Zatiruha; soup from youth

“Zatiruha” – soup from youth

This soup is also called “peasant soup”. The title is fascinating, “rub”! It means to rub something out.

Where did such a fascinating title come from? Maybe from a fairy tale: it talks about a worker in a rich house who, in order to feed her own children, returned home after kneading bread dough with unwashed hands.

For what? And at home, having wet her hands in water, she rubbed in what was left after kneading the dough.

I added this “grout” to the soup, and the result was a reputable, nutritious soup.

Or maybe it's just a parable. But the fact that zatirukha soup has existed since the 15th century is clear for certain, because at that time watery stews appeared under the general name “Khlebova”. These included various stews, cabbage soup, zatirukhi, chatterboxes, salamat, related to flour varieties of soups.

And I remembered my childhood, my beloved grandmother, who prepared all sorts of goodies in the kitchen, I remembered how she rubbed the grout.

Marsh with vegetable broth

Here is a recipe for making tatirukhi soup with vegetable broth. To make it you will need:

Water or meat broth 2 liters,
4 things. medium potatoes,
carrots 1 pc.
onions, 2 pcs. average,
parsley or dill, a small bunch,
chicken egg 2 pcs.
salt, bay leaf.

Place a 2-liter pot of water for 4 servings on the fire. As soon as the water boils, throw in the potatoes, cut into small cubes, but this is at your discretion. While it is boiling, skim off the foam with a spoon.

While the potatoes are boiling, peel the onion, chop finely, and place in a preheated frying pan with vegetable oil. Create a small fire and let it sauté. Peel the carrots, rinse and grate on a large grater. Add to the onion and cover with a lid, allowing it to simmer perfectly. You can add to the onions and carrots some of the freshest herbs common in our kitchen, parsley, dill. The greens in the soup will be most fragrant if they are simmered in oil.

While everything is being prepared, we begin to conjure the main ingredient – the grout. Break the egg into a bowl, beat it slightly with a fork, adding 2 tablespoons of water evenly. Pour flour into a flat plate. Dip your clean palms into the egg mixture and then place your wet palms on the flour from the plate. Sticky flour on your palms should be rubbed over a plate with a colander. The result of friction of flour and hands will appear, small “pellets”.

Do this function a couple of times until you have 5 tablespoons of this grout. You need to wash your hands and proceed to the final step. Pour the contents of the pan into the pan and add the grout, completely shaking off any excess flour. That's what the colander came in handy for. You can add salt to the grout broth, add bay leaf, and let it simmer over low heat for 10 minutes.

Before turning off the finished soup, beat a chicken egg well with a fork, add 2 tablespoons of water, stir and pour into the soup in a thin stream. At the same time, you need to stir with a spoon so that the egg is perfectly distributed throughout the entire mass of the soup. Turn off, let stand for another 10 minutes and serve.

If desired, for a little spiciness, you can add finely chopped garlic to this recipe while frying the onions in a frying pan. You can also serve it with sour cream and finely chopped fresh herbs if desired.

Stir with mushrooms

A very tasty zatiruha soup is prepared with mushrooms.

Sort the mushrooms, peel, wash, boil and lightly fry. Add to soup, which is cooked as described above. It is better to use vegetable broth in this recipe. Zatiruha soup can be prepared with milk, either sweet or salty. But be sure to serve it with a spoon of butter, it will be much tastier.

Soup for children

Excellent savory food - zatiruha soup for babies from one year old. It's quite simple to prepare. In a hot chicken broth, put finely chopped potatoes, cut a few slices of zucchini into small cubes, bell pepper, you can rub it through a grater or finely chop it. Cook everything over low heat for 15 minutes, then add the grout, which can be prepared from dough, water, eggs and a small amount of salt. Knead the stiff dough and rub it on a large grater and dip it into the soup being prepared, lightly salt it.

Or you can use the method of rubbing between your palms, as described above. If your baby loves onions, then you can add a little finely chopped onion to the main vegetables.

Instead of wheat flour, you can use buckwheat flour; it contains many essential microelements. When serving, add a teaspoon of cream and finely chopped fresh dill to the bowl of soup. You can slightly vary the taste of the dish by adding grated cheese at the end or a scrambled egg with water

The soup, both for children and adults, is very nutritious and tasty. Bon appetit!

Did you like the article? Subscribe to the channel to stay up to date with the most exciting materials

Soup "Zatiruha"

Ingredients

Chicken meat – 0.8-1 kg;

Water for soup – 2.5 l;

Flour - about 1 cup;

Water for dough – 3 tbsp. spoons;

Potatoes – 2-3 pieces;

Carrots – 1 piece;

Spices and seasonings to taste;

253 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

“Zatirukha” soup is also called peasant soup; in fact, it is similar to chicken noodle soup. But the noodles - the grout for it - are prepared slightly differently. The method of making it is quite simple; my four-year-old daughter will show it in my photos. The soup is very filling and tasty.

Prepare chicken meat, potatoes, carrots, onions, spices that you like in chicken soups, eggs, flour and salt.

First, let the chicken broth cook with fragrant spices to your liking. More precisely, first throw the chicken pieces into the water, then remove the scale, then add salt, add spices and cook over medium heat.

Peel and cut the potatoes into cubes, add them about half an hour after the chicken starts cooking.

Grate the carrots and chop the onion. For chicken soups, I don’t always sauté vegetables, and in this case I didn’t, but simply tossed them raw after the potatoes.

Mix the egg with water and add salt. Dip your hands, naturally washed clean, into this mixture.

Then roll your hands in flour.

Later, rub your palms together, i.e. Clean your hands of any stuck flour. This is how the “grout” appears. (I wonder what the Italians would say about such pasta?)))

Repeat this function until you run out of egg mixture. Then sift the “grout” through a sieve to remove excess flour.

Noodles – “paste” – are ready for seasoning the soup.

You need to throw the mixture into the bubbling soup, mix thoroughly, cook for two minutes over medium heat, remove from heat and then let the soup brew for another 5 minutes.

When serving, garnish the Zatirukha soup with fresh herbs.

Zatirukha soup - A forgotten culinary tradition. Very tasty and appetizing!

Do you want to pamper your own household? Prepare Zatirukha soup according to our recipe.

What exactly is Zatirukha soup?
To prepare Zatiruha soup you need
How to prepare Zatirukha soup

What exactly is Zatirukha soup?

Zatirukha soup is one of the varieties of bread soup, which has been known since the fifteenth century.

She could often be seen at the farmers' dinner table.

The soup is prepared either with water or with meat broth. It comes out very tasty and fragrant.

To prepare Zatiruha soup you need

6 medium potatoes
one carrot
onion head
30 ml vegetable oil
three quarters cup flour
one testicle
seven hundred grams of chicken meat
one and a half liters of meat broth or water
bay leaf - optional
dark ground pepper and salt - to taste
dill - for decoration

How to prepare Zatirukha soup

It is necessary to pour sunflower oil into a three-liter pan and heat it.
Peel and rinse the vegetables well, dry with a cardboard towel.
Cut the onion into small cubes and place in hot oil. Fry the onion until transparent. It will take a couple of minutes.
Pass the carrots through a coarse grater. As soon as the onion becomes transparent, add carrots to it.
Rinse the meat well and, while the vegetables are frying, cut into cubes with a side of about four centimeters.
Mix the frying vegetables well and add the meat to them.
Fry the meat and vegetables for almost a couple of minutes.
Once the meat has acquired the appropriate brown color, add potatoes cut into medium wedges into the pan.
Mix everything well and fry for three minutes on high heat.
After the required time has passed, pour broth or water over the meat and vegetables.
As the liquid begins to boil, you need to cover the pan with a lid and lower the heat to medium level.
While the soup is preparing, sift the flour into a separate plate, add the egg and begin rubbing the flour with the egg with your fingers. It turns out to be such a mess.
After about a quarter of an hour, pour the mixture into the prepared lunch in portions.
Stir everything with a wooden spoon, increase the heat and bring the soup to a boil.
Once it boils, add bay leaf, salt and pepper, stir again.
Cover the pan with a lid and turn off the heat.

Cover the pan with a towel and leave for 5 minutes to allow the soup to simmer.

The Zatiruha soup is ready. Pour into serving plates and sprinkle finely chopped dill on top.

A wonderful smell spreads throughout the house and reminds us of our childhood.

Recipe for soup “Zatiruha”

Zatiruha is a savory, hearty peasant soup. Almost everyone can remember how grandmothers in the village prepared it for lunch. The soup is prepared with ordinary water, a lot of fried eggs and eggs are added to it, which gives it fat and richness. I would like to introduce you to the recipe for “Zatiruha” soup, which is prepared with broth, because I no longer use frying. You can use any broth you like. In this recipe, I wanted to show the process of making the mash itself, which is the main one in this soup. I fry the grout in advance in a dry frying pan so that it doesn’t boil into porridge in the soup.

Ingredients

Manufacturing stages

Add chopped potatoes to the bubbling broth and boil until tender.

While the potatoes are cooking, let's start making the mash. To do this, beat 1 egg and 3 tablespoons of water in one plate. Pour flour into a second plate. Wash your hands well with soap and start making. Dip your hands well into the egg.

Then we dip our hands in flour.

And we begin to rub our hands together so that everything that has stuck to our hands begins to roll off. When all the dough has rolled off your hands, dip your hands into the egg and flour again. We do this until we get the required amount of grout.

Let's rub a bunch of grout like this.

Sift it through a sieve to sift out excess flour. You should get 1.5 cups of rub. This amount will be enough for 3 liters. broth.

Fry the grout in a dry frying pan for a couple of minutes until slightly darkened. It is necessary to fry so that the butter in the soup does not boil down and turn into porridge.

When the potatoes are ready, use a spoon to make a funnel and pour the mash into it and mix. Let the broth boil and make a funnel again, pour the raw egg into it and stir vigorously so that the egg breaks into small threads.

Add chopped greens, bring to a boil and turn off our soup. Let it brew for a few minutes and serve. Soup “Zatirukha” according to this recipe is tasty, satisfying, and is prepared from the most ordinary goods.

Bon appetit!