Pork Shulyum at Home

Prepare the necessary products for shulyum. Take any part of the pork carcass. If you love hearty dishes, it's better to take meat with small layers of fat. Frozen meat should be thawed before cooking.

Wash the pork and cut it into pieces (approximately the same size). For shulyum, do not cut the meat into very small pieces; they should be slightly smaller than a matchbox.

It's best to cook shulyum in a cauldron, although a pot with a thick bottom will also work fine. Place the pieces of meat and laurel leaves into the cauldron. Peel the onion, cut it in half, and place it after the meat in the cauldron. Pour cold water into the cauldron. The amount of water depends on how thick you want the soup to be. Remember that some of the water will evaporate, and some will be absorbed by the ingredients during cooking. Place the cauldron over high heat. Wait for it to boil, skim off the foam. Reduce the heat, cover with a lid, and cook the pieces of pork until done, about 45 minutes.

Once the meat is cooked, remove the onion halves from the broth.

Peel the potatoes, cut them into pieces the same size as the meat.

Add the potatoes to the cauldron with the meat, and add the peppercorns. After boiling, reduce the heat to moderate, and cook the potatoes with the meat until the potatoes are soft, 20 minutes.

Peel a small onion and a clove of garlic and chop them very finely. Also chop the herbs.

Pour the onion, garlic, and herbs into the cauldron, cook for 1-2 minutes. In the finished dish, the onion will be slightly crunchy; if you don't like crunchy onion, you can skip this step. At this stage, you can add your favorite spices.

The pork shulyum at home is ready.

Let the soup steep for a bit and serve it in bowls. When serving, add ground black pepper and fresh herbs to the bowls.

Enjoy your meal.