Noodle soup - the best recipes. How to properly and tasty cook noodle soup.

Noodle soup - the best recipes. How to properly and tasty cook noodle soup.

Noodle Soup - General Principles and Methods of Cooking

Boiled macaroni is a popular side dish to meat. And if you add them to the broth, you get a completely different dish - noodle soup. Before other first courses, it has the main advantage - it is quick and very easy to prepare. And these soups are very tasty. The main thing to know is one rule - that the broth remains transparent, it is better to boil the noodles in water before half cooking in another container.

Noodle soup is boiled in fish, mushroom, meat broth or milk. And the milk is prepared soups, both sweet and salty. Noodle soup is not quite a traditional Russian dish, it was borrowed from the Tatar cuisine. So the prototype of the Russian noodle soup can be considered Tatar tokmach. Although soups of this type are found in the cuisines of other countries, for example, Asian. There it is most often cooked with shrimps or other seafood, and rice flour is used for noodles.

Soup noodles - food preparation

Shops and supermarkets offer a wide selection of pasta products, but anyway, you will not find tastier than noodles made with your own hands. Therefore, it is advisable to use home-made noodles for soup. It is not as long and difficult as it may seem at first glance. Noodles can be prepared in advance when there is free time, then dry it and store it as usual shop until the right moment.

Noodle Soup - Best Recipes

Recipe 1: Home-made Noodle Soup

Ingredients: 300-400g of pork pulp, 2 onions, 1 carrot, 100g of egg noodles, salt, vegetable oil, pepper.

Method of preparation

Put the meat in a pan with a solid piece and one onion, pour cold water over it, put to boil. As the meat becomes soft, it must be removed along with the onions. Throw the onion and dice the meat.

Finely chop the onion, grate the carrots and fry in the oil in a skillet. Then add the same meat, fry for seven or eight minutes and shift into boiling broth. Add salt, sprinkle with pepper and put noodles. Cook until noodles are ready for seven or ten minutes. Soup in a plate can be sprinkled with herbs.

Recipe 2: Milk Noodle Soup with Sugar

The taste of the sweet milk soup has become much loved since childhood. The pasta is pre-boiled almost to readiness in salted water, and then boiled in milk so that they are soaked in a milky taste. At the end of cooking, cream is added to the soup and, if desired, a handful of raisins. The number of noodles can be changed, depending on the desired thickness.

Ingredients: 1.2 liters of milk, 150 ml of cream, sugar, homemade noodles - 100-150g, raisins (optional).

Method of preparation:

In salted water, boil the noodles until half ready, and drain in a colander. Put boiled sugar, a pinch of salt and boiled noodles into boiled milk. You can add pre-soaked raisins. As soon as the noodles reach full readiness, add cream, bring to a boil and turn off. You can add butter to the plate.

Recipe 3: Noodle Soup with Mushrooms

The white mushroom soup is more popular, it is more aromatic and has a richer taste. But also cooked from other mushrooms, it turns out very tasty too.

Ingredients: 2l of water, 150g of noodles, 300g of fresh or 30g of dried mushrooms, one carrot and one bulb, vegetable oil, to taste: pepper, salt, sour cream.

Method of preparation

Mushrooms cut (dry pre-soak) and throw in boiling water. Spread in oil grated carrots and finely chopped onions. After 20 minutes, add the fried vegetables to the broth to the mushrooms. Salt soup, add pepper and noodles, cook until tender. Serve with sour cream. Chopped herbs and garlic can be put on the plate, if desired.

Recipe 4: Chicken Noodle Soup

Hot chicken broth is good in itself, and along with noodles you get a full meal - both the first and second course. For broth, you can take both chicken meat, and wings, neck, giblets. Especially good with chicken broth is combined not with purchase, but with homemade noodles, mixed with eggs.

Ingredients: 2 liters of water, 0.5 kg of chicken, 2 carrots and onions, salt, vegetable oil, pepper, greens and stalks of parsley and dill.

Method of preparation:

Salt the water, put the whole carrot and onion in it, green stalks, pieces of chicken and boil the broth - until the meat is soft. Catch carrots and onions, they are no longer needed. Remove meat, boneless and cut into strips. In a separate bowl, boil the noodles until half cooked, drain in a colander to drain the glass, rinse and put into boiling broth. Add chicken meat and vegetable frying (chop the onion finely, grate carrots and fry in butter), boil for five minutes. Before serving, give ten minutes to insist. Add chopped greens to the plate.

Recipe 5: Tokmach

There is no one specific recipe for cooking tokmach. It can be cooked with or without potatoes, both in beef broth and mutton. You can add roots or do without them. There is only one general rule - after the noodles have surfaced, it is cooked for only two minutes. By the way, the noodles can also be cut arbitrarily - straws, diamonds, triangles. Tokmach is always served katyk.

Ingredients: Beef or mutton - 0.5 kg, 2-3 potatoes, 1 onion, salt, pepper, 1 carrot.

Method of preparation

Pour the meat in cold water, do not forget to salt, put on the stove and cook until soft. Then get it and cut it into pieces.

In the broth put carrots cut into thin rings, onion rings and diced potatoes. After 20-25 minutes, add noodles and boil for two minutes from the moment of boiling. Turn off the fire. Put pieces of meat in a plate, pour soup on top.

Soup noodles - tips from experienced chefs

To make noodles for soup, you need to mix 1 egg, 100 ml of water, half a teaspoon of salt and a glass of flour. From the ingredients to replace the steep dough, if it turned out too soft, you can add flour. Knead the dough thoroughly and allow it to rest for 20 minutes, so that the gluten swells and the mass becomes plastic, then roll it into a thin layer. Let it lie down for ten minutes to dry slightly and then chop. First, wide longitudinal strips of 7-10 cm wide, then sprinkle them with flour on both sides, put them on each other and cut them across into strips of 2-5 millimeters.

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