Kesmе Soup.
Kesmе is a type of noodle, and how to prepare it depends on the preferences and skills of the cook. Like shurpa, kesmе comes in two varieties: kuurma (fried) and kainatma (boiled). Any vegetables, including potatoes, can be added to kesmе soup, but the noodles must be the main ingredient.
For the broth:
100g of bones,
lamb leg - 110g,
lamb fat - 30g,
radish - 2 small pieces,
carrot - 1 piece.
tomato paste - 30g,
1 onion,
sweet pepper - 1 piece.
jussai (wild fragrant onion) or regular green onion - 20g,
ground red and black pepper - 0.05g each,
coriander - 0.5 tsp
garlic - 10g.
vegetable oil - 3 tbsp.
salt - to taste
For the dough:
flour - 50g,
one egg,
water - 10g.
Cook the bone broth. Cut the lamb into pieces and fry in fat until half-cooked, then add the radish cut into thin strips, carrot sliced into circles, pepper - into strips, tomato, salt, and spices, blanch for 3 minutes. Separately, fry the onion in half rings and jussai. Combine the meat mixture and onion, pour in the broth, and cook for half an hour.
Knead the dough from flour and water with the addition of the egg. Knead well and roll out thinly. Cut the noodles and let them dry a little.
15 minutes before the cooking is done, add the noodles to the soup and sprinkle with chopped garlic and the remaining jussai.
Serve in portions, in deep bowls (piala), sprinkled with fresh herbs.
Kyrgyz Cuisine