Shulyum (Classic Lamb Soup)
Shulyum is a hearty lamb soup from the culinary tradition of the Turkic peoples of Central Asia, the Kazakhs and Tatars among them. It was traditionally…
- CuisineCentral Asian
- Prep20 min
- Cook2 h 15 min
- Total2 h 35 min
- Makes6 servings
Shulyum (Classic Lamb Soup)
1. Brown the lamb:
Cut the lamb into large pieces on the bone. In a heavy pot or kazan, brown the pieces
in their own fat (add a little oil if the meat is lean) until golden on all sides.
2. Start the broth:
Add two of the onions, cut into large pieces, then pour in about 2.5 liters of cold water.
Bring to a boil, skim off the foam, and add the bay leaves, peppercorns and chili.
3. Simmer:
Reduce the heat, cover and simmer very gently for 1 to 1.5 hours, until the meat
is tender and begins to fall off the bone.
4. Add the vegetables:
Add the carrots in large chunks and the potatoes cut in halves or quarters.
Salt to taste and cook for 15 minutes.
5. Tomatoes & garlic:
Add the remaining onion, the tomatoes cut in thick slices and the whole garlic cloves.
Cook for another 10–15 minutes, until the potatoes are soft but still hold their shape.
6. Rest & serve:
Stir in the chopped fresh herbs, turn off the heat and let the soup rest, covered,
for 15 minutes. Serve hot, in deep bowls, with a piece of meat on the bone in each.
Shulyum (Classic Lamb Soup)
History & OriginsShulyum is a hearty lamb soup from the culinary tradition of the Turkic peoples of Central Asia, the Kazakhs and Tatars among them. It was traditionally cooked over an open fire in a kazan, a large cast-iron pot. The idea is simple: lamb on the bone, big pieces of vegetables, and long, gentle cooking.
Shulyum (Classic Lamb Soup)
The story behind the dishShulyum is a hearty lamb soup from the culinary tradition of the Turkic peoples of Central Asia, the Kazakhs and Tatars among them. It was traditionally cooked over an open fire in a kazan, a large cast-iron pot. The idea is simple: lamb on the bone, big pieces of vegetables, and long, gentle cooking.
