Stone Soup

Andrew Cullen
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Horhog, Mongolia's summer picnic delicacy of choice, is no fairy tale. Fire-heated rocks are placed in a metal barrel with the meat of a freshly killed sheep or goat, whole potatoes, and carrots, then placed on the embers to cook. When it's ready to eat, Mongolians remove the stones and pass the piping hot rocks from one hand to the other, which they claim is good for health. After that, the meat and vegetables goes in a large bowl and everyone dives in to share the tender meat and salty broth it was cooked in- a real stone soup worth trying.


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