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Tatarstan · Soup
Tatar Tokmach (Noodle Soup)
Local name: Токмач
A simple, hearty Tatar soup of homemade egg noodles cooked in clear chicken broth.
- Servings4
- Prep40 min
- Cooking1 h 5 min
- Total time1 h 45 min
- DifficultyMedium
Contains glutenContains eggContains dairy
About this dish
Tokmach is a traditional Tatar soup made with hand-rolled, hand-cut noodles. It is cooked in a clear broth, most often chicken but sometimes goose or lamb, and is a common everyday dish, especially in cold weather.
What defines this version is the thinly rolled egg dough cut by hand and the plain finish: just broth, noodles, butter and fresh dill. The flavour depends on a good broth and on how thin the noodles are.
Ingredients
Tick the ingredients off like a shopping list.
Broth
Noodles
To finish
Method
Put the chicken legs, onion, carrot, bay leaves and peppercorns in a pot with the cold water; bring to a boil and skim off the foam.
Simmer gently with the lid ajar for about 50 minutes, until the chicken is tender.
Put the flour in a wide bowl, add the eggs, water and salt in the centre and knead into a stiff dough.
Cover the dough and let it rest for 20 minutes.
Divide the dough in two and roll each piece out on a floured surface to about 1-2 mm thick.
Dust the sheets with flour, roll them up loosely and cut into strips 3-4 mm wide, then unroll and separate the noodles.
Strain the broth; pull the chicken from the bones and shred it, slice the carrot and discard the onion.
Bring the strained broth back to a boil, adjust the salt, add the noodles and cook for 4 minutes.
Return the chicken and carrot to the pot, stir in the butter and check the seasoning.
Ladle into bowls and serve hot, topped with plenty of dill.
💡 Tips
- For a clearer broth, skim the foam well at the start and keep the simmer very gentle.
- The dough should be stiff; a soft dough will not roll thin and the strips will stick together.
- Toss the cut noodles lightly in flour and shake off the excess so they do not clump.
- Cook the noodles just before serving; they soak up broth and swell if left standing.
🛒 Can't find it abroad?
- Chicken legs — Use bone-in beef or lamb instead and simmer for 1.5-2 hours.
- Dill — Use fresh parsley if dill is unavailable.
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.
