Bukhler in Buryat style

Bukhler in Buryat style is a national dish of northern peoples, consisting of aromatic mutton broth with a small number of ingredients. In bukhler, sometimes only meat and onion are added, and sometimes potatoes for heartiness. This soup warms well in cold weather and helps to get rid of a hangover.

Yield: 4 servings.

Cooking time: 90 minutes.

Caloric content: 52 kcal per 100 grams of the dish.

Ingredients

• mutton on the bone – 350 g;
• white onion – 120 g;
• carrot – 120 g;
• potatoes – 400 g;
• bay leaf – 1-2 pcs;
• black peppercorn – 3-4 pcs.;
• garlic – 2 large cloves;
• purified water – 2 l;
• rock salt – to taste.

Preparation

1. Prepare the ingredients for making bukhler in Buryat style. Any bony part of mutton is suitable for the broth, except for the leg – ribeye, ribs, shoulder.

2. Wash the mutton well, then cover with cold water and place over moderate heat.

3. Foam will gather until boiling – this needs to be monitored and removed each time with a spoon or skimmer. When boiling starts, reduce the heat to minimum so that the broth remains clear and light. Keep the pot covered with a lid slightly ajar – this way some water will evaporate, and the soup will be more hearty.

4. After 50 minutes, add a whole onion and carrot to the broth.

5. Salt the soup and cook until the carrot becomes soft (about 20 minutes).

6. Meanwhile, prepare the rest of the seasoning. Crush the garlic on a board with a knife.

7. Cut the potatoes into medium cubes.

8. Remove the cooked carrots and onion from the broth (the carrot will still be useful for serving, while the onion can be discarded).

9. Add the potatoes to the pot.

10. Immediately add the garlic, bay leaf, and peppercorns. The aroma of the meat broth will be enriched with new scents.

11. Remove the mutton from the pot and free it from the bones. Cut the meat into medium pieces.

12. When the potatoes soften, transfer the cut pieces of meat into the pot. Cook everything for another 3-4 minutes and leave covered for a couple of minutes.

Bukhler in Buryat style is served hot. Slices of carrot, fresh cilantro or parsley are added to the serving bowl. Despite the simplicity of the soup, its miraculous broth makes it impervious to any frosts and drunken gatherings. Hearty and even slightly sweet in taste, bukhler energizes and provides strength.