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Kespe Soup (Noodle Soup with Meat)

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25 minutes
Prep
40 minutes
Cook

Ingredients

  • 300 g (10 oz) lamb or beef, cut into small cubes
  • 1.5 litres (6 cups) water or meat broth
  • 200 g (7 oz) fresh wheat noodle dough, rolled and hand-cut into strips
  • 1 onion, diced
  • 1 carrot, diced
  • 1 potato, diced
  • 2 tbsp vegetable oil
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh dill, chopped

Method

  1. Heat the oil in a large pot and brown the meat cubes over medium-high heat for 5-6 minutes.
  2. Add the onion and carrot, cooking for 3-4 minutes until softened.
  3. Pour in the water or broth and bring to a boil, then reduce to a simmer.
  4. Add the diced potato and simmer for 25-30 minutes until the meat is tender.
  5. Stir in the hand-cut noodles and cook for 5-7 minutes until tender.
  6. Season with salt and pepper, then garnish with fresh dill before serving hot.

Introduction: Kespe is a hearty noodle soup made with hand-cut wheat noodles simmered in a savoury meat broth.

Cultural Background: Kespe is a hearty noodle soup made with hand-cut wheat noodles simmered in a savoury meat broth. Named after the Kazakh word for cutting noodles, it is a homestyle dish passed down through generations of home cooks and commonly served for family lunches, especially in colder months.

Tips: Cut the noodles slightly thicker than spaghetti for the most authentic bite. Add the noodles only near the end of cooking to prevent them from becoming overly soft.

Variations: A vegetarian version replaces meat with extra root vegetables and a mushroom broth base. Some households add a splash of vinegar or a spoon of sour cream at the table.

Storage: Refrigerate in an airtight container for up to 2 days; noodles may soften further on storage.

Reheating: Reheat gently on the stovetop with a little extra broth or water to loosen the soup.

FAQs:

Q: Can dried pasta replace fresh hand-cut noodles?

A: Wide, flat dried noodles such as tagliatelle can substitute in a pinch, though the texture differs slightly from fresh dough.

Q: What cut of meat works best for kespe?

A: Lamb shoulder or beef chuck are ideal, as they become tender with the long simmer and add rich flavour to the broth.

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