Lapsha Po-Ural'ski
Introduction to Lapsha Po-Ural'ski
Lapsha Po-Ural'ski is a traditional Russian dish originating from the Ural region, known for its rich and hearty flavors. This noodle dish has been a staple in Ural cuisine for centuries, providing warmth and nourishment to generations. The Ural region, located at the crossroads of Europe and Asia, has a diverse cultural heritage that is reflected in its unique culinary traditions. Lapsha Po-Ural'ski, which translates to 'noodles in Ural style', exemplifies this blend of influences with its simple yet robust taste, making it a beloved comfort food.
The dish is characterized by its homemade egg noodles, savory broth, and a combination of meats and vegetables that vary depending on the season and availability. Historically, it was a frugal meal using local ingredients, but over time it has evolved into a celebrated dish served in many homes and restaurants across Russia. This recipe will guide you through making your own Lapsha Po-Ural'ski from scratch, allowing you to experience the authentic taste of the Ural Mountains.
Ingredients
- Flour - 500g
- Eggs - 4 large
- Water - 100ml
- Salt - 1 tsp
- Chicken - 1 whole (or 1kg of chicken pieces)
- Onion - 1 large, chopped
- Carrot - 2, sliced
- Potato - 3, diced
- Bay Leaf - 2
- Black Peppercorns - 1 tsp
- Parsley - a handful, chopped
- Dill - a handful, chopped
- Cooking Oil - 2 tbsp
Preparation
Step 1: Preparing the Dough
To begin, make the noodle dough by combining flour and salt in a mixing bowl. Create a well in the center and add the eggs and water. Mix until a smooth dough forms. Knead the dough on a lightly floured surface for about 10 minutes until elastic and smooth. Cover the dough and let it rest for 30 minutes.
Step 2: Rolling and Cutting the Noodles
After the resting period, divide the dough into four parts. Roll each part into a thin sheet using a rolling pin. You can also use a pasta machine if available. Once rolled out, let the sheets dry slightly before cutting them into thin strips. Spread the strips on a floured surface to prevent sticking.
Step 3: Preparing the Broth
Place the chicken in a large pot and cover with water. Bring to a boil, skimming off any foam that forms. Add the onion, carrot, potatoes, bay leaves, and black peppercorns. Simmer gently for about 1.5 hours, or until the chicken is tender and the broth is flavorful. Occasionally check and skim the surface to remove impurities.
Cooking
Step 4: Cooking the Noodles
Once the broth is ready, remove the chicken from the pot and set aside to cool slightly. Strain the broth to remove the vegetables and herbs, then return the liquid to the pot. Bring it back to a gentle boil and add the homemade noodles. Cook for 5-7 minutes, or until the noodles are tender.
Step 5: Combining Ingredients
While the noodles cook, shred the cooled chicken, discarding any bones and skin. Once the noodles are done, return the shredded chicken to the pot. Adjust seasoning with additional salt as needed. Stir in the parsley and dill for fresh herbal flavor.
Enjoying Your Lapsha Po-Ural'ski
Serve your Lapsha Po-Ural'ski hot, garnished with extra parsley and dill if desired. This hearty soup is perfect as a main course, especially during cold months. Pair it with crusty bread or a simple salad for a complete meal. The rustic flavors and comforting warmth make it an ideal dish for family gatherings or a quiet night at home.