Noodles in German recipe with step by step photos. Noodles in Ukrainian

This traditional dish of Ukrainian cuisine is not very well known - it is unlikely that you have ever eaten something like it. This includes meat, vegetable sauce, potatoes as a side dish, and even dumplings, which are used instead of bread. And everything in one plate at once. In any case, the result is an incredibly tasty and at the same time very satisfying dish. It is ideal for a regular or festive dinner, especially if a large company gathers at the table. Everyone will be happy and fed, and your rating as a cook in the eyes of others will increase significantly. Today we will tell you how to cook noodles with meat and vegetables.

I would like to immediately note that this food is not at all dietary - the dish is high-calorie, fatty and very filling. One serving can fill you up to your heart's content. But this does not mean that you cannot add pickles, a light vegetable salad and something hot to it. Moreover, the dish is Ukrainian, which means you can’t do without vodka. So, we present to your attention a recipe for making noodles with meat and vegetables.

What are noodles?

This dish is popular in Ukrainian national cuisine and is a mix of several components. This is a flavorful stew of vegetables, potatoes and beef with the addition of specially prepared dough rolls stuffed with herbs and garlic - noodles. Looks amazing and tastes even better. Be sure to prepare and try this interesting combination. You will be surprised how simple the recipe for making noodles with meat and other ingredients is.

Essentially, these are the same dumplings, but in a slightly different form. Historians believe that this dish came to Moldavian and Ukrainian cuisines along with German settlers in the eighteenth and nineteenth centuries. Foreigners prepared štruli for dinner—snail rolls made of dough with a layer of butter. And the Ukrainians, having adopted the dish, added their favorite traditional ingredients to it - dill and garlic. So noodles became a permanent part of the menu. And the recipe for preparing noodles with meat in German quietly became purely Ukrainian.

Noodle in Odessa

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Knead the yeast dough according to your favorite recipe for whites or savory pies. I gave an example of my dough for such baking. I usually do everything by eye, but I had to remember!

How to make noodles at home?

The dough should rise to approx. Roll out the dough thinly and brush with melted butter. In the original, the surface on which we rolled out the dough was also coated with butter, but I did it as usual, rolling it out on a floured surface. Roll up the roll and cut about .5 cm, cover with a towel and leave to proof, and during this time we’ll take care of the potatoes and onions. The dishes are called differently, but the essence is the same: steamed dumplings, wrapped in the form of rolls and steamed.

First, the roast is prepared with potatoes, in a rich gravy, then snail rolls made from dough are laid out on top, which slowly reach condition under the lid, simmering in a steam bath.

Variations

Note that it is not necessary to prepare the dish with beef or veal. In principle, any meat will do: pork, chicken, turkey or rabbit. You just need to take into account that with pork it will be fattier, with chicken it will be more tender, with rabbit it will be less nutritious, and with turkey it will be a little dry. Some people add zucchini and bell pepper instead of potatoes. In any case, the dish will not spoil, but will only become more interesting. Various variations allow you to make it new every time. If your mouth is already watering, then let’s go directly to the recipe for making noodles with meat and photos.

We will need

To prepare six servings of this interesting dish you will need a simple set of ingredients.

Half a kilo of beef.
Large potato.
Large onion.
Large carrot.
Two hundred grams of flour.
One hundred and twenty milliliters of kefir.
Three cloves of garlic.
A couple of sprigs of dill.
Soda on the tip of a knife.
Salt and pepper to taste.
And, of course, a couple of bay leaves.

We are dividing the recipe for noodles with meat into two parts, because first you will need to prepare the stew, and then the noodles themselves.

Cooking stew

Take a saucepan with a thick bottom and pour three tablespoons of vegetable oil into it. Place the container on high heat and wait until the oil is hot enough. Peel and finely chop the onions, and pass the carrots through a coarse grater. When the oil is hot, you can pour the vegetables into it for frying. Stir them for two to three minutes until the onions acquire a light golden color and become translucent. Then add beef, cut into cubes or thin strips, to the vegetables. Increase the heat to high and fry for five to seven minutes until an appetizing crust appears on the meat. Don't forget to stir so that nothing burns. Then pour a glass of water into the pan, reduce the heat to medium, close the lid and simmer the ingredients for an hour, periodically adding water as it evaporates.

While all this aromatic stuff is stewing, let’s start with the potatoes. We clean it and cut it into large slices. Fry in oil for five to seven minutes to form a golden crust, then send the potatoes to the almost finished meat for another half hour. Considering that the dish contains beef, it needs to be simmered until the meat becomes soft. Therefore, we recommend using veal for the dish - it is more tender and cooks much faster. By the way, some people do not fry the potatoes first, but put them directly into the meat. This option also has a right to exist, the main thing is that the potatoes do not remain damp, otherwise it will ruin the whole dish.

Cooking noodles

The recipe for making noodles with meat tells you to then deal with the noodles themselves. To do this, pour kefir into a bowl, add a pinch of salt and soda on the tip of a knife. Then we begin to add flour into the liquid one spoon at a time, stirring continuously until the dough thickens. It should not be as tight as for dumplings or dumplings, but it should form a ball and be able to be rolled out.

Cover the bowl with the dough with cling film and let it sit for half an hour at room temperature. After thirty minutes the dough can be rolled out.

Having made an elongated rectangle of dough, grease it with butter (you can use the oil in which the potatoes were fried) and sprinkle with finely chopped dill. Pass the garlic through a garlic press and sprinkle it on the flatbread. Then we roll the layer more tightly into a roll and cut into pieces one centimeter wide.

Preparation

I remove the meat from the frying pan, and in the remaining fat I fry first the onions and then the carrots, cut into half rings. Cook for 7-8 minutes until golden brown.

I return the fried pork back to the pan, pour boiling water over everything, and add a bay leaf. Cover with a lid and simmer for 30-35 minutes over medium heat until the meat is completely cooked. The frying pan should be large and deep so that both potatoes and noodles can fit into it. If you don’t have such utensils, then use a wide saucepan, cauldron or roasting pan. There should be enough liquid to cover the meat completely - about 2 cups.

While the pork is braising, I prepare the noodle dough. To do this, I combine in a bowl: kefir (should be warm), salt and soda. I gradually add flour, sifting it through a sieve - here it is better to act on the principle “it is better to have too little sleep than too much.” The dough should be a little sticky, soft, and in no case too tight, otherwise the dumplings will turn out tough. Cover the dough with a napkin and leave it for 10-15 minutes to rest.

Meanwhile, I prepare a fragrant dill dressing. To do this, melt the butter, add finely chopped dill and garlic, and a couple of pinches of salt. I recommend chopping the garlic with a knife rather than putting it through a press, for some reason it tastes better this way.

I roll out the dough into a thin rectangle. I generously lubricate with aromatic oil, distributing it with a brush.

I roll the dough into a loose roll, and then cut it into rose dumplings about 2 cm thick.

I peel the potatoes and cut them into small pieces so that they cook faster. I spread the potatoes in one layer on top of the meat, bring to a boil, and taste for salt. It is not advisable to add water, but if there is very little broth, you can add a little boiling water - there should be enough water so that it reaches the middle of the potatoes. Cover the pan with a lid and simmer for exactly 10 minutes. And one more thing: in some recipes, potatoes are fried until half cooked and only then sent to the meat; if you have fatty pork, then this is not necessary, but if it is lean and dry, then you can fry the potatoes until golden brown.

Then I place noodles on top of the half-cooked potatoes - under no circumstances should they “drown” in the broth, but cook as if steamed. I place them at a distance from each other so that they do not stick together.

Cover the pan tightly with a lid, reduce the heat to the lowest setting and simmer for 30 minutes. It is very important that the lid fits tightly to the dish and there are no gaps (you can wrap it with a damp towel for a better seal). Do not open the lid! If you release steam ahead of time, the dumplings will settle and steam poorly.

The aromatic dish is served hot, immediately after cooking. The sauce does not go here, but if you really want to, you can add a spoonful of sour cream. Enjoy your meal!

Recipe

noodles in Ukrainian:

Wash the carrots, peel and cut into long cubes. Chop the onion into cubes or thin half rings, it all depends on taste.

Cut the meat into small pieces, but do not chop it too much.

Sauté carrots and onions in vegetable oil, then add pieces of pork to the vegetables and fry everything together a little more.

Then pour in a small amount of water, add salt, a little pepper (you can add other spices) and, covering the saucepan with a lid, leave the meat to simmer.

At this time, peel the potatoes, cut them into fairly large slices and fry them in a separate frying pan. When frying, potatoes should be salted.

Place the browned potato wedges on top of the meat, add a little water (it should lightly cover the potatoes), and continue simmering over low heat. You can add potatoes raw; as they say, it’s a matter of taste.

While everything is stewing, prepare the noodles. To do this, add soda and salt to kefir, and then start adding flour and kneading the dough.

You shouldn’t “beat” the dough too much with flour, otherwise the noodles will turn out tough. After kneading and rolling the dough into a ball, let it rest for a while.

Then roll out the dough into a thin layer, grease it with refined oil (you can take the remaining oil after frying the potatoes), and sprinkle evenly with chopped herbs and garlic passed through a press.

Roll the layer into a roll and cut into pieces 1-1.5 cm thick.

Place raw noodles on top of potatoes. This must be done carefully so as not to damage them too much. Cover the saucepan again with a lid and leave over low heat.

The noodles should steam until fully cooked. Monitor the water level; if necessary, add it, but the twisted rounds of dough should not float in it.

Before serving, the finished dish can be sprinkled with fresh herbs. Ukrainian noodles are ready!

Noodle, maybe someone has heard this name, but I admit that I have not heard what it is, much less knew absolutely nothing about this dish. After reading the recipe on the Internet, I became interested, let me think, I’ll cook it and taste it with the whole family. And you know, I liked it! The pleasant alluring aroma of garlic, fried meat and potatoes did their job; it was impossible to tear yourself away from devouring the noodles.

Putting it all together

By the time the meat and potatoes are ready, you can place the noodles themselves on top so that they steam on a “bed” of meat and vegetables. If necessary, you can add more water to the pan and simmer for a quarter of an hour until the noodles are cooked, of course, with the lid closed. Note that they will increase noticeably. Then you can salt and pepper the dish to your taste, add a bay leaf for flavor, which should be removed immediately after cooking so that it does not add bitterness to the dish.

Serve the yummy piping hot with sour cream or mustard, sprinkled with chopped green onions or parsley. It turns out that you have prepared meat, vegetable gravy, potatoes as a side dish, and even dumplings, which are used instead of bread. Yes, you need to eat this dish without bread, although there are those who can handle it even in this form.

Despite the fact that this is an independent dish, you can serve it with a light vegetable salad, barrel cucumbers and other pickles, and a glass of vodka wouldn’t hurt.

Noodley. A dish of Ukrainian cuisine. Very simple, filling and tasty...

— I’m from Ukraine. This is the first time I’ve heard it, to be honest.