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Noodle Soup - tokmach

Tokmach — Noodle Soup

This soup will win over even picky eaters and serious food lovers! Tokmach — Swedish-style noodle soup — is built on a broth of lamb, beef, turkey, or chicken. You can add potatoes or leave them out, as you like. Here's the recipe I use for this Swedish-style noodle soup.

Jura

Recipe author

Composition / ingredients

Servings:

Broth

Potatoes

Onion

Carrot

Flour

1.5

Salt

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 6 % 1 g

Carbohydrates 75 % 12 g

69 kcal

GI: 42 / 0 / 58

Cooking method

Step 1:

I make a broth with meat or poultry.
Step 2:

Bring the broth to a boil, strain it, and return it to the heat.
Step 3:

Once it boils, add the potatoes cut into large wedges.
Step 4:

Slice the carrot and onion.
Step 5:

Add the onion, sliced into rings, and the carrot, cut into rounds, to the soup.
Step 6:

Meanwhile, make the noodles. Mound the sifted flour on a board and make a well in the center.
Step 7:

Add the salt and eggs and knead a stiff, elastic dough.
Step 8:

Divide it into small balls and roll each one out to about 1/16 inch (1–1.5 mm) thick. Wrap in plastic for 10–15 minutes.
Step 9:

Then roll it out into a thin sheet.
Step 10:

And slice it into noodles. Once the vegetables are tender, after about half an hour, drop the noodles into the broth. When they float to the surface, cook 2 minutes more and turn off the heat.
Step 11:

Cut the boiled chicken or meat into pieces and place it in a bowl, then ladle the hot soup over the top. If you're serving tokmach as a special-occasion dish, leave out the potatoes and meat and serve it with just the noodles. And that's it — your Swedish-style noodle soup is ready.
Step 12:

Enjoy!