RCI-SP.004.0192.001
Kjotsupa
This is a Mongolian soup. Traditionally, fatty meat is used but many now prefer to remove most of the fat.
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- lamb shoulder on the bone cut in large pieces3 lb
- ½ unit
- 6 cup
- dried mixed vegetables and herbs2 tbsp
- 1 unit
- 1 unit
- rutabaga cut into ½" dice1 lb
- small potatoes peeled½ lband cut into ½" dice
- carrots peeled½ lband cut into ½" dice
Method
1
Place the lamb or mutton pieces into a large pot and cover with cold water. Bring to a boil over high heat, skimming off any foam or impurities that rise to the surface.
10 minutes
2
Once the water is clear, reduce the heat to a gentle simmer and add the sliced onion to the pot. Season generously with salt and freshly-ground black pepper.
5 minutes
3
Cover the pot partially and allow the lamb and onion to simmer slowly, letting the meat become tender and the broth develop a rich, deep flavor.
90 minutes
4
Use a ladle to skim any excess fat from the surface of the broth periodically during cooking. This keeps the soup clean and balanced in flavor.
5 minutes
5
Taste the broth and adjust seasoning with additional salt and freshly-ground black pepper as needed. The broth should be savory and well-rounded.
2 minutes
6
Remove the lamb pieces from the pot and, if desired, shred or cut the meat into smaller serving portions before returning it to the broth.
5 minutes
7
Ladle the hot soup into deep bowls, ensuring each serving has a generous portion of tender lamb and flavorful broth. Serve immediately.