Guriltai Shul (Mongolian Noodle Soup)

🛒 Ingredients

• Lamb, lean, cubed 120 g · 204 kcal
• Potato, diced 75 g · 58 kcal
• Carrot, diced 40 g · 16 kcal
• Onion, chopped 40 g · 16 kcal
• Wheat Flour (for noodles) 60 g · 218 kcal
• Water 215 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the noodles: Mix wheat flour with a pinch of salt and enough water to form a firm dough. Knead until smooth, then cover and let it rest for at least 30 minutes.
2. While the dough rests, cut the lamb into bite-sized cubes, dice the potatoes and carrots, and finely chop the onion.
3. In a large pot, brown the lamb cubes over medium-high heat until lightly seared on all sides, then add the chopped onion and sauté until softened, about 5-7 minutes.
4. Pour in about 2 liters of water (for a recipe serving 4 people) to cover the meat, bring to a boil, then reduce heat and simmer for 60 minutes, skimming any foam that rises.
5. Add the diced potatoes and carrots to the pot and continue to simmer for another 20 minutes, or until the vegetables are tender. Season generously with salt and black pepper.
6. Roll out the rested noodle dough thinly on a floured surface, then cut into long, thin strips or small, irregular squares.
7. Add the fresh noodles to the simmering soup and cook for 5-7 minutes, or until they are tender and cooked through.
8. Serve Guriltai Shul hot, optionally garnished with fresh dill or parsley for added freshness.