Hearty Zatiruha Peasant Soup

Very simple, quick to prepare, tasty and satisfying soup! The soup with the interesting name “zatiruha” has its own history. It is believed that this dish originated at the beginning of the 15th century, when peasants cooked various kinds of vegetable stews, and to make them more satisfying and nutritious, they added flour to them. The name of this soup appears in one fairy tale, which tells that one woman worked in a rich family — she baked bread. And she returned home after kneading bread dough with unwashed hands, and at home she soaked the remaining dough from her hands in water to use it to prepare soup to feed her children. Maybe this is just a fiction, but the point is that the “zatirukha” soup uses flour crumbs, which actually makes the dish more satisfying and nutritious.
cook time: 40 min
Owen Truitt
Hearty Zatiruha Peasant Soup

Nutrition Facts (per serving)

74
Calories
3g
Fat
7g
Carbs
5g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Wheat flour 3 tbsp
Water 0.7 l
Egg yolks 1 pc
Potato 3 pc
Bay leaf 1 pc
Turkey (You can take chicken or any other meat) 300 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 1 tbsp
Peppercorns 3 pc

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients for the soup. The soup can be prepared with meat or any other broth; for the Lenten table, you can also use vegetable broth. Wash the turkey, cut it into pieces, rinse it again, put it in a saucepan, fill it with cold water and put it on the fire. When the broth boils, remove the foam that forms on the surface and continue to cook the turkey over medium heat, adding a little salt, peppercorns and bay leaf. Cook for about 20 minutes.

Step 2

Step 2
Meanwhile, wash, peel and cut the potatoes into strips.

Step 3

Step 3
Wash the potatoes and place them in a pan with turkey meat. Continue cooking for 10 minutes.

Step 4

Step 4
Peel the onions and finely chop them with a knife.

Step 5

Step 5
Wash the carrots, peel and grate.

Step 6

Step 6
Pour vegetable oil into a frying pan and heat it. Place the cooked onions and carrots in the oil and fry them until the onions are transparent and the carrots are soft. Place the fried vegetables in a saucepan with soup. Cook for another 10 minutes.

Step 7

Step 7
Pour the sifted wheat flour into a deep bowl. Add a pinch of salt and the yolk of one chicken egg. Stir the mixture and rub the dough into crumbs with your hands. It is better to sift the excess flour through a sieve so that large crumbs of dough remain. This is grout.

Step 8

Step 8
Place the grout in a saucepan with broth. Mix immediately so that the dough does not stick to the bottom of the pan and stick together into one lump. Let the soup boil and keep it on the fire for a couple more minutes. Test to see if there are enough spices and add more salt if necessary. Turn off the fire. Let the soup brew under the lid for about 10 minutes and serve.

Step 9

Step 9
Bon appetit!

Additional rubrics

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