Bukhler is a national Buryat soup. In its classic version, lamb meat, but many use beef or horse meat. This soup is incredibly satisfying and is simply an indispensable remedy for diseases and hangover. This is a life-giving soup, which is prepared easily and simply, with a small amount of ingredients.
Buryat mutton mutton recipe
This soup is high in fat and protein. After all, it is cooked not just on the pulp, but with meat on the bone. We will need:
- Lamb on the bone - one kilogram.
- Onions - six large pieces.
- Parsley, dill and onion greens - one small bunch each.
- Bay leaf - four pieces.
- Salt is for your taste.
The algorithm for preparing the mutton boukhler is as follows:
- Chop the meat into small pieces, place it in a pan, pour cold water and put on simmer on medium heat.
- Cut two onions into thin rings, and cut the remaining four in half.
- Finely chop the greens.
- When the meat boils, remove the foam and send the onions to the meat, cut in half.
- Cover the dishes and cook for about an hour.
- After that, salt, toss the bay leaf, onion rings and herbs. Let it boil for five minutes.
Mutton buhler is served hot.
Rich potato soup
The recipe for lamb stew in Buryat style is very simple, we diversify it with potatoes. Then the soup will become even more satisfying and tastier. We will need:
- The scapular part of the young lamb - 500 grams.
- Potatoes - three pieces.
- Onions - two large heads.
- Salt, ground pepper - to your taste.
- Fresh greens of dill and parsley - in a small bunch.
We prepare mutton buhler like this:
- Rinse the meat, put in a pan and pour cold water. Put on fire.
- When boiling, foam will appear, it must be removed. After that, put the two peeled whole onions in the broth. Turn down the fire.
- In 20 minutes. after boiling salt, continue to cook over medium heat for another half hour.
- Peel and chop large potatoes. You can even cut the potatoes into four parts.
- Next, we take the meat and onions from the broth. Throw the onion.
- Dip the lamb potatoes into the buhler, pepper and cook until tender.
- Separate the meat from the bones and, when the potatoes are ready, put it into the broth.
- Next, add finely chopped greens and chopped onion into medium cubes.
- Let it boil for about five more minutes and serve the soup hot.
Buchler at the stake
It is also possible to cook a buhler in nature. The smell of haze will give this soup an incredible aroma. On a regular twelve-liter pot, we need:
- Lamb meat on the bone - three kilograms.
- Onions - eight heads.
- Bay leaf - five pieces.
- Salt is for your taste.
- Greens of parsley, dill and onions - in the average bunch of each. It all depends on your taste preferences.
So, we prepare the mutton buhler in this way:
- Lamb meat is thoroughly washed and chopped into portions.
- In the cauldron lay meat, pour cold water and hang over a fire. Fire should not blaze, it should be medium.
- After boiling, be sure to remove all the foam and then pour four whole peeled onions into the broth.
- Reduce the fire slightly under the cauldron.
- Now chop the remaining onions into thin strips.
- About 50 minutes after the meat has boiled, remove four cooked onions from the buhler.
- Now they send bay leaf, fresh chopped greens, chopped onions to the broth, and they all salt.
- Let boil the lamb boil for about three minutes and you can start the meal.
Buchler-based lamb chowder
To make a soup, we need:
- Lamb brisket or shoulder blade - one kilogram.
- Onions - one piece.
- Potato - six pieces.
- Carrots - one large.
- Garlic - two to three cloves.
- Bay leaf - two clouds.
- Oatmeal - three tablespoons.
- Dill greens - a small bunch.
- Salt is for your taste.
We perform the following steps to prepare a chowder:
- Peel and cut carrots with onions, but not completely. This is done so that vegetables during cooking give more aroma and taste.
- Tie a bunch of dill with ordinary thread so that later it would be more convenient to pull it out of the broth.
- Rinse the meat and place in pieces in a pan. Put dill, onion, carrots and lavrushka to it. Pour all three liters of water and put on medium heat.
- When the mass boils, remove all the foam that forms. Salt a little.
- Now turn down the fire, it should be weak, and languish all this for about an hour and a half.
- After this time, remove the onions, carrots, dill from the buchler and discard them. The meat also needs to be pulled out.
- Now put the potatoes, cut into small cubes, flakes in a saucepan and add to taste.
- Now lower the chopped meat and cook until the potatoes are ready.
- Five minutes before cooking, add the garlic passed through the press.