Bataan — rich broth of lamb with a light flour “staruhoy” and with the rare addition of roots and spices to taste. Although the Mongolians say that “meat is so delicious, why add to the soup something else?”
Description of preparation:
Watch simple recipe how to cook Mongolian soup “Bataan”. Lamb should be soaked in cold water for several hours to remove odor of meat. Then boil on a slow fire with the addition of roots. At the end is added “zatirukha” or “talker”. Is taken and flour is ground by hand with broth or water.
- Mutton — 600 Grams
- Water — 2.5 Liters
- Onions — 1-2 Pieces
- Carrots — 1 Piece
- Salt — to taste
- Whole allspice — 3 Pieces
- Black pepper — 4 Pieces
- Bay leaf — 1 Piece
- Flour — 100 Grams
How to make “Mongolian soup “Bataan””
Lamb soak in cold water for 2 hours. Change water, bring to a boil, drain the first broth. Fill with clean water, boil for 2 hours.
Vegetables wash, clean.
Toss the vegetables in the broth, add the Bay leaf (optional), allspice and black pepper, salt to taste, cook for another 30 minutes.
Meat and vegetables, remove from broth, cool and cut into pieces a La carte.
Now prepare the “zatirukha”. To the flour add about 50 ml of broth (water or milk). Mix in a bowl and then mash with your hands until small pieces. Add the workpiece to the boiling broth, stir. Return meat to broth, simmer for another 10 minutes, stirring occasionally.