Main Page
National cuisine
Peasant's soup

Peasant Zatirukha Soup (Flour-Crumb Soup)

A very simple, quick, tasty, and filling soup! The soup with the curious name "zatirukha" has a story behind it. It's said to date back to the early 15th century, when peasants made all sorts of vegetable broths and stirred in flour to make them heartier and more nourishing. The name even turns up in an old folktale: a woman worked for a wealthy family baking bread, and she'd come home from kneading the dough without washing her hands, then soak the bits of dough off them in water to make a soup to feed her children. It may just be a story, but the gist is real — zatirukha uses little flour crumbs that genuinely make the dish more filling and nourishing.

Snezhana

Recipe author

Composition / ingredients

Servings:

Turkey (you can use chicken or any other meat)

300

Potatoes

Carrot

Onion

Egg yolks

All-purpose flour

Salt

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

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients. You can make this soup with meat broth or any other broth — or use vegetable broth for a meatless version. Rinse the turkey, cut it into pieces, rinse again, put it in a pot, cover with cold water, and set it over the heat. When the broth comes to a boil, skim off the foam that forms on top, then continue cooking the turkey over medium heat with a little salt, the peppercorns, and the bay leaf. Cook for about 20 minutes.
Step 2:

Meanwhile, wash, peel, and cut the potatoes into thin strips.
Step 3:

Rinse the potatoes and add them to the pot with the turkey. Continue cooking for 10 minutes.
Step 4:

Peel the onion and finely chop it with a knife.
Step 5:

Wash, peel, and grate the carrot.
Step 6:

Pour the vegetable oil into a skillet and heat it. Add the onion and carrot and sauté until the onion is translucent and the carrot is soft. Add this sautéed mixture to the soup pot and cook for another 10 minutes.
Step 7:

Put the sifted flour in a deep bowl. Add a pinch of salt and one egg yolk. Mix and rub the dough between your hands into crumbs. It helps to sift off the excess flour so you're left with coarse dough crumbs — that's the zatirukha.
Step 8:

Drop the flour crumbs into the pot of broth, stirring right away so the dough doesn't stick to the bottom or clump together. Let the soup come to a boil and keep it going a couple more minutes. Taste for seasoning and add salt if needed. Turn off the heat, let the soup rest, covered, for about 10 minutes, and serve.
Step 9:

Enjoy!