Entree: Russia – Buryat & Lake Baikal – Буряад шулэн ➤ Buryad shulen (Hearty Buryat mutton and barley soup-stew with root vegetables and fresh herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 5 min

Additional 5 min

Total 2 hrs 25 min

Ingredients

- 1.5 lb (680 g) mutton on the bone, cut into 1–2 in (2.5–5 cm) chunks
- 8 cups (1.9 L) water
- 3/4 cup (150 g) pearl barley, rinsed
- 3 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes, about 1 lb (450 g)
- 2 medium carrots, sliced, about 1 cup (130 g)
- 1 large onion, chopped, about 1 cup (150 g)
- 2 tbsp (30 ml) vegetable oil or rendered mutton/beef fat
- 3 cloves garlic, minced (about 9 g)
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh dill or parsley
- 2 tbsp (30 ml) sour cream for serving (optional)

Instructions

1. Heat the vegetable oil or fat in a large Dutch oven over medium-high heat. Add the mutton pieces and brown on all sides, 6–8 minutes, to develop color and flavor. Remove and set aside.
2. Return the pot to medium heat, add the chopped onion and cook until translucent, 4–5 minutes. Add the garlic and cook 30 seconds. Return the browned mutton to the pot, pour in the water, add the bay leaf, and bring to a simmer. Skim off any foam that rises to the surface.
3. Reduce heat to low, cover partially, and simmer gently for 60 minutes, until the meat begins to soften and release flavor.
4. Add the rinsed pearl barley, stir, and continue simmering, covered, for 25–30 minutes.
5. Add the potatoes and carrots, adjust salt and pepper, and simmer uncovered until vegetables and barley are tender, another 20–25 minutes. If needed, add a little extra hot water to reach desired consistency.
6. Remove the bay leaf, stir in chopped dill or parsley, and let rest 5 minutes. Serve hot with a dollop of sour cream if desired.