Tatar-style tokmach or homemade noodle soup - recipe with photo on Khlebopechka.ru

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Prepared by: Marishka T.

04/09/2019 Cooking time: 2 hours 0 minutes

Tokmach is the most common soup in Tatar cuisine. Very tasty, rich, satisfying. Tokmach differs from other soups in that the meat on which the broth is cooked is served separately.

How to cook “Tatar noodle soup “Tokmach”

Prepare your ingredients.

Rinse the chicken, place in a large saucepan, cover with water, add a whole onion, place on the stove, bring to a boil, turn the heat to low, add salt to taste. Cook for 60-80 minutes until done.

Cut the potatoes into large pieces and cut the carrots into rings.

Remove chicken from broth. Add chopped potatoes and carrots to the boiling broth.

Cook for 25-30 minutes.

Prepare the dough for tokmach. Beat the egg into a bowl.

Add a pinch of salt, flour, butter.

Knead a stiff dough.

Roll out the dough thinly.

Cut into thin strips.

Add tokmach to the boiling broth with vegetables. Cook after surfacing for 5 minutes.

Divide the soup into bowls. You can put a piece of chicken and sprinkle with herbs.

If tokmach is prepared for a family dinner, then it is simply poured onto plates. But if the dish is prepared for guests, first the broth with noodles is poured into plates, and the meat, potatoes and 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. Bon appetit!

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Tokmach

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 product compare – even the best! – homemade noodles made with your own hands? By the way, 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!

Tokmach with chicken
Ingredients:
1.2-1.5 kg chicken, 4 liters of water, 3-4 carrots, 4-5 potatoes, 150 g onions, 2 tsp. salt. For 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 noodles: 1.25 cups flour, 1 egg, ½ cup 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!

Tokmach with lamb (beef)

Ingredients:

600 g lamb (beef) with bone, 150 g potatoes, 60 g carrots, 50 g onions, salt and pepper to taste. for noodles: 500 g flour, 100 g 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.

Italian noodle soup

Ingredients:

1 onion, 100 g carrots, 100 g green onions, 100 g zucchini, 1 glass of dry white wine, 1 tsp. basil, 2 tbsp. tomato paste, 3-4 tomatoes, ¾ cup broth, 100 g ham, 3-4 tbsp. grated cheese. For 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.

Hungarian noodle soup with chicken and mushrooms

Ingredients:

200 g chicken meat, 100 g champignons, 100 g flour, 1.5 l water, 1 parsley root, 1 carrot, 1 celery root, 1 clove 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.

Buryat-style noodle soup (shulap)

Ingredients:

400 g lamb, 100 g onions, 50 g carrots, 20 g parsley, salt. For noodles: 140 g flour, 1 egg, 25 g 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.

Noodle soup in Uzbek style (saykhat)

Ingredients:

300 g chicken meat, 1 parsley root, 2 onions, 1 hot pepper, ½ cup grated cheese, 3 tbsp. vegetable oil, 1 tbsp. butter, 1 tsp. ground black pepper, herbs to taste. For noodles: 1 cup flour, 1 egg, ½ cup 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 noodles: 150 g flour, 1 egg, 25 g 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!

Tokmach “Fragrant”

Ingredients:

1.5 liters of milk, ½ cup of cream, 1 tsp. salt, ½ tsp. anise or coriander seeds. For noodles: 500 g flour, 100 g 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 of processed cheese, 2 tbsp. chopped dill, salt. For noodles: 150 g flour, 1 egg, 15 g 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.

Noodle soup with meatballs

Ingredients:

600 g of meat on the bone, 80 g of peas, 100 g of onion, 400 g of potatoes, 40 g of cherry plum, 120 g of kefir (katyk), 30 g of green cilantro, 1 egg, salt, spices to taste. For noodles: 140 g flour, 1 egg, 25 g 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 stalks, 2 tsp. chopped fresh ginger root, 1 hot pepper, 2 cloves 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 noodles: 150 g flour, 1 egg, 25 g 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

Soup with homemade noodles in Tatar style

This Tatar soup is also called tokmach. Perhaps only the Tatars themselves know the original recipe. Many housewives, when preparing such a dish, do not even know about its origin.

Soup with homemade noodles turns out to be nourishing and aromatic, it is relatively easy to prepare, it can feed a large family and is not a shame to offer to guests stopping by for lunch. This soup will come in handy in cold weather; it’s hearty and warming. There are a variety of recipes, but the main ingredients are always meat and homemade noodles; potatoes are not added to this soup. Of course, you can also buy noodles in the store, it’s faster and you don’t need to work hard, but the result obtained from homemade preparations is worth the effort.

The soup is especially good in a cauldron over a fire, and if there is no place to light an open fire, it can be cooked perfectly on the stove. The food there is special; oriental people know a lot about it. Kazan is a traditional Asian metal cauldron with a semicircular bottom. Suitable for preparing various dishes, not necessarily oriental cuisine. The round shape of the cauldron is made so that the flame heats its entire surface evenly, and not just the bottom, like a regular pan. The contents of such cookware heat up faster and stay hot longer.

Tatar soup takes about 3.5 hours to cook in a cauldron, yielding approximately 12 servings.

For preparation you will need:

• Beef or lamb - about 2 kg.
• More water for cooking the broth.
• Salt to taste.
• Greens (cilantro, dill, green onions) - a large bunch.
• Parsley and celery root - a root at a time for flavor.
• Onions - 1 pc.

For the noodles:

• Flour – 400 g.
• Eggs – 3 pcs.
• Olive oil – 1 tablespoon.
• Milk or water – 3-4 tablespoons.
• Salt – a small pinch.

1. A good soup starts with broth. Tatar soup will turn out wonderful with both lamb and beef, or you can make it assorted. The meat must be thawed, ideally if fresh. Cut into pieces, put in a cauldron and fill with water. Take a lot of water at once so as not to add it during the cooking process as it boils. This way the broth will be rich and transparent, which is very important. They put it on fire. When the soup boils, you need to reduce the heat, skim off the foam and add salt. At the same stage, add peeled roots and half an onion. And then let everything cook for a long, long time. You can even spend three hours, nothing bad will happen. The meat should be cooked through and well separated from the bones. Remove the onions and roots from the finished broth, collect the remaining scum on top with a slotted spoon, or better yet, strain, remove the meat from the bones and cut into portions;
2. While the soup broth is cooking, you can make the noodles. The dough for homemade noodles is traditionally made with water, but if you add milk instead of water, the noodles acquire a sweetish, creamy flavor.

   
   When combined with rich meat broth, the taste is magical. Olive oil is needed to bind the ingredients; it helps the dough roll out better and not stick. Nowadays there is a huge amount of kitchen equipment that can knead, roll out and even cut dough without much effort. You can also do this by hand quite quickly, it just takes practice. Sift the flour, break the eggs there, add milk and butter. Knead the stiff dough, cover with a plastic bag and let stand for 15 minutes, knead again. All! You can roll it out. The dough layer should be no thicker than 1 mm, sprinkle it with flour and roll it into a roll - this is the most convenient way to cut the noodles by hand. They are cut with a regular knife or a special knife for dough; they can also be shaped. The dough strips need to be slightly dried and the flour sifted - this way the soup will remain transparent after adding the noodles;

3. Pieces of meat and noodles are added to the broth. Bring to a boil and cook with constant stirring until the noodles are ready, 5-7 minutes. Remove from heat and add finely chopped herbs. Cover with a lid and let sit for 10 minutes.
4. Finely chop the remaining half of the onion and pour boiling water over it to remove the strong smell. Add to plate when serving. We eat with pleasure.

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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.