Estimated Nutrition (whole recipe, rough)
Counts 4 of 8 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Mutton | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Meat (beef or mutton)
- Salt
- Onion
- Dough
- Premium wheat flour
- A pinch of salt
- Water
Directions
Cut the meat into thin small slices, put in cold water, add salt and boil. Usually, Mongolians do not use lean meat because it does not produce a good bouillon. Therefore, leave the fat on and slice it together with meat. While the bouillon is being cooked, prepare the dough.
Dissolve a pinch of salt in cold water, mix in flour and blend with your fingers into small dough crumbs. Put the crumbs into the boiling bouillon and boil for 4-5 minutes until the soup becomes thick and creamy. You can add thinly sliced onion.
Category:Mongolian Recipes
Category:Mongolian Soups