Noodles and... Russian word stress

noodles- A widespread flour dish made from ordinary flour and unleavened dough (as opposed to vermicelli, pasta, spaghetti, similar in composition and use, made from durum wheat flour). Noodles, included in the national dishes of all nations, ... ... Culinary Dictionary

NOODLES- Noodles, noodles, pl. no, female (Turk.). 1. Wheat flour dough, thinly rolled, cut into strips and dried. Noodles soup. 2. Soup made from noodles. Chicken, milk noodles. 3. trans. Confusion, confusion (simple). Here is such ... ... Explanatory Dictionary of Ushakov

noodles- dial. loksha, lohsha, other Russian. pea noodles, Domostr. Zab. 117, K. 43; Ukrainian noodles, laksha, lokshina, blr. noodles. Loans. from Tat., Uig. lakča – the same, also small pieces of dough boiled in broth (Radlov 3, 729 et seq.), Chuv. läškä (Wichmann, TT ... ... Etymological Dictionary of the Russian Language by Max Fasmer

noodles- noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles, noodles (Source: "Full accentuated paradigm according to A. A. Zaliznyak") ... Forms of words

noodles- NOODLES1, i, g Food product, which is narrow thin strips of unleavened dough made from wheat flour without salt, sugar and any other. seasonings; produced at home or factory conditions, cooked by boiling in salted boiling water ... ... Explanatory dictionary of Russian nouns

NOODLES- Noodles, and, wives. 1. Product made from wheat flour in the form of narrow thin strips of dough. 2. Soup covered with such a product. Chicken L. Hang noodles on the ears of someone (simple) fool shamelessly, lie. | reduce noodles, s, wives. | adj. noodle, ouch, ouch.… … Explanatory dictionary of Ozhegov

NOODLES- wives. crumbled dough into a stew; vermicelli. You don’t condemn noodles, but you miss, and you sip water. Be a bull on a string, slurp noodles on a plate. In Vladimir, even noodles are chopped with an ax, a custom, only in state-owned villages. No hands... ... Dahl's Explanatory Dictionary

noodles- gossip, lies, noodles, vermicelli, deceit, fringe, belt, jumper, fiction Dictionary of Russian synonyms. noodles n., number of synonyms: 23 fringes (9) ... Synonym dictionary

noodles- Noodles, and, f. 1. Knitted jumper, knitted in an "elastic band" (fashion of the 70s). 2. Fringe on suede and leather products. 3. Something insignificant, unimportant; lies, gossip, fabrications. Newspaper noodles. Why are you feeding me noodles? 4. Watch strap ... ... Dictionary of Russian Argo

NOODLES- NOODLES. Pasta factories produce noodles from wheat flour mixed with water; some varieties add eggs or egg powder. 5 types of noodles are put on sale: narrow, wide, corrugated, long and long bent. You can noodles ... ... The Concise Encyclopedia of the Household

Every housewife has an idea about noodle soup, which was borrowed by Russian cuisine from the Tatars and successfully took root in it. Depending on the broth on which this soup is prepared, it can be chicken, meat, mushroom or milk. Well, the method of preparing noodle soup is the same for all its types: you just need to pour the noodles into the finished broth and boil it until tender.

By the way, about noodles. Of course, you can buy it in the store, since now we are not deprived of high-quality pasta. And in the store we can buy wide and narrow noodles, egg noodles, etc. But you must admit that homemade noodles, cooked with your own hands, cannot be compared even with the best purchased ones. And cooking it is not difficult at all, you just need to show a little patience, give it a little time, and then your homemade noodles will become a real treat for the stomachs of your household.

Today we will try to cook several types. Of course, these will be more modern options, except for one - the classic one.

So, to business!

Tokmach (noodle soup)(Tatar cuisine)

Would need: 600 g meat with bone (beef or lamb), 150 g potatoes, 60 g carrots, 50 g onions, salt, pepper to taste.
For tokmach (noodles): 500 g wheat flour, 100 g water, 1 egg, 15 g salt.

Cover meat with cold water and bring to a boil over high heat. Remove the foam, salt and continue to cook at a low boil for 2-2.5 hours. Remove the boiled meat from the broth. Strain the broth, bring to a boil. Cut the onion into rings, carrots into slices, coarsely chop the potatoes. Put everything into the boiling broth.

While the meat is cooking, you can cook tokmach. Pour the sifted flour onto the board with a mound, make a recess in it, into which pour cold water or cooled broth, add an egg, salt and knead a stiff dough. Divide the dough into small balls, roll out 1.5-2 mm thick and leave for 10-15 minutes to dry, then cut into ribbons 4-5 cm wide. Lay the ribbons on top of each other and chop into thin strips. Tokmach can be cut into diamonds, triangles or squares.

After 25-30 minutes, when the vegetables are cooked, add tokmach, pepper.
When the tokmach floats to the top, cook for another 2 minutes, then remove the pan from the heat. Cut the boiled meat into pieces, arrange in plates and pour over hot soup.

Noodle soup "Homemade with chicken"

Would need: 300 g of chicken, 900 g of water, 50 g of carrots and onions, 15 g of parsley root, 20 g of cooking oil or butter, salt to taste, herbs.
For noodles: 100 g wheat flour, 1 egg, 20 g water, salt to taste.

To prepare homemade noodles, beat the egg with water and salt, combine with sifted wheat flour, poured into a hill with a recess in the middle. Knead a stiff dough and let it stand for 20-30 minutes, then roll it into a layer 1-1.5 mm thick, cut into wide strips, which in turn are finely chopped and dried.

For 4 servings you will need: 1 onion, 100 g each of carrots, green onions and zucchini, 1 glass of dry white wine, 1 teaspoon of basil, 2 tbsp. spoons of tomato paste, 3-4 tomatoes, 3/4 l of vegetable and meat broth, 100 g of ham, 200 g of boiled egg vermicelli (in our case, homemade noodles), salt, ground black pepper, 1-2 g of cayenne pepper and sugar , 3-4 tbsp. tablespoons of grated cheese, ½ bunch of basil.

Prepare and cut green onions into strips, zucchini and carrots into small cubes. Put vegetables in a bowl, add white wine, dried basil, cook for 8-10 minutes over high heat. Stir the tomato paste, peel the tomatoes, remove the seeds, cut into cubes, put in the mixture. Pour all this with vegetable or meat broth, add finely chopped ham. Cover the pot with a lid and cook for another 6-8 minutes over high heat.

Add vermicelli or homemade noodles, sugar, salt and pepper to taste and cook for another 6-8 minutes over high heat. Add grated cheese to the finished soup, pour into bowls, sprinkle with chopped basil.

But what delicious milk noodles can be prepared according to this recipe.

Soup-noodles "Fragrant"

Would need: 1.5 liters of milk, ½ cup cream, homemade wheat flour noodles, 1 teaspoon salt, ½ teaspoon anise or coriander seeds.

Dip anise or coriander seeds tied in a gauze knot into boiling salted water (about 2 liters), add noodles and cook until half cooked. Throw the noodles in a colander, let the water drain, transfer the noodles to boiling milk and cook the soup until the noodles are ready. At the end of cooking soup, add cream, mix and remove the dishes from the heat.

And finally, another noodle recipe. We will get both the first and the second at once.

Dinner for the whole family "Two in one"

1. Soup-noodles "Goose"

Chop the goose carcass into pieces, add water and boil, adding 1 whole carrot and onion each (so the broth will be more fragrant). Salt lightly 20 minutes before the meat is ready. While cooking, prepare homemade noodles according to the traditional recipe, kneading it with 2 eggs. Slice it thinly and pat dry. Choose the meat from the broth and put the cooked noodles into it, adding the chopped onions and raw carrots. When serving, add chopped greens to each plate.

2. Goose in Vyatka

In a piece of foil 25-30 cm put cubes of potatoes, onions, circles of carrots. Add peppercorns, bay leaf, on top - a serving of goose meat. Pour over the broth, you can put a little goose fat or butter to make it juicier, wrap the foil in a bag, in the form of a truffle or an envelope (as you like) and bake in the oven at a temperature of 200-220 degrees for about 1 hour. When serving, sprinkle with chopped herbs.

From the same ingredients, the second can also be prepared in portioned pots, in which to serve. Beautiful, fragrant and very tasty!

Bon Appetit!

For the noodles, break the eggs into a small bowl, add salt, stir with a fork until smooth. In a large bowl, place 1 cup of the sifted flour and pour in the eggs and salt. Start kneading with a wooden spoon, gradually adding the remaining flour. Continue kneading the thickened dough with your hands, it should become elastic and steep. Wrap the finished dough in cling film and put in the refrigerator for proofing for 2 hours.

Divide the dough into pieces the size of a small apple. Roll out with a rolling pin alternately each part as thin as possible, until translucent. Spread towels on a large table and lay out the rolled layers of dough on them. Dry them for a few minutes. Roll up the layers of dough with a roll, cut the thinnest noodles with a sharp knife and put it on a tray.

Put the chicken in a saucepan, add the peeled onion. Pour 3 liters of drinking water, put on medium heat and bring to a boil. Reduce the heat to low, remove the foam with a slotted spoon and loosely cover the pan with a lid. Cook the broth over low heat, avoiding a rapid boil, periodically removing scale and foam, 1.5-2 hours, depending on the quality of the chicken. In the process of cooking, remove fat from the surface in a separate bowl, it will still come in handy.

Peel the carrots and cut into thin circles. Put in the broth for 20 minutes. before the end of cooking. Add bay leaf along with carrots.

Pour about 1 liter of broth into a saucepan. Bring to a boil, season with salt. Boil the noodles in this broth in portions of 1-2 minutes. Transfer the finished noodles to a bowl and with each new portion add the fat removed from the broth earlier to the noodles.

Remove the chicken, bay leaf and boiled onion from the broth pot. Let the chicken cool slightly. Cut the meat off the bones into small pieces. Salt and pepper the broth. Chop the green onion and dill very finely.

Put a serving of noodles on a plate, put a few pieces of chicken meat on the noodles. Pour the broth into a bowl, trying to grab a couple of circles of carrots. Sprinkle with herbs. Put most of the greens on the table.

Tokmach is a Tatar noodle soup that every Tatar woman should be able to cook. But unfortunately, in our time, city girls (not all, but many), spoiled by civilization, prefer to buy more and more ready-made semi-finished products and therefore are unlikely to please their family with a real tokmach, but a village girl - smart, beautiful, and an excellent hostess, will be able to cook a whole dinner from one chicken - for the first there will be noodle soup and for the second - the chicken itself from the broth, boiled potatoes, and feed the whole family, and even the guests who came to the fire, there will definitely be enough for six or eight people.
Even though I’m a city girl, today I’ll tell you how to properly and tasty cook real Tatar noodles! For these skills, of course, thanks to my mother, who, in principle, did not teach me all this, but always cooked food from our folk cuisine, and as a teenager, running past the kitchen, I somehow did not specifically notice how it was all done , and then, genetic memory also probably played a role) I have identified several important rules for myself so that this dish always turns out to be very tasty and a real Tatar tokmach, and I am happy to share these rules with all of you.

Rule one - the right chicken, this is a very important and almost the most basic rule! It is best to use a farm chicken for the broth, so yellow all over, which walked around the paddock, nibbled grass and saw the sun. Store-bought chickens pumped up with no one knows what will give your broth no color, no taste, no aroma.

Rule two - properly cooked broth! The broth should be clear with a little amber fat from the boiled chicken floating on top. We add only chicken, salt, black pepper and a whole head of onion to the broth (which is then removed and thrown away). No potatoes or carrots! No, of course you can add them, but why bother with the taste of freshly cooked fragrant broth, leave these vegetables for other soups. No other extraneous spices, only salt and ground black pepper. We add only dried noodles, or at least slightly dried ones, if you have them fresh. If you add fresh immediately, firstly, it can stick together, and secondly, the broth will become cloudy from the flour, and the “mealy” taste will be added. And most importantly, when cooking, the broth should not boil too much, it should “gurgle” slightly, then it will turn out delicious.
Properly brewed broth is a real balm for the stomach!)

The third rule is your own homemade noodles. So don’t argue, no matter how expensive the noodles from the store are, homemade ones are much tastier! Someone kneads the dough for noodles only on eggs, someone with the addition of water or broth, both methods are good, both are delicious, just whoever is used to what does it. If kneading only on eggs, then 100 gr is taken per egg. flour, and a pinch of salt, which is stirred in the egg. If kneading on an egg with water (broth), then the proportions are as follows - 1.5-2 tablespoons are taken per egg. liquids, a pinch of salt and flour, approximately 150-200 gr. We increase the proportions of the dough depending on the required amount of cooked noodles. For one large pot, a liter for four broths, you will need about 120-150 gr. next time.
The dough kneaded for noodles should be tight and elastic. It is very difficult to knead it, you need strong hands and fifteen minutes of hand fitness. If you have a kitchen machine or a food processor with a kneading function, then the technique will help you)
It would be best if you cook the noodles in advance and more, dry them and store them in a dark, dry place in a kitchen cabinet, in some kind of enamel pan, or in a glass or wide-mouth tin can, so that it is convenient to get the noodles from there, so that don't break it. It is advisable not to close the lid so that the noodles do not get damp, you need air access to it, cover it with baking paper folded in several layers on top, before the grandmother simply covered it with a crumpled newspaper. Dried noodles have a very long shelf life. It is important to dry it and not overdry it. If you don’t dry it out, it will be moldy; if you dry it out, the whole thing will break. Here, for now, everything is about noodles, the rest will be below, in the recipe.

The fourth rule is the correct presentation. I said at the very beginning that tokmach (as a rule) is a main course consisting of the first and second. For the first, we serve chicken broth with boiled noodles, and there must be a plate with chopped herbs on the table, the base is green onions and, if desired, dill or parsley, or all together. Each eater adds greens to his plate as much as he needs.
For the second - we serve chicken with potatoes on a separate dish. We take out the finished boiled chicken from the broth, let it cool slightly and cut it into portioned pieces, which we put on a baking sheet, grease with a beaten egg and bake for ten minutes at 180 gr. And boil the potatoes in a separate pan, in salted water as a whole, according to the number of eaters. We put the boiled potatoes on a large separate dish, grease it with melted butter, put pieces of baked chicken on top of the potatoes and sprinkle everything with fresh chopped herbs.
Such noodles can be served at a feast, and in the world, and in good people!) It is served both on weekdays, and on holidays, and at weddings, and at various religious events.

I wanted to write just a couple of words about noodles, but they turned into a whole article for me ...) And from all of the above, I concluded that properly cooked tokmach is a whole art, although it is a simple village dish.)

What you need for the broth:
Farm chicken - 2 kg.,
Water - 4 liters,
Onion (large) - 1 pc.,
Salt - to taste
Ground black pepper - to taste.
Dried noodles - 120-150 gr.

For submission:
Whole boiled potatoes
Butter - for greasing potatoes,
Egg - 1 pc. (for brushing the chicken)
Greens (green onion, dill)

For noodles:
Egg - 2 pcs.,
Salt - a pinch
Flour - 200 gr. + for rolling dough

How to cook:
Rinse the chicken well, singe if necessary, put in a large saucepan.
Pour water - 4 liters, put on fire, bring to a boil, remove the foam. After the scale has been removed, reduce the heat (less than average), let the chicken cook for about ten minutes, put a large peeled onion in the broth, salt 1 tbsp. salt and cook for 1 hour with a slight gurgle. Take out the chicken, add more salt and pepper to the broth, bring to taste. Pour dried noodles 120-150 g into the boiling broth (depending on the desired density), as soon as the broth with noodles boils and the noodles float up, turn off the heat, cover the pan with a lid and let stand for about five minutes. Pour the noodles on plates and serve with herbs.
As soon as the chicken is taken out of the broth, let it cool slightly for 5-10 minutes, cut into portions, put on a baking sheet, brush with a beaten egg and put in a heated oven to 180 gr. for 10 minutes.
Put the boiled hot potatoes on a large dish, grease the potatoes with melted butter, put the baked chicken on top and sprinkle everything with fresh herbs. Meat and potatoes are served immediately with soup. Bon Appetit!)

Noodles:
Pour flour into a cup, make a hole in the middle, break eggs into it, add a pinch of salt, knead a stiff dough, knead for a long time, ten to fifteen minutes. Put the dough in a plastic bag and leave for 20-25 minutes. After that, the dough will become a little softer and easier to knead. Knead the dough a little more, it should be cool, but elastic.
Divide the dough into two parts, roll into two large thin cakes. Thin so that your palm should shine through. Lay the circles of dough on cotton kitchen napkins and let dry. Only here it is important not to overdry. As soon as the edges of the dough are a little dry, that's it, we transfer it to the board and cut long strips, 4-5 cm wide. Fold the strips in half, you can put 2-3 pieces one on one, and start cutting thin noodles with a sharp knife. Spread the resulting noodles on a large cutting board, or baking paper, or a newspaper and dry, occasionally gently loosening with your hands, trying not to break the noodles. Do not dry for a long time, so as not to overdry, it usually takes half a day to dry, but again, it all depends on the humidity and temperature in the room. And most importantly, make sure that there is no draft on the noodles, you do not need to dry them under open windows.
How to properly store noodles, I already wrote above, in the rules.
Well, that's all, if you have any questions, just ask.

This is the most common soup in Tatar cuisine - homemade noodle soup or Tatar tokmach. Prepared on a different broth - with beef, chicken or lamb.

Often cooked noodles are dried and stored, later used to make soups.

The difference between the Tatar tokmach and other similar oriental dishes is that the noodles are cut thinly.

This soup is often cooked without potatoes. In the villages, sometimes they cook with potatoes. At my husband's relatives in the Tatar village, for example, potatoes are launched and boiled to noodles, while they are either not cut or cut large. When it is cooked, it is taken out and noodles are added to the broth.

Potatoes are served on the table. The meat is also taken out and placed in the center of the table. The noodle soup is poured into bowls and served. Thus, on the table there is soup (tokmach) and the second - boiled potatoes and meat. Everyone takes their favorite piece of meat. Urban dwellers often arrange meat in portions on plates before serving. I'm going to have a rustic serve today.

How to cook "Tokmach" step by step with a photo at home

Wash the chicken, for convenience, divide into parts, pour water and put on fire. Bring to a boil, reduce heat and remove foam. Salt, add peppercorns. I like to add some more cumin and soup greens. I cut the onion in half and put it directly with the peel in the broth to give a little golden hue to the broth. Or you can chop an onion. This is already a matter of taste. Cook the broth over low heat with a lid on until the chicken is done.

To prepare the noodles, you need to shake 2 eggs, mix them with a little water and salt. Put the flour in a deep bowl, make a well and pour the egg mixture into it. Knead a very tight dough, but still have the strength to roll it out. You can make sure you first pour 200-250 grams of flour, and then add more.

Knead the dough for 10 minutes, then put it in a bag and leave for 30 minutes. So the dough will not shrink during rolling and will become a little softer. The tighter the dough, the better the noodles will be. Such noodles will never boil and will not become slimy.

Separate the noodles a little with your hands and lay them out on a table or board. From this amount of dough, you can still get the remains of noodles, which can be dried in this way (it will take about 2-3 hours). Then put it in a jar or in a bag and store it like regular pasta and then use it when cooking noodle soup. I prefer to use dried noodles in soup.