minutes after the onion. Also add 3 minced garlic cloves.
6. Then pour in boiling water. Bring the broth to a boil, skimming off the foam.
7. Next, add peeled and coarsely chopped potatoes to the soup. Then wash and cut the apples, tomatoes, and peppers. Throw the ingredients into the broth. Add peeled garlic and halved chili.
8. Boil the soup for 20 minutes. Add bay leaf and salt. At the end, add chopped herbs. Cook for another 5 minutes. Bon appetit!

Description: a recipe for an epic hunting brew called "Shulyum", which this time was prepared from wild duck and, of course, cooked over the fire. Game meat is fried, then stewed with onions and carrots, and then cooked for a long time. Next, potatoes, bell peppers, tomatoes, and herbs are added to the shulum, as a result of which we get a tasty and rich duck shulum.
Ingredients.

Dill and parsley (I used pickled greens prepared for the hike).
Vegetable oil - 50 gr. Salt, ground black pepper, you can add half a teaspoon of red pepper and coriander if desired;
Preparation:

Being on a hunt and not making shulum is about the same as being on a fishing trip and not making fish soup... it seems like I have touched something great and beautiful, but... the presence of this “BUT” spoils the feeling of completion and, I would even said, the completeness of the splendor obtained from the process. What is Shulum? Who the hell knows. On the Internet I found many conflicting opinions, 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) , as well as a set of auxiliary products (vegetables, cereals, noodles, etc.. so as not to try to embrace the immensity, and not to bother with the origins of this dish, I tried to grasp 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 pork stew. This is what explains the presence of a can of stew in the photo of the original ingredients. But during the first stage of preparing the brew - frying the game in ordinary vegetable oil, such aromas were heard from the cauldron that I simply decided to banish the stereotypes that “without Sal, Shulum is not Shulum.” Based on the results of cooking, I can argue with anyone that lard in shulum is not such an obligatory ingredient, but of course, the taste and color... well, okay, enough of the lyrics, I’ll describe how I prepared my shulum from duck.
Shulum recipe.

Pluck the duck and singe it thoroughly, shulum recipe.
We gut it, chop off the wings, neck, paws, and cut it into medium-sized pieces.
Shulum recipe.
We also clean the liver, heart and stomach; they give shulum a special taste and aroma, so their use in the brew is highly desirable. Of course, after cutting up the game, you can immediately start preparing shulum (start frying the duck), but that day I had to simultaneously prepare about 5 camp dishes (this shulum, salted grayling, smoked grayling, taimen baked with potatoes and compote), so I I decided to prepare everything for this dish first, so as not to get confused later...
Recipe.

We cut the carrots into large plastic pieces, the onion into large strips (or half rings), peel the bell peppers and cut them into large half rings, cut the tomatoes into medium cubes, peel two heads of garlic and chop them into plastic pieces like this, peel the apple, remove the core from it, and chop the fruit into small pieces slices. If anyone doubts it, don’t worry. The apple goes very well with wild duck in general and with shulum itself - in particular!

We peel the potatoes, cut them into large cubes (1 potato is cut into 4-6 pieces), and at this point we will assume that we have everything ready to start creating our hunting brew! As you can see in this photo, bell peppers, tomatoes, apple, garlic, hot pepper and a couple of tablespoons of chopped parsley and dill are combined in one bowl, so that on the one hand they can be saturated with the aroma of each other while our soup is being prepared, and on the other - so that get into the cauldron with shulum at the same time at the right moment. Thus, if you decide to use lard, then cut it into large slices about 1 cm thick, you should not do more, because then it will be more difficult to render the lard... well, as I wrote earlier, the can of stew in this photo turned out to be superfluous.

So, set the cauldron in which we are going to cook shulum over the fire, pour vegetable oil into it, so as to fill the bottom by about half a centimeter, and as soon as the oil is hot enough, we send the wild duck chopped into pieces into the cauldron. Please note that at about 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.

Immediately mix the game so that it doesn’t stick to the Kazan for some reason, and...

Continuing to occasionally stir the duck, fry it for about 20 minutes until a golden crust forms; as soon as the game has acquired the desired condition, we throw onions into the shulum cauldron, and after 10 minutes of cooking the onions together with the wild duck, and the onions become transparent, carrots are sent into the cauldron, simmer the duck with onions and carrots for another 15 minutes, after which we pour boiling water from a pre-prepared kettle into the cauldron, so that 5 centimeters remain unflooded to the edge of the cauldron, after which we reduce the heat (so that the soup barely gurgles), and cook the shulum for such fire for about one more hour, after the specified time, put the potatoes into the cauldron with shulum, and after another 20 minutes, chopped bell peppers, tomatoes, apples, garlic, hot peppers and a couple of tablespoons of chopped parsley and dill are added to the soup. After adding the vegetables, the soup needs to be salted and spices added. It is important to let the potatoes cook without tomatoes for about 20 minutes, because the acidic environment that tomatoes create will make the potatoes tough. Cook the shulum for another 15 minutes (we determine the readiness of the brew by the readiness of the potatoes, they should be soft and crumbly), after which we close it with a lid and remove from the heat and let it brew for about 10 minutes, after which we call everyone to the table and pour this rich soup into camp bowls, making sure that everyone gets a piece (or even two) of the game, and, of course, to go with the just cooked A glass of something intoxicating would be very appropriate for Shulyum! Have a pleasant and strong hunting appetite, be healthy, fellow countryman!

Shurpa is the head of all soups! This is a hearty, nutritious, rich soup that will warm you in cold weather, invigorate you when you are low on energy, and help you recover from colds. So, let's learn how to cook shurpa with duck! Recipe contents:

• Duck - 0.5 carcasses
• Potatoes - 3 pcs.
• Onions - 1 pc.
• Sweet pepper - 1 pc.
• Carrots - 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 preparation of shurpa with duck

1. Prepare all products. Clean 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 pieces. Cut the washed tomatoes into 4-6 slices. Remove the seeds with partitions from the pepper and cut into large strips.

2. Heat a frying pan with vegetable oil and add the duck to fry. Set the heat to high and fry the bird until golden brown. High heat will help 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 fry the bird and vegetables for another 10 minutes. Bring the onion until transparent and the carrots until golden.

5. Add the peppers and tomatoes to the frying pan, stir and fry for another 5 minutes.

6. Add tomato paste, two peeled garlic cloves, spices and salt to the pan. I use dried cilantro, dried basil, and ground pepper as spices.

7. Fry all the products in a frying pan for 5-7 minutes and transfer to a saucepan, which should be thick-bottomed so that the shurpa simmers for a long time.

8. Add coarsely chopped potatoes to the pan.

9. Fill the food with drinking water and boil. Reduce the temperature to minimum and simmer under the lid for 1.5 hours.

10. Season the dish with garlic, passed through a press, add herbs and boil for 5 minutes.

How to cook shulum from wild duck? We will consider the recipes for this dish and other questions in the article. Shulum is a fatty, rich soup made from meat, herbs, spices and coarsely chopped vegetables. The number of vegetables may vary. It could be like minimum set, as well as all available products. You can cook this dish either over a fire or at home.

Shulum

Many people like wild duck shulum. 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. Even fish can be used in the cuisine of southern peoples. By the way, Cossacks prefer pork shulum, and Uzbeks prefer lamb.

Often, instead of potatoes, peas or any rich cereal are used. Noodles or pasta are sometimes added to the hunting soup Shulum. It is the open fire that gives the dish its special taste and aroma.

Ingredients

So, you already know what shulum is. Sometimes this dish is called shurpa. In general, this soup is called hunting soup, since it contains caught game. Let's find out how to prepare shulum. The best way to cook stew is in the forest over 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 recipe for wild duck shulum is excellent. So, heat the oil in a cauldron over a fire. The duck must be plucked, gutted and singed. Cut the duck into medium pieces and place in a cauldron. The bird needs to be fried, stirring, for 25 minutes. Salt it. At the same time, boil the water.

Next, peel the onion and cut into half rings. Add onion to duck. Mix the ingredients and continue cooking. Wash and peel the carrots. Cut it into circles and add to the cauldron after the onion after 10 minutes. Place three chopped cloves of garlic there.

After this, pour in boiling water. Bring the broth to a boil, skimming off the foam. Then add peeled and coarsely chopped potatoes to the soup. Now wash and chop the apples, peppers and tomatoes. Place all ingredients into broth. Add the halved chili pepper and peeled garlic.

Boil the soup for 20 minutes. Add salt and bay leaf. At the end, add chopped herbs to the soup and cook the dish for another 5 minutes. Bon appetit!

Shulum with pearl barley

Let's look at another recipe for wild duck shulum. 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 proportionally.

So, the duck (all species except diving ones) must be plucked and singed. It is known that in the fall a duck fattens up, so by peeling the skin, you will deprive the broth of a very tasty fat. It is better to skin diving breeds, as their fat gives off an unpleasant aftertaste. Next, gut the duck (leaving the heart and stomach), wash thoroughly in water and cut each carcass lengthwise into two halves. Place the bird in the pot, add a bay leaf and place on the fire.

While the water is boiling, you can work on the other components of the shulum. Peel and chop the onion and garlic. Just peel the potatoes, but don't cut them yet. Cook the meat for at least an hour. Then pour one-fourth cup of pearl barley into the water, add garlic and onions and salt the broth. Wait for the pearl barley to boil.

When almost ready, chop the potatoes and add them to the soup. It is advisable not to add the potatoes too early, as they may boil over and the pearl barley will not be ready yet. When the pearl barley and potatoes are completely cooked, add dill to the broth. Now pour the shulum into plates and add salt and pepper to taste.

Game

People often ask what shulum is. Many people want to try this dish. We have already said that this camping soup uses both meat and fish as a base. As a rule, the game that was caught is used. So, for example, hunters can cook shulum soup from wild duck, pheasant, partridge, hare or any other game that the hunter was able to catch.

The fish type of shulum suggests that any caught fish can be used.

Homemade shulum

How to prepare 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 demands it”, and there is no opportunity to get out into nature, you can use this option. In this case, horse meat can be used, although chicken, beef, lamb or pork can be substituted.

Shulyum is 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 (like chakhokhbili). Fry them in a cauldron on both sides, transfer to a saucepan. Then fill with cold water and put on fire.

Next, you need to do everything as if you were cooking. simple soup. After the broth has boiled, you need to remove the foam, reduce the heat and cover the cauldron with a lid. After 5 minutes, add salt to taste and add the onion (after an hour you need to pull it out and throw it away).

Now peel and cut the vegetables. Slice the carrots in large pieces and send it after the onion. An hour after boiling, add chopped tomato big pieces. And an apple without seeds, but with peel. As soon as the apple begins to boil, it must be removed from the broth and discarded. It neutralizes the fat content of autumn birds and adds a piquant taste. If you don't like to experiment, you don't have to add the apple.

The meat is usually cooked for an hour and a half. After this time, put potatoes, cut into small cubes, and three chopped peppercorns into the cauldron. When the potatoes are cooked, you can add chopped garlic to the cauldron. If desired, you can add greens to the finished shulum.

Diversity

Usually wild duck shulum is cooked over a fire. Some people like this soup when millet is added to it. Others are not happy with this option. Some shulum are prepared only with potatoes, while others cook exclusively with pearl barley. Some people use lentils, while others add nothing but game as a “side dish”: neither millet, nor pearl barley, nor potatoes. In fact, each recipe for wild duck shulum has its own.

Being on a hunt and not making shulum is practically the same as being on a fishing trip and not making fish soup. It seems that a person has touched something beautiful and great, but... It is this “but” that spoils the feeling of complete splendor received from the process, one might even say completeness. Shulum is not only a rich, tasty stew. It's something more. This is something that can gather people from all over the area around a camp table and make everyone silently and energetically work with spoons, and then say kind words to the cook.

Prepare everything necessary ingredients. I used the back of the duck, cutting it into small pieces to help it cook faster. Peel the potatoes, onions, carrots, remove the stalks and seeds from the sweet peppers, and simply rinse the tomatoes. You can also use a few cloves of garlic.

Grate the carrots coarse grater, cut the onion and bell pepper into small cubes.

Heat the vegetable oil in a large frying pan and first fry the duck pieces for 10 minutes, stirring occasionally, and then add the chopped onion, garlic and carrots, stir and cook covered for another 10 minutes.

In the next step, add the tomatoes cut into small pieces into the pan, cover with a lid and cook for another 5-7 minutes until the tomatoes are very soft.

Transfer the contents of the frying pan to the pan, making sure to pour out any juices that remain in the pan.

Cut the potatoes into small pieces (larger than for soup) and place in a saucepan. Add salt, pepper and spices to taste. Add water to cover 1 finger of the potatoes. Place on the fire and bring to a boil, reduce the heat to low and simmer under a closed lid for 1-1.5 hours. Cooking time depends on the type of potato, as well as the consistency of the dish you want. For example, I like it when the potatoes retain their shape and don’t 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 just the way I like them.

Duck hunting shulum is ready. Serve hot, garnished with fresh herbs. Bon appetit!

If you've never cooked wild duck roast before, this 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 Kilograms
• Onion 1 piece
• Garlic 6 pieces
• Carrot 1 piece
• Parsley 1 bunch
• Salt 1 teaspoon
• Ground black pepper 0.5 teaspoons
• Sunflower oil 3 tbsp. spoons
• Bay leaf 3 pieces
• Water 150 Milliliters

1. Pluck the duck. Gut and rinse thoroughly. Then cut into pieces.

2. Peel and cut the carrots into small pieces.

3. Cut the peeled onion into half rings.

4. Chop the peeled garlic cloves.

5. Wash the parsley and finely chop it along with the stem.

6. Pour vegetable oil into the multicooker bowl. Place wild duck pieces in it and use the frying mode. Fry the game for 10 minutes. Try to turn it over several times.

7. Then add chopped vegetables, spices, and parsley to the lightly fried game. Continue in the same mode for 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 finished duck with stewed vegetables.

Game always makes very good delicious dishes. Now we will tell you recipes for making wild duck soup.

Wild duck soup shurpa 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. spoon;
• garlic - 6 cloves;
• dill - 1 bunch;
• cilantro - 1 bunch;
• parsley - 1 bunch;
• vodka - 100 ml;
• herbs, salt, spices - to taste.

Preparation

We first pluck and clean the ducks, then oil them to remove any remaining feathers. We place the prepared carcasses in a large cauldron, pour in water so that the ducks are completely covered with it. Add 1 whole onion there and put the cauldron on the fire. We cook the bird for a long time - at least 4 hours; there is no need to add salt 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 them into large pieces. We also peel the carrots and cut them into large pieces. Cut the onion into half rings. Peel the bell peppers from stalks and seeds and cut into half rings. Cut the washed tomatoes into slices. Chop dill, cilantro and parsley. Cut the lard into strips and fry it in a frying pan until cracklings form. Then add carrots, onions and lightly fry the vegetables.

When the ducks are ready, throw the potatoes into the broth and cook for about 10 minutes, then add the frying of lard and vegetables, salt and pepper to taste. Place the tomatoes and peppers in a cauldron with the rest of the ingredients and boil for about 20 minutes. After that, add spices (cumin, bay leaf, coriander, peppercorns and tomato paste) and lay out half of the prepared herbs. Cook for another 10 minutes, then season the wild duck shurpa soup with garlic, add vodka, remove the cauldron from the heat, let it brew for 10 minutes, add the rest of the herbs and that’s it! You can pour it into bowls and start eating this incredibly tasty and aromatic 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.

Preparation

We pluck the wild duck carcass, gut it and divide it into 6 pieces. Peel the onions, carrots, potatoes and cut them 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, for 25 minutes.

Then add the required amount of water and cook for about 1 hour. About 30 minutes before the duck is ready, add salt to taste, potatoes, bay leaf, and peppercorns to the soup. When the potatoes are cooked, remove the dish 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 peas canned - 4 tbsp. spoons;
• bay leaf - 3 pcs.;
• black peppercorns - 10 pcs.;
• canned olives - 10 pcs.;

• salt, pepper - to taste.

Preparation

We pluck the duck carcass, gut it, singe it, divide it into pieces and put it in a pan. Fill the meat with water, add chopped parsley root, peppercorns and cook until the meat becomes soft. After that, remove it from the broth and cut it into cubes. And add noodles to the broth. Peel the carrots and onions and cut them into small cubes, then fry the vegetables on butter, adding at the end olives cut in half and green peas. Place the roast into the broth, and after boiling, add the duck meat and bay leaf. Salt and pepper to taste and cook for about 15 minutes. Add chopped herbs to the bowls with wild duck soup.

As you already understand, today we will discuss how to prepare wild duck shulum. Shulum is an incredibly tasty, hearty and aromatic soup. It is prepared from almost any type 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, it will have feathers, so first you need to pluck it. To make it more convenient to carry out all the manipulations, the duck carcass is doused with boiling water and then plucked.

Of course, feathers invisible to the human eye will remain on the skin of the bird. We get rid of them using fire. Use a torch or torch to singe the skin. Next, the head and the tips of the wings are cut off. Then you need to remove the entrails 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 freezer. But if you don’t have time, just cut off the skin and remove the subcutaneous fat layer. After this, you can start preparing delicious shulum.

Note! Duck meat is fatty, so not every stomach can handle such food. Nutritionists and gastroenterologists do not recommend eating shulum or other wild duck dishes too often.

Video How to cook wild duck shulum. Shulum recipe Quick

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 109 kcal.
• Purpose: for lunch.
• Cuisine: Russian, Caucasian.
• Difficulty: easy.

Chicken shulyum is a budget dish. All the ingredients for it are inexpensive and can be prepared quickly. Spicy adjika and garlic give the first dish an unusual spicy taste; seasonings you can choose from include thyme, cardamom, and cilantro. If you like a more delicate taste of shulum, replace adjika with tomato paste. With both options, the hunting soup will be very aromatic and satisfying.

Ingredients:

• chicken – 1.3 kg;
• onions – 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:

1. Scorch the chicken carcass and remove the entrails.
2. Using a sharp knife or special scissors, cut the carcass into pieces. Put it on the stove to cook.
3. After boiling, skim off the foam and reduce the heat to low.
4. After 40 minutes of cooking, add potatoes cut into large cubes to the broth, after 5 minutes onion half rings.
5. At the end, add adjika and season the broth with spices.
6. Before serving, garnish the first dish with finely chopped herbs.

Step 1: Cook the duck meat.

Step 2: Step 2: Process the vegetables.

Step 3: Step 3: Separate the meat from the bones.

Step 4: Step 4: Fry the crackers.

Step 5: Step 5: Serve duck shulum.

To prevent celery from darkening, it must be peeled, placed in a damp cloth and stored in the refrigerator on the bottom shelf.

To make shulum especially rich and aromatic, it is best to use fresh, rather than frozen, duck when preparing it.

To make the duck cook faster and be tender, you can pour 1 spoon of vinegar into the broth.