Description
Aroma of white mushrooms and a surprisingly tasty vegetable noodles on the basis of flax seeds... Dear cooks, I can not share with you a wonderful recipe which I learned from my favorite mother-in-law! And she taught my grandmother, and my grandmother's great-grandmother, etc. Recipe for traditional, ancient and in big cities, almost forgotten...
Ingredients
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Mushrooms
1 handful
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Water
2 l
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Onion
1 piece
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Carrots
1 piece
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Potatoes
3 piece
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Seeds
1.5 Tbsp
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Flour
6 Tbsp
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Sugar
0.5 tsp
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Salt
Cooking
To make noodles I used sugar brand Mistral.
Flax seeds are milled into flour (previously in the village the stories of mother-in-law pounded in a mortar, and I, thanks for the achievements of our age, 30 seconds did it in a coffee grinder).
Mixed Flaxseed flour with wheat, added salt, sugar, mix thoroughly and gradually one teaspoon poured cold water. The amount of water to adjust the course. Knead a tight dough.
The dough will be very elastic, but at the same time pliant and tender, working with him a pleasure! Floured table, roll out a thin flat cake, give her a little dry.
While my dough is resting, I cook the soup. In boiling water put pre-soaked porcini mushrooms and the sliced potatoes.
Do zazharku of onions and shredded carrots.
Go back to making noodles. Cut the cake into strips with a width of 2-3 cm..
... and cut each crosswise with a sharp knife. The noodles are ready, I don't really care as my baby was decidedly not in the mood and all the time persistently tugged at my skirt).
By this time from the simmering soup in the kitchen spreads a magic aroma of white mushrooms, and potatoes, I add browned vegetables and noodles. After 5 minutes the soup is ready, optionally, add petrushechka and bring to the table.
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