Entree: Mongolia – Northern Culinary Region – Гурилтай шөл ➤ Guriltai shöl (Hearty Mongolian wheat noodle soup with meat and root vegetables)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Additional 20 min

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) lamb shoulder, boneless, cut into 1-inch (2.5 cm) pieces
- 8 cups (1.9 L) water or light bone broth
- 2 cups (240 g) all-purpose flour
- 3/4 cup (180 ml) warm water, approximately, for dough
- 1/2 tsp (3 g) salt for the dough
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, approx. 6 oz (170 g), sliced
- 2 medium carrots, approx. 6 oz (170 g), peeled and chopped into 1/2-inch (1 cm) pieces
- 1 medium potato, approx. 8 oz (225 g), peeled and cut into 1/2-inch (1 cm) cubes
- 2 cloves garlic, approx. 6 g, minced
- 1 tsp (5 g) salt for the soup, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 bay leaves (optional)
- 2 green onions, approx. 20 g, sliced for garnish
- Fresh dill or additional green onion for garnish (optional)

Instructions

1. Make the dough: in a bowl combine 2 cups (240 g) all-purpose flour and 1/2 tsp (3 g) salt. Add about 3/4 cup (180 ml) warm water gradually and mix until a stiff dough forms. Knead 5–7 minutes until smooth, cover, and let rest 20 minutes.
2. Roll the dough on a floured surface to about 1/8 inch (3 mm) thickness. Cut into small squares or short thin strips about 1/2 inch (1 cm) wide to make traditional guriltai pieces. Toss lightly with a little flour to prevent sticking.
3. Heat 1 tbsp (15 ml) vegetable oil in a heavy soup pot over medium-high heat. Brown the lamb pieces in batches until well-browned on all sides, about 6–8 minutes total. Remove and set aside.
4. In the same pot, add the sliced onion and minced garlic and sauté until translucent, about 3–4 minutes. Return the browned lamb to the pot.
5. Add 8 cups (1.9 L) water to the pot, bring to a boil, skimming foam from the surface. Add the bay leaves if using, reduce heat to low, cover partially, and simmer until the lamb is tender, about 45–60 minutes.
6. Add the chopped carrots and potato and simmer until the vegetables are almost tender, about 10 minutes.
7. Add the prepared guriltai noodles to the simmering broth and cook until the noodles are tender and cooked through, about 5–8 minutes. Stir gently to prevent sticking.
8. Season the soup with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper, adjust to taste, and remove the bay leaves. Stir in sliced green onions just before serving.
9. Ladle the Guriltai Shul into bowls, garnish with additional green onion or dill if desired, and serve hot.