Guriltai Shul (Гурилтай шөл (guriltai shöl))
Overview
Guriltai shul is the classic Mongolian noodle soup. Mutton, usually with some of its fat, is cut into thin strips and simmered in water to make a cloudy, rich broth. Flat noodles are made at home from wheat flour and water, rolled out thinly and cut by hand, then cooked in the broth with diced potato, carrot, onion and sometimes turnip or cabbage. The seasoning is simple, often just salt, which lets the taste of the meat come through. It is a warming, filling meal for Mongolia's long and very cold winters, and it is eaten in homes and roadside canteens all over the country.
History
Mongolian cooking is built around the meat and milk of herds of sheep, goats, cattle, horses and camels, and there are few vegetables in the traditional diet. Noodles arrived through contact with China and Central Asia, and guriltai shul became one of the most common dishes in nomadic gers. It is still a favourite lunch, served in small guanz restaurants in Ulaanbaatar and the countryside.
Main ingredients
Mutton, flat wheat noodles, potato, carrot, onion, salt. The soup is built on mutton broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Lamb soups · Potato soups · Noodle soups
Recipe
Method
- 120 min
Mix the flour and water into a stiff dough, rest it for 20 minutes, roll thinly and cut into strips.
- 230 min
Fry the meat and onion in a little fat, add the water and simmer for 30 minutes.
- 310 min
Add the potato and carrot and cook for 10 minutes.
- 45 min
Add the noodles and cook for 5 minutes until tender, then season and serve.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
