• Fry onions and carrots. Place the meat, cut into medium pieces, sprinkle with pepper and salt. Fry a little, add water, simmer until done, add water if necessary. While cooking the meat, prepare the noodles. Pour kefir into a bowl, add salt, soda, and mix. Slowly add flour and stir. The dough should be stiff, set it aside.
• Separately, fry the potatoes; if the potatoes are medium-sized, then cut them into four parts. Fry until done. When the meat is ready, add potatoes to it, add water so that it covers the potatoes. To prepare noodles, roll out the dough thinly, spread with vegetable oil, squeeze out the garlic, spread over the dough, sprinkle with chopped dill.
• Roll up the roll and cut into pieces 1.5 centimeters wide. When the potatoes are cooked, put Ukrainian noodles on top, if necessary, add water and salt. Cover with a lid and simmer for fifteen minutes over low heat. Noodles will get bigger. Sprinkle with parsley.

This traditional dish of Ukrainian cuisine is not very well known - it is unlikely that you have ever eaten something like it. This includes meat, vegetable sauce, potatoes as a side dish, and even dumplings, which are used instead of bread. And everything in one plate at once. In any case, the result is an incredibly tasty and at the same time very satisfying dish. It is ideal for a regular or festive dinner, especially if a large company gathers at the table. Everyone will be happy and fed, and your rating as a cook in the eyes of others will increase significantly. Today we will tell you how to cook noodles with meat and vegetables.

I would like to immediately note that this food is not at all dietary - the dish is high-calorie, fatty and very filling. One serving can fill you up to your heart's content. But this does not mean that you cannot add pickles, a light vegetable salad and something hot to it. Moreover, the dish is Ukrainian, which means you can’t do without vodka. So, we present to your attention a recipe for making noodles with meat and vegetables.

What are noodles?

This dish is popular in Ukrainian national cuisine and is a mix of several components. This is a flavorful stew of vegetables, potatoes and beef with the addition of specially prepared dough rolls stuffed with herbs and garlic - noodles. Looks amazing and tastes even better. Be sure to prepare and try this interesting combination. You will be surprised how simple the recipe for making noodles with meat and other ingredients is.

Essentially, these are the same dumplings, but in a slightly different form. Historians believe that this dish came to Moldavian and Ukrainian cuisines along with German settlers in the eighteenth and nineteenth centuries. Foreigners prepared shtruli for dinner - snail rolls made of dough with a layer of butter. And the Ukrainians, having adopted the dish, added their favorite traditional ingredients to it - dill and garlic. So noodles became a permanent part of the menu. And the recipe for preparing noodles with meat in German quietly became purely Ukrainian.

Variations

Note that it is not necessary to prepare the dish with beef or veal. In principle, any meat will do: pork, chicken, turkey or rabbit. You just need to take into account that with pork it will be fattier, with chicken it will be more tender, with rabbit it will be less nutritious, and with turkey it will be a little dry. Some people add zucchini and bell pepper instead of potatoes. In any case, the dish will not spoil, but will only become more interesting. Various variations allow you to make it new every time. If your mouth is already watering, then let’s go directly to the recipe for making noodles with meat and photos.

We will need

To prepare six servings of this interesting dish you will need a simple set of ingredients.

• Half a kilo of beef.
• Large potato.
• Large onion.
• Large carrot.
• Two hundred grams of flour.
• One hundred and twenty milliliters of kefir.
• Three cloves of garlic.
• A couple of sprigs of dill.
• Soda on the tip of a knife.
• Salt and pepper to taste.
• And, of course, a couple of bay leaves.

We are dividing the recipe for noodles with meat into two parts, because first you will need to prepare the stew, and then the noodles themselves.

Cooking stew

Take a saucepan with a thick bottom and pour three tablespoons of vegetable oil into it. Place the container on high heat and wait until the oil is hot enough. Peel and finely chop the onions, and pass the carrots through a coarse grater. When the oil is hot, you can pour the vegetables into it for frying. Stir them for two to three minutes until the onions acquire a light golden color and become translucent. Then add beef, cut into cubes or thin strips, to the vegetables. Increase the heat to high and fry for five to seven minutes until an appetizing crust appears on the meat. Don't forget to stir so that nothing burns. Then pour a glass of water into the pan, reduce the heat to medium, close the lid and simmer the ingredients for an hour, periodically adding water as it evaporates.

While all this aromatic stuff is stewing, let’s start with the potatoes. We clean it and cut it into large slices. Fry in oil for five to seven minutes to form a golden crust, then send the potatoes to the almost finished meat for another half hour. Considering that the dish contains beef, it needs to be simmered until the meat becomes soft. Therefore, we recommend using veal for the dish - it is more tender and cooks much faster. By the way, some people do not fry the potatoes first, but put them directly into the meat. This option also has a right to exist, the main thing is that the potatoes do not remain damp, otherwise it will ruin the whole dish.

The recipe for making noodles with meat tells you to then deal with the noodles themselves. To do this, pour kefir into a bowl, add a pinch of salt and soda on the tip of a knife. Then we begin to add flour into the liquid one spoon at a time, stirring continuously until the dough thickens. It should not be as tight as for dumplings or dumplings, but it should form a ball and be able to be rolled out.

Cover the bowl with the dough with cling film and let it sit for half an hour at room temperature. After thirty minutes the dough can be rolled out.

Having made an elongated rectangle of dough, grease it with butter (you can use the oil in which the potatoes were fried) and sprinkle with finely chopped dill. Pass the garlic through a garlic press and sprinkle it on the flatbread. Then we roll the layer more tightly into a roll and cut into pieces one centimeter wide.

Putting it all together

By the time the meat and potatoes are ready, you can place the noodles on top so that they steam on a “bed” of meat and vegetables. If necessary, you can add more water to the pan and simmer for a quarter of an hour until the noodles are cooked, of course, with the lid closed. Note that they will increase noticeably. Then you can salt and pepper the dish to your taste, add a bay leaf for flavor, which should be removed immediately after cooking so that it does not add bitterness to the dish.

Serve the yummy piping hot with sour cream or mustard, sprinkled with chopped green onions or parsley. It turns out that you have prepared meat, vegetable gravy, potatoes as a side dish, and even dumplings, which are used instead of bread. Yes, you need to eat this dish without bread, although there are those who can handle it even in this form.

Despite the fact that this is an independent dish, you can serve it with a light vegetable salad, barrel cucumbers and other pickles, and a glass of vodka wouldn’t hurt.

The recipe for noodles with meat with a photo will cause increased salivation in any person. If you are among them, then be sure to remember it and make this dish a frequent guest on your table. Moreover, the recipe for making noodles with meat and vegetables is quite simple. We wish you good luck in your culinary experiments and bon appetit!

Calories: Not specified
Cooking time: Not indicated

Meat dishes are always welcome at the table, but what to cook when simple fried or stewed meat is a little boring. Prepare Ukrainian noodles with meat, and our detailed recipe with photos will help you with this. This is a very tasty dish that will not only be a worthy lunch or dinner for your family, but also a table decoration. Noodles look so elegant that they immediately work up an appetite. Our master class is in front of you, so I hope everything works out for you. A light one will perfectly complement this dish.




- 350 grams of beef pulp,
- 400 grams of potatoes,
- 1 onion,
- 1 carrot,
- 1-2 cloves of garlic,
- 500-600 grams of water,
- 1 bunch of fresh dill,
- flour - as much as you need, but about 1 cup,
- ½ cup of kefir,
- ¼ teaspoon l. soda,
- salt to taste,
- 1 pinch of sugar,
- 1 tables. l. vegetable oil for dough + for frying.

Recipe with photos step by step:

Cut the beef pulp into large cubes: I use meat without veins, it is softer and more tender. For the recipe, I took the “apple” part of young veal, it contains tough parts and the meat is cooked perfectly.




Fry the pieces of beef in vegetable oil until it is well browned, add salt, then add chopped vegetables (grated carrots and diced onions) and fry for another 5 minutes all together. Add water so that it covers the meat completely. Simmer the meat and vegetables until soft. After 40-50 minutes, the beef pieces will become very soft.




Peel the potatoes, wash them, cut them into large slices.




Add the potatoes to the meat and continue to simmer for another 15-20 minutes until the potatoes become almost soft. We also add a little salt to the potatoes. If you like pepper, then pepper it.






While the potatoes are stewing, prepare the dough for Ukrainian noodles: add soda, salt and a pinch of sugar to the kefir. After a few seconds, the kefir will become fluffy and the soda will start working.




Pour flour into the kefir mass and mix until a dough forms.




We collect the dough into a ball; it should be elastic and at the same time soft. Grease the dough with vegetable oil and let rest for a couple of minutes.




Then roll out a thin layer, grease with chopped garlic (I squeezed it through a press) and finely chopped dill.






Roll the dough into a tube and cut noodles into circles. We make noodles approximately 1-1.5 cm thick.




When the potatoes are cooked, stick the noodles into the pan so that the liquid covers them at least halfway. If there is not enough liquid, then add hot boiled water.




Simmer the noodles for 10-15 minutes until they are cooked and become fluffy and beautiful to look at.




Serve the finished Ukrainian dish noodles with meat hot: put meat, potatoes and noodles on a plate. Bon Appetite!
You will probably also like the recipe

A very tasty and filling dish. Noodles, or “dumplings” as they are also called, are soaked in meat broth and acquire a unique taste. I advise you to prepare such a dish and please your household.

Ingredients

To prepare noodles you will need:

pork ribs - 1 kg;
potatoes - 2 kg;
onions - 3-4 pcs.;
sunflower oil.
For the test:
kefir - 0.5 liters;
salt - 2 tsp;
soda - 1 tsp;
flour - how much will it take;

butter;

Cooking steps

Fry the pork ribs in oil until golden brown.

Add chopped onion.

Fry the onion and meat until golden brown, pour a glass of water and simmer for 15-20 minutes.

Cut the peeled potatoes into pieces and add to the meat, simmer for another 10 minutes.

Preparing dough for noodles. Put salt and soda into kefir, then add flour and knead the soft dough.

Roll out the dough, grease it with butter, sprinkle with dill and salt.

Roll the dough into a roll.

Cut the roll into pieces.

We lay out our “roses” around the entire perimeter, loosely to each other, since the dough will swell under the influence of temperature. We add hot water to our roast so that our “roses” are waist-deep in it.

Close the lid tightly. I closed the hole in the lid with a wooden skewer to prevent steam from escaping.

Cook the noodles for 40 minutes over low heat.

After 40 minutes, open the lid and serve noodles with meat on the table.

Bon appetit!

The dishes are called differently, but the essence is the same: steamed dumplings, wrapped in the form of rolls and steamed. First, a roast with potatoes is prepared in a rich gravy, then snail rolls made from dough are laid out on top, which slowly reach condition under the lid, simmering in a steam bath. What are the differences? Ukrainian noodles are cooked mainly on a bed of stewed pork and potatoes, while Germans can use any meat, ribs and even chicken, often with the addition of sauerkraut. The dough for noodles is always kneaded unleavened, with kefir and soda; the taste is standard dumplings, but strudels can also be made with yeast. And one more important difference is the layer. Ukrainians are very fond of adding garlic and dill everywhere, so they generously coat the rolled out dough with aromatic filling (which, by the way, suits this dish very well), but in German cuisine there is no such tradition; they mainly use a layer of butter, without additives, probably so that there is no dissonance with the taste of sauerkraut.

Ukrainian-style noodles are a simple and tasty recipe, but the dish turns out to be very filling and high in calories, fatty and a bit heavy on the stomach. Essentially, you cook meat, vegetable sauce, potatoes for a side dish, and dumplings, which are used instead of bread, at once. The specified amount of ingredients is enough for 3 servings, each will get 4 large dumplings. The dish is self-sufficient, but it is not forbidden to complement it with a glass of vodka, a vegetable salad or homemade pickles; barrel cucumbers go especially well with it. Delicious!

Total time: 70 minutes / Cooking time: 60 minutes / Yield: 3 servings

Ingredients

for roast

• pork - 500 g
• potatoes - 500 g
• onions - 2 pcs.
• large carrots - 1 pc.
• salt, ground black pepper - to taste
• vegetable oil - 2-3 tbsp. l.
• bay leaf - 1 pc.

for dough and layering

• kefir or sour milk - 0.5 tbsp.
• soda - 1/4 tsp.
• salt - 1/4 tsp.
• wheat flour - 1.5 tbsp.
• dill - 1 bunch.
• garlic - 2 teeth.
• butter - 50 g

Preparation

I wash the pork and dry it with napkins to remove excess moisture from the surface. I cut into pieces of about 3 cm. Heat a frying pan with a small amount of vegetable oil and fry the meat until golden brown, over high heat. At the very end I season with salt and ground black pepper.



I remove the meat from the frying pan, and in the remaining fat I fry first the onions and then the carrots, cut into half rings. Cook for 7-8 minutes until golden brown.



I return the fried pork back to the pan, pour boiling water over everything, and add a bay leaf. Cover with a lid and simmer for 30-35 minutes over medium heat until the meat is completely cooked. The frying pan should be large and deep so that both potatoes and noodles can fit into it. If you don’t have such utensils, then use a wide saucepan, cauldron or roasting pan. There should be enough liquid to cover the meat completely - about 2 cups.



While the pork is braising, I prepare the noodle dough. To do this, I combine in a bowl: kefir (should be warm), salt and soda. I gradually add flour, sifting it through a sieve - here it is better to act on the principle “it is better to have too little sleep than too much.” The dough should be a little sticky, soft, and in no case too tight, otherwise the dumplings will turn out tough. Cover the dough with a napkin and leave it for 10-15 minutes to rest.



Meanwhile, I prepare a fragrant dill dressing. To do this, melt the butter, add finely chopped dill and garlic, and a couple of pinches of salt. I recommend chopping the garlic with a knife rather than putting it through a press, for some reason it tastes better this way.



I roll out the dough into a thin rectangle. I generously lubricate with aromatic oil, distributing it with a brush.



I roll the dough into a loose roll, and then cut it into rose dumplings about 2 cm thick.



I peel the potatoes and cut them into small pieces so that they cook faster. I spread the potatoes in one layer on top of the meat, bring to a boil, and taste for salt. It is not advisable to add water, but if there is very little broth, then you can add a little boiling water - there should be enough water so that it reaches the middle of the potatoes. Cover the pan with a lid and simmer for exactly 10 minutes. And one more thing: in some recipes, potatoes are fried until half cooked and only then sent to the meat; if you have fatty pork, then this is not necessary, but if it is lean and dry, then you can fry the potatoes until golden brown.



Then I place noodles on top of the semi-finished potatoes - they should under no circumstances “drown” in the broth, but should be cooked as if steamed. I place them at a distance from each other so that they do not stick together.



Cover the pan tightly with a lid, reduce the heat to the lowest setting and simmer for 30 minutes. It is very important that the lid fits tightly to the dish and there are no gaps (you can wrap it with a damp towel for a better seal). Do not open the lid! If you release steam ahead of time, the dumplings will settle and steam poorly.

The aromatic dish is served hot, immediately after cooking. The sauce does not go here, but if you really want to, you can add a spoonful of sour cream. Enjoy your meal!