Shulum is a rich, hearty soup of meat, coarsely chopped vegetables and greens. As a rule, it is cooked on an open fire, and the choice of vegetables is determined by seasonality. From the meat choose the legs, shoulders and other components of the lamb, as well as beef, poultry and game. Ingredients (for 4-6 people): lamb (leg) - 2 kg; onions - 2 pcs .; Bulgarian pepper - 10 pcs .; potatoes - 6-8 pcs .; tomatoes - 8-10 pcs .; parsley - 200 g; cilantro - 200 g; basil - 200 g; dill - 200 g; salt; pepper peas; ground pepper; chili peppers. Method of cooking: Chop lamb into pieces of 100-150 grams. Peel onions. Pour cold water into the pan, put the meat and onions. The first 40 minutes can not be salted. After boiling, remove the foam, reduce heat and cook for 1 hour. Peel the potatoes and cut into large slices. Add to the broth after 40-45 minutes of cooking. Sweet pepper cut into strips. On tomatoes, cut the skin crosswise, cover with boiling water and peel. Cut into slices. After an hour of cooking meat, peppers and tomatoes are put in a pan. Finely chop all the greens. 10 minutes before cooking, start adding it: first dill and parsley, then a couple of minutes of basil, and when the soup is ready - cilantro.