Tatar Noodle Soup (Tokmach)
A wonderful first course made from the simplest ingredients! Tatar noodle soup may look unassuming, but that's deceptive. The first spoonful reveals its rich flavor and aroma, built on a tasty chicken broth and noodles you make from scratch.
Lisa M
Recipe author
Tatar Noodle Soup (Tokmach)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
2 g
Fats 0 %
0 g
Carbohydrates 75 %
6 g
32 kcal
GI:
14
/
0
/
86
- Rinse the chicken under running water and put it in a pot. If the pieces are too large, cut them down to size. Cover with water for the broth and bring to a boil over high heat. As soon as foam forms on the surface, skim it off with a spoon, and keep doing so until no more foam appears. Peel and rinse the onion, but leave it whole—a whole onion flavors and perfumes the broth as it cooks, and you won't end up with unsightly bits of boiled onion floating in the finished soup. Drop the onion into the broth, add salt and peppercorns, lower the heat to its minimum, and cook until the chicken is fully done—about an hour. You can make the noodles ahead of time, or get started on them while the broth simmers. Sift the flour into a deep bowl where you'll knead the dough. Make a well in the center of the mound of flour and prepare the eggs: crack them into a separate cup, add salt, and beat well with a fork until smooth. Pour the egg mixture into the flour and stir with a fork. The noodle dough comes out very stiff, so once the fork can't handle it, keep kneading by hand. Knead for a full 10 minutes—that's what makes it perfectly smooth and the finished noodles tender and springy. The dough should be very firm; that's exactly right. Roll it into a ball, cover with plastic wrap, and let it rest for 25 minutes. During this time the gluten does its work: the dough becomes not just firm but elastic. Then uncover it and knead for another couple of minutes. Divide the dough in two and roll each piece into a very thin round (about 1 mm)—thin enough to see light through. Lay the sheets on dry cloth towels and leave them somewhere draft-free for 30 minutes to dry. As soon as the edges start to dry slightly (don't over-dry, or the dough will crack when you fold it), fold the round in half, dust with flour, fold again, dust, and fold once more, until you have a triangle of dough. With a very sharp knife, start slicing the noodles from the outer edge inward, as neatly as you can. (By the way, among the Tatars a young woman's skill was once judged by how finely she could cut noodles for tokmach.) Use the noodles right away in the soup, or dry them on a board through the day and store them in a linen bag. By now the chicken broth is done. Lift out the chicken (set it on a plate to cool) and drop the noodles into the pot. Cook fresh noodles for 1 minute, or dried ones for 3–5 minutes, depending on thickness. Separate the cooked chicken from the bones, cut the meat into serving pieces (or just shred it), and place it in deep bowls. Ladle the freshly made soup over the top and serve hot, adding fresh herbs if you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
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