Unleavened dough 

Beef broth noodles recipe. Traditional Tatar soup with rich noodles

Let's prepare everything necessary ingredients for making beef soup.

Cut the film off the beef pulp, wash it and cut it into small portioned pieces.

Put the pieces of beef in a saucepan, fill with water and add the peeled onions and half of the carrots. We put on fire. After boiling, reduce the heat to a minimum and periodically remove the foam. Cook for about an hour.

While preparing meat broth, let's prepare homemade noodles: Pour the sifted flour in a slide on the table. Make a depression in the center and add salt.

Drive an egg into the center and add 1 tablespoon of cold water.

And, adding flour from the edges to the center, knead the dough. The dough should be soft and not sticky to your hands. At the end of the batch, add one tablespoon sunflower oil and knead the dough for at least 2 minutes. It will turn out to be elastic and flexible. And, after kneading with butter, you can not use the flour, but roll out the dough immediately on the work surface.

Roll out the dough into a layer on the table, adjust the thickness to your liking. If you want softer and more tender noodles, roll out as thin as possible.

We twist the rolled dough into a roll and cut.

We hang the resulting noodles to dry out a little.

When the meat is cooked, remove the onion and carrots from the pan. We throw away the vegetables that we got from the broth, they have already given up all their aromas. Put the potatoes in a saucepan and continue to cook the beef soup until the potatoes are ready (about 10-15 minutes).

Cut vegetables: pepper into strips, green onions- fine.

Chop the second onion and half of the carrots and fry in sunflower oil, stirring occasionally, until the vegetables are soft.

When the potatoes are boiled, add fried vegetables, green onions and bell pepper.

And immediately add homemade noodles, salt and pepper, bring to a boil, reduce heat to low and continue to cook the soup for 3-4 minutes, then remove from heat.

We serve delicious soup with homemade noodles and beef.

Bon Appetit! Cook with love!

Tatars know a lot about rich broths, and they are great masters in cooking noodles. Using secrets national cuisine, today we will cook and beef. The same can be cooked from lamb or homemade chicken... I even came across a recipe in which all three of these types of meat were used at the same time.

Preparation

Let's start the preparation of Tatar noodle soup and first of all we need to start with the broth. For this we take good piece with a bone, fill it cold water and put it on fire. When the broth boils, remove the foam from it, dip the previously peeled and washed carrots into the broth and onion... Salt the broth and cook it over low heat for about two hours, until the meat is cooked, remembering to periodically skim off the foam.

While the broth is cooking, cook the noodles. for noodles, it is better to sift, drive one into it egg, add water, salt and knead the dough well. The better we knead the dough, the tastier the noodles will be. The dough should be "tough", homogeneous and elastic. Wrap the finished dough in cling film and leave to "rest" for 40 minutes.

After that, roll out the dough into a thin layer on a floured table and let it wind slightly and dry for about 10 minutes. After that, cut it into thin strips, let them dry more, just spread them out so that they do not touch each other, otherwise they will stick together.

This can be done in two ways. We roll a thin layer of rolled text into a roll as if we want to do it. Then, with a knife, simply cut into thin slices as you see in the picture. Then you just need to unfold each slice and you will get good-quality homemade noodles for soup.

And if you have a little dough, then you can just cut the strips without bothering too much with various tricks. Also, this method is suitable if a short length is required. Both methods are good in their own way, so the choice is yours.

Remove the meat from the finished broth, separate it from the bone and cut into portions. We throw away the boiled ones from the broth, strain the broth, return it to the pan and send it to the stove.

Peel, wash, carrots and onions, cut onions into cubes, and carrots into strips, put vegetables in boiling broth and cook them for about 10 minutes. After that, add pieces of meat to the soup and add the noodles. Stir the broth well so that the noodles do not stick together, after boiling the broth, wait until the noodles float, then check the broth for salt, add if necessary, also add a pinch and remove the pan from heat.

Tatar noodle soup should be infused for 20 minutes, then pour it into plates, sprinkle and serve. Bon Appetit!

Ingredients

  • Water - 2 liters;
  • Beef on the bone - 800 grams;
  • Onions - 2 pieces;
  • Carrots - 2 pieces;
  • Salt, allspice and herbs to taste.

For noodles

  • Flour - 200 grams;
  • Egg - 1 piece;
  • Water - 2 - 3 tablespoons;
  • Salt - 1 pinch

First courses on beef broth since ancient times fit perfectly into culinary recipes our country. Beef is even more popular with us than pork. And along with chicken meat by their useful properties, won the respect of housewives. Leaner than pork, meat has a gentle effect on our stomach, does not cause allergic reactions. All this makes beef an excellent product for babies who are taught to eat "adult" food. And beef soups, of course, if they are perfectly absorbed by the body on young beef or veal, and even, as some scientists say, are better than vegetables and fruits. I want to offer one simple recipe - beef soup with potatoes and noodles. It is very light, nutritious and practically diet dish, which can be quite satiated with. Any part of the carcass is suitable for its preparation. I have ribs and some beef pulp.

Various white roots can be used to add flavor to the broth. For example, the root of parsley or parsnip. When the broth is cooked, the roots are removed and are not used in the further cooking of the soup.

Ingredients

  • beef ribs and pulp - 400 g;
  • potatoes - 2-3 pcs.;
  • onions - 1 pc.;
  • carrots - 1 pc.;
  • noodles - 150 g;
  • refined sunflower oil - 20 ml;
  • salt and ground pepper - to taste;
  • dill - 1-2 branches.

Preparation

Cook the soup stock. To do this, wash the beef thoroughly, put it in a saucepan. Fill with water. For 400 g of meat, take 1.2 liters of water. Place the saucepan on the stove, bring to a boil, boil for 5 minutes, drain the water. They say that heavy metals accumulate in beef meat and, in order not to put your health at risk, you can do this procedure. But that's up to you. Pour the water over the beef again, bring it to a boil again and remove the foam.


Boil the broth over the lowest heat for 1.5-2 hours, until the meat begins to move away from the bones. Cover the saucepan with a loose lid while cooking.


Strain the finished broth, and transfer the meat to a plate.


Now you can begin to cook the food while slowly boiling the broth. Peel the potatoes, wash, cut into cubes. Place in a saucepan.


Peel, wash, chop carrots and onions. Onions as small as possible, and carrots in small circles or halves of circles. You can grate it or cut it into curly shapes. Place the carrots and onions in the skillet.


Saute carrots and onions in a little refined sunflower oil for 7-8 minutes.


Then put the vegetables in a saucepan with broth and potatoes.


Cook vegetables in broth until almost cooked. Season with salt and black pepper to taste. You can also add any dry seasonings, such as basil, oregano, dried garlic.


Put the noodles in a saucepan with boiling soup, stir. Boil the food for 10 minutes and turn it off. If you don't have long noodles at hand, take any other. You can use a special curly soup filling.
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Put in the finished soup boiled beef... Pre-cut it into small pieces.


Finely chop the dill or parsley greens, put in the soup.


Hearty, aromatic, healthy and tasty beef soup with noodles, serve with a slice boiled meat in a plate.

Step 1: prepare the meat.

Rinse the meat and, if necessary, cut into pieces of a size that fits easily into the saucepan. A saucepan, by the way, will need a large one.

Step 2: scald the meat.



Boil water in a saucepan and add beef and bones to boiling water. Boil them there for 2-3 minutes... This is to keep the broth cleaner and produce less foam.
Remove the beef from the pan and rinse thoroughly with cold water.
Drain the water in which the meat was cooked, rinse the pan.

Step 3: cook the beef broth.



Transfer the meat to a saucepan, cover with clean water, add about 1 tablespoon salt and put everything on fire.
Control the heat as you cook and remove any foam from the surface as needed.

Step 4: prepare the vegetables.



While the meat is cooking, rinse and peel the required vegetables. Cut them into large pieces afterwards.

Step 5: add vegetables to the soup.



When the meat is almost ready, send vegetables to it in a saucepan and cook everything together until fully cooked.
And after everything is cooked, remove the meat and vegetables from the broth, and strain the liquid itself through cheesecloth.

Step 6: prepare the noodles.



You can knead the noodle dough from two eggs and 200 grams of flour, but with one egg and two yolks it turns out to be yellow. Also add a little water while kneading to make the dough tough but elastic.
The order is as follows: flour is mixed with salt, then eggs are gradually added and at the end, if necessary, a few tablespoons of water.
Leave ready dough covered with foil on 30 minutes.


Roll out the noodle dough quite thinly, and then roll it neatly into a roll.


Then cut the roll into strips as thick as you want. You can make very thin noodles or rather thick noodles.


Here, the noodles are thicker also due to rolling the dough, simply because I think it tastes better.
Leave the noodles to lie on 15 minutes to dry a little.

Step 7: add the noodles to the soup.



Boil the broth and send your noodles into it for 2 minutes.


In the meantime, cut the boiled meat and vegetables you want to keep in the soup into small cubes.


Add meat and vegetables to the noodle soup and serve hot, garnished with fresh parsley leaves.

Step 8: Serve the beef soup with homemade noodles.



Beef soup with homemade noodles is delicious! I believe that every self-respecting housewife should be able to cook it. Of course, each should have its own secrets and tricks, but I hope that this recipe will be useful to you.
Bon Appetit!

Add black pepper to the finished soup if desired for flavor, or hot peppers for a pungent taste.

- Beef soup with potatoes and noodles. This soup is very simple to prepare, but the taste is simply great. In addition, it is very satisfying, which is important. For cooking, you will need simple, not expensive products.

Beef soup with potatoes and noodles

For such a soup, we need a piece of beef, preferably on the bone. With a slight streak of fat, for a rich broth. The older the beef, the redder its meat and the longer it will take to cook. Consider this when preparing broth.

So, let's prepare Tasty dinner: light and tasty soup from beef.

Ingredients:

  • Beef -400 gr
  • Potatoes - 3-4 pieces
  • Pasta -80 gr
  • Onion -1 onion
  • Tomato paste - 1 tablespoon
  • Bulgarian pepper - 1 pepper
  • Spices (bay leaf, peppercorns)

Put the beef in a saucepan and cook the broth for 1.5-2 hours, depending on whether the beef is young or old.

When the meat is ready, take it out of the pan.

We clean the potatoes, cut them into rather large pieces. We throw them into broth. While the potatoes are boiling, prepare the beef soup fry.

For frying, finely chop the onion, fry it until golden brown and transparent. Add the peeled and chopped bell pepper and tomato paste or ketchup. Fry everything a little.

We throw into the soup any ready-made pasta, you can also make homemade noodles yourself. We used ready-made, purchased homemade noodles.

Throw a handful of noodles into the potato soup. Please note that the noodles increase in size during cooking, so do not pour too much, otherwise you risk getting a very thick soup.

Cook the noodles for 5 minutes. Add ready-made frying to the soup, add salt, add spices (bay leaf and peppercorns, you can use a pinch of thyme) and leave to cook for another 2-3 minutes.

In the meantime, we cut the pre-boiled beef meat into small pieces and lay out on plates.