Kyrgyz lamb soup with tomato and noodles
4 servings
240 minutes
Lamb soup with tomato and noodles in Kyrgyz style is a hearty and aromatic dish deeply rooted in Kyrgyz culinary traditions. It combines tender stewed meat, the richness of tomato paste, and the freshness of chives. Hand-made noodles add a homely warmth and unique texture to the soup. The flavor is rich, with a slight tang from the tomatoes and spicy notes from the seasonings, balanced by the softness of lamb fat and the piquancy of garlic. This soup is perfect for cold days, warming and nourishing. Historically, such soups were popular among nomadic peoples of Central Asia, providing nutrition and energy in harsh conditions. Today it remains a symbol of hospitality and family traditions, bringing loved ones together at the table.
1
Cut the lamb and tail fat into strips and stew with tomato paste, salt, and pepper until half-cooked.
- Lamb: 500 g
- Lamb tail fat (kurdyuk): 30 g
- Tomato paste: 6 tablespoons
- Salt: to taste
- Spices: to taste
2
Chop onion, radish, and chives into strips and sauté. Combine the vegetables with the meat. Then add broth and bring to a boil.
- Onion: 1 head
- Radish (daikon/black): 1 piece
- Garlic chives (jusai): 1 bunch
3
Add noodles to boiling soup. To prepare it, knead dough from flour, eggs, and water with salt and spices. Cut the dough into strips. Boil for 5 minutes.
- Wheat flour: 100 g
- Chicken egg: 1 piece
- Salt: to taste
- Spices: to taste
4
Chop the garlic and add it to the soup.
- Garlic: 2 cloves
5
Sprinkle the ready soup with chopped greens.
- Fresh herbs: 1 bunch
