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Bantan (Mongolian bantan): recipe illustration
Soups

Bantan (Mongolian bantan)

A traditional Mongolian soup made with mutton or beef, potatoes and pieces of thin dough cooked in the broth. Comforting and simple, it is served hot on cold winter days.

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Ingredients

Ingredients

Bouillon

Pâte

Légumes

Spices & seasoning

Optional extras

Instructions

  1. Bring the meat to a boil with the whole onions in cold water, skim carefully, then simmer covered for 40 minutes.
  2. Meanwhile, mix the flour, salt and lukewarm water to form a firm dough. Let it rest for 15 minutes, then roll it out thinly and cut into squares or diamonds.
  3. Peel and cube the potatoes and slice the carrot into rounds.
  4. Remove the onions from the broth, add the potatoes and carrot, then cook for 10 minutes.
  5. Drop the dough pieces into the simmering broth and cook for 8 to 10 minutes, until translucent.
  6. Season with salt and pepper to taste, then serve very hot, with the broth and the meat.

Variations and tips

Simplified version. Replace the dough pieces with ready-made fresh pasta or wide noodles.

Using what's easy to find here. Mutton can be replaced with lamb or beef on the bone, such as shank or chuck.

More ideas

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Original Ecomely recipe.