Buryat Soup With Dumplings And Noodles: A Step-by-step Recipe With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

You have not tried such a soup yet: Buryat "Shulen" with dumplings and noodles

Buryat cuisine is a lot of meat, dough products and rich broth. A dish called "Shulen" combines all these products, as it is a hearty and aromatic soup. In cloudy autumn or cold winter, this soup will invigorate and save from the cold.

Buryat soup "Shulen" with dumplings and noodles

Despite the exoticism, the soup is not difficult to prepare. Although the process is time-consuming, the results are worth it. It is best to choose the softest piece of beef carcass - fillet, and from lamb - the neck part.

Foods for 3 servings:

• 600 g of lamb or beef pulp;
• 300 g dumplings;
• 2.5 liters of water;
• 1 onion;
• 1 egg;
• as much wheat flour as the dough will take;
• fresh herbs for decoration;
• salt and pepper to taste;
• 2 bay leaves.

Recipe:

1. Put the water to boil. Cut the meat into medium-sized pieces.

   

   Meat must be cut with a sharp knife

2. Put the meat in boiling water and cook over medium heat for 1 hour, adding bay leaves, pepper and salt. When the meat is cooked, add the dumplings to the water.

   

   Lamb is cooked a little less - 40-45 minutes

3. Mix the egg with flour and salt to make a tough noodle dough.

   

   The noodle dough should be tough and firm

4. Roll out the resulting dough as thin as possible, roll into a tight roll and cut into noodles. Scald the noodles with boiling water and add to the saucepan with the soup. Taste for salt and cook for another 10 minutes.

   

   Noodles should not stick to the knife when slicing

5. Cut the onion thinly into half rings. Throw it into the soup a few minutes before cooking.

   

   Onions can be replaced with red or white

6. Pour the soup into deep bowls and sprinkle with chopped herbs.

   

   Buryat soup "Shulen" will warm you on a chilly day

How Buryat dumplings are prepared for the Shulen soup

Thin dough and a lot of filling are a necessary combination for Buryat dumplings.

Products:

• 250 ml warm water;
• 1 egg;
• as much flour as needed for kneading plastic dough;
• 300 g of beef;
• 300 g pork;
• 100 g lard;
• 1 onion;
• 2 cloves of garlic;
• 5 tbsp. l. ice water;
• salt and pepper to taste.

Recipe:

1. Add the egg and salt to the water. Shake, and then add sifted flour in small portions. Knead a firm dough. Form it to compose.

   

   The dough on the dumplings should roll out well and not tear

2. Turn the meat and lard through a meat grinder. Pepper and salt.

   

   Instead of chopping meat and lard through a meat grinder, you can chop very finely

3. Chop the onion finely.

   

   Finely chopped onions will make the minced meat more tender.

4. Add the onion to the minced meat and stir. Pour in ice water and mix thoroughly again. Sculpt dumplings, figuratively pinching them and spreading them on a baking sheet, dusty with flour.

   

   Buryat dumplings are formed with a figured herringbone pinch

I love to cook warming meals in autumn and winter. 2-in-1 recipes are especially convenient when the dish contains both broth and hearty filling. Buryat soup "Shulen" is just such an option. At first glance, the dish seems redundant - there is meat in broth, meat in dumplings, and a lot of dough. However, the taste is harmonious, and there is no heaviness after eating. And for a richer flavor, I always add a pinch of ground ginger powder to my meat soup.

A lot of fragrant meat in a rich broth, tender homemade noodles and dumplings with juicy filling - all this is the Buryat soup "Shulen". The dish perfectly satisfies hunger and gives satiety for a long time. Try to make such a soup and surprise your household!