Entree: Mongolia – National Cuisine – Гурилтай шөл ➤ Guriltai shöl (Hearty Mongolian noodle soup with meat and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 50 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) lamb shoulder or beef chuck, cut into 3/4-inch (2 cm) pieces
- 6 cups (1.4 L) water or beef broth
- 2 cups (250 g) all-purpose flour for noodles, plus extra for dusting
- 1 large egg (50 g)
- 1/2 cup (120 ml) water for noodle dough (adjust as needed)
- 1 tsp (6 g) salt for dough
- 2 tbsp (30 ml) vegetable oil or schmaltz
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 2 medium potatoes, cut into chunks (about 12 oz / 340 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf (optional)
- Fresh green onion or chopped cilantro for garnish (optional)

Instructions

1. Make the noodle dough: combine 2 cups (250 g) flour, 1 tsp (6 g) salt, egg, and about 1/2 cup (120 ml) water. Knead until smooth and elastic, 5–8 minutes. Cover and rest 20 minutes.
2. Brown the meat: heat oil in a large pot over medium-high heat, sear meat cubes until browned on all sides, remove and set aside.
3. In the same pot, sauté onion until translucent, then add garlic and cook 1 minute. Return meat to pot, add 6 cups (1.4 L) water or broth and bay leaf, bring to a boil, then reduce to a simmer and cook 30 minutes to develop flavor.
4. While broth simmers, roll the rested dough thin on a lightly floured surface. Cut into small squares or short strips about 1/2 inch (1 cm) wide and 1 inch (2.5 cm) long.
5. Add potatoes and carrots to the simmering broth and cook 8–10 minutes until beginning to soften. Season broth with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper, adjust to taste.
6. Add the hand-cut noodles to the boiling soup and cook until the noodles float and are tender, about 5–7 minutes. Stir gently to prevent sticking.
7. Taste and adjust seasoning. Remove bay leaf. Ladle into bowls and garnish with chopped green onion or cilantro if desired.