Lamb shulyum on a fire in a cauldron
Composition / ingredients
6
servings:
Cooking method
Meat is washed, dried, cut into pieces. Spread in a pot, fry until golden brown, stirring during frying.
Then fill with water and let the broth boil.
When the broth boils for 25 minutes, we spread the onion pre-cut into half rings to it.
10 minutes after the onion, add the chopped tomatoes (cut into large slices).
After another 15 minutes, add the potatoes to the shulyum, after peeling it and cutting it into large pieces.
At this stage, season the broth with pepper, bay leaf, salt and dry spices. Cook until the potatoes are fully cooked.
5 minutes before the end of cooking, add finely chopped garlic and herbs.
Before serving, the soup should be allowed to infuse for 20-30 minutes.
Pour on plates and eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
