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Mutton buhler

Lamb Bukhler (Buryat Soup)

Made from everyday ingredients — simple, light, delicious, and rich! Lamb bukhler is a traditional soup of Buryat cuisine. Thanks to the onion and spices, the lamb loses the gamey smell that many people dislike. The broth comes out very rich and the lamb is tender.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

2.3

Lamb (best to use 300 g boneless meat and 300 g bone-in shoulder)

600

Potatoes

Onion

Fresh herbs

Salt

Cumin

0.5

Barberries

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

Cooking method

Step 1:

How do you make lamb bukhler? Gather the ingredients from the list. Rinse the lamb well. Trim off any excess fat. Cut the meat into large pieces. Peel the onions. Wash the potatoes and pat them dry with paper towels.
Step 2:

Pour 2.3 liters of water into a pot and add the cut-up lamb and 2 whole peeled onions.
Step 3:

Set the pot on the stove and bring it to a boil. Add the salt.
Step 4:

Cook, skimming off the foam, for about 1 hour over medium heat. Judge the broth's readiness by whether the meat is done.
Step 5:

Take the cooked meat out of the broth and pull it off the bones. Strain the broth.
Step 6:

Peel the potatoes and cut them into large cubes.
Step 7:

Return the boneless pieces of meat to the strained broth. Add the cumin and barberries. Bring the broth to a boil and add the potatoes. Cook the soup for about 10–12 minutes.
Step 8:

Coarsely chop the remaining onion and add it to the soup.
Step 9:

Wash, dry, and chop the fresh herbs with a knife.
Step 10:

Add the chopped herbs to the soup. Cook for another 1 minute and take the pot off the heat. Let the soup rest for about 10 minutes, then ladle it into bowls.

Bukhler is a popular Buryat dish. It's made in different ways — there are recipes without potatoes — but I add potatoes to the soup. To me it tastes much better that way. The soup doesn't call for sour cream or mayonnaise, but you can add them if you like. You can also add pepper or adjika to boost the flavor.
For cooking, it's best to use filtered or bottled water that's neutral in taste. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.
To keep onions from stinging your eyes while you slice, rinse the onion and the knife in cold water. The cutting board won't absorb the unpleasant onion smell if you rub it with a slice of lemon first.
Root vegetables are best washed with a brush or stiff sponge under running water.