Almost everyone likes noodle soup.He got accustomed so well in Russian cooking that he is considered truly national, although the birthplace of this first dish is Tatarstan. The variety is given to it by the broth on which it is made: chicken, pork, egg, mushroom, beef, mutton or dairy. But the way of cooking is always the same: dry noodles are poured and cooked to the finished state. It can be purchased at the store, because the choice of semi-finished product is very good - egg, thin, thick, and so on. But the best option is cooking homemade noodles.
Noodle soup with mushrooms will taste better if you cookhim with aspen mushrooms. Three hundred grams must be very well washed, peeled and cut into fairly large chunks. Boil the mushrooms, drain the first water and rinse. Then add two liters of water to them, cubes of three large potatoes, chopped onion and grated carrots. Cooking for half an hour, at the very end pour a hundred grams of noodles, a few peas of pepper and one lavrushka. Cook over low heat, cover with a lid.
Kids will love the noodle and cheese soup.One hundred grams of pasta boil and allow water to drain. Add cubes of processed cheese (200 grams) to a liter of chicken broth and boil for about three minutes. Next, add the noodles and chopped dill.
Soup with meatballs and noodles is one of the mosthearty and high-calorie first courses. First you need to choose the meat and make the stuffing. More juicy and tasty option is obtained if you mix chicken and pork, or lamb with beef. Turn the meat (250 grams) several times in a meat grinder along with half the onion. Next, add one egg, pepper and salt. In order for the noodle soup to be transparent, the meatballs need to be boiled separately, and then ready to be added to the first dish. When they are cooked, boil two liters of salted water, pour in cubes of five tubers of potatoes and half of the chopped carrots. Boil for twenty minutes, pour one hundred one hundred and twenty grams of noodles, close the lid and cook for five minutes. Serve sprinkled with chopped dill.
Noodle soup "Tokmach".It is necessary to immerse six hundred grams of mutton with a bone in cold water, bring to a boil, constantly removing the foam. Boil for three hours and pull out the meat. Now strain the broth well, boil again. Add fifty grams of onion rings, sixty - carrot rings and one hundred fifty grams of potato cubes. Cook everything to the finished state.
At this time we are preparing tokmach.To do this, pour a pound of flour on a flat surface, pour half a glass of salted broth into it and start kneading very steep dough. From it to make small balls, roll up to 2 mm in thickness. Then leave for fifteen minutes to dry the dough. After the specified time, cut it into five-centimeter ribbons. They are cut into thin straws, triangles, diamonds or squares. Now add homemade Tatar noodles, wait for it to pop up, and turn off the fire. Serve the first dish you need, laying out the slices of lamb. The proposed cooking option for homemade noodles is a classic Tatar recipe, which is quite simple to prepare.
Noodle and egg soup is usually cooked onchicken broth. In this recipe, you need one and a half liters. Crumble boiled chopped meat into it, cubes of three potatoes, one carrot and half an onion. Cook for fifteen minutes, add a hundred grams of noodles and cook for another ten minutes. Now you need to gradually pour three eggs, carefully mixing the first dish. Serve, sprinkled with chopped dill or parsley.
Bon Appetit!
