Soup grout recipe. Milk grout

Zatirukha soup

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Hearty and delicious chicken soup with dough filling. Zatiruha soup tastes like soup with homemade noodles, and you can cook it with either meat or vegetable broth. It takes a little longer to prepare than simple broth, but it's worth it. Simple ingredients, but the taste and appearance of the soup is completely different.

1. Let's prepare the ingredients needed to prepare Zatiruha soup. Wash the carrots, potatoes and onions and remove the peels. Wash the chicken and greens thoroughly.
2. Let's start by preparing the broth. To do this, finely chop the onion.
3. We cut the carrots in any way convenient for you.
4. Place chicken wings, onions, carrots, salt and pepper in a pan, add water and set to cook on the stove. If desired, onions and carrots can be fried in sunflower oil. Cook the broth, covered, over medium heat until the water boils, and then reduce the heat to low.
5. Let's start preparing the grout for the soup. To do this, beat one egg, 0.2 teaspoon of salt and 3 tablespoons of clean water.
6. Let's prepare a workplace for forming the grout: clean dishes on which we will work, a plate with a beaten egg and a plate with flour. Wash your hands thoroughly and place them in a plate with beaten egg.
7. After the egg, roll your hands into a plate with flour.
8. We begin to rub our hands together, forming small lumps of dough. This is the grout we need.
9. Sift through the grout. From 100 grams of flour you get 1 tea cup of grout.
10. Cut the potatoes.
11. 20 minutes after the broth boils, add the chopped potatoes to the pan.
12. Continue cooking the soup until the potatoes are ready. Add bay leaf to the soup.
13. Actively stir the soup with a spoon and drop the grout into the soup a little at a time.
14. Beat the chicken egg. Pour the egg into the soup in a thin stream, stirring constantly. Let the egg in the soup curl and turn off the gas. Leave the soup to steep under the lid for 5 minutes.
15. Chop the dill.
16. Serve the soup to the table, sprinkled with finely chopped dill. Bon appetit!

Tea, coffee, juice

How to remove salt from soup

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To preserve the aroma of onions and roots in the soup, they must first be fried in oil.

How to make rich broth

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To make the soup thicker...

To make your soup or borscht tastier and thicker, try mashing one boiled potato with a fork and then adding the resulting puree to the pan.

To make the soup tastier...

It is good to add freshly squeezed cabbage, carrot or tomato juice to the finished soup before finishing cooking.

To make the broth golden.

If you want the broth to have a beautiful golden color, add a few pieces of onion scales to it during cooking.

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To prevent potatoes in pickle after adding pickles from becoming hard and tasteless, try doing this. Cut the pickled cucumbers into cubes, submerge them in a small amount of water, and then...

• Jacket potatoes - 74 kcal/100g
• Fried potatoes - 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes - 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Bay leaf - 313 kcal/100g
• Ground black pepper – 255 kcal/100g
• Dill greens – 38 kcal/100g
• Salt – 0 kcal/100g
• Onions – 41 kcal/100g
• Wheat flour – 325 kcal/100g
• Chicken wings – 186 kcal/100g
• Chicken egg - 80 kcal/100g

Calorie content of foods: Chicken wings, Chicken eggs, Onions, Carrots, Potatoes, Wheat flour, Salt, Ground black pepper, Dill, Bay leaf
1000.menu

Peasant soup zatirukha

Fans of a variety of soups may have heard of tatirukha soup. What an interesting name, “grout”! This means something needs to be rubbed out. Where did such an interesting name come from? Perhaps from a fairy tale: it talks about a worker in a rich house who, in order to feed her 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 noble, nutritious soup. Or maybe it's just a fairy tale. But the fact that zatirukha soup has existed since the 15th century is known for certain, since at that time liquid stews under the general name “Khlebova” appeared. These included all kinds of stews, cabbage soup, zatirukhi, chatterboxes, salamat, related to flour varieties of soups.

At the end of the 19th century, they were still remembered in the outback, but recently such soups have been a little forgotten. Although in Western Belarus, some grandmother might treat you to zatirukha soup. To remind you how to prepare such a soup, let’s turn to the cookbooks, of which our grandmothers and mothers still have many. The basis of this soup is broth. It can be vegetable or meat broth with the addition of various vegetables. And the most important thing is how to prepare the “tour” dressing. There are several ways, which you will learn about below.

Marsh with vegetable broth

• 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.
• Wheat flour 6 tablespoons.

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. Make a small fire and leave it to sauté. Peel the carrots, rinse and grate on a coarse grater. Add to the onion and cover with a lid, allowing it to simmer well. You can add to the onions and carrots some fresh herbs that are familiar in our kitchen, parsley, dill. The greens in the soup will be more flavorful 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 a little with a fork, gradually adding 2 tablespoons of water. Pour flour into a flat plate. Dip clean palms into the egg mixture and then place 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 procedure several times until you have 5 tablespoons of this grout. You need to wash your hands and proceed to the final stage. Pour the contents of the pan into the pan and add the grout, completely shaking off any excess flour. That's why we needed a colander. You can add salt to the grout broth, add bay leaf, and leave to simmer over low heat for 10 minutes.

Before turning off the finished soup, beat the 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 well distributed throughout 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 the frying pan. You can also serve it with sour cream and finely chopped fresh herbs if desired.

Stir with mushrooms

A very tasty zatirukha soup (see recipe with photo below) is prepared with mushrooms.

Sort the mushrooms, peel, rinse, boil and lightly fry. Add to soup, which is being 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 kids

Good tasty food - zatirukha soup for children from one year old. It's quite easy to prepare. In 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 little salt. Knead the stiff dough and rub it on a coarse grater and dip it into the soup being prepared, lightly salt it.

Or you can do it by rubbing it between your palms, as described above. If your baby loves onions, you can add a little finely chopped onion to the main vegetables. Instead of wheat flour, you can use buckwheat flour; it contains many useful microelements. When serving, add a teaspoon of cream and finely chopped fresh dill to the bowl of soup. You can slightly diversify the taste of the dish by adding grated cheese or scrambled eggs with water at the end.

The soup, both for kids and adults, is very nutritious and tasty. So, dear readers, we have met you with a recipe for how to cook zatirukha soup.

moysup.ru

Mushroom rub (my grandmother's recipe)

• Home
• mushroom
• mushrooms
• Forest mushrooms
• carrot
• fresh

• for 1.5 liters of water:
• 2 small potatoes
• 1 onion
• 1 carrot
• 200 gr. fresh or frozen forest or 30 gr. dried mushrooms
• 150-200 gr. flour
• 1 egg
• salt
• 2-3 tbsp. good vegetable oil (sunflower, olive...)
• bunch of greenery

You can purchase discounted ingredients for this recipe here

Prepare the mushrooms, peel, wash and cut into small pieces. I did this procedure a few days earlier, when I brought these mushrooms from the forest. That is why they are frozen in the photo.

Peel potatoes, carrots and onions. Grate the carrots on a coarse grater, cut the potatoes and onions into cubes.

Boil water in a saucepan and put mushrooms and vegetables into boiling water (without frying!), remove the foam formed during boiling, add salt, reduce heat and cook until the vegetables are ready for about 15-20 minutes.

While the soup is cooking, prepare zatirukha - homemade lazy noodles.

Beat an egg into a bowl, add a pinch of salt, add 3 tbsp. water and lightly beat it all, without fanaticism.

Pour flour into another bowl. Dip your hands first into the egg mixture, then into the flour and, rubbing your palms together, roll and rub the flour into small rolls. It is best to do this immediately over the sieve so that excess flour spills out.

Pour the finished rub into the boiling soup with constant stirring, boil the soup for another 5 minutes, add finely chopped herbs, 2-3 tbsp. vegetable oil and remove from heat.

Pour the soup into bowls and serve. If desired, you can season with sour cream, or you don’t have to season it.

Bon appetit!

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www.koolinar.ru

With chicken meat

Zatirka soup, the recipe for which can be supplemented with chicken meat, is characterized by a rich broth and excellent taste. The finished product turns out quite appetizing and satisfying.

Composition of ingredients

The food items that should be purchased to make chicken soup are shown in the following list:

• potatoes – 500 g;
• onion – 75 g;
• sunflower oil – 45 ml;
• butter – 5 g;
• milk – 50 ml;
• flour – 160 g;
• table salt - to your taste;
• soup chicken - 1 quarter;
• egg – 55 g.

To make the broth more rich and tasty, you need to take a chicken soup set to make it. From the specified number of components you can make 8 servings.

Step-by-step cooking process

The step-by-step process for creating Grout soup at home is shown in the following paragraphs:

1. The chicken should be placed in a saucepan with water and brought to a boil, simmering over low heat under a closed lid until the bird is cooked.

2. Potatoes must be peeled and cut. Then you will need to remove the chicken from the broth and place the vegetable in the pan.
3. The onion will need to be peeled, washed and finely chopped into cubes.
4. Pour vegetable oil into a saucepan, add a little butter and fry the onion until lightly browned.
5. To grout, beat an egg into a bowl and mix it with table salt and milk.
6. Then you will need to dip your hands first into the egg mixture, then into the flour and, rubbing your palms, remove the resulting dough from your hands. The process must be repeated several times until half of the egg mixture is used up and the flour is formed into pellets. Where the lumps are large, they should be broken into smaller lumps.
7. When the potatoes are cooked, place a small part of it in a separate bowl, mash it, and then return it back to the pan along with the fried onions.
8. Next, you need to add grout to the boiling broth, constantly stirring the composition with a spoon.

After a few minutes of boiling, the “Grout” soup is ready to serve.

How to serve a dish

When serving, the soup should be sprinkled with chopped parsley leaves or dill sprigs. It is advisable to consume the dish hot. If desired, the product can be seasoned with mayonnaise or sour cream.

Soup "Zatiruha"

1. Chicken 500 grams
2. Potatoes 1 piece
3. Carrots (not large) 1 piece
4. Onion 1 piece
5. Bay leaf 1–2 leaves
6. Table salt to your taste
7. Chicken egg (1 piece for mashing, 1 piece for broth) - 2 pieces
8. Premium wheat flour 100–200 grams
9. Ground black pepper to your taste

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Stove, Cutlery, Fine sieve, Bowl, Pan, Portion plates In a small bowl, break 1 chicken egg, beat it well, then add a little clean filtered water, about 3-4 tablespoons, add a pinch of salt and mix thoroughly.
Now wash your hands well with soap. Then soak them in the egg mixture, then roll your palms in flour, previously sifted through a fine sieve. After this, rub your palms against each other with intense movements, as a result you will get grout. Continue in this manner until you have collected about a glass of this grout. After this, carefully sift the finished grout through a sieve so that all excess flour falls off. Rinse the chicken well under cold running water, place in a saucepan, fill to the top with water so that the chicken is completely covered. Place the pan over medium heat, add salt to taste and ground black pepper. Cook for about 20 minutes, then add the pre-chopped potatoes. Peel the onions and carrots, rinse thoroughly under running water, then grate the carrots and finely chop the onions. Place a frying pan over medium heat, add a little vegetable oil, and add onion. Fry until translucent, then add carrots. Fry the vegetables until golden brown, then add the frying to the broth. Cook until poultry and vegetables are fully cooked. Now, with an intense movement of your hand, using a tablespoon, make a funnel in the finished broth. Gradually pour the finished grout into it. Stir gradually. When the broth boils, carefully add the beaten egg, which you will have left after preparing the grout. When the egg has curled, add the bay leaf, cover the pan with a lid and remove from the heat. Let it sit for 10-20 minutes. Then pour it into portioned plates and serve to the dinner table. Enjoy your meal! – – You can use fresh herbs as decoration. Rinse it thoroughly under cold running water, then dry it with a kitchen paper towel, chop it finely and distribute into serving bowls.

– You can omit the beaten egg from the soup if you wish.

– — The amount of grout depends not only on the quantity and volume of the soup, but also on the desired thickness. If you want to get a thick, richer soup as a result, then prepare 1.5-2 times more grout.

www.tvcook.ru

Milk porridge “Zatiruha”: a recipe from childhood

Many of us remember this dish from childhood. This is the most budget-friendly cooking option. Some cooked it at home, others tried a dish with the colorful name “Zatirukha” in kindergarten.

Porridge according to this recipe is prepared with milk with the addition of grout made from flour (0.5-1 cup), eggs, salt, sugar and butter (to taste). The ingredients are the simplest, which are available in every home. Depending on the desired consistency, you can take 0.5-1 liter of milk. Porridge with a large amount of the mentioned product resembles But it also has the same name - “Zatirukha”.

How to prepare grout? Take the flour, pour it onto the table in a heap, add a pinch of salt, make a well in the center and beat the egg into it. Rub the resulting mass well with your hands. After this, sift the mixture through a sieve, resulting in small flour grains. After grouting, large flour flakes often form. They can be heated (dried) in a dry frying pan, and then rubbed again with your hands and sifted.

To cook porridge, you need to boil milk in a saucepan, then pour the grout into it. Add sugar to taste (2-3 tablespoons). Cook, stirring constantly, for 7-10 minutes. When the porridge is ready, add butter to taste.

Zatirukha

Thanks to this recipe, you will learn how to cook zatirukha - Russian soup with grated dough. Try it, you will be pleasantly surprised by the result, and grout soup is easy to prepare.

• 1.5 liters chicken broth
• about 300 grams of chicken meat - optional
• 6 medium potatoes
• 2 eggs
• 6 tbsp. flour
• 1 onion
• 100 g sour cream
• 1 carrot
• 1 bay leaf
• small bunch of parsley
• salt, pepper to taste

1. Peel the carrots and grate them on a coarse grater, peel the onion and chop finely. Heat a couple of tablespoons of vegetable oil in a frying pan and add vegetables. Fry the onions and carrots, stirring, for about 5 minutes over medium heat. Salt the roast to taste.
2. Place the chicken broth on the fire and bring to a boil. Meanwhile, peel the potatoes and cut them into small pieces, add them to a saucepan with boiling broth. Cook for about 5-7 minutes at low boil. After the specified time, add the frying and stir.
3. Crack the egg into a small bowl and whisk until smooth. Then add flour one spoon at a time, stirring thoroughly after each time. Then the dough can be grated on a coarse grater or rubbed into crumbs with your hands.
4. Beat the egg into a separate container and begin whisking it until smooth. Without ceasing to whisk, pour in a couple of tablespoons of hot broth. Pour the resulting mixture and the mashed dough into the boiling soup along with the bay leaf.
5. Cook the mixture, stirring, for about 10 minutes. Then add salt and pepper to taste, add sour cream and stir. Bring the soup to a boil and simmer over low heat for 2 minutes. Wash the greens, dry and finely chop, add to the soup.
6. After a minute, remove the pan from the heat, cover with a lid and leave in this position for 10 minutes. The grout soup is ready, pour it into bowls and serve. Bon appetit!

foodideas.info

“Milk Zatirukha”: recipe for children

To make the soup grout soft and tender, the dough for it is kneaded with kefir. To do this, beat 80 ml of kefir, egg and salt in a small bowl. Then gradually mix the flour into the resulting mass with a fork, as if grinding it. After a few minutes, the dough will begin to fall apart into small pieces. They need to be sifted through a sieve. This is grout.

Now you need to boil the milk. Its volume depends on what you want to cook: milk soup or porridge. Pour the mixture into the boiling milk and cook, stirring constantly, for 10 minutes. At the end of cooking, add sugar to taste.

“Zatiruha,” the recipe for which is offered above, turns out tender and sweet. Children will definitely appreciate this dish, and adults will not remain indifferent.

Soup "Zatiruha"

A simple but very tasty soup.

Ingredients:

• 100 g - 200 g chicken (or 1.5 liters of ready-made chicken broth)
• 2 eggs
• 6-7 tbsp. flour
• 400 g potatoes
• 100 g onion
• 100 g carrots
• 2 pcs. bay leaves
• salt
• pepper
• vegetable oil for frying

Delicious homemade soup according to an old Russian recipe. The soup turns out to be very satisfying, rich, thick, and very appetizing. To prepare the soup, the so-called “zatiruha” is prepared - a mixture of eggs and flour. Children especially love this soup, but adults will also like it.

Preparation:

Cook the broth for the soup (just boil the chicken until tender in 1.5 liters of salted water, then remove the chicken).

Let's prepare the mash. Beat an egg into a container, add 2 tbsp. water, shake a little.

Pour flour into another container.

Dip your hands into the egg.

Then into flour.

Rub vigorously with your hands over a plate. Small pieces of flour should be sprinkled onto the plate.

Continue in this manner until the egg is finished.

Pour the resulting mixture into a colander or sieve, shake a little to remove excess flour. The grout is ready.

Peel the onion and chop finely.

Peel the carrots and grate them on a coarse grater.

Fry the onion in vegetable oil until transparent.

Add carrots, stir, fry for 5-10 minutes.

Peel the potatoes and cut into cubes.

Bring the broth to a boil, add bay leaf and pepper. Add potatoes, cook for 15 minutes.

Add fried carrots and onions.

Add the mixture and cook for 10 minutes (the pieces should increase in size).

Beat the second egg a little. While stirring the soup, gradually pour the egg into the pan.

Boil for a couple of minutes, turn off the heat.

The “Zatirukha” soup turns out to be hearty, rich and very tasty.

kamelena.ru

Soup zatiruha. Recipe with photo

Each of us had a grandmother, and if the grandmother survived the war, famine and devastation, then she remembers this recipe. Perhaps you were even fed this kind of grease, or one similar to it. The recipe is lean, but you can also cook a meat version. Tasty. Nourishing. Fast. Budget.

Tags: Lenten recipes Russian cuisine soup with dumplings

• egg - 1 pc.
• flour - 1 cup (150g)
• onions - 1 pc.
• potatoes - 1 pc. (large)
• champignon mushrooms – 250g
• meat (chicken leg or pork) - 250g
• vegetable oil - 1 tbsp.
• salt - to taste
• dill - to taste
• bay leaf - 1 pc.

In a bowl, mix the egg with a spoon of cold water and a pinch of salt. Pour flour into another flat plate.

We wash our hands thoroughly and begin the “production” of the rub: we dip our hands in the egg mixture, then in the flour and begin to roll pellets of flour from our hands, rubbing our palms and fingers.

Until you run out of flour and egg mixture.

Peel and cut potatoes, onions, carrots, mushrooms. Let the potatoes cook. Let's fry.

As soon as the potatoes boil, add salt and after 15 minutes pour the mushrooms into the pan.

Sift the grout to remove excess flour. Place the roast and our grout filling into the soup, stir and cook for another 3-5 minutes. Add herbs and bay leaf. Tasty. Nourishing. Fast. Budget.

www.gotovim.ru

Chicken broth rub

• Number of servings – 5.
• Cooking time is about one hour.

Products :

• Chicken – 1.5 kg.
• Potatoes - 3 medium tubers.
• Carrots – 1 root.
• Onions – 1 medium sized onion.
• Two chicken eggs.
• Vegetable oil - three tablespoons.
• Wheat flour - one glass.
• Bay leaf.
• Salt pepper.

1. Place the washed chicken in a three-liter saucepan and pour two liters of cold water. The specifics of the recipe require some free space. Put it on the fire and let it boil. Remove the foam from the broth, reduce the heat, and cook for 30 minutes without boiling.
2. Let's move on to the highlight of the program - grouting. Break one egg into a bowl, add a little water (a couple of spoons) and mix well with a fork.
3. Sift the flour into a plate. Wash your hands thoroughly with soap - this is a must! Dip your palms into the beaten egg and then into the flour, which should stick to your palms. Vigorously rub your palms together, rolling up lumps of dough that will fall off your hands into the prepared container. Continue these manipulations until you have rolled out all the flour. The recipe assumes about a glass of grout. Sift the grout through a sieve, getting rid of excess flour.
4. Break the second egg into a deep bowl and beat it thoroughly, adding a little cold water and salt.
5. Peel carrots, onions and potatoes.
6. Cut the potatoes into cubes and add them to the broth, add a little salt.
7. Coarsely grate the carrots and finely chop the onion.
8. Pour oil into a hot frying pan and sauté vegetables.
9. We send the sauté into the soup.
10. After 20 minutes, the potatoes will be cooked, at which time you can remove the chicken, cut it into portions and return it to the pan.
11. Next, the recipe provides for the most crucial moment. We take a tablespoon in one hand and a container with grout in the other. Using a spoon, start stirring the soup in one direction, making a funnel in the center of the pan. Gradually pour the grout into this funnel, continuing to stir.
12. When the grout floats to the surface, pour in the beaten egg in a thin stream, stirring constantly.
13. When the egg has curled, add a bay leaf to the soup, add salt and pepper if necessary.
14. Let the soup brew for 15 minutes.

Ingredients:

• 1 raw chicken egg,
• 1.5 tbsp. water,
• 1 tbsp. wheat flour,
• 2 pinches salt salt,
• 1.5 tbsp. milk,
• butter.

What kind of soup does mom make without potatoes and grains? There are no soups without meat and without vegetables! I’ll take a big spoon and taste it - Oh, how delicious! Where is the cat? I'll share it with her too!

In just a few minutes you can prepare a delicious unusual milk soup - grout. This is a fairly well-known peasant one, which is still popular in our time. Its peculiarity is that the base can be prepared in advance and stored in the refrigerator for several days. Before serving, all that remains is to add fresh milk. How to prepare milk grout: