Batan is a rich lamb broth with a light flour "paste" and a rare addition of roots and spices for taste. Although the Mongols say that "meat and so delicious, why add anything else to the soup? "
Description of preparation:
See a simple recipe for how to cook Mongolian soup "Batan". Lamb should be soaked in cold water for several hours to remove the specific smell of this meat. Then cook over low heat with the addition of roots. At the end, a "zatirah" or "talker" is added. Take the flour and rubbed his hands with broth or water.
Ingredients:
- Lamb - 600 Grams
- Water - 2,5 Liters
- Onions - 1-2 Pieces
- Carrots - 1 Piece
- Salt - To taste
- Allspice peas - 3 Pieces
- Black peppercorns - 4 pieces
- Bay leaf - 1 piece
- Flour - 100 Grams
Servings: 6
How to cook "Mongolian soup" Batan "»
Lamb in cold water for 2 hours. Change the water, bring to a boil, drain the first broth. Fill with clean water, cook for 2 hours.
Vegetables wash, clean.
Leave vegetables in broth, add bay leaf (optional), pepper fragrant and black, salt to taste, cook for 30 more minutes.
Meat and vegetables take out from the broth, cool and cut into small portions.
Now prepare the "zatiruha". Add about 50 ml of broth (water or milk) to the flour. Stir in a bowl, and then rub your hands to small pieces. Add the workpiece to the boiling broth, stir. Return the meat to the broth, cook over low heat for another 10 minutes, stirring.
Bon appetit!
Source: povar.ru