Ashe cabbage (soup with salma and cabbage)

[Salma is a very common dish among the Tatars. It is cooked in broth and broth. Salma can be cooked with potatoes, onions, carrots, peas, cabbage, lentils. Salma, cooked in broth, is seasoned with fried onions in butter. Salma is usually eaten with katyk.]

Ashe cabbage (soup with salma and cabbage)

Category: First meal

Kitchen: Crimean Tatar

Ingredients
Beef brisket	500 gr.
Bulb onions	2 pcs.
Carrot	2 pcs.
Potatoes	4-5 pcs.
Young cabbage leaves (cabbage)	400 gr.
Spice:
Dried tomatoes (ground or flakes), sweet dried peppers (flakes), savory, dill, basil	10 gr.
For the test:
Buckwheat flour (buckwheat groats)	400 gr.
Wheat flour	100 g
Water, broth	250 ml.
Chicken egg	1 PC.
Salt	3 gr.

Cooking method

• Salma is a very common dish among the Tatars. It is cooked in broth and broth. Salma can be cooked with potatoes, onions, carrots, peas, cabbage, lentils. Salma, cooked in broth, is seasoned with fried onions in butter. Salma is usually eaten with katyk.
• Salma is made from wheat, buckwheat, lentil and pea flour.
• Cut the meat into small pieces and fry in oil until golden brown. In the process of frying, add diced onions and carrots (fry each ingredient for 5 minutes). Fill with water and let it boil until the meat is cooked. While the meat is boiling, prepare the dough for the salma. For the dough, we need buckwheat flour (Buckwheat can be ground in a coffee grinder or a special blender). It will not be possible to knead the dough from buckwheat flour alone, its proteins do not form gluten. For this purpose, wheat flour should be used. Flour mixture, add a pinch of salt, gradually mix with water or broth and one egg. Knead an elastic dough. Let it rest for 30 minutes in the refrigerator. Divide the dough into several parts and roll out. Cut the rolled dough into plates 1 - 2 cm wide and 5 cm long (well, whatever you like, the principal size can be made smaller) The thickness of the rolling should be somewhere around 1.5-2 mm. If the meat is ready, add finely chopped potatoes (pre-soaked in water).
• We cut out the cabbage leaves with mine, fold them and the mode with straws (you can use the usual cabbage). Let the potatoes boil for 5 minutes, add cabbage to the soup. Cook for 10 minutes and add our salma. Cook for 15 minutes and remove from heat, milk it and fall. When serving, you can add grated sheep cheese to a plate (well, this is not necessary)
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Very appetizing! Thank you! Very nicely decorated, like all your recipes !!!

[Zakhar]

What yummy! Bookmark it for sure!
Zakhar, Thank you! The recipe, as always, is not hackneyed, interesting, well-designed! It's just that the eyes rejoice, the legs themselves run to the kitchen, and the hands grab the knives, etc., rush into the culinary battle, in a word.
I will definitely cook it!

What a green cabbage! : swoon: This is special. a variety or just a young / early one growing up in your area?

"They eat with katyk" - how is sour cream added in portions?

What a green cabbage! This is special. a variety or just a young / early one growing up in your area?

"They eat with katyk" - how is sour cream added in portions?

Yes, cabbage from our place is the outer leaf. Katyk is served in portions, you can also replace it with sour cream.

[Zachary]

Zacharyhow lucky those who live next to you are!

[Luda]

It is clear that in the southern sun the vegetables are gaining color!

Zachari, how lucky those who live next to you are

Luda, no need to say!

I just dream: I came home, and there is some mind-blowing and unfamiliar Ashe Cabbage. Or something else interesting, unusual. But I am very afraid that it will be like that of a classic: "Neither me, nor you will have to live in this wonderful time ..."

Lyuda, don't tell me!

Nastenka, I will not dissemble - I was also lucky! Often my husband met me from work. And now he spoils regularly. But not with such variety as Zechariah!