Almost everyone likes noodle soup. He has taken root so well in Russian culinary that he is considered truly national, although the birthplace of this first dish is Tatarstan. Variety is given to it by the broth on which it is made: chicken, pork, egg, mushroom, beef, mutton or milk. But the cooking method is always the same: dry noodles are poured and cooked to a ready state. It can be purchased at the store, because the choice of semi-finished product is very good - egg, thin, thick and so on. But, the best option is cooking homemade noodles.
Mushroom noodle soup will be tastier if cooked with boletus. Three hundred grams need to be washed very well, cleaned and cut into fairly large pieces. Boil the mushrooms by draining the first water and rinsing. Next, add two liters of water, cubes of three large potatoes, chopped onion and grated carrots to them. Cook until half an hour, at the very end pour one hundred grams of noodles, a few peas of pepper and one lavrushka. Cook over low heat with a lid.
Kids will love noodle and cheese soup. Boil one hundred grams of pasta and allow water to drain. Add cubes of processed cheese (200 grams) to a liter of chicken stock and boil for about three minutes. Next, add noodles and chopped dill to it.
Soup with meatballs and noodles is one of the most satisfying and high-calorie first courses. First you need to choose meat and make stuffing. A more juicy and tasty option is obtained if you mix chicken and pork, or lamb and beef. Turn the meat (250 grams) several times in a meat grinder along with half the onion. Then add one egg, pepper and salt. In order to make the noodle soup transparent, the meatballs need to be boiled separately, and then ready to be added to the first dish. When they are boiled, boil two liters of salted water, pour in cubes of five potato tubers and half chopped carrots. Cook for twenty minutes, add one hundred and one hundred twenty grams of noodles, close the lid and cook for five minutes. Serve sprinkled with chopped dill.
Tokmach noodle soup. It is necessary to lower six hundred grams of mutton with a bone into cold water, bring to a boil, constantly removing foam. Cook for three hours and remove the meat. Now strain the broth well, boil again. Add fifty grams of onion rings, sixty - carrot rings and one hundred and fifty grams of potato cubes. Cook until cooked.
At this time, we are preparing a tokmach. To do this, pour a pound of flour on a flat surface, pour half a glass of salted broth into it and start kneading a very cool dough. Make small balls out of it, roll it up to 2 mm in thickness. Then leave for fifteen minutes to dry the dough. After the specified time, cut it into five centimeter tapes. Cut them in the form of thin straws, triangles, rhombuses or squares. Now add homemade Tatar noodles, wait for it to emerge, and turn off the fire. Serve the first dish by spreading the pieces of lamb on plates. The proposed option for cooking homemade noodles is a classic Tatar recipe, which is quite simple to prepare.
Soup with noodles and eggs is prepared, as a rule, on chicken broth. In this recipe you will need one and a half liters. Crush boiled chopped meat into it, cubes of three potatoes, one carrot and half an onion. Cook for fifteen minutes, add one hundred grams of noodles and cook for another ten minutes. Now you need to pour in three eggs gradually, thoroughly mixing the first dish. Serve on the table, sprinkled with chopped dill or parsley.
Enjoy your meal!