Guriltai Shul

Guriltai Shul Recipe - Traditional Beef Soup from Mongolia

Region / culture: Mongolia | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Guriltai Shul is a traditional Mongolian mutton soup that is hearty and flavorful. This dish is perfect for cold winter days when you need something warm and comforting to eat.

History

Guriltai Shul has been a staple in Mongolian cuisine for centuries. It is a dish that is often enjoyed by nomadic herders who need a filling and nutritious meal to keep them energized throughout the day.

Ingredients

500 g of fatty mutton, cut into strips (suitable for stir-frying), including the fat
mutton fat or oil
2 large potatoes, diced
1 Swede, diced
2 onions, diced
1 carrot, diced
2 tsp of stock powder or salt
2 or 3 liters of water
1 packet of flat noodles (fresh or dried)

How to prepare

In a large wok, lightly fry the sliced mutton in the fat. Add the vegetables and stir-fry briefly. Add the water and stock or salt. Boil until almost cooked, then add the noodles and continue boiling until they are ready.
Serve in small bowls. To make Tsuivan (fried noodles), follow the same steps as for mutton soup above, but do not add the water. Instead, stir-fry the meat and vegetables and then add the fresh (or boiled dried) noodles. Continue stir-frying until the noodles are ready and the flavors have melded.

Variations

You can add other vegetables such as bell peppers or mushrooms to this dish for added flavor and nutrition.

Cooking Tips & Tricks

Make sure to use fatty mutton for this recipe as it adds a rich flavor to the soup.

- You can use any type of noodles for this dish, but flat noodles work best.

- Be sure to dice the vegetables evenly so that they cook at the same rate.

Serving Suggestions

Guriltai Shul is best served hot with a side of steamed rice or crusty bread.

Cooking Techniques

The key to making a delicious Guriltai Shul is to slowly cook the mutton and vegetables in the fat to develop a rich flavor.

Ingredient Substitutions

If you cannot find mutton, you can use beef or lamb as a substitute.

Make Ahead Tips

You can prepare the soup ahead of time and reheat it when ready to serve.

Presentation Ideas

Garnish the soup with fresh herbs such as cilantro or green onions for a pop of color.

Pairing Recommendations

Guriltai Shul pairs well with a side of pickled vegetables or a simple salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Guriltai Shul contains approximately 350 calories.

Carbohydrates

Each serving of Guriltai Shul contains approximately 30 grams of carbohydrates.

Fats

Each serving of Guriltai Shul contains approximately 20 grams of fats.

Proteins

Each serving of Guriltai Shul contains approximately 15 grams of proteins.

Vitamins and minerals

Guriltai Shul is rich in vitamins and minerals such as Vitamin A, Vitamin C, Iron, and Potassium.

Alergens

Guriltai Shul contains gluten from the noodles and may contain traces of soy if using soy sauce.

Summary

Guriltai Shul is a nutritious and filling dish that is high in fats and carbohydrates. It is a great source of proteins and vitamins.

Summary

Guriltai Shul is a delicious and comforting Mongolian mutton soup that is perfect for cold winter days. It is a nutritious dish that is high in fats, carbohydrates, and proteins, making it a filling meal option. Enjoy this hearty soup with your family and friends for a taste of traditional Mongolian cuisine.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Guriltai Shul. It was a crisp autumn day, the leaves were turning a beautiful shade of orange and the air was filled with the smell of spices and warmth. I was visiting my dear friend, Zaya, in Mongolia and she had invited me over for a traditional Mongolian feast.

Zaya was a talented cook, always experimenting with new flavors and ingredients, and I was always eager to learn from her. As we sat down at her dining table, she brought out a steaming pot of Guriltai Shul, a savory beef and noodle soup that she had learned to make from her grandmother.

The aroma that wafted from the pot was intoxicating, a fragrant blend of garlic, ginger, and cumin. I couldn't wait to dig in and taste this delicious dish that had been passed down through generations.

Zaya served me a generous bowl of the soup and as I took my first spoonful, I was transported to a world of flavors and textures. The tender beef melted in my mouth, the noodles were perfectly cooked, and the broth was rich and flavorful.

I begged Zaya to teach me how to make this incredible dish and she smiled, knowing how much I loved to cook and experiment in the kitchen. She handed me a tattered old recipe card, written in her grandmother's elegant script, and told me that this was the secret to making the perfect Guriltai Shul.

I thanked her profusely and promised to cherish this recipe for the rest of my days. As I made my way back home, I couldn't wait to try my hand at recreating this dish in my own kitchen.

I gathered all the ingredients I needed, including fresh beef, garlic, ginger, and homemade noodles. I followed the recipe card carefully, taking note of the precise measurements and techniques that had been passed down through generations.

As the soup simmered on the stove, filling my kitchen with its tantalizing aroma, I thought back to my time in Mongolia and the special bond I shared with Zaya. Cooking this dish was not just about nourishing my body, but also about nourishing my soul and keeping alive the traditions and memories of the past.

When the soup was finally ready, I ladled myself a bowl and took a tentative sip. The flavors were perfect, the beef was tender, and the noodles were just the right texture. I had successfully recreated Zaya's Guriltai Shul in my own kitchen and I felt a sense of pride and accomplishment wash over me.

From that day on, Guriltai Shul became a staple in my cooking repertoire, a dish that I would make for family and friends on special occasions and holidays. Each time I cooked it, I felt a connection to my dear friend Zaya and the rich culinary traditions of Mongolia.

As the years passed, I continued to refine and perfect the recipe, adding my own personal touches and variations. I shared it with my children and grandchildren, passing down not just a recipe, but a piece of my own history and memories.

And so, whenever I make Guriltai Shul, I am reminded of that crisp autumn day in Mongolia, of Zaya's warm smile and generous spirit, and of the joy that comes from sharing a meal with loved ones. This recipe has not just nourished my body, but has also nourished my soul, filling me with a sense of gratitude and connection to the past.