Tatar Soup With Beans And Wide Noodles (Lacșa) Recipe

Noodles are an important part of Tatar cooking and the base for varied combinations with seasonal vegetables and legumes. The white beans are good for texture since they are slightly firmer, and also for adding more protein to a meal without using meat. It’s a silky-smooth and practical dish, a favourite of many Tatars who mentioned it in conversations about comfort food, family memories, and what to cook for children when they come back from school. Serves 4 

This recipe is taken from Danube by Irina Georgescu (Hardie Grant, £28), Photography by Issy Croker.


Ingredients for Tatar Soup With Beans And Wide Noodles Serves: 4


For the Dressing

  • 150g full-fat plain yoghurt
  • 4 medium garlic cloves, grated extra to serve (if wished)
  • For the Soup
  • 1.5 litres vegetable stock
  • 600g white beans from a jar
  • a drizzle of olive oil, to serve

How to make Wide Noodles with Sauerkraut

  1. If making your own noodles, knead all the ingredients together until smooth and elastic. Cover and leave to rest for 15 minutes, then divide the dough in half and roll each piece as thinly as possible.
  2. Place the dough on a cloth dish towel away from the steam in the kitchen and allow it to dry for 30 minutes. Sprinkle generously with flour, then roll it up and slice across the roll into 3 mm (1/8 in) strips.
  3. Alternatively, you can use a pasta machine and the tagliatelle setting or store-bought pasta. Sprinkle the cut noodles with flour and put your fingers through them to separate the curls and fluff up.
  4. Meanwhile, make the dressing by combining the yoghurt and garlic. Set aside.
  5. Bring the stock for the soup to the boil, then add the pasta and beans. Cook for 3–5 minutes until the pasta is done but still firm. Take off the heat and add some of the broth to the yoghurt mixture, combining it well, then pour it into the soup.
  6. Stir to distribute the mixture evenly.
  7. Serve with a drizzle of oil and more grated garlic, if needed.
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