Tokmach is the most common soup in Tatar cuisine – homemade noodle soup or Tatar lapsha. Usually it is prepared on a different broth – with beef, chicken or lamb. Often cut 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 made with more eggs, and cut thinly.
Broth or stock
Potato (roughly cut)
Onion (finely sliced)
Carrot (sliced into rings)
Usually tokmach is prepared on base of broth of stock. At first, prepare tokmach (noodles). Make a little hill with the sifted flour and dig “a crater” at the top. Put the salt and the egg in the crater and the cold broth of water. Start kneading it with your fingers and keep doing it until you get a ball of dough that isn’t sticky. Divide the dough into few small balls. Spread some flour on a cutting board. Roll out each ball on top of the flour until you get thin layers of dough (up to 1-1,5 mm), leave them for 10-15 minutes to dry. Then cut from the layers some strips (width 4-5 cm) and chop them finely into thin strings.
Place the potato, onion and carrot in the pan with the boiling broth. Let it simmer during 25-30 minutes. When the vegetables are done, add the noodles. When the noodles come up to the surface, let it boil 2 minutes more, and then remove the pan from the stove. Cooked meat place in plates, add the soup. In different occasions the soup can be prepared with or without meat and vegetables.