
Tatar Soup With Beans And Wide Noodles (Lacșa) Recipe
by Irina Georgescu
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Easy

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
- 200g plain(all-purpose) flour, extra for dusting
- 2 medium eggs
- a splash of water, if needed
- a pinch of salt,
- or 200g pre-made tagliatelle
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
- 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.
- 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.
- 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.
- Meanwhile, make the dressing by combining the yoghurt and garlic. Set aside.
- 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.
- Stir to distribute the mixture evenly.
- Serve with a drizzle of oil and more grated garlic, if needed.

About the author
Irina Georgescu is a UK food writer and author from Romania whose work draws on her Eastern European heritage. Her writing and recipes are a love letter to Romania, a country explored very little from the culinary point of view. She writes with integrity and respect towards this rich heritage, raising the profile of Romanian culinary identity through her books and culinary tours. Her first book, ‘Carpathia, food from the Heart of Romania’ was shortlisted by the UK Guild of Food Writers for the Best International Cookbook Award. At the same time, the German Culinary Academy awarded its German translation a Silver Feather. The book was also translated into Hungarian and Dutch. Her latest book, ‘Tava, Eastern European Baking and Desserts from Romania and Beyond’ is a meticulously researched baking book celebrating centuries of diversity and overlapping cultures that form today’s cuisine in Romania. Irina also aims to share the story of those dishes that have come to represent the identity of different cultural communities across the country. Irina was born in Bucharest, Romania, where she lived for 30 years before she moved to Wales, UK. Keep in touch with her through her website and social media.