Tukmas - Recipe With Photo And Video

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Let's cook a Bashkir dish and delight the family! Hearty, rich chicken soup with browned vegetables and homemade noodles will appeal to everyone!

Ingredients

Chicken legs - 2 pcs.

Onions - 1 pc.

Carrots - 1/2 pc.

Vegetable oil - 2 tablespoons

Flour - 100 g

Egg - 1 pc.

Salt, black pepper - to taste

Fresh greens to taste

Broth water - 1-1.5 l

• 42 kcal
• 2 h. 30 min.
• 10 min.
• 2 h. 40 min.

Photo of the finished dish

Video recipe: Tukmas

Step by step recipe with photos and videos

Tukmas is a dish of Bashkir cuisine, otherwise it is a poultry broth with noodles. Traditionally made from concentrated broth cooked on duck, goose or chicken, sauteed vegetables - onions and carrots, and homemade noodles made from steep dough with flour and eggs. Of the spices, only salt and black pepper are added to the soup, nothing else - so as not to interrupt the taste of the rich broth. Tukmas is served with fresh herbs: green onions and dill. The dish has analogues in the cuisines of other Turkic peoples, for example, in Tatar cooking this dish is called tokmach.

I found this dish on one of the Soviet postcards with recipes. It interested me in its simplicity. But the first glance proved to be deceiving. The complexity of the dish is in the self-preparation of homemade noodles, otherwise there really are no difficulties.

I cook a dish on chicken, namely on chicken legs. For a richer broth and a larger portion of soup, go for thighs or whole chicken. The rest of the ingredients are shown in the photo, let's get down to cooking!

Let's start cooking tukmas with noodles. Pour flour in a slide into a plate or immediately on the table, make a "well", drive an egg into the center and add a pinch of salt.

We knead an elastic, but elastic, non-sticky dough with our hands. Knead the noodle dough for 10 minutes. We form a ball, wrap it in a bag or cling film and leave it aside for 20 minutes.

Then we divide the dough into 2 equal parts and roll each into a thin layer, so thin that the dough shines through. This process will require a lot of hand and rolling pin effort. We leave the layers of dough to dry for half an hour, transferring them to a dry towel.

Next, we roll up the dough into a roll and thinly cut the future noodles with a sharp knife.

We unfold each piece of dough and leave the noodles to dry in a cool place for at least another half hour.

Let's proceed directly to the preparation of tukmas. We wash the chicken legs and put them in boiling salted water. Cook rich chicken broth for 1-1.5 hours. Do not forget to remove the foam formed on the surface.

At this time, cut the peeled onion into small cubes.

And rub the carrots on a fine grater.

Saute vegetables in vegetable oil over medium heat until soft.

We take out the chicken legs from the finished broth, throw in the vegetables, bring to a boil and throw in the dried noodles, but not all - the amount depends on the desired thickness of the soup. It took me a little more than half.

When the noodles come to the surface, cook for 5 minutes until tender. Salt and pepper the finished dish to taste.

Tukmas is ready! Place the chicken leg on a plate before serving, then add the soup and garnish with fresh herbs. Enjoy your meal!

Important additions to the recipe

You can prepare the noodles in advance - for example, several days in advance, as the process is not quick. You can use ready-made, home-cooked noodles.

• If the egg for the dough is small, even the first category, and does not absorb all the flour, add water, literally a couple of teaspoons.
• If you don't like meat on the bone in the soup, cool the chicken legs and separate the meat. Add to soup when serving.