Zama, Moldovan chicken soup with homemade noodles (gas hob, ceramic casserole)

Zama, Moldovan chicken soup with homemade noodles (gas hob, ceramic casserole)

Category: First meal

Kitchen: Moldavian

Ingredients
Chicken (chicken thighs)	3 pcs
Onion (medium head)	1 PC
Carrots (medium)	1 PC
Lemon	taste
Fresh parsley	3 branches
Salt	taste
Mixture of four peppers	taste
Blend White Herbs	taste
Water	on demand
For noodles:
Flour	50 g
Egg (quail)	1 PC
Water	1.5 tbsp. spoons

Cooking method

• These rich soups work very well in ceramic pots, especially when cooked over low heat on a divider. The divider is best taken not just metal, but with ceramic fiber. In this case, cooking over low heat will give the effect of a "Russian oven".
• 
• I have a thick-walled saucepan with a ceramic lid.
• 
• Wash chicken thighs (with skin), put in a saucepan, fill with cold water. We set the lowest fire on the lowest power burner. We gradually increase the temperature to the average temperature of the burner. Bring to a boil, remove the foam, add salt and the Four Peppers mixture, add a few parsley branches and a small piece of parsley root, one allspice pea, and a tiny bay leaf. We reduce the degree of heating to a minimum. Cook until the meat is fully cooked.
• At this time, we prepare the noodles. I needed a very small amount of noodles today, so I didn't want to knead the dough in a bread machine. On the forum I found an excellent recipe for instant noodle dough, which was suggested by Tatiana (Admin). Thank you, Tatiana!

• Homemade fast noodles (Admin)

• In this recipe, all proportions have been reduced by four times. The test turned out exactly as much as I needed.
• The dough was rolled out thinly on a board dusted with flour, and twisted into a rope. I cut pieces of dough from this rope and unwound them.
• 
• 
• 
• As for cutting the dough for homemade noodles, I think that the dough does not need to be cut "perfectly and beautifully"; in homemade noodles, "hand made" should be clearly visible. But this is just my opinion and nothing more.
• Simultaneously with cooking the noodles, prepare the onions and carrots. For Moldovan deputies, onions and carrots are not fried, but are placed in the soup directly raw. I broke this rule a little. I chopped some of the carrots and onions very coarsely, and some finely. I stewed it a little (literally three minutes) in vegetable oil with the addition of the White Herbs dry mixture. This is to give the soup a golden color.
• When the chicken is completely cooked, take out the chicken thighs, free them from the skin, divide into large pieces, cover the meat with a plate. Remove the branches and parsley root from the broth.
• Put onions and carrots in the broth. Bring to a boil over medium heat, reduce heat to low and cook for about 10 minutes. Boil the noodles in a separate container (so that the broth does not become cloudy with flour). We transfer the noodles and chicken meat to the finished soup. We try for salt and pepper, add spices if necessary. Add lemon juice to the soup.
• Let it brew for 10 minutes with the heat off.
• 
• Bon Appetit!

The dish is designed for

2 servings

Note

This soup is cooked without potatoes.
Of course, instead of lemon juice, you need to take a special wheat kvass (not brought to the stage of fermentation). But we don't have such kvass. Even in Moldova, kvass is often replaced with lemon juice.
It is clear that such a soup can be cooked in a regular saucepan or in a slow cooker.But I really like to cook chicken soups in a ceramic saucepan.

[Tatyana]

Tatyana, now I would taste some soup !!
I stole the recipe !! Thank you)))

Maria, thank you very much! This is a very simple but delicious soup. What a pity that I can't cook it with real kvass, I can't even imagine where you can buy it.

[Tatyana]

Tatyana, about two years ago, Borodinsky kvass was sold in stores, so this is the most real and tasty, but then it disappeared (((
Now I don’t buy kvass, because I don’t know which one to take.

Maria, the whole point is that the kvass should be light (on wheat bread), but here it is dark, as it is made on rye bread. Do it yourself! I need to find a recipe ...

[Tatyana]

Tatyana, and I saw white kvass, but I don’t remember where, I don’t remember for the life of me.

[Tatyana]

Tatyana, thanks for the recipe, hearty soup. My grandmother cooked this, childhood memories. For acid, I added homemade sourdough on rye flour if memory serves. But it is not the same as for the dough, but is liquid and tastes sour. Riding on the street, my grandmother calls to eat soup - sprinkled with parsley on top and golden drops of chicken broth, I really liked it. I recently ate such a dish in a restaurant in Romania. And what a cool saucepan you have with such a bright lid. (y) b

Alla, thank you very much!
I read that in Moldova, such soups are cooked only from the chicken that "I ran in the morning", but I don't have that opportunity, so I cook on the one that is on sale. But I must say that we have several poultry farms in our region, so the meat is always fresh. I wanted to add our Russian kvass, but didn't. It worked well with lemon too. I cooked such a soup before (I think that everyone cooks it), but for the first time I added lemon, a completely different taste.
Alla, and such saucepans are sold in Ozone and in Mr. Dom. They are of very different sizes and the lids are yellow, orange, blue and green. Moreover, the design of the covers is different. I like very much. Cooking in them is a pleasure. They are suitable for gas hobs, ovens and microwaves.

[Tanya,]

Tanya, very appetizing soup. I love these without frying, even though you are a bit and cheated.
And there are a lot of kvass recipes on HP. For every taste Cold and hot drinks

Angela, thanks! Well, I don't like soups without preliminary processing ... I only fryed for 3 minutes so that the coloring pigments of the carrots were extracted into the oil. This soup turns out to be "golden", beautiful. Only for the sake of this I did.
I will definitely look at the kvass recipe!

[Tanyusha]

Mmm! Golden! Chicken little! Yes, with homemade noodles! It turns out that we are Moldovans. Siberian currents. Unless we do it without lemon. Now, then, we will try with lemon.
The most - the most beloved supechik in the world!
Thank you, Tanyusha, for such beauty and yummy!

Irina, thank you very much! Yes, it turns out that we cook Moldavian soup all the time, but without kvass and lemon. Lemon is there in the subject!

Tatyana, you are great .... I often do a deputy .. at the end they add a beaten egg and slowly pour it into the lock ... (the egg needs to be beaten well) KVASS is added from bran ..... I immediately remembered my childhood in Moldova .. ..

Christina, I read that they add a beaten egg with sour cream (optional). Need to try ))))

Try it with an egg, and then an egg with sour cream .... it tastes better for my taste with a whipped egg .... and so I always bring dry kvass from Moldova and add a little more lemon .. and you also need to add to the deputy when you cook one herb dried ... I'll write the name later, I'll ask how it translates ...

Christina, is this grass LOVE? ))) I have never bought it, it seems to be a medicinal plant, very aromatic, with a spicy pungent taste. It is added to meat and fish dishes in very small quantities.

Do it yourself! I need to find a recipe ...

All have been doing for a long time
It is light, albeit with rye flour.


https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=423586.0

Elena, thank you very much! I will definitely try to make this recipe)))

Tatyana remembered, planted a lot in the garden and the name of the herb flew out of her head ...

Christina, thanks!

[mirtatvik]

mirtatvik,
If you overdo it a little, then the kvass is very, very sour, it will suit the soup

You're welcome ......

Lena, thank you))) I will definitely do it)))

[Tanyusha]

Tanyusha,

What I have in the bins, sometimes I make stuffed cabbage rolls in the oven in it, after your recipe I wanted to cook the deputy!

Alla, I am very glad! It is delicious. So I think maybe the lovage will add (a little) next time. You also need to try with the egg (for a start, just put the boiled in a plate, and if you like it, add the whipped one to the broth). Good luck!
Nice saucepan. Only not all ceramics are suitable for the top panel (it happens that it is possible in the oven, but not on the gas panel). Be sure to try on the divider, gradually increase the temperature. Certain types of ceramic products experience a "thermal shock" and may burst.

Oh, deputy! I haven't cooked for a hundred years, thanks for reminding me. Moldovans add shimbur to it.

Elena, what is shimbur? Kind of chimbur (thyme, thyme)? Or I'm wrong?
I added a mixture of "White Herbs", it is included in its composition.

Elena, what is shimbur? Kind of chimbur (thyme)? Or I'm wrong?

In my opinion, it is still a savory. It is also common in Bulgarian cuisine.

Elena, I looked: thyme and savory are close relatives, but they are different herbs. The mixture that I added contains GARDEN CHABER.

Elena, I looked: thyme and savory are close relatives, but they are different herbs. The mixture that I added contains GARDEN CHABER.

Yes, these are different herbs. Where I lived, Moldovans added savory, and even sour lemon. It was believed that the deputy is good for a hangover. All the holidays were held for 2 days, and on the second day they were invited to the deputy. It was a good time!

Elena, I think the deputy is good even without a hangover. By the way, I once lived in Chisinau for two weeks, but no one fed me! Strange, it seems like a very common dish they have ...