Sharbin Soup
The Quirky Foodster Team
Ingredients
- Minced beef or mutton — 300 g (10.5 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Oil — 1 tbsp
- Meat or vegetable stock — 5 cups (1.2 litres / 40 fl oz)
- Carrot, diced — 1
- Salt and pepper — to taste
- Chopped dill or parsley, to garnish
Method
- Heat the oil in a frying pan and cook the minced meat with the onion and garlic until browned, breaking it up as it cooks.
- Transfer the browned meat mixture to a large pot.
- Add the stock and diced carrot, and bring to a boil.
- Simmer for 20 minutes until the carrot is tender and the flavours have melded.
- Season with salt and pepper.
- Garnish with chopped dill or parsley before serving.
Introduction: A light broth made from simmering pan-fried meat pastry drippings and stock together, a resourceful way to enjoy the flavour of Mongolian sharbin dumplings as a soup.
Cultural Background: Sharbin, pan-fried meat pastries with roots in Buryat and Mongolian border cuisine, are sometimes served alongside a light accompanying broth, making full use of the flavour developed while pan-frying the meat filling.
Tips: Browning the meat well before adding the stock builds a much deeper flavour in the finished soup. Skim any excess fat from the surface if desired for a lighter broth.
Variations: Add a handful of noodles or rice to make the soup more substantial. Add a chopped potato for extra heartiness.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
Nutrition: Per serving (approx.): 220 kcal, 16 g protein, 12 g fat, 10 g carbohydrate.
FAQs:
Q: What is sharbin?
A: A pan-fried meat pastry from the Buryat-Mongolian border region; this soup
Q: Can this soup be made vegetarian?
A: The dish is built around meat flavour, but a
- Minced beef or mutton — 300 g (10.5 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Oil — 1 tbsp
- Meat or vegetable stock — 5 cups (1.2 litres / 40 fl oz)
- Carrot, diced — 1
- Salt and pepper — to taste
- Chopped dill or parsley, to garnish
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