Bukhler Buryat soup
Origin of the recipe
This simple yet nutritious soup is a rich lamb broth with meat and onions. It's effective for hangovers, although its name isn't related to the slang word "bukhlo." In Mongolian culture, "bukhler" means "whole," as the meat used in this soup is boiled without being cut into pieces or separated from the bone. Potatoes and other vegetables are sometimes added to the recipe, but the traditional version is much simpler.
What do you need for cooking?
Ingredients
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Onions
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Bay leaf
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Green
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Salt
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Water
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Lamb on the bone
Kitchen utensils
- Knife
- Board
- Pot
- Lid
- Skimmer
Try making an authentic Buryat soup, bukhler! Our detailed recipe with lamb and potatoes will help you easily create this flavorful and filling dish that will be a highlight of your table.
Step-by-step recipe
Step 1:
Pour water into a saucepan, add the lamb and place on the fire.
Step 2:
Add two whole peeled onions and cook, covered, for 2-3 hours.
Step 3:
Finely chop two more onions, add to the pan and cook for another 5 minutes.
Step 4:
Chop the greens.
Step 5:
Add bay leaf to the broth, add salt to taste, stir, add herbs and cook for another 1 minute.
Step 6:
Serve hot with pieces of meat.
Cooking tips
The lamb must be on the bone, otherwise the broth will not be rich.
Before serving, remove whole onions from the pan.
