Guriltai Shul Mongolian Noodle Soup Recipe

Guriltai Shul (“Гурилтай Шөл” in Mongolian) is a very hearty soup, with meat and thick, fried noodles. It makes for a nice, filling “comfort food” on a cold day. As is the case with most soups, the ingredients and amounts can be varied to suit personal tastes. The only two main ingredients that are required to make authentic Guriltai Shul are the thick, fried noodles and the meat.

(Photo Attributed to Author: Mizu Basyo)

Guriltai Shul Recipe-

Ingredients:

1 lb. lamb meat, chopped into bite-sized chunks. (note: do not cut away all the fat – traditional Guriltai Shul uses fatty meat)
12 oz. vegetables (potatoes, carrots, turnips, etc. – whatever you have on hand or want)
1 large onion, peeled, crosscut into rounds, and then each round cut in half
10 to 12 oz. thick Asian noodles (Japanese Udon noodles work great!)
salt, pepper, and caraway, to taste
Water
2 or 3 tbsp. cooking oil

Directions:

Heat the oil in a large, deep, heavy duty cooking pot over medium-high flame.
Put the onions in the pot, breaking apart the half rounds into individual slices; sauté the onion for 2 to 3 minutes, until translucent and fragrant.
Now add and stir in the vegetables and keep frying. If you have veggies with different cooking times required, add in the ones that take the longest first.
When the veggies are about halfway cooked, add in the meat and fry it as well. If you have softer veggies to add in, do that now as well.
Season with salt, pepper and caraway to taste, and keep frying. If you want to add additional seasonings, go ahead, your choice. Keep stirring as you cook, so the entire mixture is incorporated and coming together with a symphonic aroma.
Add in the fried noodles all with enough water to cover the noodles as well; raise the heat until it boils.
Boil for about 5 minutes, then do a taste test. Adjust seasonings if necessary.
Serve your Guriltai Shul right away, while nice and hot.

Note: For many more delicious, authentic and traditional recipes from Asian countries, click here.