Beef Shulum in the Cauldron
Cooking time:
1 hour
Active time:
15 minutes
Complexity:
Average
Shulum is a thick and rich soup that is easy to cook at the stake. The large amount of vegetables and herbs makes it especially fragrant .
See all recipes category Soup 
5
Recipe "Beef Shulum in Kazan"
Ingredients for 6 servings
beef shoulder
1 kg
potatoes
4 pcs.
sweet pepper
2 pcs.
eggplant
2 pcs.
fresh tomatoes
2 pcs.
carrots
1 pc.
onions
1 pc.
black peas
3-4 peas
ground coriander
pinch
cilantro
bunch
parsley
bunch
vegetable oil
2 tbsp. spoons
salt
to taste
Step 1/8
Cut the beef into large cubes.
Step 2/8
In a cauldron or bowler, heat the oil and fry the meat until golden brown.
Step 3/8
Peel the onions and carrots. Cut the onions into large cubes, carrots into thick rings, bell peppers into pieces.
Step 4/8
Add the vegetables to the meat, salt, add the spices, stir and fry until the onions are clear.
Step 5/8
Peel and roughly chop the potatoes, thick rings of aubergine and cubes of tomato.
Step 6/8
Add the remaining vegetables to the cauldron and cover with 4 litres of water.
Step 7/8
Bring to a boil, cover the cauldron and cook until tender, maintaining a medium heat. It will take about 40-50 minutes.
Step 8/8
Serve the finished schulum hot, generously sprinkled with fragrant herbs.
Ingredients for 6 servings
beef shoulder
1 kg
potatoes
4 pcs.
sweet pepper
2 pcs.
eggplant
2 pcs.
fresh tomatoes
2 pcs.
carrots
1 pc.
onions
1 pc.
black peas
3-4 peas
ground coriander
pinch
cilantro
bunch
parsley
bunch
vegetable oil
2 tbsp. spoons
salt
to taste
Nutritional value per 100 g
Calories
48 kcal
Proteins
5 g
Fats
2 g
Carbohydrates
3 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
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