Guriltai ShölHand-Cut Noodle Soup
A Mongolian mutton and vegetable soup with hand-cut noodles. Guriltai shöl is prepared in many simple household variations.
Prep
40m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 450gBeef Chuck (cut into bite-size pieces)
- 1.5lBeef Stock
- 120gOnion (thinly sliced)
- 120gCarrot (thinly sliced)
- 300gPotato (peeled and cubed)
- 8gSalt
- 2gBlack Pepper
Noodles
- 300gAll-Purpose Flour
- 2gSalt
- 160mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the beef stock to a gentle simmer at about 95°C (203°F). Add the beef chuck and cook until it begins to soften.
- 02
Add the onion, carrot, potato, salt, and black pepper to the broth and continue simmering until the beef is tender and the vegetables are soft.
- 03
Mix the all-purpose flour with the salt. Add the water and knead into a firm dough. Cover and let it rest briefly.
- 04
Roll the dough thin and cut it into short, narrow strips.
- 05
Add the noodles directly to the simmering soup and cook at about 95°C (203°F) until they are tender and the broth is lightly thickened.
- 06
Serve the soup hot with beef, vegetables, and noodles in every bowl.
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