Tatar Noodle Soup
by Editorial Staff
This authentic recipe for Tatar noodle soup I got from my mother-in-law, this is how the noodle soup was prepared in her family. Many years have passed, and I cook this soup in the same way. It’s very simple, but delicious!
Cook: 1 hour 30 mins
Servings: 4-5
Ingredients
- Chicken – 700 Grams
- Onion – 1 Piece
- Salt – To taste
- Egg – 1 Piece
- Flour – 110-120 Grams
Directions
- Prepare your ingredients.
- Add chicken or a portion of it in cold water, depending on how much broth you need.
- Peel the onion and cut it crosswise, after cooking the onion should be removed.
- Boil the broth with the lid ajar, do not forget to remove the foam in time to make the broth transparent. Cook until tender, season with salt at the end of cooking.
- While the chicken is cooking, make the noodles, take one egg, add a pinch of salt.
- Pour in the flour and mix with the egg, no water is needed. It is good if it is a flour specially for making pasta, but ordinary flour will do.
- Knead the tough dough, add flour if necessary.
- Roll out the dough into a very thin layer.
- Cut the dough into strips, about 3-4 centimeters wide.
- Slice the noodles into strips, the thinner the better.
- Dry the noodles a little, 20-30 minutes will be enough.
- Then collect it on a dish. The noodles can be cooked in advance, they keep well for several days, but they must be well dried for storage.
- Remove the fully cooked chicken from the broth, remove the onion, strain the broth if necessary, salt it.
- Disassemble the boiled chicken into fibers, and pour the noodles into the finished broth and bring to a boil, but you do not need to cook, it is completely ready.
- Finely chop the green onion and parsley to serve.
- Pour noodle soup, serve meat and herbs with it.
Bon Appetit!
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