Bantan

Ingredients

 * 1) Meat (beef or mutton)
 * 2) Salt
 * 3) Onion

Dough


 * 1) Premium wheat flour
 * 2) A pinch of salt
 * 3) Water

Directions
Cut the meat into thin small slices, put in cold water, add salt and boil. Usually, Mongolians do not use lean meat because it does not produce a good bouillon. Therefore, leave the fat on and slice it together with meat. While the bouillon is being cooked, prepare the dough.

Dissolve a pinch of salt in cold water, mix in flour and blend with your fingers into small dough crumbs. Put the crumbs into the boiling bouillon and boil for 4-5 minutes until the soup becomes thick and creamy. You can add thinly sliced onion.