Kyrgyz Shepherd's Soup

Sometimes it's worth treating yourself to something out of the ordinary. Make it an occasion!

Recipe author

Servings:

Lamb

400

Fat-tail lamb fat (fat-tail)

Meat bones (lamb)

400

Wheat flour

120

Egg

White radish

Jusai (garlic chives)

Garlic

Onion

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 11 g

Fats 29 % 8 g

Carbohydrates 32 % 9 g

146 kcal

GI: 33 / 0 / 67

If you want a taste of a Kyrgyz shepherd's nomadic life, you could head off to Kyrgyzstan and take a job herding sheep. Or you could skip all that and just make a real Kyrgyz shepherd's soup — not quite the same thing, but enough to feel a bit like a free herder in the valleys of Kyrgyzstan. Here's how the real shepherd's dish is made. Put the lamb bones in a pot, cover with water, and set it to cook. Take the fat-tail lamb fat and cut it into pieces. Render it in a skillet, then add the diced lamb and keep frying. Finely chop the onion and radish, season with pepper, and add them to the skillet too. Continue cooking this mixture for another 10 minutes, then stir in tomato paste and a little broth. Make a dough from the flour and egg and shape it into small dough pieces or noodles. When the meat mixture is ready, pour it into the broth and keep cooking. Five minutes before it's done, add your "noodles," garlic, pepper, and salt, and five minutes later the soup is ready. Now stir chopped jusai (garlic chives) into the finished soup; if you can't find it, use the green tops of young garlic instead. There's the recipe — give it a try, it's delicious.

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