Kuksu (Kazakhstan)
Serves 4
Ingredients
Method
500 g. Beef Shank or Lamb Shoulder, Preferably with Bones for Flavour
2 Onions, Chopped
2 Carrots, Chopped
2 Potatoes, Chopped
200 g. Egg Noodles
2 l. Water
1 cup Fermented Camel Milk (Substitute With Buttermilk Or Kefir If Not Available)
Salt and Pepper to Taste
In a large pot, combine the meat and water. Bring to a boil, then reduce the heat to low and simmer for about 1 hour.
Add the onions, carrots, and potatoes to the pot. Continue simmering for another 30 minutes until the vegetables are tender.
Add the egg noodles to the pot and cook for another 10 minutes until the noodles are cooked.
Stir in the fermented camel milk and season with salt and pepper. Heat the soup for another 2-3 minutes.
Serve the soup hot, ideally with a piece of bread on the side.