Tatar beef noodle soup. Tokmach (Tatar noodles). How to cook deliciously and correctly. Homemade noodle soup with chicken
Tokmach is a Tatar noodle soup that every Tatar woman should be able to cook. But unfortunately, in our time, city girls (not all, but many), spoiled by civilization, prefer to buy more and more ready-made semi-finished products and therefore are unlikely to please their family with a real tokmach, but a village girl - smart, beautiful, and an excellent housewife - will be able to cook a whole dinner from one chicken - for the first there will be noodle soup and for the second - the chicken itself from the broth, boiled potatoes, and it will feed the whole family, and even the guests who came in for a light, there will definitely be enough for six to eight people.
Even though I’m a city girl, today I’ll tell you how to properly and tasty cook real Tatar noodles! For these skills, of course, thanks to my mother, who, in principle, did not teach me all this, but always prepared food from our folk cuisine, and as a teenager, running past the kitchen, I somehow did not specifically notice how it was all done , and then, genetic memory probably also played a role) I have identified several important rules for myself so that this dish always turns out very tasty and a real Tatar tokmach, and I am happy to share these rules with all of you.
Rule one - the right chicken, this is a very important and almost the most basic rule! It’s best to use a farmer’s chicken for the broth, so yellow all over, that it walked around the paddock, nibbled grass and saw the sun. Store-bought chicken, pumped up with who knows what, will not give your broth any color, taste, or aroma.
Rule two - properly cooked broth! The broth should be transparent with a little amber fat from the cooked chicken floating on top. We add only chicken, salt, black pepper and a whole onion to the broth (which is then removed and thrown away). No potatoes or carrots! No, of course you can add them, but why kill the taste of freshly cooked aromatic broth, leave these vegetables for other soups. No other extraneous spices, just salt and ground black pepper. We add only dried noodles, or at least slightly dried ones if you have them fresh. If you add fresh immediately, firstly, it may stick together, and secondly, the flour will make the broth cloudy, and it will add a “mealy” taste. And most importantly, when cooking, the broth should not boil too much, it should gurgle slightly, then it will turn out tasty.
Properly cooked broth is a real balm for the stomach!)
Rule three - your own homemade noodles. So don’t argue, no matter how expensive the store-bought noodles are, homemade is much tastier! Some people knead the noodle dough using eggs only, others with the addition of water or broth, both methods are good, both are tasty, it’s just that whoever is used to it does it that way. If you knead only with eggs, then use 100 grams per egg. flour, and a pinch of salt, which is stirred into the egg. If you mix it with water (broth) in an egg, then the proportions are as follows: take 1.5-2 tbsp for one egg. liquid, a pinch of salt and flour, approximately 150-200 gr. We increase the proportions of the dough depending on the required amount of cooked noodles. For one large pan, liters for four broths, you will need approximately 120-150 grams of dry noodles (depending on the thickness you need), this is about 1.5 eggs dough, so mix for two, remove the remaining noodles until next time.
The dough kneaded into noodles should be tight and elastic. It is very difficult to knead it, you need strong hands and about fifteen minutes of hand exercises. If you have a kitchen machine or a food processor with a dough kneading function, then technology will help you)
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Noodles, and... Russian word stress
noodles- A common flour dish made from regular flour and unleavened dough (as opposed to noodles, pasta, spaghetti, which are similar in composition and use, and are prepared from durum wheat flour). Noodles are included in the national dishes of all nations... ... Culinary dictionary
NOODLES- NOODLES, noodles, plural. no, female (Turk.). 1. Wheat flour dough, rolled out thinly, cut into strips and dried. Noodles soup. 2. Soup made from noodles. Chicken, milk noodles. 3. transfer Confusion, confusion (simple). There's this... ... Ushakov's Explanatory Dictionary
noodles- dial loksha, lokhsha, other Russian. pea noodles, Domostr. Zab. 117, K. 43; Ukrainian noodles, laksa, lokshina, blr. noodles. Borrowing from Tat., Uyg. lakča – the same, also small pieces of dough boiled in broth (Radlov 3, 729 et seq.), Chuv. läškä (Wichman, TT... ... Etymological Dictionary of the Russian Language by Max Vasmer
noodles- noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles (Source: “Complete accentuated paradigm according to A. A. Zaliznyak”) ... Forms of words
noodles- NOODLES1, i, g Food product, which is narrow thin strips of unleavened dough made from wheat flour without salt, sugar and any other ingredients. seasonings; produced at home or in factories, prepared by cooking in salted boiling water... ... Explanatory dictionary of Russian nouns
NOODLES- NOODLES, and, wives. 1. A product made from wheat flour in the form of narrow thin strips of dough. 2. Soup filled with such a product. Chicken l. To hang noodles on someone's ears (simple) shamelessly fool, lie. | decrease noodles, s, female | adj. noodle, oh, oh... ... Ozhegov's Explanatory Dictionary
NOODLES- female chopped dough into a soup; vermicelli. You won’t even judge the noodles, but you’ll miss it and slurp up the water. To be a bull on a string, slurping noodles on a plate. In Vladimir, even chopping noodles with an ax is a custom only in state-owned villages. Without hands... ... Dahl's Explanatory Dictionary
noodles- gossip, lies, noodles, vermicelli, deception, fringe, belt, jumper, fiction Dictionary of Russian synonyms. noodles noun, number of synonyms: 23 fringe (9) ... Synonym dictionary
noodles- NOODLES, and, well. 1. Knitted jumper, knitted with an elastic band (fashion of the 70s). 2. Fringe on suede and leather products. 3. Something insignificant, unimportant; lies, gossip, inventions. Newspaper noodles. Why are you feeding me noodles? 4. Watch strap... ... Dictionary of Russian argot
NOODLES- NOODLES. Pasta factories produce noodles from wheat flour mixed with water; Eggs or egg powder are added to some varieties. There are 5 types of noodles on sale: narrow, wide, corrugated, long and long bent. You can have noodles... ... Concise Encyclopedia of Housekeeping
For the noodles, crack the eggs into a small bowl, add salt, and stir with a fork until smooth. Place 1 cup of sifted flour in a large bowl and pour in the eggs and salt. Using a wooden spoon, start kneading, gradually adding the remaining flour. Continue kneading the thickened dough with your hands until it becomes elastic and stiff. Wrap the finished dough in film and place it in the refrigerator to proof for 2 hours.
Divide the dough into pieces the size of a small apple. Using a rolling pin, roll out each part one by one as thinly as possible until translucent. Spread towels on a large table and place the rolled out sheets of dough on them. Dry them for a few minutes. Roll the layers of dough into a roll, cut the thinnest noodles with a sharp knife and place them on a tray.
Place the chicken in a pan, add the peeled onion. Pour in 3 liters of drinking water, place over medium heat and bring to a boil. Reduce the heat to low, skim off the foam with a slotted spoon, and loosely cover the pan with a lid. Cook the broth over low heat, avoiding rapid boiling, periodically skimming off the scum and foam, 1.5–2 hours, depending on the quality of the chicken. During the cooking process, skim the fat from the surface into a separate bowl, it will come in handy later.
Peel the carrots and cut into thin circles. Place in broth for 20 minutes. until the end of cooking. Add bay leaf along with carrots.
Pour about 1 liter of broth into a saucepan. Bring to a boil, add salt. Boil the noodles in this broth in batches for 1-2 minutes. Place the finished noodles in a bowl and with each new portion, add the fat previously removed from the broth to the noodles.
Remove the chicken, bay leaf and boiled onion from the stock pot. Cool the chicken slightly. Cut the meat from the bones into small pieces. Season the broth with salt and pepper. Chop the green onions and dill very finely.
Place a portion of noodles on a plate and place a few pieces of chicken on top of the noodles. Pour the broth into the plate, trying to grab a couple of carrot mugs. Sprinkle with herbs. Place most of the greens on the table.
Tatars are experts in rich broths, and they are great masters in preparing noodles. Using the secrets of national cuisine, today we will cook with beef. The same can be cooked from lamb or homemade chicken. I even came across a recipe that used all three of these types of meat at the same time.
Preparation
Let's start preparing Tatar noodle soup and first of all we need to start with the broth. To do this, take a good piece with a bone, fill it with cold water and put it on the fire. When the broth boils, skim off the foam and add pre-peeled and washed carrots and onions into the broth. Add some salt to the broth and cook it over low heat for about two hours, until the meat is ready, remembering to skim off the foam periodically.
While the broth is cooking, prepare the noodles. for noodles, it is better to sift, beat one chicken egg into it, add water, salt and knead the dough thoroughly. The better we knead the dough, the tastier the noodles will be. The dough should be “steep”, homogeneous and elastic. Wrap the finished dough in cling film and leave to “rest” for 40 minutes.
After this, roll out the dough into a thin layer on a floured table and let it lightly air and dry for about 10 minutes. After that, cut into thin strips, let them dry some more, just spread them out so that they do not touch each other, otherwise they will stick together.
This can be done in two ways. We roll up a thin layer of rolled out text as if we want to make a . Then use a knife to simply cut into thin slices as you see in the picture. Then you just need to unwrap each slice and you will get good homemade noodles for soup.
And if you don’t have much dough, you can simply cut strips without bothering too much with various tricks. This method is also suitable if a short length is required. Both methods are good in their own way, so the choice is yours.
Take the meat from the finished broth, separate it from the bone and cut it into portions. Discard the boiled ones from the broth, strain the broth, return it to the pan and put it on the stove.
Peel, wash, carrots and onions, cut the onions into cubes and the carrots into strips, put the vegetables in the boiling broth and cook them for about 10 minutes. After this, add pieces of meat to the soup and add noodles. Stir the broth thoroughly so that the noodles do not stick together, after boiling the broth, wait until the noodles float to the surface, then check the broth for salt, add if necessary, also add a pinch and remove the pan from the heat.
Tatar noodle soup should steep for 20 minutes, then pour it into plates, sprinkle and serve. Bon appetit!
Ingredients
- Water – 2 liters;
- Beef on the bone – 800 grams;
- Onions – 2 pieces;
- Carrots – 2 pieces;
- Salt, allspice and herbs to taste.
For the noodles
- Flour – 200 grams;
- Egg – 1 piece;
- Water – 2 – 3 tablespoons;
- Salt – 1 pinch.
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