Mutton buhler

From ordinary products, simple, light, delicious, rich! Mutton buchler is a traditional soup of Buryat cuisine. Thanks to onions and spices, the meat in this recipe loses its specific smell, which many do not like. The broth turns out to be very rich, and the lamb is tender.

Maria

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Water

2.3

Mutton (it is better to take 300 g of pulp and 300 g of shoulder blades on the bone)

600

Potatoes

Onion

Greenery

to taste

Salt

Zira

0.5

Barberry

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 22 % 2 g

Carbohydrates 44 % 4 g

42 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
How to make a mutton buhler? Prepare the products according to the list. Wash the lamb well. Cut off excess fat from it. Cut the pulp into large pieces. Peel the onion from the husk. Wash the potatoes and dry them with napkins.
Step 2:
Pour 2.3 liters of water into a saucepan, put the chopped lamb and 2 whole peeled onions.
Step 3:
Put the pan on the stove and bring its contents to a boil. Add salt.
Step 4:
Cook, removing the foam, for about 1 hour, reducing the heat to medium. Determine the readiness of the broth by the readiness of the meat.
Step 5:
Remove the cooked meat from the broth and separate it from the bones. Strain the broth.
Step 6:
Peel potatoes, cut into large cubes.
Step 7:
Return the pieces of boneless meat to the strained broth. Add cumin and barberry. Bring the broth to a boil and put the potatoes. Cook the soup for about 10-12 minutes.
Step 8:
Chop the remaining onion coarsely and add to the soup.
Step 9:
Wash, dry and chop the greens with a knife.
Step 10:
Put the chopped greens in the soup. Boil for another 1 minute and remove the pan from the heat. Let the soup brew for about 10 minutes and pour on plates.

Buchler is a popular Buryat dish. It is prepared in different ways, there are recipes without adding potatoes, but I have potatoes added to the soup. For me, it turns out much tastier. Neither sour cream nor mayonnaise is added to the soup, but you can add it if desired. And also put pepper or adjika - to enhance the taste.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Root vegetables are best washed with a brush or a hard sponge under running water.