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Zatirukha Soup with Chicken
Instructions
Prepare the ingredients for the zatirukha soup.
Make the chicken broth. The pieces can be any you like – I am using a piece of chicken breast with a wing. Wash the meat and pour water over it in a pot. Wait for it to boil, skim off the foam, reduce the heat to medium and cook the broth until the meat is done. A broiler chicken cooks in 25–30 minutes, a stewing hen in about an hour.
Keep an eye on the meat as it cooks. As soon as it is done, transfer it to a separate plate.
Peel the potatoes and cut them into sticks. If you do not like a very thick soup, one potato is enough (remember that there will also be dough pieces in the soup).
Add the potato sticks to the soup.
Once it boils, salt to taste and cook for 15 minutes.
Make the thickener for the soup – the "zatirukha". In a bowl, whisk 1 egg with a pinch of salt and 1 tablespoon of water. Into a second bowl measure out 1 cup of flour.
Wash your hands well and dip your palms into the egg mixture. Then coat them with flour in the second bowl. After that, rub your palms against each other, scraping off the stuck flour together with the egg. The "zatirukha" rolls off into a clean bowl held underneath. Repeat the process until all the egg mixture is used up. Sift the resulting "zatirukha" through a colander with small holes to remove the excess flour.
Peel the onion and chop it finely with a knife. Peel the carrot and cut it into strips.
Sauté the onion and carrot in vegetable oil until soft.
Add the sautéed vegetables to the broth with the potatoes and bring to a boil.
Gradually drop the "zatirukha" into the pot. Adjust the thickness, keeping in mind that the dough pieces swell a little as they cook. Be sure to add the "zatirukha" to boiling broth, stirring as you go. Cook everything together for 5 minutes, remove from the heat and let it stand for 5 minutes.
The chicken zatirukha soup is ready.Take the chicken you removed from the broth earlier, free it from the bones, cut it into pieces and add it to the bowls when serving. Garnish with fresh herbs.Enjoy your meal!
Tips
- 1
ZATIRUKHA BY HAND is the authentic method. Dip your palms in egg, then in flour, and rub them together – this gives uneven little lumps.
- 2
SIFT THE ZATIRUKHA through a colander with small holes. Excess flour will make the soup cloudy and starchy.
- 3
ADD THE ZATIRUKHA TO BOILING BROTH – then it will set properly. In warm broth it falls apart into mush.
- 4
5 MINUTES UNDER THE LID after cooking – the zatirukha "comes through" and the flavours come together. The same principle works with other kinds of Russian country soups.
FAQ
Which chicken should I choose? +
For broth, a stewing chicken set (frame, back, neck) is ideal – it gives a rich broth. A broiler cooks in 25–30 minutes – quick. A stewing (old) hen takes 1–1.5 hours, and the broth is brighter and more full-bodied. Chicken breast is lean but less aromatic. A chicken leg with a wing is the "golden mean" (as in the recipe). Brands such as Petelinka, Miratorg, Chistaya Liniya and Indilight are good quality. For a "premium" version, use a home-raised or farm chicken. Chicken size – 1.5–2 kg for 4–6 servings of soup. Cut the cooked meat into pieces and add it to the bowl when serving.
Can the "zatirukha" be replaced? +
The "zatirukha" is the highlight of the recipe, so an authentic replacement is hard. Alternatives: homemade egg noodles (10 minutes to cook), thin vermicelli (3–5 minutes), ready-made "stars" or "alphabet" pasta (for children), dough dumplings (not as tender), or potato gnocchi (the Italian version). Without any "flour" addition it will just be an ordinary chicken soup. For a "quick" version, use plain flour mixed with water and egg to the thickness of sour cream (a "boltushka" pourable batter). For a gluten-free version, use rice flour with egg. Making zatirukha by hand is a meditative process, but it is exactly what gives the soup its unique "country" feel.
How long does the soup keep? +
In the fridge in a covered pot – 2 days. On the second day the zatirukha will swell and the soup will get thicker – this is normal. Reheat over low heat with 100 ml of added water (if it has thickened too much). In the microwave – 3–4 minutes. In the freezer – I do not recommend it: after thawing the zatirukha loses its texture. Cook for 1–2 meals. Store the chicken separately – it "comes alive" when added to fresh broth. For "freshness" when reheating, add fresh herbs (dill, parsley, spring onion).
What to serve the soup with? +
Russian classics: with black or grey bread, or rye crispbread. With sour cream (1–2 tbsp) – home-style. With grated garlic – "peasant-style". With pancakes – breakfast and lunch at once. With a shot of vodka – "for the men". For a "family lunch" – with a fresh vegetable salad. For children – without pepper, with grated cheese. With a glass of homemade kvass – seasonal in summer. Garnish generously with herbs (dill, parsley, spring onion) – for freshness and aroma. For a "restaurant" presentation – with garlic croutons. For a lean version – leave out the chicken, add mushrooms and use olive oil instead of vegetable oil.
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