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Bashkortostan · Soup
Bashkir Tukmas Noodle Soup
Local name: Тукмас
A traditional Bashkir soup of hand-cut homemade egg noodles simmered in a clear meat broth.
- Servings4
- Prep50 min
- Cooking1 h 43 min
- Total time2 h 33 min
- DifficultyEasy
Contains glutenContains eggContains dairy
About this dish
Tukmas is one of the best-known noodle soups of Bashkir cuisine. An egg dough is rolled out by hand, cut into small squares or diamonds and boiled in meat broth. It is cooked for everyday meals as well as when guests visit.
What marks the Bashkir style is its simplicity: the broth is kept clear, spices are used sparingly, and the soup is finished with butter and fresh herbs. Because the noodles are thin and homemade, the soup comes out warm, soft and gently thick.
Ingredients
Tick the ingredients off like a shopping list.
Broth
Noodles
To serve
Method
Put the meat in a pot, cover with the cold water, bring to a boil and keep skimming off the foam.
Add the whole onion, carrot, bay leaves and some salt; simmer gently until the meat is tender.
Meanwhile make a well in the flour, add the eggs, lukewarm water and salt, and knead a firm dough.
Cover the dough and let it rest.
Roll the dough out on a floured surface to about 2 mm thick and leave it to dry slightly.
Cut the dough into strips, then cut the strips into 2-3 cm squares or diamonds.
Remove the meat, onion and carrot from the pot, strain the broth and return it to the pot. Pull the meat off the bones and cut it into small pieces.
Add the potatoes to the broth and boil until tender.
Shake the excess flour off the noodles, drop them into the boiling soup, adjust the salt, and cook until they float and are tender.
Return the meat to the pot, add the butter and pepper, take off the heat and let rest briefly; sprinkle with dill and serve hot.
💡 Tips
- Starting the meat in cold water and skimming the foam keeps the broth clear.
- Always rest the dough so it rolls out easily and holds together when cooked.
- Shake excess flour off the noodles before adding them, or the broth turns cloudy.
- Serve straight away; the noodles keep absorbing broth and the soup thickens as it stands.
🛒 Can't find it abroad?
- Lamb — Bone-in beef or chicken thighs work; for chicken, shorten the simmering time to about 40 minutes.
- Fresh dill — Use fresh parsley instead.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
