Bashkir and Tatar cuisine is rich in monotonous recipes, hardly differing in composition. One of these recipes is Kullama. The composition of rich meat soup includes vegetables, sliced noodles and slices, in fact, fatty boiled meat. Such dishes are in great demand among the people, because they can perfectly satiate after a hard day's work. If you have in stock ready broth and home-made noodles , then you can cook the culla very quickly.
Bashkir soup kullama
Ingredients:
For soup:
- fatty beef - 600 g;
- onion white - 300 g;
- carrots - 300 g;
- greenery.
For noodles:
- eggs of chicken - 2 pieces;
- flour - 160 g;
- butter - 1 tbsp. a spoon.
Preparation
Piece of washed fat beef in a pan and pour two liters of clean water. To make the broth more fragrant, in addition to the meat in a pot put the onion and carrots. Cook the broth after boiling on low heat, removing the foam formed on the surface. When the meat is ready, the broth is drained through the cheesecloth, we throw out the vegetables, but we cut or cut the beef into large pieces.
We take care of the noodles. We combine flour with eggs, a pinch of salt and melted butter. Steep dough is kneaded and wrapped with a film, leave in the refrigerator for half an hour.
Peel the carrots until tender and cut. Large rings of onions are sliced until ready.
In the meat broth, boil the noodles until soft and lay the ready-made vegetables. We serve soup of kullam with an abundance of greenery.
A Simple Cullama Recipe
Ingredients:
- fatty beef - 400 g;
- carrots - 120 g;
- giblets (liver, kidneys, heart) - 250 g;
- onion white - 130 g;
- salma (noodles on wheat flour) - 300 g.
Preparation
Before you cook the cullum, fat beef pour a couple of liters of cold and clean water, and then boil until cooked. Boiled meat is cooled and chopped. Salm boil in separate water until ready, and then rinse with cold water and put it in the meat broth .
With giblets, you can do the following: cut the selected organs into pieces of equal size and fry, or you can do more traditionally by brewing heart, liver and kidneys, cutting them, and then serving separately so that everyone can supplement the ready soup at will with any of the ingredients.
On the butter we let in rings of white onions. Separately cook the peeled carrot and cut it. We add vegetables with meat to the broth and serve the Tatar dish to the table.