How long to cook soyutma?
Cook the soyutma for 5-6 hours, of which cooking – 4 hours on the quietest heat under the lid.
How to cook soyutma
Products
Lamb (pulp from ribs and legs) – 4 kilograms
Veal – 1 kilogram
Lamb shank – 4 shanks
Quince – 9 pieces
Onions – 2 large heads
Carrots – 4 large
Salt – 1-2 tablespoons
Pepper to taste
How to cook soyutma
1. Wash the lamb pulp, veal, lamb shanks.
2. Cut the lamb pulp from the leg and veal into large pieces of any shape, do not chop the lamb pulp from the ribs.
3. Put the chopped meat in a cup, season with salt and pepper, set aside for an hour.
4. Wash two quinces and two carrots, cut the quince into 0,5 centimeter thick slices, carrots into thin slices along the entire length of the carrots.
5. Spread the pulp from the ribs flat on a straight surface so that the edges of the meat layers overlap each other.
6. On one edge of the resulting meat layer, lay out the chopped pieces of lamb and veal.
7. On top of the lamb and veal pieces, evenly put quince slices and carrot slices so that they lie along the entire length of the edge of the meat.
8. Using your hands, gently wrap the stuffed meat in a roll.
9. Tie the roll with a kitchen string to keep it from falling apart.
10. Fold the roll into a ring by tying the opposite ends of the rope.
11. Pour 3-4 liters of water into a cauldron or a thick-walled saucepan, place over high heat, let it boil.
12. Salt the water, put the lamb shanks in it.
13. Peel the onions, do not chop.
14. Wash the remaining quince, cut each quince in half, do not cut the core.
15. Put the quince and onion in boiling water to the lamb shanks, put the meatloaf on top – it should be half submerged in the water.
16. Cover the cauldron or saucepan with a lid, reduce heat to low, cook for 4 hours, turning the roll every hour.
17. Remove the finished roll from the pan, hang until it cools completely.
18. Serve the roll cut on a platter with boiled drumsticks.
Delicious facts
– Soyutma – it thick lamb or beef soup, a dish of Azerbaijani cuisine. In translation, “soyutma” means “eat faster, until it gets cold.”
– So that the meat does not fall apart for a long time of cooking, it is necessary to put it in the soyutma large chunks.
– To taste in soyutma can add grape juice or freshly squeezed lemon juice, tkemali.
– Lamb in a soyutme can be completely replaced veal.
– The ideal saucepan for soyutma is a large cauldron. Soyutma is considered a guest dish and is usually prepared in large quantities.
– Soyutma broth is usually drained and enjoyed separately, because during cooking, it acquires a special taste, for which not just broth is called, but “Soyutma juice”… If the juice is thick, you can dip the meat into it.
– Vegetables in soyutma you can slice large – or you can put it whole, during cooking they will boil.
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