Shulum (hearty meat soup)

Ingredients

• pork or beef – 2 kg
• potatoes – 1 kg
• carrot – 3 pcs (400 g)
• aubergines – 3 – 4 pcs (600 g)
• tomatoes – 4 – 5 pcs (500 g)
• onion – 3 pcs (300 g)
• garlic – 7 cloves
• pepper – 3 – 4 pcs (300 g)
• sunflower oil – 200 ml
• salt – 1 tbsp (to taste)
• khmeli-suneli – 1 tsp
• ground paprika – 1 tsp
• herbes de Provence – 1 tsp
• ground black pepper – 1 tsp
• fresh herbs – to taste
• chilli – 1 pc
• water 5 l

Method

1. Step 1

   First of all, let's prepare everything. We will peel and wash the vegetables. Rinse the meat under running water and dry with paper towels to remove excess moisture.

   
2. Step 2

   We put the cauldron on the fire, pour in sunflower oil and let it heat up well. At this time, cut the meat into medium pieces and place in hot oil. Fry over high heat until golden brown, stirring constantly so as not to burn. About 10 minutes.

   
3. Step 3

   Cut the onion into half rings and add to the cauldron with the meat. Fry until the first golden colour appears. About 3-5 minutes.

   
4. Step 4

   Cut the carrots into arbitrary pieces, I cut them into circles. Place in a cauldron and fry until done. About 5 minutes.

   
5. Step 5

   Keep the heat high so the vegetables are roasted rather than sautéed.

   
6. Step 6

   Add water to the cauldron; if it is possible to boil it first, it is better to add boiling water. If you are outdoors, then cold water is fine. About 5 liters - look at the volume of your cauldron, because... many more products will need to be added. I have an 8-liter cauldron and about 4.5 liters of water. Cover with a lid and simmer over medium heat for about 30 minutes until the meat is cooked.

   
7. Step 7

   Cut potatoes and aubergine into cubes, pepper into strips. When the meat is ready, add the potatoes to the cauldron. After the water boils, add spices, aubergine and bell peppers to the potatoes. Simmer until done.

   
8. Step 8

   When the potatoes have become soft, add chopped tomatoes and garlic into slices. You can first remove the skin from the tomato; to do this, make a shallow cut on top with a knife crosswise and lower it into boiling water for 30 seconds - take it out, let it cool a little and carefully remove the skin. Bring to a boil and add whole hot peppers to the cauldron. Simmer for about 5 minutes.