Lamb bukhler - a popular Buryat soup

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Buhler is a national Buryat soup. In its classic version, lamb meat, but many use beef or horse meat. This soup is incredibly satisfying and is simply an indispensable remedy for diseases and hangovers. This is a refreshing soup that is easy and simple to prepare with few ingredients.

Recipe Buryat lamb bukhler

This soup is high in fat and protein. After all, it is prepared not just on the pulp, but with meat on the bone. We will need:

• Lamb on the bone - one kilogram.
• Onion - six large pieces.
• Parsley, dill and onion - one small bunch each.
• Bay leaf - four pieces.
• S alt - to your taste.

The algorithm for making lamb bukhler is as follows:

1. Chop the meat into small pieces, put it in a saucepan, pour cold water over it and put it on medium heat.
2. Cut two onions into thin rings, and cut the remaining fourin half.
3. Chop greens finely.
4. When the meat boils, remove the foam and send the onions cut in half to the meat.
5. Cover the pot and cook for about an hour.
6. After that, s alt, throw bay leaves, onion rings and greens. Let simmer for five minutes.

Lamb buchler served hot.

Rich potato soup

The Buryat lamb bukhler recipe is very simple, diversify it with potatoes. Then the soup will become even more satisfying and tastier. We will need:

• Shoulder part of a young lamb - 500 grams.
• Potatoes - three pieces.
• Onion - two large heads.
• S alt, ground pepper - to your taste.
• Fresh dill and parsley - small bunch each.

Cooking mutton buchler like this:

1. Rinse the meat, put in a saucepan and cover with cold water. Put on fire.
2. When boiling, foam will appear, it must be removed. After that, throw two peeled whole onions into the broth. Turn down the fire.
3. In 20 minutes. after boiling, s alt, continue to cook over medium heat for another half hour.
4. Peel the potatoes and chop coarsely. You can even cut the potatoes into quarters.
5. Next, take the meat and onion out of the broth. Discarding the bow.
6. Dip the potatoes into the mutton bukhler, pepper and cook until tender.
7. Separate the meat from the bones and, when the potatoes are ready, lower them into the broth.
8. Next, add finely chopped greens andonion cut into medium cubes.
9. Let simmer for about five more minutes and serve hot.

Buhler at the stake

You can also cook buhler in nature. The smell of smoke will give this soup an incredible flavor. For an ordinary twelve-liter pot, we need:

• Lamb meat on the bone - three kilograms.
• Onion - eight heads.
• Bay leaf - five pieces.
• S alt - to your taste.
• Parsley, dill and onion - an average bunch of each. It all depends on your taste preferences.

So, let's prepare lamb bukhler like this:

1. Lamb meat is thoroughly washed and cut into portions.
2. Meat is placed in a cauldron, poured with cold water and hung over a fire. The fire should not blaze, it should be medium.
3. After boiling, be sure to remove all the foam and then throw four whole peeled onions into the broth.
4. Under the cauldron, reduce the fire a little.
5. Now cut the remaining onion into thin strips.
6. About 50 minutes after the meat has boiled, remove four boiled onions from the boiler.
7. Now they send bay leaves, fresh chopped greens, chopped onions and s alt to the broth.
8. Let the lamb buhler simmer for about three minutes and you are ready to eat.

Buhler based lamb chowder

To prepare the soup we need:

• Lamb brisket or shoulder blade - one kilogram.
• Onion - one piece.
• Potatoes - six pieces.
• Carrot - one large.
• Garlic - two or three cloves.
• Bay leaf - two clouds.
• Oatmeal - three tablespoons.
• Dill greens - small bunch.
• S alt - to your taste.

Following the following steps to prepare the chowder:

1. Peel and cut carrots with onions, but not completely. This is done so that the vegetables give off more aroma and taste during cooking.
2. Tie a bunch of dill with a regular thread so that later it would be more convenient to pull it out of the broth.
3. Rinse the meat and place in pieces in a saucepan. Put dill, onion, carrots and lavrushka to it. Pour everything with three liters of water and put on medium heat.
4. When the mass boils, remove all the foam that forms. S alt a little.
5. Now reduce the heat, it should be weak, and simmer it all for about an hour and a half.
6. After this time, remove the onions, carrots, dill from the buffer and discard them. The meat also needs to be pulled out.
7. Now put the potatoes, cut into small cubes, flakes into the pan and add s alt to taste.
8. Now put in the chopped meat and cook until the potatoes are tender.
9. Five minutes before it's done, add the minced garlic.