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 increasingly to buy 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 is 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) on 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)
It would be best if you prepare the noodles in advance and in large quantities, dry them and store them in a dark, dry place in the kitchen cabinet, in some enamel pan, or in a glass or tin jar with a wide neck, so that it is convenient to remove the noodles from there. don't break it. It is advisable not to close the lid so that the noodles do not become damp, they need access to air; cover the top with baking paper folded in several layers; my grandmother used to cover it with just crumpled newspaper. Dried noodles can be stored for a very long time. It is important to dry it and not overdry it. If you don’t dry it completely, it will become moldy; if you overdry it, everything will break. Here's everything about noodles for now, the rest will be below in the recipe.

Rule four - correct delivery. I said at the very beginning that tokmach (as a rule) is the main dish, consisting of the first and second. For the first course we serve chicken broth with boiled noodles, and there must be a plate of chopped herbs on the table, the base is green onions and, if desired, dill or parsley, or all together. Each eater adds as much greens to his plate as he needs.
For the second course, serve chicken with potatoes on a separate dish. Remove the finished boiled chicken from the broth, let it cool slightly and cut it into portions, which we place on a baking sheet, brush with beaten egg and bake for ten minutes at 180 degrees. And boil the potatoes in a separate pan, in salted water, whole, according to the number of eaters. Place the boiled potatoes on a large separate dish, brush them with melted butter, place pieces of baked chicken on top of the potatoes and sprinkle everything with fresh chopped herbs.
This is the kind of noodles that can be served at a feast, in the world, and with good people!) It is served on weekdays, on holidays, at weddings, and at various religious events.

I wanted to write just a couple of words about noodles, but they turned into a whole article...) And from all that was said, I concluded that properly prepared tokmach is an entire art, even though it is a simple village dish.)

What you need for the broth:
Farm chicken - 2 kg.,
Water - 4 liters,
Onions (large) - 1 pc.,
Salt - to taste
Ground black pepper - to taste.
Dried noodles - 120-150 gr.

To submit:
Whole boiled potatoes
Butter - for greasing potatoes,
Egg - 1 pc. (for brushing chicken)
Greens (green onions, dill)

For the noodles:
Egg - 2 pcs.,
Salt - a pinch
Flour - 200 gr. + for rolling out dough

How to cook:
Rinse the chicken well, singe if necessary, and place in a large saucepan.
Pour 4 liters of water, put on fire, bring to a boil, skim off the foam. After descaling, reduce heat (less than medium), let the chicken cook for about ten minutes, put a large peeled onion in the broth, add 1 tbsp salt. salt and cook for 1 hour with slight bubbling. Remove the chicken, add more salt and pepper to the broth and bring to taste. Pour 120-150 g of dried noodles into the boiling broth (depending on the desired thickness), as soon as the broth with noodles boils and the noodles float up, turn off the heat, cover the pan with a lid and let stand for five minutes. Divide the noodles into bowls and serve with herbs.
As soon as you remove the chicken from the broth, let it cool slightly for 5-10 minutes, cut it into portions, place on a baking sheet, brush with beaten egg and place in a preheated oven at 180 degrees. for 10 minutes.
Place the boiled hot potatoes on a large dish, brush the potatoes with melted butter, place the baked chicken on top and sprinkle everything with fresh herbs. Serve the meat and potatoes immediately with the soup. Bon appetit!)

Noodles:
Pour flour into a cup, make a well in the middle, break eggs into it, add a pinch of salt, knead a stiff dough, knead for a long time, ten to fifteen minutes. Place the dough in a plastic bag and leave for 20-25 minutes. After this, the dough will become a little softer and easier to knead. Knead the dough a little more, it should be stiff but elastic.
Divide the dough into two parts, roll into two large thin flat cakes. So thin that your palm should be visible through. Place the dough circles on cotton kitchen napkins and let dry. Only here it is important not to dry it out. As soon as the edges of the dough have dried a little, that’s it, put it on the board and cut long strips, 4-5 cm wide. Fold the strips in half, you can put 2-3 pieces one on top of the other, and start cutting thin noodles with a sharp knife. Place the resulting noodles on a large cutting board, or baking paper, or newspaper and dry them, periodically carefully loosening them with your hands, trying not to break the noodles. Do not dry for a long time so as not to dry it out, usually it takes half a day to dry, but again, it all depends on the humidity and temperature in the room. And most importantly, make sure that there is no draft on the noodles; you do not need to dry them under open windows.
I already wrote above in the rules how to properly store noodles.
Well, that seems to be it, if you have any questions, ask.

I bet you a million - you've all tried tokmach. The name simply does not reflect its essence, and therefore it sounds exotic to the ears of the majority of the population of our country. This dish has taken root so firmly in our menu that many people do not even realize that tokmach was borrowed from Tatar cuisine. What kind of dish is this? It's actually simple - it's noodle soup.

Tokmach can be prepared on any basis - chicken, meat or mushroom broth or milk. With chicken everything is clear, but when preparing meat broth, you must remember that the dish is Tatar, which means no pork! Lamb or, at worst, beef. You can, of course, buy noodles for tokmach at the nearest supermarket, since the choice is now huge. But how can a store-bought one compare - even the best! - homemade noodles made with your own hands? By the way, the noodles are called “tokmach”. Have you decided to surprise your family and want to prepare a regular noodle soup with an unusual name? Then let's get to work!

There is no specific recipe for tokmach. You can simply cook it in broth with meat or add potatoes and roots; there are even no strict requirements for the shape of the noodles: the noodles can be cut into classic thin strips, or into diamonds, squares or triangles. For all options, the main thing is only one thing: add noodles to the prepared broth and cook for 2 minutes until tender. If tokmach is prepared for a family dinner, it is poured into plates without any ceremony. It's another matter when this dish is served to guests. In this case, broth with noodles is poured into plates, and potatoes, carrots, onions and meat are served on a separate large dish, with vegetables laid out first, and pieces of meat on top. Each guest takes the required amount. Tokmach is served with a lot of greens and sour milk (katyk).

We've sorted out the general rules. It's all about the recipes!

Ingredients:
1.2-1.5 kg chicken,
4 liters of water,
3-4 carrots,
4-5 potatoes,
150 g onion,
2 tsp salt.
For the noodles:
500 g flour,
1 egg,
150 g water,
½ tsp. salt.

Preparation:
Prepare the chicken and cover with cold water. Place on high heat. When the water boils, skim off the foam and continue cooking over low heat for 1-1.5 hours. Remove the finished chicken from the broth and strain the broth. Preparation of noodles: pour the sifted flour onto the table in a heap, make a depression in it, pour out the water, egg, add salt and knead a fairly stiff dough. Divide the finished dough into small balls, which are rolled into the thinnest pancakes. The thickness of the pancakes should be 1-1.5 mm, no more. Leave for 10-15 minutes to dry, then cut each pancake into strips 5-6 cm wide, stack on top of each other and finely cut into strips. If you end up with a lot of noodles, you can dry them thoroughly and store them like regular pasta (in a container). Coarsely chop potatoes, carrots into slices and onions into half rings into the boiling broth, cook for 20-25 minutes. Then throw tokmach (noodles) into the pan and cook, stirring, for 2 minutes after the noodles float to the top.

Tokmach Tatar

Ingredients:
1 chicken,
1 celery root,
1 parsnip root,
1 parsley root,
1 carrot,
1 onion,
10 black peppercorns,
4 bay leaves,
75 g vegetable oil,
dill and parsley.
For the noodles:
1.25 cups flour,
1 egg,
½ glass of water,
½ tsp. salt.

Preparation:
Cut the chicken into pieces, add water, add half of all the roots (as soon as they are cooked, they will need to be thrown away) and cook. Meanwhile, prepare a stiff dough, roll out as thin as possible, sprinkle with flour to prevent sticking, and roll into a tube. Slice very thinly and scatter on the table to dry. Cut the remaining roots into strips and sauté in vegetable oil. Place the sauteed vegetables in the broth, add bay leaves and noodles. Cook for 5 minutes, add chopped herbs, let it brew for another 5 minutes. Done!

Ingredients:
600 g lamb (beef) with bone,
150 g potatoes,
60 g carrots,
50 g onion,
salt, pepper to taste.
for noodles:
500 g flour,
100 g of water,
1 egg,
15 g salt.

Preparation:
Pour cold water over the meat and bring to a boil over high heat. Remove the foam, add salt, reduce heat and cook for 2-2.5 hours. Remove the finished meat from the broth, strain the broth, and bring to a boil. Cut the onion into rings, carrots into slices, potatoes into large cubes. Place everything in boiling broth for 25-30 minutes. Place the prepared tokmach noodles in the boiling broth, wait until they float to the top, boil for 2 minutes and remove from heat. Cut the boiled meat into pieces and place on plates with hot soup.

These are classic tokmach recipes. But every cuisine has its own recipes for this dish, and it’s probably worth trying to cook noodle soup in Italian or Hungarian, Ukrainian, Uzbek or Buryat.

Ingredients:
1 onion,
100 g carrots,
100 g green onions,
100 g zucchini,
1 glass of dry white wine,
1 tsp basilica,
2 tbsp. tomato paste,
3-4 tomatoes,
¾ cup broth,
100 g ham,
3-4 tbsp. grated cheese.
For the noodles:
150 g flour,
1 egg,
1 tbsp. water.

Preparation:
Cut green onions into strips, zucchini and carrots into small cubes. Place in a saucepan, add wine, dried basil and simmer over high heat for about 10 minutes. Cut the tomatoes into cubes, mix with tomato paste, add to the vegetables, stir. Pour in the broth, add the diced ham, cover and cook over high heat for 5-8 minutes. Then add the prepared noodles, salt, a little sugar, pepper to the pan and cook for another 5-7 minutes over high heat. Pour grated cheese into the finished soup and pour into plates.

Ingredients:
200 g chicken meat,
100 g champignons,
100 g flour,
1.5 liters of water,
1 parsley root,
1 carrot,
1 celery root,
1 clove of garlic,
1 tbsp. tomato paste,
1 tbsp. vegetable oil,
1 egg,
salt, herbs, ground red pepper, peppercorns - to taste.

Preparation:
Peel the onion, carrots, roots and cut into thin strips, fry everything in vegetable oil until golden brown. Boil water, add chopped champignons, sautéed vegetables, allspice and cook for 10 minutes. Prepare the noodles. In Hungary, it is often made not with eggs, but with yolks (instead of one egg - 2 yolks). Add chopped garlic, tomato paste, noodles and diced boiled chicken meat to the soup, add salt, pepper and cook for another 10 minutes. Before serving, sprinkle with chopped parsley.

Ingredients:
400 g lamb,
100 g onion,
50 g carrots,
20 g parsley,
salt.
For the noodles:
140 g flour,
1 egg,
25 g of water.

Preparation:
Chop the lamb into pieces, add cold water and cook until half cooked. Then add carrots, parsley, onions to the broth and reduce heat to low. Prepare the noodles, cut them as desired and place them in a pan with broth. Add greens and finely chopped raw onions to the finished soup.

Ingredients:
300 g chicken meat,
1 parsley root,
2 onions,
1 pod hot pepper,
½ cup grated cheese,
3 tbsp. vegetable oil,
1 tbsp. butter,
1 tsp ground black pepper,
greens to taste.
For the noodles:
1 cup flour,
1 egg,
½ glass of water,
salt.

Preparation:
Prepare the noodles, cut them, leave to dry. Cut the onion into half rings, cut the carrots and parsley root into thin strips and fry the vegetables in vegetable oil. Cut the chicken meat into small pieces, pepper, fry in butter, add 1.5 liters of water and cook for 30 minutes. Add fried vegetables and noodles to the broth and cook for another 10 minutes. Add finely chopped herbs and hot peppers to the finished soup, season with grated cheese and serve.

Ukrainian noodle soup

Ingredients:
1 domestic chicken (with giblets),
1 onion,
2 eggs,
1 carrot,
1 parsley root,
5-6 tbsp. flour,
salt, pepper, bay leaf - to taste.
For the noodles:
150 g flour,
1 egg,
25 g of water.

Preparation:
Finely chop the liver, stomach, heart, removed from the carcass, beat in the eggs, flour, salt and pepper and knead the minced meat. Stuff the carcass with this minced meat, sew it up, add water, add parsley and carrots and cook until fully cooked. Carrots and parsley root can be pre-fried in vegetable oil. Prepare the noodles. Remove the chicken, remove the threads, cut into portions along with the filling. Place noodles in boiling broth, boil, serve with pieces of chicken.
Tokmach can be prepared with milk and even with melted cheese!

Ingredients:
1.5 liters of milk,
½ cup cream,
1 tsp salt,
½ tsp. anise or coriander seeds.
For the noodles:
500 g flour,
100 g of water,
1 egg,
15 g salt.

Preparation:
Prepare the noodles. Boil 2 liters of water. Tie anise (coriander) seeds into a gauze bag, place in boiling water, add noodles and cook for about 1 minute. Place the noodles in a colander and let the water drain. Meanwhile, boil milk, add noodles to it, cook until tender. Finally add cream, stir and remove from heat.

Noodle soup with processed cheese

Ingredients:
2 liters of water,
1 boiled carrot,
200 g processed cheese,
2 tbsp. chopped dill,
salt.
For the noodles:
150 g flour,
1 egg,
15 g of water.

Preparation:
Boil the prepared noodles in salted water and drain in a colander. Add processed cheese, cut into pieces, to the broth and boil it for 2-3 minutes. Grate the carrots, mix with the noodles, pour the broth with cheese. Sprinkle with dill.

Ingredients:
600 g meat on the bone,
80 g peas,
100 g onion,
400 g potatoes,
40 g cherry plum,
120 g kefir (katyk),
30 g green cilantro,
1 egg,
salt, spices to taste.
For the noodles:
140 g flour,
1 egg,
25 g of water.

Preparation:
Knead the dough, roll out thinly and cut into diamonds, dry. Grind the meat through a meat grinder, add grated onion, egg, salt and pepper and knead the minced meat. Form meatballs the size of a walnut and cook in a small amount of water until tender. Make broth from the bones, add pre-soaked peas and cook for 30-40 minutes. Cut the onion into cubes and sauté in vegetable oil. Then add potatoes cut into large cubes, bring to a boil, add cherry plum, noodles, onions, salt and spices to the soup and cook until tender. When serving, place meatballs in the soup, season with kefir and sprinkle with finely chopped herbs.

Exotic noodle soup

Ingredients:
1.5 liters of chicken broth,
2 lemongrass petioles,
2 tsp chopped fresh ginger root
1 pod hot pepper,
2 cloves of garlic,
400 g chicken fillet (breast),
150 g young corn cobs,
150 g champignons,
400 ml coconut milk (canned)
1 tbsp. soy sauce,
1 lime,
200g Chinese cabbage.
For the noodles:
150 g flour,
1 egg,
25 g of water.

Preparation:
Prepare the noodles, cut them, leave to dry. Pour chicken broth into a saucepan, add chopped ginger, garlic, lemongrass, hot pepper, and bring to a boil. Add chicken fillet to the broth, reduce heat and simmer for 15 minutes. Remove the fillet and let cool. Meanwhile, put corn cobs, thinly sliced ​​mushrooms, soy sauce, coconut milk into the boiling broth and bring to a boil. Add noodles, cook for 2 minutes. Remove the zest from the lime, squeeze out the juice, and cut the chicken fillet into thin strips. Put everything into the soup, add chopped Chinese cabbage and simmer for 2 minutes over low heat. When serving, sprinkle with herbs.

This is tokmach - noodle soup. In the cuisines of different nations, it is called differently and tastes very different, but all these recipes have one thing in common - delicious homemade noodles. Bon appetit!

Larisa Shuftaykina

How to cook tokmach - classic recipes and serving rules

You can bet that everyone has tried tokmach in one version or another..

It’s just that the correct name of this dish sounds exotic and does not reflect its essence. Few people know that milk noodles or noodles in chicken broth are tokmach - noodle soup, once borrowed from Tatar cuisine, and firmly established in our daily menu.

Tokmach - rules of preparation and serving

Tokmach is prepared on any basis - meat, chicken or mushroom broth, or milk. But still, when choosing a base for the soup, you should remember that tokmach is a dish of Tatar cuisine, which means no pork. If you decide to cook noodles in meat broth, choose lamb or veal or beef. You can simply cook it in broth with meat, adding only noodles, or add roots and potatoes to the broth. There are no strict requirements for the shape of the noodles - it can be classic - cut into thin strips, or in the shape of diamonds, squares, rectangles. There is also no specific recipe or strict proportions, but for all options there is a strict rule - the noodles are poured into the prepared broth or milk and cooked for two minutes after they float to the top.

If tokmach is prepared for a family dinner, then it is simply poured onto plates, without any special ceremony. But in the case when the dish is prepared for guests, first the broth with noodles is poured into plates, and the meat and vegetables (potatoes, onions, carrots) are served on a separate dish. Moreover, vegetables are laid out first, and pieces of meat are placed on them. Everyone takes in as much as they see fit. Tokmach is served with sour milk and a lot of fresh herbs.

Tokmach – preparing homemade noodles for soup

Ingredients: a glass of flour, one egg, 25 ml. water, salt.

Sift the flour onto the table in a heap, make a small depression in it, into which pour the egg, beaten with water and salt. Gradually add flour from the edges into the middle and knead a fairly stiff dough (steeper than dumplings). Roll out the finished dough into a thin layer, 1-1.5 mm thick, roll it into a tube or cut into strips 5-6 cm wide, and fold one on top of the other. To prevent the strips from sticking together, sprinkle the dough with flour. Cut into thin strips and place on the table to dry. If you get more noodles than you need, dry them in the oven and store them like regular pasta - in a container or bag.

Tokmach - classic recipes

Tokmach with chicken. For 4 l. water: 1 kg. chicken, 3 carrots, 5 potatoes, 3 onions, salt to taste, homemade noodles.

Boil chicken broth, remove the finished chicken, strain the broth. Bring the broth to a boil, add salt, add coarsely chopped potatoes, carrot slices, onion half rings and cook for 20-25 minutes until the vegetables are ready. Throw noodles into the broth, cook for 2 minutes from the moment the noodles float to the surface.

Tokmach with lamb. For 3 l. water - 700 grams of lamb with bone, 3 potatoes, 2 carrots, 2 onions, salt and pepper to taste, homemade noodles.

Pour cold water over the meat and bring to a boil over high heat. Add salt, skim off the foam, turn the heat to low and cook for 2.5 hours. We take out the meat, strain the broth, and let it boil again. Add large potato cubes, carrot slices, and onion rings. Cook for half an hour and add homemade noodles. Stir, wait until the noodles float to the surface, season with pepper, cook for 2 minutes. Cut the meat into pieces, place on plates, and serve with hot soup.

These are classic recipes for making tokmach. But every national cuisine has its own version of noodle soup. Hungarians add mushrooms and white roots, garlic, tomato sauce and always season the soup with ground paprika. Italians put ham, a lot of vegetables, grated cheese, green onions into the soup and pour in dry white wine. In Ukrainian cuisine, noodles are prepared with chicken giblets, bay leaves, and white roots. There are recipes for soup with processed cheese, meatballs, milk with sugar or spices. In the cuisines of different nations, this soup is called differently, but all recipes have one thing in common - delicious homemade noodles.

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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Every housewife has an idea about noodle soup, which was borrowed from the Tatars by Russian cuisine and successfully took root in it. Depending on the broth in which this soup is prepared, it can be chicken, meat, mushroom or milk. Well, the method of preparing noodle soup is the same for all its types: you just need to pour the noodles into the prepared broth and boil it until tender.

By the way, about noodles. Of course, you can buy it in the store, since now we are not deprived of quality pasta. And in the store we can buy wide and narrow noodles, egg noodles, etc. But you must admit that homemade noodles, prepared with your own hands, cannot be compared with even the best purchased ones. And preparing it is not at all difficult, you just need to show a little patience, devote a little time to it, and then your homemade noodles will become a real delight for the stomachs of your household.

Today we will try to prepare several types. Of course, these will be more modern options, except for one - the classic one.

So, let's get to work!

Tokmach (noodle soup)(Tatar cuisine)

Required: 600 g of meat with bones (beef or lamb), 150 g of potatoes, 60 g of carrots, 50 g of onions, salt and pepper to taste.
For tokmach (noodles): 500 g wheat flour, 100 g water, 1 egg, 15 g salt.

Pour cold water over the meat and bring to a boil over high heat. Skim off the foam, add salt and continue to cook at low boil for 2-2.5 hours. Remove the boiled meat from the broth. Strain the broth and bring to a boil. Cut the onion into rings, carrots into slices, and coarsely chop the potatoes. Place everything in boiling broth.

While the meat is cooking, you can prepare tokmach. Pour the sifted flour onto the board in a mound, make a depression in it, pour cold water or cooled broth into it, add an egg, salt and knead a stiff dough. Divide the dough into small balls, roll out 1.5-2 mm thick and leave for 10-15 minutes to dry, then cut into ribbons 4-5 cm wide. Place the ribbons on top of each other and chop into thin strips. Tokmach can be cut into diamonds, triangles or squares.

After 25-30 minutes, when the vegetables are cooked, add tokmach and pepper.
When the tokmach floats to the top, cook for another 2 minutes, then remove the pan from the heat. Cut the boiled meat into pieces, place in plates and pour over hot soup.

Homemade noodle soup with chicken

Required: 300 g chicken, 900 g water, 50 g carrots and onions each, 15 g parsley root, 20 g cooking fat or butter, salt to taste, herbs.
For the noodles: 100 g wheat flour, 1 egg, 20 g water, salt to taste.

To prepare homemade noodles, beat the egg with water and salt, combine with sifted wheat flour, poured into a mound with a depression in the middle. Knead the dough and let it stand for 20-30 minutes, then roll it out into a layer 1-1.5 mm thick, cut into wide strips, which in turn are finely chopped and dried.

For 4 servings you will need: 1 onion, 100 g each of carrots, green onions and zucchini, 1 glass of dry white wine, 1 teaspoon of basil, 2 tbsp. spoons of tomato paste, 3-4 tomatoes, 3/4 l of vegetable and meat broth, 100 g of ham, 200 g of boiled egg noodles (in our case, homemade noodles), salt, ground black pepper, 1-2 g of cayenne pepper and sugar , 3-4 tbsp. spoons of grated cheese, ½ bunch of basil.

Prepare and cut green onions into strips, zucchini and carrots into small cubes. Place vegetables in a bowl, add white wine, dried basil, cook for 8-10 minutes over high heat. Stir the tomato paste, peel the tomatoes, remove the seeds, cut into cubes, and add to the mixture. Pour all this over with vegetable or meat broth, add finely chopped ham. Cover the dish with a lid and cook for another 6-8 minutes over high heat.

Add vermicelli or homemade noodles, sugar, salt and pepper to taste and cook for another 6-8 minutes over high heat. Add grated cheese to the finished soup, pour into bowls, sprinkle with chopped basil.

But what delicious milk noodles can be prepared using this recipe.

“Fragrant” noodle soup

Required: 1.5 liters of milk, ½ cup of cream, homemade wheat flour noodles, 1 teaspoon of salt, ½ teaspoon of anise or coriander seeds.

Place anise or coriander seeds, tied in a gauze knot, into boiling salted water (about 2 liters), add noodles and cook until half cooked. Place the noodles in a colander, let the water drain, transfer the noodles to boiling milk and cook the soup until the noodles are ready. At the end of cooking the soup, add cream, stir and remove the dish from the heat.

And finally, one more noodle recipe. You and I can do both the first and the second at once.

Lunch for the whole family “Two in one”

1. Goose noodle soup

Chop the goose carcass into pieces, add water and cook, adding 1 whole carrot and onion (this will make the broth more flavorful). 20 minutes before the meat is ready, lightly salt it. While it is cooking, prepare homemade noodles according to the traditional recipe, kneading them with 2 eggs. Slice it thinly and dry it. Select the meat from the broth and add cooked noodles to it, adding chopped onions and raw carrots. When serving, add chopped herbs to each plate.

2. Goose in Vyatka style

Place cubes of potatoes, onions, and carrot slices in a 25-30 cm piece of foil. Add peppercorns, bay leaves, and a portion of goose meat on top. Pour over the broth, you can add a little goose fat or butter to make it juicier, wrap the foil in a bag, in the form of a truffle or an envelope (as you like) and bake in the oven at a temperature of 200-220 degrees for about 1 hour. When serving, sprinkle with chopped herbs.

From the same ingredients, the second can be prepared in portioned pots in which to serve. Beautiful, fragrant and very tasty!

Bon appetit!