Mongolian Hangover Cure: Bantan Soup

Try this Mongolian cure: bantan, a soup made of meat and dough crumbs.
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Try this Mongolian hangover cure: bantan, a soup made of meat and dough crumbs.
 
The traditional hangover cure of Mongolia is a “Mongolian Mary,” a pickled sheep eye in tomato juice — think of it as a type of bloody mary. But since you probably can’t stop by your local supermarket and pick up some pickled sheep eyes, here’s the recipe for a more accessible Mongolian cure: bantan, a soup made of meat and dough crumbs.
Recipe
Ingredients

7 oz. meat (preferably lamb, otherwise beef), cut in pieces
Salt
3 1/2 oz. spring onion, chopped
7 oz. wheat flour
Water

Instructions

Add cut-up meat to a pot with 6 cups of cold water and salt and cook it for about 30 minutes, skimming off the scum as needed. In a bowl, mix flour, salt and cold water as needed; blend this mix with your fingers and make small dough crumbs (the size of rice).

Add the crumbs to the stock and let it boil for 5 more minutes; then, season the soup with salt and chopped spring onions. You can garnish with extra herbs or spices.

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