Kespe Country of Origin: Kazakhstan Yield: 4 servings Prep time: 30 minutes Total time: 1.5 hours
Ingredients For broth: 0.5 kg 2.5 kg 5 1
Horse meat with a bone Tap H2O Black pepper corns Bay leaf
For mirepoix (zazharka): 3/4 Medium carrot, sliced thin 1 Onion, sliced thin 1/2 Garlic clove 1 tsp Sunflower oil Additional Ingredients: 3 Potatoes, diced Handful Handmade thin wheat-egg noodles 1 tbsp Fresh and cut scallions 1 tbsp Fresh dill
Directions 1. Make horse meat broth: a. Half of a kg of the horse meat on a bone is put in 2.5 L of boiling H2O. b. When meat starts boiling, foam should be removed. c. 5 whole black peppers and 1 bay leaf are added to the broth. d. Broth should boil for 1 to 1.25 hr. e. After that time the broth should be sieved to remove pepper and bay leaf, horse meat is taken out to be eaten separately.
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