Sunday, 27 June 2010

Russian cuisine - Chicken Lapsha

* chicken leg & 1 chicken wing
* 3 midsize potatoes
* 2 carrots (1 really small)
* 2 onions (1 really small)
* Dill, parsley, laurel leaf, black pepper
* 1 egg
* Flour
* Water

Cooking

Lapsha is Russian for noodles. Traditionally, the noodles are cooked right before adding them to the soup. And to prepare the real famous Russian lapsha, you have to do it yourself – supermarket macaroni won't give THE taste.

For noodles: mix 1 egg with a cup of flour, add as much warm water as needed to get a tough elastic dough. Roll it into a thin sheet, no more than 2 millimetres thick. Spread some flower on it, roll it up loosely and cut it into short pieces. Then spread the lapsha on the cooking board covered with a little flour to dry for about 30 minutes.

Now cook the chicken broth. You need to cook it with a small carrot and a small onion, and when the broth is done, just throw these veggies away, this gives the broth clarity and sweet taste. Cut the meat off the bones, put it back into the broth, add chopped carrots, wait for the soup to boil and in 5 minutes add finely chopped potatoes and onions. In 5 more minutes – lapsha and spice. It will take 5-7 minutes more to cook.