Tatar noodle soup

We wash the chicken with running water and load it into a saucepan. If the pieces are too large, cut into smaller pieces. Fill with water for the broth and put on maximum heat for boiling. As soon as foam begins to form on the surface, we remove it with a spoon. We do this until the foaming stops.

Peel the onion, wash it, but do not cut it. For cooking, onions are needed in their whole form - so the broth will have time to get a taste and aroma during cooking, and unsightly pieces of boiled onions will not float in the finished soup. We lower the onion into the broth, add salt, pepper, reduce the heat to a minimum and cook until the chicken is completely ready - about an hour.

Noodles for soup can be prepared in advance. If it is not there, you can start cooking while the broth is cooking. In a deep bowl, where the process of kneading the dough will take place, sift the flour. We make a hole in the center of the flour slide and cook eggs. We break them into a separate cup, add salt, stir well with a fork until smooth.

Pour the egg mixture into the flour, stir with a fork. The dough for noodles turns out to be very steep, so when it is already difficult to work with a fork, we continue to knead with our hands. It is necessary to knead the dough for 10 minutes - during this time it will become completely homogeneous, and the finished noodles will be tender and elastic. The dough turns out to be very tight - that's how it should be.

Roll the dough into a ball, cover with a film and leave for 25 minutes to rest. During this time, gluten in flour will fulfill its role: the dough will become not just tight, but also elastic. After a while, remove the film and knead the dough for another couple of minutes.

Divide the noodle dough into two parts, roll each into a very thin circle (about 1 mm), the dough should shine through. We spread the blanks on dry cloth napkins and leave them in a draughty place for 30 minutes to dry.

As soon as the edges of the circle begin to dry slightly (it is important not to over-dry, otherwise the dough will break when folding), fold the circle in half, sprinkle with flour, fold again, and then sprinkle and fold again. It turns out a triangle of dough.

With a very sharp knife, we begin to cut the noodles from the outer edge to the inner. Slicing should be as accurate as possible. By the way, the Tatars' ability to thinly slice noodles for tokmach determined the skill of the future hostess. The finished noodles can be used immediately for soup, or dried on a board during the day and stored in a linen bag.

While the noodles were being cooked, the chicken broth was already completely cooked. We remove the chicken from it (leave it on a plate to cool down) and load the noodles into the pan. If it is fresh, cook for 1 minute, if it is already dried - 3-5 minutes (depending on the thickness of the slicing).

We separate the boiled chicken from the bone, cut the meat into portions and put it in deep plates. You can just disassemble it into fibers. Pour the freshly prepared soup on top and serve it hot. If desired, you can add greens.

Bon appetit!