Don Shulum

Ingredients

Pork (neck) 500 g

Smoked pork (ribs) 500 g

Potatoes 4

Carrots 1

Onion 1

Tomatoes 2

Red bell pepper 1

Garlic 1 bunch

Ground black pepper 1 tbsp

Smoked paprika 1 tbsp

Olive oil 3 tbsp

Red chili pepper

Sea salt to taste

Shulum is a traditional Cossack camp dish. It is based on the tradition of seasoned soups, where several types of meat are first fried and then seasoned with the freshest vegetables and a minimum of spices. Using a sharp knife, separate the smoked pork ribs.

Chop the onion into large pieces. Cut the carrots using the sifle method, or roughly diagonally across the surface.

Heat the olive oil in a heavy-bottomed saucepan and sauté the onion and carrots until golden brown. Add the diced pork neck and potatoes (wash, peel well, and cut into large cubes without peeling). Cook for 5-7 minutes.

Pour clean water into the saucepan, add the smoked pork ribs, and a clove of garlic (unpeeled and crushed with the flat side of a knife). Bring to a boil, reduce the heat, and let sit.

Make a cross-shaped cut in the top of the tomato, pour boiling water over it, and peel off the skin. Coarsely chop the tomato flesh. Cut the bell pepper in half and coarsely grate the flesh.

 Add the vegetables to the pot with the shulum and season with chopped garlic scapes. At this point, you can add salt, ground black pepper, and a pinch of smoked paprika. Bring the soup to a boil and immediately remove from the heat, cover, and let it simmer for 10-15 minutes.

Ladle the finished shulum into bowls, placing smoked ribs in each serving. Serve with herbs and chopped hot pepper.

Enjoy!