Kulchetai soup with noodles in Uzbek style
4 servings
240 minutes
The 'Kulchetai' soup with Uzbek noodles is a dish steeped in the traditions of Uzbek cuisine, warming both the soul and body. Its roots trace back to the history of nomadic peoples for whom nutritious meat broths and homemade noodles were dietary staples. The aromatic lamb broth, rich in spice flavors and tender noodles make it an ideal choice for cozy family meals and festive gatherings. Serving with chopped greens adds freshness and highlights the richness of flavor nuances. This dish is not only nourishing but also embodies the hospitality and generosity of Uzbek cuisine, traditionally served hot and hearty, providing pleasure to everyone who tries it.
1
Pour cold water over the lamb and bring to a boil. Skim off the foam, add salt and bay leaf, and cook until done.
- Mutton: 500 g
- Salt: to taste
2
Remove the meat from the broth and slice it.
- Mutton: 500 g
3
Knead the dough from flour, eggs, and water, roll it out thinly, and cut into squares with a side of 2 cm. Drop the dough into boiling broth.
- Wheat flour: 100 g
- Chicken egg: 2 pieces
4
Slice the onion into rings and add to the broth. Cook until ready. Add salt and pepper.
- Onion: 2 heads
- Salt: to taste
- Ground black pepper: to taste
5
Combine the meat with the soup. Sprinkle with chopped greens.
- Mutton: 500 g
- Green: 1 bunch