Mongolian soup Khuitsaa

Step-by-step recipe

Step 1:

Place the lamb bones and fat tail fat in a saucepan, cover with cold water, bring to a boil, skim off any foam and simmer, covered, over low heat for 1 hour and 30 minutes.

Step 2:

Add salt, black pepper, 3 cloves of crushed garlic, flour, chicken egg, 100 grams of finely chopped onion to the lamb mince and mix until smooth.

Step 3:

Roll the minced meat into balls about the size of a walnut or quail egg. Place them on a parchment-lined baking sheet and bake for 20 minutes at 180 degrees Celsius.

Step 4:

Heat vegetable oil in a cauldron.

Step 5:

Cut the potatoes into medium-sized pieces and fry them in hot oil until they are golden brown. Transfer the cooked potatoes to a bowl.

Step 6:

Fry the thinly sliced ​​turnips in boiling oil until tender. Transfer the turnips to a bowl.

Step 7:

In the same way, fry the carrots, cut into thin slices, and transfer them to a bowl when ready.

Step 8:

Fry 100g of finely chopped onion until golden brown, being careful not to let it burn. Transfer to a bowl.

Step 9:

Remove excess oil from the cauldron.

Step 10:

Slice the remaining garlic into thin slices. Sauté the bay leaf and garlic in a small amount of oil over medium heat for 1 minute.

Step 11:

Add thinly sliced ​​lamb pieces and fry for about 5 minutes over medium heat.

Step 12:

Add black pepper, salt, soy sauce and fry, stirring, for another 2 minutes over medium heat.

Step 13:

Add chopped cabbage to the meat and, stirring constantly, simmer over medium heat for 3 minutes.

Step 14:

Strain the finished broth and add 2.5 liters of broth to the cauldron with the meat and cabbage. Bring to a boil and simmer, covered, for 10 minutes over low heat.

Step 15:

Boil the funchose for 3 minutes, drain the water from the pan and rinse with cold water.

Step 16:

Add turnips, carrots, and fried onions to the cauldron. Stir and bring to a boil.

Step 17:

Add meatballs, potatoes and glass noodles to the soup, stir and bring to a boil.

Step 18:

Add salt, black pepper, and chili pepper. Chop and add green onions, parsley, and leeks to the soup.

Step 19:

Turn off the stove and let the soup sit for 5 minutes, covered.

Cooking tips

Meatballs, like potatoes, can be fried in deep fat rather than in the oven or in a frying pan.

Serve the soup with chopped onions and herbs.