Peasant soup zatirukha

Very simple, quick to prepare, delicious and satisfying soup! Soup with an interesting name "zatirukha" has its own history. It is believed that this dish originated at the beginning of the 15th century, when peasants cooked various kinds of vegetable stews, and to make them more satisfying and nutritious, they added flour to them. The name of this soup slips into one fairy tale, where it is told that one woman worked in a rich family – baked bread. And I returned home after kneading bread dough with unwashed hands, at home I soaked the remains of the dough from my hands in water to use it to make soup to feed my children. Maybe this is just a fiction, but the bottom line is that the soup "zatirukha" uses flour crumbs, which, indeed, makes the dish more satisfying and nutritious.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Turkey (You can take chicken or any other meat)

300

Potatoes

Carrots

Onion

Egg yolks

Wheat flour

Salt

to taste

Peppercorns

Bay leaf

Vegetable oil

Water

0.7

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 5 g

Fats 20 % 3 g

Carbohydrates 47 % 7 g

73 kcal

GI: 86 / 0 / 14

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the ingredients for the soup. Soup can be cooked on meat or any other broth, vegetable broth can also be used for a lean table. Wash the turkey, cut into pieces, rinse again, put it in a saucepan, pour cold water and put it on fire. When the broth boils, remove the foam formed on the surface and continue to cook the turkey over medium heat, adding a little salt, pepper and bay leaf. Cook for about 20 minutes.
Step 2:
Meanwhile, wash, peel and cut the potatoes into strips.
Step 3:
Wash the potatoes and put them in a saucepan with turkey meat. Continue to cook for 10 minutes.
Step 4:
Peel onions and finely chop with a knife.
Step 5:
Wash carrots, peel and grate.
Step 6:
Pour vegetable oil into the pan, heat it up. Spread the cooked onions and carrots on the oil, fry them until the onion is transparent and the carrots are soft. Vegetable frying is sent to a saucepan with soup. Cook for another 10 minutes.
Step 7:
Pour the sifted wheat flour into a deep bowl. Add a pinch of salt and the yolk of one chicken egg. Mix the mixture and grind the dough with your hands into crumbs. It is better to sift the excess flour through a sieve so that a large crumb of dough remains. This is the grout.
Step 8:
We lower the grout into a pot with broth. Immediately mix so that the dough does not stick to the bottom of the pan and does not stick together in one lump. Let the soup boil and keep on fire for a couple more minutes. We try for the sufficiency of spices, if necessary, add salt. Turn off the fire. Let the soup brew under the lid for about 10 minutes and serve to the table.
Step 9:
Bon appetit!