Tatar Tokmach (Noodle Soup)
Make a soup the traditional Tatar way! Tatar tokmach is a fragrant soup with a rich flavor that makes a complete meal for the family. Thanks to the homemade noodles, potatoes, and plenty of meat, there's no need to cook a separate main course — which leaves you more time to relax.
OLICHKA
Recipe author
Tatar Tokmach (Noodle Soup)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
5 g
Fats 20 %
2 g
Carbohydrates 30 %
3 g
51 kcal
GI:
33
/
0
/
67
- For a traditional Tatar tokmach, it's best to use a free-range chicken. That gives you the richest, most fragrant, beautifully golden broth. If you don't have one, store-bought will do, and any cut of chicken works. Here I'm using thighs — they have plenty of meat, so the soup comes out rich and hearty. Rinse the thighs under running water, put them in a pot, cover with the water for the soup, and set over high heat. Peel and wash the onion and add it whole — after cooking we'll take it out, so you won't run into unpleasant bits of boiled onion in the soup. Add the peppercorns and cook over medium heat for an hour from the time it boils, skimming off the foam as it forms. While the soup cooks, let's make the noodles. The easiest option is store-bought, of course, but the taste and texture won't be quite right. Whisk the egg in a deep bowl, add the water and salt, and stir again. Sift the flour into a deep bowl, make a mound with a well in the center, and pour the egg mixture into it. Knead a fairly stiff dough for 5 minutes. Shape it into a ball, wrap it in plastic, and refrigerate for 25 minutes. After resting in the cold, the dough turns elastic and easy to handle. Take it out, divide it into a few pieces, and roll each one out as thinly as possible on a flour-dusted surface. Dust the sheet of dough with flour, roll it into a log, and cut it into thin strips. Spread the noodles out on a sheet of paper or a dry kitchen towel to dry. Peel, wash, and boil the potatoes whole in a separate pot until done, adding a little salt. By the time the noodles are cut and dried, the broth will be fully cooked. Lift out the chicken and onion. Discard the boiled onion and set the chicken aside to cool. Season the broth with salt to taste and add the noodles. If you've made too many, dry the rest and keep them in a sealed jar for next time. Cook the noodles in the broth for 3–5 minutes. Meanwhile, pull the cooled chicken off the bones and remove the skin. When the noodles are done, add the chicken meat and the whole boiled potatoes to the soup. Finely chop the dill and add it to the pot. Bring to a boil and turn off the heat. Serve hot. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dill greens - 38 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken thighs - 185 kcal/100g
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