Tukmachi with smoked meats

Category: First meal
Kitchen: Russian
Tukmachi with smoked meats

Ingredients

Pea flour 100 g
Wheat flour 100 g
Egg 1 PC.
Smoked chicken on the bone 0.5 kg.
Smoked pork bones for meat 0.5 kg.
Carrot 1 PC.
Bulb onions 1 PC.
Salt taste
Greens optional

Cooking method

  • Another dish from my granny. Noodles. Not usual, but very tasty.
  • Tukmachi with smoked meats We smoke chicken and pork bones. We cut off a part of the skin and fat.
  • Tukmachi with smoked meats We put the broth to cook. As soon as the meat is ready, separate it from the bones and put it back in the broth.
  • Tukmachi with smoked meats Mix two types of flour and one egg. I got a two-yolk one.
  • I make pea flour according to this recipe: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=511702.0
  • Tukmachi with smoked meats We knead the dough.
  • Tukmachi with smoked meats We roll it out. I roll it out with a crush. It's more convenient for me than a rolling pin if the volume is small.
  • Tukmachi with smoked meats Cut the noodles. It should be wide enough. Almost like fetuccini.
  • Tukmachi with smoked meats Fry chicken skin and lard.
  • Tukmachi with smoked meats We put the greaves aside for now. Salt them a little.
  • Tukmachi with smoked meats Saute chopped onions and grated carrots on the melted fat.
  • Tukmachi with smoked meats We fill the broth with noodles and put the vegetable roast there. We bring the noodles to readiness.
  • Tukmachi with smoked meats Soup can be eaten with herbs,
  • Tukmachi with smoked meats with greaves.
  • Tukmachi with smoked meats But I love without anything. Because the taste of the soup is already rich and deep.
  • Bon Appetit!

Note

Our family loves the first. Miscellanea. Hot, cold, spicy, sweet ...
This topic prompted me to issue a recipe for Tukmachi: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=408427.0
When I stumbled upon her, I was delighted. Tukmachi, from Tumanchik! Irina has many wonderful and delicious recipes. But after reading that recipe I was disappointed.
Irisha, I'm sorry, but Tukmachi is pea noodles. Not potatoes. Once again I apologize for submitting my own version of the recipe.

I have a funny family story with the Tukmachs. My husband (then still the groom) came from the competition. I did not sleep for a day. But then he came to me to boast of his successes.
Of course, I immediately suggested:
-Are you going?
-Yes.
- Would you like a noodle soup?
-With pleasure I will eat hot.

I gave him a plate of tukmach. The husband ate the spoon, ate the second, and the third with his eyes closed. Then he woke up.
I:
-What happened?
-I think I fell asleep. I eat chicken noodles, and it tastes like pea soup.
- Well, this is pea soup.
The husband's eyes widened. He stared at the plate.
-But it's noodles. I can see. Or do I still sleep?
-Noodles. But pea.


This soup is such a deceiver. You think you eat one thing, but you end up with something else.

Yummy
This is the first time I meet such a recipe! Very interesting, I will definitely implement it. Thank you !
V-tina
Irina, Ira, a wonderful recipe, it will be very useful to me, my son does not like peas at all, maybe at least he will like this
I want to intervene for the Irishkin-Tumanchik recipe In fact, in Belarus there is an independent dish called "tukmachi" and this is a kind of potato casserole. Well, it probably so happened that the Belarusians borrowed the name, and the dish called their own with this word.

🔗 , 🔗


Rarerka
Irina, the Tatars have a soup with "almost noodles" and is called tokmach
The culinary traditions of different nations are intertwined. There will even be many options for the same dish. And there are also different dishes with similar names. So there is no reason to be disappointed
Your soup is very interesting.Try it.
louisa
Irina, very interesting soup, thanks for the recipe, I will definitely try
toffee
Girls, thanks for the kind words.

Can I digress a little? I just want to clarify a little why I made a link to Irina's recipe.Although she could have kept silent.

On the one hand, I have Belarusian roots and this cuisine is close to me.
I really, really like all the recipes of Irina (Tumanchik). And they almost all match our family recipes.

And with this recipe I first fell into a stupor.
I read it from Irina two years ago. And he did not give me rest. Why are there such striking differences in recipes? Which one is correct? Or are they just homonyms?

And I started looking for information. You would know what kind of jungle I got into, how many books I rummaged ... Not modern, but at least pre-revolutionary recipes for tukmachi I was looking for.

Quote: V-tina
In fact, in Belarus there is an independent dish called "tukmachi" and this is a kind of potato casserole.
V-tina, everything seems to be correct, there is such information in the internet. But I did not find a single reliable pre-revolutionary source that tukmachi is a potato dish. It seems to me that this delusion started at the suggestion of Elena Mikulchik. She herself in an interview admitted that some old lady told her the recipe for this dish. It's a pity I didn't save the link.

And they can be wrong grannies. For example, one of my grandmothers cooked knishi - these are potato pies with fish filling. Tasty. But these are not real knies. The real knies were made by another granny.

Therefore, I was disappointed in Irina's recipe. A remake of this. It's a pity. The recipe is simple, beautiful and delicious. My grandma seemed to make potatoes.

Quote: Rarerka
Irina, the Tatars have a soup with "almost noodle" and is called tokmach
Quite right !!! It was from there that our tukmachi came. They were also called salma. Tukmachi is a pea salma.

I already consider myself almost a token intelligence officer. Still would. I shoveled so much information.
So, now why I gave a link to Irinin's recipe: in my opinion, potato tukmachi is the local name for a delicious dish. And Irina's recipe is very worthy.
But I would like other tukmachi to be on this forum.

For freedom of choice. You give more good and different tukmachs! (Almost C)
And so that they can coexist peacefully, as in our family the knys of Baba Nastya and the knys of Baba Mani coexist.

P.S. By the way, there will be time, I will show you several dishes that differ in the Belarusian version, for example, from Ukrainian ones. The name is one, but the recipe is different.
I have a neighbor from Ukraine. Cooking - eat the mind. A couple of times we had "misunderstandings" with her because of homonyms.
V-tina
Quote: toffee
And they can be wrong grannies.
Ira, everyone can be wrong! With my message, this is exactly what I wanted to say - there are links to such a Belarusian recipe, it is distributed over the network, we can not check all recipes for authenticity and reliability, sometimes it is not at all clear who and what got what, not everyone has or were wonderful grandmothers and warm relations with them Thank you again for a wonderful recipe and wonderful family stories
toffee
And Irina's tukmachi are very tasty. I've tried it. I even seem to have made such a side dish for some holiday.
And what a knee! Mmm !!! Delicious. I love these sauces.

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