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Loading...Guriltai shul, meaning "noodle soup," is Mongolia's beloved everyday comfort dish, built on a rich bone broth, tender meat, soft hand-pulled noodles, and humble root vegetables. In the nomadic kitchen, every pot reflects the pastoral larder: lamb, onions, carrots, and potatoes warmed through with bay leaf and black pepper. The result is a deeply savory, satisfying bowl that fuels the long winter steppe.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 18 gFat
- 7 gSaturated Fat
- 48 gCarbs
- 4 gFiber
- 5 gSugar
- 32 gProtein
- 720 mgSodium
- 860 mgPotassium
- 85 mgCalcium
- 4.5 mgIron
- 14 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the lamb broth
- 1.5 lb bone-in lamb shoulder, cut into 1.5-inch pieces
- 8 cups cold water
- 1 large yellow onion, peeled and quartered
- 2 dried bay leaves
- 1 tbsp coarse kosher salt, plus more to taste
- 1 tsp whole black peppercorns
For the vegetables and aromatics
- 2 medium Yukon gold potatoes (about 12 oz), peeled and cut into 1/2-inch cubes
- 2 medium carrots, peeled and sliced on the diagonal 1/4 inch thick
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1/2 tsp freshly ground black pepper
For the noodles and finishing
- 12 oz fresh hand-pulled or store-bought wheat noodles (about 1/4-inch wide)
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tsp rendered sheep-tail fat or unsalted butter, optional
Directions
- Combine the lamb, cold water, quartered onion, bay leaves, peppercorns, and salt in a heavy 5-quart pot. Bring slowly to a boil over medium-high heat, skimming any gray foam that rises to the surface.
- Reduce the heat to low, partially cover, and simmer gently for 30 minutes, until the lamb is fork-tender but not falling apart. Skim excess surface fat if desired, then strain off 6 cups of broth and reserve; keep meat and remaining broth in the pot.
- Add the potatoes and carrots to the pot with the lamb and remaining broth. Simmer uncovered for 8 to 10 minutes, until the vegetables are just tender. Stir in the diced onion, garlic, and ground black pepper and cook 2 minutes more.
- Meanwhile, bring a separate pot of lightly salted water to a boil. Add the noodles and cook until just tender, 3 to 4 minutes for fresh noodles. Drain and rinse briefly under warm water to stop the cooking.
- Return the reserved 6 cups of strained broth to the lamb pot, taste, and adjust seasoning. Divide the noodles among 4 warmed bowls, then ladle the lamb, vegetables, and hot broth over the noodles.
- Top each bowl with a pinch of scallions and parsley and, if using, a small spoonful of sheep-tail fat or butter for the traditional glossy finish. Serve piping hot with extra black pepper at the table.
Cook’s Notes
- Bone-in lamb shoulder gives the deepest, silkiest broth; substitute bone-in beef shank if lamb is unavailable.
- For authentic hand-pulled noodles, rest a simple flour-and-water dough for 30 minutes, then stretch and fold repeatedly until thin ropes form.
- Add the noodles to the bowl rather than the pot so they do not overcook and turn mushy as the soup sits.
- A teaspoon of sheep-tail fat (or butter) melted on top is the classic Mongolian finish and adds a rich, grassy aroma.
- Serve with a small dish of black pepper and a side of steamed baursak or crusty bread if you have it.
