Remake. It was necessary to re-shoot, so why not post). Noodles with champignons, can be prepared with dried porcini or other mushrooms. But I note that noodles with champignons are very easy to prepare and very tasty. Under the cut..
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Champignons and carrots cut into strips, onions cut into feathers, homemade noodles and a photo of separately fried champignons, carrots and onions, homemade noodles. 
This is surprising tasty option lean noodles. I wanted to re-shoot, change the recipe a little, so why not publish it).. It is also possible to cook from dry, preferably dried white, mushrooms, after boiling them. So.
Champignons - 300g (300g are just caps without stems and therefore you need to take 350g of champignons. The stems can be dried and, using a coffee grinder, processed into mushroom powder For example..)
Carrots - 250-300g
Onion - 300g
Unscented vegetable oil - a few tablespoons
You will also need a saucepan for frying vegetables (tested cast iron or non-stick frying pan) and a saucepan or cast iron pot)
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COOKING NOODLES how to cook noodles different types, Lenten and non-lenten, see here
(If you are expecting non-lean noodles, then a very good advice is to cook the noodles only with yolks).
Water - 40g
Premium wheat flour - 125g. The amount of flour is variable, you can take a little more, which largely depends on the flour itself. Approximately 80-100g of flour will be used for the dough, and 25-30g will be left for adding/dusting).
Add flour one tablespoon at a time, slowly! and focus on how much flour the liquid will take (because, as already said, flour is different and has different water absorption capacity..).
Salt - a pinch
A bowl for kneading dough, or more simply put, a small plastic bowl for kneading dough.
Pour water into the bowl, add salt, stir with a whisk or fork, add 80g of flour (add in, as mentioned above, gradually with spoons) and knead the dough (the remaining flour will be used for adding and dusting while rolling out the dough).
(The total dough will be about 200g. As a result, this will turn out to be a little more than you need for one time, but the noodles can be dried in the oven until golden color and store in a jar covered with crumpled foil until next time)).
Roll the dough into a ball, cover with film and let rest for 20-25 minutes or 2 hours. Then divide into 4 parts and roll out (dusting with flour) each part with a rolling pin into a thin “pancake” 1 mm thick or thinner (turn the “pancake” over while rolling , dusting with flour).
(Very important note! The dough, rolled into a ball and covered with film, can be left in the refrigerator for 8-12 hours. Well-rested dough will be much smoother and more flexible! Therefore, the dough can be prepared the evening before and left in the refrigerator overnight)
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Leave the rolled out pancakes on a floured table to dry for 1 hour (turn over 2-3 times within an hour). Then roll the pancakes (fold) into tubes or cut into layers (the width of the layers is 3-4 cm), which are cut crosswise to a thickness of 1.5 or 2 mm. Tousle the noodles so they don't stick together. Place the finished noodles on a surface dusted with flour (you can place them on parchment paper or on a wooden one cutting board) and leave to dry. While drying, stir the noodles and turn them over so that they do not stick together.
After the noodles are dry, they can be dried in the oven until the color of stewed milk or until golden brown. Some people find that noodles dried in the oven (or in a Russian oven) are very tasty, while others like them not dried...
NOODLES WITH MUSHROOMS (with champignons in this case)
Calculation for 1.5 liters of water
Champignons (caps only) - 300g
Onions - 300g. It is better to use small onions 2-3 pcs.
Carrots - 250-300g
Ready noodles - 1 cup (about 80g).
Salt and black ground pepper- taste
Vegetable oil (refined sunflower oil is possible) - 1/2 cup or a little more.
Wash the mushrooms and place them on a wooden board, caps down, to dry (you can blot the mushrooms with a cotton towel and place them on the board to dry). Cut off the stems (they will not be useful; you can dry them and prepare mushroom powder..) Cut the mushrooms into strips, lengthwise, see photo.
Peel the carrots, cut them crosswise to make “stumps” 2-3 cm long and then cut them into strips along the cm in the photo. Of course, you can simply grate the carrots, but not very finely. Still, it’s better to cut into strips.
Peel the onion and cut into “feathers” or half rings (quarters/rings..).
Pour oil into a cast-iron or non-stick deep frying pan (saucepan or wok), heat and fry the champignons for 15-20 minutes so that they are fried rather than stewed. Why should the heating of the pan be quite intense at first, and then the heating can be reduced. While frying, you can add a little salt to the mushrooms.
When the mushrooms are ready, remove them from the frying pan using a slotted spoon into a separate bowl, and fry the carrots in the remaining oil in the same frying pan. Remove the carrots from the saucepan using a slotted spoon into a separate bowl.
Then fry the onion.
Pour boiling water (1.5 l) into a saucepan (3-liter saucepan), add fried vegetables and mushrooms, add salt and pepper to taste, and add noodles to the boiling broth. Cook for 3-5 minutes (depending on how thin the noodles were rolled and cut).
Pour the finished noodles into bowls and sprinkle with herbs when serving.
NOTES.
Mushroom noodles can be prepared by yourself with porcini mushrooms, which are pre-boiled and the broth is used instead of water.
You can also use store-bought noodles. good quality. If you don’t have any homemade or store-bought noodles, you can use large vermicelli, which can also be pre-dried in the oven.
Very good advice (even though I’m not a country of advice)) - prepare the noodles in advance and when they dry on the board, dry them in the oven until golden brown. This will give the noodles special taste and aroma. Try drying the noodles in the oven at least once. It must be dried at 200C on a dry sheet or frying pan and stirred. Dry until golden brown. Take a risk at least once)).
And let me emphasize once again - if the noodles are not supposed to be lean, then it is better to knead the noodles only with yolks. This is a very tasty option and, in this case, it is not necessary to dry the noodles in the oven (although I like it)).
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Simple and healthy dish- lean noodles. How to cook and what dishes can be made with noodles: read in our selection of recipes.
Delicious noodles with fresh vegetables for Lenten cuisine.
- Bell pepper (Cut into strips) - 1 pc.
- Champignons (Cut into large cubes) - 4 pcs.
- Red onion (Cut into half rings) - 1 pc.
- Chili pepper (Stew whole) - 1 pc.
- Garlic (Fry in oil for aroma) - 5 teeth.
- Olive oil - 2 tbsp. l.
- Soy sauce - 5 tbsp. l.
- Leek
- Udon - ½ pack.
- Salt - ¼ tsp.
- Black pepper - ¼ tsp.
- Sesame
- Carrots (Cut into strips) - 1 pc.
Wash and chop all ingredients.
Pour 2 tablespoons of oil into the pan. Add garlic, chili and mushrooms. Cook until the mushrooms are half cooked. Once the garlic turns golden, you can remove it.
Add carrots to the pan; it is important not to fry the vegetables. They must be fresh.
When the carrots are soft, add bell pepper and leeks.
Rinse the noodles in a sieve under cold water and place in the pan with the vegetables.
Add soy sauce and sesame seeds, cook for 5-7 minutes, stirring. The noodles are ready. Bon appetit!!!
Recipe 2, step by step: lean noodles with mushrooms
homemade noodles Lenten with mushrooms – a dish for Lenten menu with forest salted mushrooms. Pasta made from wheat flour is easy to prepare at home; for lean noodles you don’t need anything other than flour, water and a drop of vegetable oil.
Wheat noodles (lean) are prepared from wheat flour premium. The moisture content of flour varies, so the amount of water specified in the recipe can be either increased or decreased.
In summer and autumn, you can cook these noodles with fresh forest mushrooms, and homemade preparations will come in handy in winter and spring. Salted (not pickled!) mushrooms are suitable for this recipe; it is important to rinse them well or soak them in cold water.
Ingredients for making homemade noodle dough:
- 200 g wheat flour (+ flour for rolling and sprinkling);
- 50 ml water (approximately);
- 7 ml olive oil.
Ingredients for making sauce for homemade noodles with mushrooms:
- 350 g of salted mushrooms;
- 150 g onions;
- 30 g dried carrots;
- 1 cube of mushroom broth;
- 2 cloves of garlic;
- 35 ml olive oil;
- salt, pepper, dill.
We measure required quantity flour, weigh. If there are no scales, then faceted glass flour 130 g, and in a thin glass glass - 160 g.
Make a small well in the flour, pour in cold water and olive oil.
Using your hands, knead the noodle dough, which finished form should not stick to your hands or table. If it turns out tight, add cold water.
Roll the finished dough into a ball, cover with a salad bowl and leave it alone for 20 minutes; no need to put it in the refrigerator.
Dust the cutting table, rolling pin and hands with flour. Roll out the noodle dough thinly, being careful not to tear the sheet. If you don’t have enough experience, you can divide the bun into two parts and roll each one separately. The rolled out dough looks like a piece of soft cloth.
For mushroom sauce Finely chop the onion heads.
We wash the salted mushrooms with cold water, place them on a board and chop them with a sharp knife. Dried mushrooms are also suitable for this sauce - boil them until tender and pass through a meat grinder.
Add chopped mushrooms to the onion, add a crushed cube of mushroom broth, dried carrots, mix, fry on low heat another 10 minutes until the moisture evaporates.
Then add the garlic cloves passed through a garlic press, add salt to taste, add black pepper, stir, cook for 3 minutes, remove from heat.
Heat 2 liters of water in a saucepan until it boils, add salt, and throw the noodles into the boiling water. Cook for 5 minutes, drain in a colander.
Mix noodles with mushroom sauce.
Serve the homemade lean noodles with mushrooms hot, sprinkle with dill before serving.
Homemade noodles can be dried and stored in a box, but it is better to cook them immediately - it will be tastier.
Lenten homemade noodles with mushrooms are ready. Bon appetit!
Recipe 3: Lenten Pea Soup with Noodles
Very tasty soup peas with homemade noodles for the Lenten table.
- Peas: 1 cup.
- Potatoes: 3 pcs.
- Carrots: 1 pc.
- Onions: 1-2 pcs.
- Vegetable oil: 30 g
- Salt: to taste
- Pepper: to taste
- Greens: to taste
- Water: 2.5 l
- For noodles: Flour: 1 cup.
- Water: 0.3-0.5 l
- Salt: to taste
Rinse the dried peas well.
Pour cold water over the peas and put on fire. Boil. Cook over low heat until tender, 60-90 minutes.
Peel, wash and cut the potatoes into pieces. Place in a saucepan. Cook for about 15 minutes.
Make noodles by sifting the flour. Add salt.
Add water little by little and knead the dough as if you were making dumplings. Cover with a towel and let it stand for 15 minutes.
Peel, wash and grate the carrots on a coarse grater.
Peel, wash and cut the onion into cubes.
Roll out the dough into thin crust, add flour as needed.
Roll the cake into a tube. Cut the noodles with a knife.
Unroll the noodles and let them dry.
Heat a frying pan, pour in vegetable oil. Place onions and carrots in hot oil. Simmer over medium heat, stirring, for 2-3 minutes.
Place the roast into the pan. Salt, pepper, add pepper and bay leaf. Let it boil.
Place noodles into boiling soup. Let it boil. Boil pea soup lean over low heat for 5 minutes. Remove from heat.
Wash the greens and chop finely.
Place the greens into the soup. Lenten pea soup is ready.
Ready-made pea soup with noodles.
Recipe 4: Lenten mushroom noodles with champignons
Today I will share with you a recipe for lean noodles; the noodles turn out very tasty and aromatic.
- mushrooms, champignons, fresh... from 400 gr. up to 1 kg.
- carrots - 3 medium ones.
- onion - 1 large onion
- homemade or store-bought noodles - 300 gr.
- water, salt, vegetable oil
To begin, cut the mushrooms into strips. Cut in half, then each half lengthwise, then crosswise.
We get these cute little bars.
Fry the mushrooms until full readiness, on vegetable oil. over medium heat for 15-20 minutes.
We cut the onion and carrot into three, respectively.
Fry in vegetable oil until fully cooked. We don’t skimp on oil. To get a rich color, add a pinch of sugar.
Let's boil the water, or vegetable broth. Let's place prepared vegetables into a sieve or gauze bag and thoroughly rinse the roast in boiling broth.
Now it's the mushrooms' turn. put them in the broth.
Let's let our base boil. Now you can add salt and add noodles.
Stir the contents of the pan, let it boil and turn it OFF!! We don’t cook, but just let it brew for 5-10 minutes under a closed lid. Our noodles are ready. Bon appetit!!!
Recipe 5: lean buckwheat noodles (step by step)
- 1.5 cups buckwheat flour
- 2.5 cups regular wheat flour
- 1-1.5 glasses of hot water.
Sift buckwheat and wheat flour into one bowl. You must add wheat flour to buckwheat noodles. Without it, the noodles will fall apart. It is the addition of wheat flour that makes the dough elastic.
Pour into flour hot water. The water should be very hot, about 80-90 degrees. This way you will boil the flour a little.
First stir in the water with a spoon.
And then start kneading the dough with your hands. It should be cool and elastic. Roll the dough into a ball and let it rest for 30 minutes. This will make the dough more elastic and easier to roll out.
Divide the dough into 8 lumps the size of small apple. Cover the lumps with a towel or bag to prevent them from airing. Remove one piece of dough at a time.
Roll out the first piece into a layer (about 5 mm thick).
Fold it into quarters.
Now roll out the folded layer into a flat cake, 1-1.5 mm thick.
Sprinkle the cake generously with flour and set it aside, without covering it with anything - it should dry out. During this time, roll out other pieces of dough in the same way. When all the pieces are rolled out, stack 4 flat cakes one on top of the other, sprinkling them generously with flour.
Roll the tortillas into a roll.
Using a sharp knife, cut the roll into strips 6-10 mm wide (optional).
Separate the dough strips and shake a little.
These buckwheat noodles can be cooked immediately or prepared for future use. To do this, place the strips of dough on a floured surface and dry at room temperature. Buckwheat noodles take longer to dry than wheat noodles - they need about 9-10 hours. You can dry the noodles in the oven at 50-60 degrees for about 2 hours.
Store the finished noodles in a dry place to prevent them from getting damp. Cooking buckwheat noodles homemade 10-12 minutes.
Recipe 6, simple: homemade lean noodles
- Vegetable oil 1 tbsp
- Salt 1 tsp
- Water 3 tbsp
Sift the flour and salt and make a well in the center.
Pour in cold water and vegetable oil.
Using a fork, begin kneading the dough by raking up the flour from the edges. Then knead the dough with your hands.
The dough will be stiff at first, do not add more liquid or the noodles will not taste good. Then wrap it in film and leave it in the refrigerator for 30 minutes.
Then roll out on a lightly floured surface into a thin layer.
Then cut the noodles into strips and dry for about 30 minutes directly on the table.
Recipe 7: Lenten vegetable noodle soup (with photo)
Lenten noodle soup is one of these dishes, moderately satisfying, appetizing, inexpensive and beneficial!
- Olive oil 2 tablespoons
- Noodles (or other pasta) 100g
- Potatoes 2 pieces (medium)
- 2 carrots (small)
- Onions 2 pieces (small)
- Green onion 2–3 feathers
- Peppercorns 2–3 pieces
- Salt to taste
- Purified water 1 liter and 3 tablespoons
First of all, take a small saucepan, pour a liter of purified water into it, add salt to taste and put it on medium heat, let it boil.
Then rinse the vegetables thoroughly under cold running water and dry with paper kitchen towels. Then, one by one, we place them on a cutting board and chop them into cubes 1–1.5 centimeters in size, and simply chop the greens finely.
We put the cuts on separate deep plates, put the remaining ingredients that will be needed to prepare the soup on the kitchen table, and proceed to the next step.
As soon as the water in the pan boils, add black peppercorns, potato and carrot cubes. Cook them for 15 minutes. Meanwhile, place a frying pan over medium heat and pour a couple of tablespoons of olive oil into it.
After 2-3 minutes, put the chopped onion and fry it until light golden crust stirring occasionally with a kitchen spatula. After the vegetable is browned, add three tablespoons of water to the pan, lightly saute it until soft and add to the pan.
After 15 minutes, the vegetables will be half cooked, and the onions will be slightly boiled. We put it in almost ready soup noodles with green onions and cook the aromatic dish for another 10 minutes, stirring occasionally with a tablespoon so that the pasta does not stick together.
Then we taste the dish and, if necessary, add more spices With salt. Next, turn off the stove and leave the soup covered for 7–10 minutes. Then, using a ladle, pour it into deep plates and serve it to the dinner table.
Lenten noodle soup is served hot as a first course for lunch. It can be served with salad fresh vegetables, pickles, lean bread or flatbreads.
This soup is not only tasty, but also very healthy due to the prebiotics, microelements and omega acids contained in vegetables, and one serving contains only 140 kilocalories. Enjoy healthy food! Bon appetit!
Recipe 8: Lenten soup yushka with porcini mushrooms and noodles
One of the advantages mushroom soup It is with these noodles that the soup can be eaten during Lent. Light in all respects, aromatic and satisfying, and most importantly - very tasty!
For the noodles:
- Semolina (Mistral) - 175 g
- Wheat flour / Flour - 70 g
- Water - 100 ml
For the soup:
- Water - 3.5 l
- Mushrooms (dry white) - 30 g
- Onion - 100 g
- Carrots - 200 g
- Vegetable oil - 50 ml
- Bay leaf - 3 pcs
- Dill - 1 bunch.
- Black pepper (peas + ground)
Mix flour with semolina, collect in a mound and, making a crater in it, pour in water.
You need to use fine semolina, but in our case it’s suitable semolina Mistral.
Knead the dough. It is very difficult to assemble, but do not add any more water.
Knead the dough for 15 minutes. See how it changed its structure and color. Place in a food bag and place in the refrigerator for 30 minutes.
Divide the matured dough into 2 parts.
Roll each part into a circle 1-2 mm thick. Do not sprinkle anything on the tabletop, this will make it easier to roll out thin dough. It does not stick at all to either the rolling pin or the tabletop.
Now dust the rolled out dough on both sides with flour, and powder it as thoroughly as you would your face.
Roll the dough into a roll and thinly cut into pucks. You can adjust the length and width of the noodles yourself.
Flatten the cut dough. Place it on a towel and let it rest. I got 350 g of noodles.
Soak mushrooms in warm water for 20 minutes.
Sauté finely chopped onion and grated carrots in oil until golden brown.
Add swollen mushrooms and sauté to boiling water, reduce heat and let simmer for 20 minutes.
Add bay leaf, peppercorns, salt and pepper to the broth. Lastly, add all the noodles (350 g), as soon as the soup boils, add dill and after a minute remove from heat.
Let the soup brew. Pour into bowls and invite your loved ones to enjoy!
Don't worry about the noodles not being cooked. It will arrive while the soup is infusing.
Lenten version with homemade noodles and mushrooms. Especially suitable if there are no wild mushrooms or dried white mushrooms. Details under the cut...
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Below is a recipe for standard noodles with egg. A lean option if instead of eggs you double the amount of water. That is, instead of 1 egg and 40g of water, you should take 80g of water. The water should be cold, it is better to cool it in the refrigerator.
NOODLES (which of course can be prepared in advance).
Egg - 1 pc (if the noodles are lean, then do not use the egg, and take only 80g of water).
Water - 40g
Premium wheat flour - 240g (1.5 cups including topping!). The amount of flour is variable, you can take a little more, which largely depends on the flour itself..
Salt - a pinch (about 1/3 teaspoon)
A bowl for kneading dough, or more simply put, a small plastic bowl for kneading dough.
Pour water into the bowl, add egg, salt, stir with a whisk or fork, add 200g flour and knead the dough (the rest of the flour, 40g or a little more, can be taken for adding).
When kneading the dough, add flour gradually, a tablespoon at a time, so that the dough does not become completely dense. Flour that is not absorbed by water remains for adding. This remark is due to the fact that the water absorption capacity of flour different manufacturers can be very different...
Roll the dough into a ball, cover with film and let rest for 20-25 minutes. Then divide into 4 parts and roll out (dusting with flour) each part with a rolling pin into a thin “pancake” (turn the “pancake” over while rolling).
Leave the pancakes on a flour-dusted table to dry for 1 hour (turn over 2-3 times within an hour). Then roll the pancakes (fold) into tubes, which are cut crosswise into 1.5 or 2 mm thick. Tousle the noodles so they don't stick together. Place the finished noodles on a surface dusted with flour (you can place them on parchment paper or a wooden cutting board) and leave to dry. While drying, stir the noodles and turn them over so that they do not stick together.
After the noodles are dry, they can be dried in the oven until the color of stewed milk or until golden brown. Some people find that noodles dried in the oven (or in a Russian oven) are very tasty, while others like them not dried...
The amount of noodles given in the recipe is slightly more than what the recipe calls for. Leave the remaining dried noodles until next use.
COMMENT! In the recipe, the noodles themselves are not lean. For Lenten version Instead of an egg, take another 40g of water.
NOODLES WITH MUSHROOMS (with champignons in this case)
Calculation for 2 liters of water
Champignons - 400-500g
Onions - 200g. It is better to use small onions 2-3 pcs.
Carrots - 200g
Ready noodles - 1 cup (about 80g) or, if you want thicker, 1.5 cups (about 100g)
Salt - to taste
Ground black pepper to taste.
Vegetable oil (refined sunflower oil is possible) - 1/2 cup or a little more.
Wash the mushrooms and place them on a wooden board, caps down, to dry (you can blot the mushrooms with a cotton towel and place them on the board to dry). Slice.
Peel the carrots, cut across 1.5-2 cm and then cut into strips along the cm in the photo. You can simply grate the carrots, but not on a very fine grater.
Peel the onion and cut into half rings or “feathers”.
Pour oil into a cast-iron or non-stick deep frying pan (saucepan or wok), heat and fry the champignons for 15-20 minutes so that they are fried rather than stewed. Why should the heating of the pan be quite intense at first, and then the heating can be reduced. While frying, you can add a little salt to the mushrooms.
When the mushrooms are ready, remove them from the frying pan using a slotted spoon into a separate bowl, and begin frying the carrots in the remaining oil in the same frying pan.
As soon as the carrots begin to crust, add the prepared onion and further fry until tender. The onion should become transparent.
When the onions and carrots are ready, mix them with the fried mushrooms.
Pour boiling water (2L) into a saucepan (3L capacity), add fried vegetables and mushrooms, add salt and pepper to taste and add noodles to the boiling broth. Cook for 3-5 minutes (depending on how thin the noodles were rolled and cut).
Pour the finished noodles into bowls and sprinkle with herbs when serving.
NOTES.
Mushroom noodles can be prepared by yourself with porcini mushrooms, which are pre-boiled and the broth is used instead of water.
You can also use good quality store-bought noodles. If you don’t have any homemade or store-bought noodles, then you can use vermicelli, which can also be pre-dried in the oven.
Soup · soup · suppe · zuppa · sopa · soep
beer restaurant Burgomeister · Burgermeister beer restaurant
Chicken noodles
Homemade soup chicken, noodles and greens
Chicken Soup
Home soup with chicken, noodles and fresh herbs
Chicken noodle recipe
how to cook chicken noodles, cooking method, restaurant recipe
50 g – Chicken breast
40 g – Noodles or vermicelli
150 ml – Chicken bouillon
Salt, pepper to taste
Boil noodles or vermicelli in salted water until half cooked and rinse.
Place in a clean saucepan chicken breast, noodles or vermicelli and add chicken broth. Bring to a boil and cook until the vermicelli is fully cooked.
Serve in a wide soup bowl with dill.
dish weight 250 g
Chicken broth recipe
how to make chicken broth, cooking method, restaurant recipe
260 gr – Carrot
250 gr – Onion
30 g – Parsley root
Rinse the chicken thoroughly under cold running water. Remove all offal. Then wrap the chicken legs into the giblet hole.
Dry metal pan add cold water and place the chicken, the water should exceed the chicken by 1 cm in height. Then bring the water to a boil over high heat. Then remove the pan from the stove and drain the water. Remove the chicken from the pan and rinse under cold running water.
Peel and rinse the carrots. Peel the onion and rinse.
Gauze, cut into a 40x40 cm square.
Add cold water to a dry metal saucepan. Then place gauze in a saucepan. Then bring the saucepan to a boil over high heat and cook the cheesecloth for 5 minutes. Then remove the saucepan from the stove and place under cold running water to rinse the gauze. Then spread the gauze on a clean board. Place onions in the center of the gauze. Tie the edges of the gauze so that the onion is in the bag.
Rinse the parsley (roots) under cold running water and tie each other into a bundle with twine.
Add 5.5 liters of cold water to a dry metal pan and place the chicken. Then place whole carrots, parsley roots and onions in cheesecloth there. Bring the water to a boil over high heat, constantly skimming off the foam with a slotted spoon, each time thoroughly rinsing the slotted spoon under hot running water. Then move the pan to low heat and cook for 1.5 - 2 hours, constantly skimming off the foam with a slotted spoon and thoroughly rinsing the slotted spoon.
All about pasta
Soup · soup · suppe · zuppa · sopa · soep beer restaurant Burgomeister · Burgermeister beer restaurantChicken noodles Chicken Soup Home with chicken, noodles soup and…
Source: www.spagetteria-rest.ru
How to cook noodles for a funeral. Recipes with photos.
When planning a funeral dinner at home, it can be very difficult to prepare food for a large number of guests. It is not so easy to feed a group of 40-60 people, especially if there are many other urgent matters related to the rituals of funerals and remembrance of the deceased. Quick to prepare, simple, but at the same time very hearty dish may become noodles for a funeral. There are many recipes for preparing this funeral dish, both for fast day and with the use of animal products.
Noodle soup for a funeral can be prepared in advance, and before guests arrive you only need to warm it up. To prepare such a dish you don’t have to spend a lot of money; it turns out to be very profitable, but at the same time satisfying and tasty. As you know, flour products are fast carbohydrates, which, in combination with chicken or mushroom broth, can help guests quickly restore lost strength. At the same time, homemade noodles for a funeral is a very simple dish; it will be quite appropriate on the funeral table, will not turn the meal into a feast and will not allow people to forget about the main purpose for which they gathered - to honor the memory of the deceased.
Let's present several recipes for funeral noodles that anyone can prepare, since they are very simple and use the most affordable products.
Noodles with mushrooms recipe for funerals
This dish works best if you use porcini mushrooms, although others are also quite acceptable. We will now tell you how to cook noodles with mushrooms for a funeral.
To prepare this dish you will need 300 grams of fresh or 30 grams dried mushrooms. Dried mushrooms must be soaked for several hours in cold water. After which the mushrooms need to be finely chopped. Pour two liters of water into a saucepan and bring it to a boil. Then throw the mushrooms into boiling water. Grate the carrots and fry them together with finely chopped onions in small quantity oils Give mushroom broth simmer for 20 minutes, then add frying to it. After boiling again, add salt, spices and 150 grams of noodles to the broth. When the noodles are cooked, the soup must be removed from the stove. Noodles with mushrooms for a funeral are best served with sour cream; you can decorate the dishes with finely chopped herbs or season with garlic.
Chicken noodles for a funeral
If the day of the funeral does not fall during Lent, then chicken noodles for the funeral will turn out to be a very satisfying, tasty and affordable dish.
You can prepare it either with homemade noodles for a funeral or using store-bought noodles. flour products. Home option It’s more difficult to prepare, but it tastes much better than its factory-made counterpart. And if the chicken is also homemade, then the broth will become very healthy and rich.
To prepare chicken noodles for a funeral, you need to take 300 grams of chicken and boil it in a pan of water for an hour. At this time, you need to grate or cut one large carrot and finely chop one onion, peel and cut the potatoes into cubes, and also finely chop the greens.
Remove the chicken from the broth, separate the meat from the bones and chop it finely. After that, the chicken meat must be returned to the broth, and the prepared vegetables should be added with it. After five to seven minutes, add the noodles. Remember that factory-made noodles cook much faster than homemade noodles.
When the noodles are ready, add salt, spices and herbs to the soup. It is advisable to let the noodle soup sit for 15-20 minutes.
How to cook noodles for a funeral
On funeral table Noodles are often included as this dish is very simple and satisfying. It can be on the table during Lent if you cook it with mushrooms or vegetables.
Source: pominki-v-cafe.ru
The secrets of my noodles are that there are strict rules for preparing them. From which I never retreat.
My rules are two main points: the chicken must be country chicken (we’ve been buying chicken in the private sector for a long time; we haven’t eaten store-bought chicken for a couple of years).
And noodles - always made with your own hands village eggs. Not a single variety, the coolest pasta products, will never compare to my noodles.
So, I invite you to my kitchen.
I always cook a lot of chicken noodles, despite the fact that my family is not large. You can't get men off the pot. Therefore, I put half the chicken to cook in a pressure cooker. Why in a pressure cooker? Real chicken, not treated with antibiotics and raised naturally and natural food, it cooks much longer than its friend from the store. We are busy people, so an indispensable friend in my kitchen is a pressure cooker. The chicken is cooking.
In the meantime, we need to prepare the noodles. I take a deep plate and pour a pile of flour into it. We make a hole there and break exactly 2 eggs into it. Salt. Nothing else. My noodles are kneaded without water, just flour and eggs. I’ll be honest, it’s not easy work, kneading a lump of dough like this for homemade noodles. But the result is worth it.
The layer is ready and we must roll it up before hour X. Roll up, thoroughly sprinkling with flour. At first half.
Sprinkle generously with flour each time. We got a blank of this shape. I put it aside, covering it with plastic so that it doesn’t get weathered.
The next step is preparing the vegetables. I use onions and carrots, bell peppers (any color, different) and potatoes ( yellow variety“Adretta”, we haven’t used the other one for many years).
Sauté vegetables olive oil. For those who are not familiar with the word and its meaning:
Sautéing is the gentle heating of finely chopped vegetables in a small (15-20% of their weight) amount of fat. It is necessary to stir thoroughly and ensure that each piece is covered with fat. In this case, partial distillation of essential oils into fat occurs. This is necessary when cooking vegetables in soups and sauces. essential oils did not evaporate, this worsens the taste.
Please do not confuse this type of processing with roasting. Sauteed soups have a much richer and livelier taste if you leave them just like that. Such soups, in my understanding, are not edible. Of course, I ate them, but I never cook it myself. I taught sautéing to several friends, their husbands called and said thank you. Before my lessons, it was impossible to eat soups. Many people do not saute, and they are accustomed to such food. If it suits your taste, then great. But this soup is less healthy.
Now we have: Chicken broth, sautéed vegetables, chopped potatoes, separately laid out chicken (remove the skin and bones, make only chicken meat), prepared layer of dough.
Now everything happens quickly. Add the potatoes and sauteed vegetables into the broth, not forgetting to add salt to taste beforehand.
While the potatoes are cooking, cut the noodles.
Our noodles are ready to launch, but... one little secret: Our noodles are all covered in flour, and we want a soup that is clear as a tear, not a puree soup. We pour boiling water into a bowl, and before adding our noodles to the soup, we dip them into it.
We take out a clean, flourless noodle and put it into the broth.
At the same time, I like to put the prepared chicken meat in there. In about 15 minutes chicken noodle soup, READY. Next, all kinds of seasonings. I use: 3-4 peppercorns, 1 clove, ground pepper from a mill, half a teaspoon (we all love spicy cuisine), seasoning for chicken (I bring it from Turkey, Bulgaria or Thailand). My husband loves a couple of leaves bay leaf toss when the soup has already turned off. Don't eat right away. The soup needs to simmer under the lid for about 15 minutes.
Noodle soup chicken recipe with photo
Chicken noodle soup recipe with photo The secrets of my noodles lie in the fact that there are strict rules for its preparation. From which I never retreat. My rules are two main points: chicken
Recently I had the pleasure of arguing with a young priest about funeral traditions and about what a funeral dinner should be like.
This priest is a close relative of one of my friends. Either a cousin, or a second cousin, or something. The essence of the dispute was that I was just about to go to a funeral dinner, that day was my uncle’s fortieth birthday, and the priest said that a funeral dinner is paganism, the dead should be remembered in church with prayer, and not with food and vodka. On wake I, of course, went, but the topic bothered me, and I began to look for various information about the traditions of the funeral meal.
What’s interesting is that my opponent, priest, turned out to be both right and wrong at the same time. The church told me that, from a strict point of view, the funeral dinner is not at all necessary and will not bring any benefit to the departed soul. But there is also no church ban on funerals. Only funeral meal It’s better to start by reading prayers.
Funeralkutya.
On Orthodox At funerals, it is necessary to place consecrated kutya on the table.. Funeral kutia recipe , as far as I understand, is often determined family tradition. In central Russia, in Siberia, in the Urals it is always cooked from rice with sugar and raisins, but in many families it is added to kutya and something else. For example, candied fruits or even nuts. And one of my friends from Kuban originally said that in many Kuban villages kutia recipe has not changed since ancient times. There she is prepare from boiled wheat with honey and poppy seeds.
Dishes for funerals.
Reflecting on the intricacies of the funeral table, I learned one thing: food on
wakeshould be simple, without frills. After all, this is not a celebration, but a mourning ceremony.
At all dishes at funerals, it seems to me, are very dependent on local customs and traditions. Be sure to put it on the table everywhere kutya , jelly or compote. First accepted prepare cabbage soup, borscht or noodles, some other soups (for example, mushroom, fish soup, just broth). Almost always and everywhere prepare pancakes and some pastries: pies, buns, something sweet. And then it’s different.
For example, in central Russia They almost never do without meat. Nowadays, it is customary to serve cutlets and chicken at the funeral table. Still on them sometimes prepare meat solyanka. But not soup, but a different type of hot dish. Is it fermented or fresh cabbage, stewed with meat, most often fatty pork.
In the Russian south on wake must be fried or salty fish. By the way, in Lately this custom spread to other places. I looked at the funeral menus in the cafe and found that almost everything had, for example, pink salmon in batter and herring.
Lenten dishes for funerals.
If a funeral table is needed
prepare in the post, then there are a variety Lenten dishesad hoc. For example, I recently funeral dinner ate carrots and soy cutlets. Pickled mushrooms are suitable, served hot in vegetable and mushroom broths, lean pancakes and pastries (buns, pies with cabbage, potatoes, mushrooms). For a snack for Lenten funerals can be prepared beets with garlic, sauerkraut or fresh cabbage salad. It’s a good idea to put grated radish on the table with vinegar and vegetable oil.
Second courses at a funeral- this is most often mashed potatoes and porridge from any cereal, as long as it goes well with everything else. They are also suitable for lean funeral table.
From vegetable dishes good for a funeral table cook vinaigrette, salad of radishes, tomatoes, cucumbers, cabbage.
What about Muslims?
By the way, I found out thatMuslims They also remember their dead. Dishes for Muslim funeralsvery similar to Orthodox. They serve, for example, noodle soup (although always without potatoes), porridge with goulash, or just fried meat. Meat, of course, must only be halal, that is - no pork. Muslims and salads are counting funeral dish. And definitely in Muslim The funeral menu contains sweets: various dried fruits, marshmallows, marmalade and candies.
Wakeamong the ancient Slavs.
Along the way, in my research, I came across various Interesting Facts about how our ancestors remembered their dead. I must say that we seem to have taken many traditions from antiquity.
I found out, for example, thatwakeGiving food to the deceased is an ancient custom not only of the Slavs, but also of many other peoples. Our ancestors commemorated their dead at least twice a year. These special celebrations in honor of spirits were called funeral feasts . They ate and drank a lot at funeral feasts so that the spirits would not be offended. The living were placed near the grave kutya , full (or full), pancakes and beer for the spirits. They themselves ate the same thing in their honor and sang funeral songs.
And after the baptism of Rus', the funeral table continued to be set according to the traditions of their ancestors. Definitely stood on it kutya , and specifically from wheat. Those that were richer were added to kutya honey and raisins. There was also the obligatory funeral drink to fill up. I understand that sat and eve are the same thing: a drink made from honey diluted with water. I think that now, instead of being full, wake cook jelly or compote.
In general, it was in vain that that young priest argued with me. The funeral table is too ancient a tradition to abandon.
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