Pork Shulyum in a Cauldron over an Open Fire – Step-by-Step Recipe

Source: Arkady Chubykin, AdobeStock

Shulyum is traditionally cooked over an open fire, as this is how the broth acquires a special aroma. Pork shulyum in a cauldron over an open fire turns out thick, rich, and especially delicious after long simmering. This dish doesn't like to be rushed, but the result fully justifies the expectations! We share the best recipe!

Preparation time: 2 hours.
Servings: 6.

Ingredients

• 1 kg pork neck;
• 5 potatoes;
• 2 carrots;
• 2 onions;
• 2 bell peppers;
• 3 tomatoes;
• 3 cloves of garlic;
• 1 bunch of fresh herbs;
• 2.5 liters of water;
• 2 bay leaves;
• 1 teaspoon ground paprika;
• 1/2 teaspoon ground black pepper;
• 1.5 teaspoons salt;
• vegetable oil for frying.

Step-by-Step Recipe

1. Cut the pork into large pieces and similarly cut the peeled vegetables into large pieces. Press the garlic and chop the herbs.
2. Heat a cauldron with vegetable oil and fry the meat for 10-12 minutes until golden brown. Add the onions and carrots, and after 5 minutes, add the bell peppers.
3. Add the tomatoes, garlic, paprika, ground black pepper, and cook for another 3-4 minutes.
4. Pour in the water, add the bay leaves, and simmer the meat for about 1 hour with the lid on. After that, add the potatoes to the cauldron and cook for another 25-30 minutes.
5. Salt the shulyum, sprinkle with chopped herbs, and let it steep under the lid for another 10 minutes.