Tatar-style noodle soup
Description
The soup is extremely simple to prepare—just cook the broth and make the noodles. Of course, it's best when made with a little yellow free-range chicken, but even with a store-bought chicken, the soup turns out very delicious. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Place the chicken or a part of it in cold water, depending on how much broth you need.
- 3
Step 3
Peel the onion and make a cross-shaped incision on it; remove the onion after cooking.
- 4
Step 4
Simmer the broth with the lid slightly ajar, and remember to remove the foam in time so that the broth turns out clear. Cook until done, and add salt at the end of cooking.
- 5
Step 5
While the chicken is boiling, prepare the noodles: take one egg and add a pinch of salt.
- 6
Step 6
Add the flour and mix with the egg; there is no need to add water. It's best if you use flour specifically for making pasta, but regular flour will work too.
- 7
Step 7
Knead a stiff dough, adding flour if necessary.
- 8
Step 8
Roll out the dough into a very thin sheet.
- 9
Step 9
Cut the dough into strips about 3-4 centimeters wide.
- 10
Step 10
Cut the strips into noodles, the thinner the better.
- 11
Step 11
Dry the noodles slightly; 20-30 minutes will be enough.
- 12
Step 12
Then assemble it onto a plate. The noodles can be prepared in advance and will keep well for several days, but for storage they must be thoroughly dried.
- 13
Step 13
Remove the fully cooked chicken from the broth, discard the onion, strain the broth if necessary, and season with salt.
- 14
Step 14
Shred the boiled chicken into fibers, then add the noodles to the prepared broth and bring to a boil—do not cook further, as the noodles are already fully cooked.
- 15
Step 15
For serving, finely chop green onion and parsley.
- 16
Step 16
Serve the soup with noodles, accompanied by meat and greens.
- 17
Step 17
Pour onto plates and serve.