Noodles with potatoes without meat. Culinary recipes and photo recipes

The dishes are called differently, but the essence is the same: steamed dumplings, wrapped in the form of rolls and steamed. First, a roast with potatoes is prepared in a rich gravy, then snail rolls made from dough are laid out on top, which slowly reach condition under the lid, simmering in a steam bath. What are the differences? Ukrainian noodles are cooked mainly on a bed of stewed pork and potatoes, while Germans can use any meat, ribs and even chicken, often with the addition of sauerkraut. The dough for noodles is always kneaded unleavened, with kefir and soda; the taste is standard dumplings, but strudels can also be made with yeast. And one more important difference is the layer. Ukrainians are very fond of adding garlic and dill everywhere, so they generously coat the rolled out dough with aromatic filling (which, by the way, suits this dish very well), but in German cuisine there is no such tradition; they mainly use a layer of butter, without additives, probably so that there is no dissonance with the taste of sauerkraut.

Ukrainian-style noodles are a simple and tasty recipe, but the dish turns out to be very filling and high in calories, fatty and a little heavy on the stomach. Essentially, you cook meat, vegetable sauce, potatoes for a side dish, and dumplings, which are used instead of bread, all at once. The specified amount of ingredients is enough for 3 servings, each will get 4 large dumplings. The dish is self-sufficient, but it is not forbidden to complement it with a glass of vodka, a vegetable salad or homemade pickles; barrel cucumbers go especially well with it. Delicious!

Total time: 70 minutes / Cooking time: 60 minutes / Yield: 3 servings

Ingredients

for roast

  • pork - 500 g
  • potatoes - 500 g
  • onions - 2 pcs.
  • large carrots - 1 pc.
  • salt, ground black pepper - to taste
  • vegetable oil - 2-3 tbsp. l.
  • bay leaf - 1 pc.

for dough and layering

  • kefir or sour milk - 0.5 tbsp.
  • soda - 1/4 tsp.
  • salt - 1/4 tsp.
  • wheat flour - 1.5 tbsp.
  • dill - 1 bunch.
  • garlic - 2 teeth.
  • butter - 50 g

Preparation

    I wash the pork and dry it with napkins to remove excess moisture from the surface. I cut into pieces of about 3 cm. Heat a frying pan with a small amount of vegetable oil and fry the meat until golden brown, over high heat. At the very end I season with salt and ground black pepper.

    I remove the meat from the frying pan, and in the remaining fat I fry first the onions and then the carrots, cut into half rings. Cook for 7-8 minutes until golden brown.

    I return the fried pork back to the pan, pour boiling water over everything, and add a bay leaf. Cover with a lid and simmer for 30-35 minutes over medium heat until the meat is completely cooked. The frying pan should be large and deep so that both potatoes and noodles can fit into it. If you don’t have such utensils, then use a wide saucepan, cauldron or roasting pan. There should be enough liquid to cover the meat completely - about 2 cups.

    While the pork is braising, I prepare the noodle dough. To do this, I combine in a bowl: kefir (should be warm), salt and soda. I gradually add flour, sifting it through a sieve - here it is better to act on the principle “it is better to have too little sleep than too much.” The dough should be a little sticky, soft, and in no case too tight, otherwise the dumplings will turn out tough. Cover the dough with a napkin and leave it for 10-15 minutes to rest.

    Meanwhile, I prepare a fragrant dill dressing. To do this, melt the butter, add finely chopped dill and garlic, and a couple of pinches of salt. I recommend chopping the garlic with a knife rather than putting it through a press, for some reason it tastes better this way.

    I roll out the dough into a thin rectangle. I generously lubricate with aromatic oil, distributing it with a brush.

    I roll the dough into a loose roll, and then cut it into rose dumplings about 2 cm thick.

    I peel the potatoes and cut them into small pieces so that they cook faster. I spread the potatoes in one layer on top of the meat, bring to a boil, and taste for salt. It is not advisable to add water, but if there is very little broth, then you can add a little boiling water - there should be enough water so that it reaches the middle of the potatoes. Cover the pan with a lid and simmer for exactly 10 minutes. And one more thing: in some recipes, potatoes are fried until half cooked and only then sent to the meat; if you have fatty pork, then this is not necessary, but if it is lean and dry, then you can fry the potatoes until golden brown.

    Then I place noodles on top of the semi-finished potatoes - they should under no circumstances “drown” in the broth, but should be cooked as if steamed. I place them at a distance from each other so that they do not stick together.

    Cover the pan tightly with a lid, reduce the heat to the lowest setting and simmer for 30 minutes. It is very important that the lid fits tightly to the dish and there are no gaps (you can wrap it with a damp towel for a better seal). Do not open the lid! If you release steam ahead of time, the dumplings will settle and steam poorly.

    The aromatic dish is served hot, immediately after cooking. The sauce does not go here, but if you really want to, you can add a spoonful of sour cream. Bon appetit!

  • Fry onions and carrots. Place the meat, cut into medium pieces, sprinkle with pepper and salt. Fry a little, add water, simmer until done, add water if necessary. While cooking the meat, prepare the noodles. Pour kefir into a bowl, add salt, soda, and mix. Slowly add flour and stir. The dough should be stiff, set it aside.
  • Fry the potatoes separately; if the potatoes are medium-sized, then cut them into four parts. Fry until done. When the meat is ready, add potatoes to it, add water so that it covers the potatoes. To prepare noodles, roll out the dough thinly, spread with vegetable oil, squeeze out the garlic, spread over the dough, sprinkle with chopped dill.
  • Roll up the roll and cut into pieces 1.5 centimeters wide. When the potatoes are cooked, put Ukrainian noodles on top, if necessary, add water and salt. Cover with a lid and simmer for fifteen minutes over low heat. Noodles will get bigger. Sprinkle with parsley.

A very tasty and filling dish. Noodles, or “dumplings” as they are also called, are soaked in meat broth and acquire a unique taste. I advise you to prepare such a dish and please your household.

Ingredients

To prepare noodles you will need:

pork ribs - 1 kg;
potatoes - 2 kg;
onions - 3-4 pcs.;
sunflower oil.
For the test:
kefir - 0.5 liters;
salt - 2 tsp;
soda - 1 tsp;
flour - how much will it take;

butter;

Cooking steps

Fry the pork ribs in oil until golden brown.

Add chopped onion.

Fry the onion and meat until golden brown, pour a glass of water and simmer for 15-20 minutes.

Cut the peeled potatoes into pieces and add to the meat, simmer for another 10 minutes.

Preparing dough for noodles. Put salt and soda into kefir, then add flour and knead the soft dough.

Roll out the dough, grease it with butter, sprinkle with dill and salt.

Roll the dough into a roll.

Cut the roll into pieces.

We lay out our “roses” around the entire perimeter, loosely to each other, since the dough will swell under the influence of temperature. We add hot water to our roast so that our “roses” are waist-deep in it.

Close the lid tightly. I closed the hole in the lid with a wooden skewer to prevent steam from escaping.

Cook the noodles for 40 minutes over low heat.

After 40 minutes, open the lid and serve noodles with meat on the table.

Bon appetit!


Calories: Not specified
Cooking time: Not specified

Meat dishes are always welcome at the table, but what to cook when simple fried or stewed meat is a little boring. Prepare Ukrainian noodles with meat, and our detailed recipe with photos will help you with this. This is a very tasty dish that will not only be a worthy lunch or dinner for your family, but also a table decoration. Noodles look so elegant that they immediately work up an appetite. Our master class is in front of you, so I hope everything works out for you. A light one will perfectly complement this dish.




- 350 grams of beef pulp,
- 400 grams of potatoes,
- 1 onion,
- 1 carrot,
- 1-2 cloves of garlic,
- 500-600 grams of water,
- 1 bunch of fresh dill,
- flour - as much as you need, but about 1 cup,
- ½ cup of kefir,
- ¼ teaspoon l. soda,
- salt to taste,
- 1 pinch of sugar,
- 1 tables. l. vegetable oil for dough + for frying.

Recipe with photos step by step:





Cut the beef pulp into large cubes: I use meat without veins, it is softer and more tender. For the recipe, I took the “apple” part of young veal, it contains tough parts and the meat is cooked perfectly.




Fry the pieces of beef in vegetable oil until it is well browned, add salt, then add chopped vegetables (grated carrots and diced onions) and fry for another 5 minutes all together. Add water so that it covers the meat completely. Simmer the meat and vegetables until soft. After 40-50 minutes, the beef pieces will become very soft.




Peel the potatoes, wash them, cut them into large slices.




Add the potatoes to the meat and continue to simmer for another 15-20 minutes until the potatoes become almost soft. We also add a little salt to the potatoes. If you like pepper, then pepper it.






While the potatoes are stewing, prepare the dough for Ukrainian noodles: add soda, salt and a pinch of sugar to the kefir. After a few seconds, the kefir will become fluffy and the soda will start working.




Pour flour into the kefir mass and mix until a dough forms.




We collect the dough into a ball; it should be elastic and at the same time soft. Grease the dough with vegetable oil and let rest for a couple of minutes.




Then roll out a thin layer, grease with chopped garlic (I squeezed it through a press) and finely chopped dill.






Roll the dough into a tube and cut noodles into circles. We make noodles approximately 1-1.5 cm thick.




When the potatoes are cooked, prick the noodles into the pan so that the liquid covers them at least halfway. If there is not enough liquid, then add hot boiled water.




Simmer the noodles for 10-15 minutes until they are cooked and become fluffy and beautiful to look at.




Serve the finished Ukrainian dish noodles with meat hot: put meat, potatoes and noodles on a plate. Bon Appetite!
You will probably also like the recipe

Noodle, maybe someone has heard this name, but I admit that I have not heard what it is, much less knew absolutely nothing about this dish. After reading the recipe on the Internet, I became interested, let me think, I’ll cook it and taste it with the whole family. And you know, I liked it! The pleasant alluring aroma of garlic, fried meat and potatoes did their job; it was impossible to tear yourself away from devouring the noodles.

Noodles with potatoes and meat in Ukrainian

A three-in-one dish: fried meat, fried potatoes and “snails” made from dough, i.e. bread is already part of the dish, isn’t it wonderful! Let's cook, I'm sure you'll like it too!

Ingredients:

  • Pork (with a layer of fat) – 500 grams,
  • Potatoes – 500 grams,
  • Vegetable oil (refined) 2 – 3 tbsp. spoons,
  • Onions 1 – 2 heads (medium),
  • Carrots 1 - 2 pieces (small),
  • Salt and ground black pepper to taste.

To prepare noodles:

  • Kefir (any fat content) – 250 ml,
  • Wheat flour 400 – 450 grams,
  • Salt to taste
  • Chicken egg - 2 pieces,
  • Adjika (dry seasoning) – 1 tbsp. spoon (optional)
  • Vegetable oil – 5 tbsp. spoons,
  • Garlic 4 – 5 cloves,
  • Fresh herbs - optional.

Cooking process:

Let's start cooking with the main ingredients. Rinse the meat and cut into small pieces. Place in a roasting pan or cauldron and place over high heat. Close the lid and simmer the meat in its own juices and fat for about 15 minutes. Then open the lid and, reducing the heat, fry the meat until golden brown.

Peel the potatoes and cut them into large cubes. Rinse the potatoes in plenty of water and dry. Heat the vegetable oil in a deep frying pan, then carefully lower the potatoes into it.

Fry the noodle potatoes over high heat until golden brown.

Meanwhile, peel the onions and carrots. Cut the onion into thin quarters and the carrots into small cubes.

When the meat is browned, add carrots and onions. Fry for 2 - 3 minutes. Turn off the heat and make the dough to prepare the noodles.

In order to prepare the dough, you need to mix warm kefir with eggs, salt and dry adjika.

Then add flour and knead elastic dough. If you don’t have dry adjika, you can do without it or replace it with other seasonings to suit your taste.

Divide the dough into two parts, roll each part into a thin layer. From vegetable oil and garlic passed through a press, prepare aromatic vegetable oil, which you generously grease the rolled out layer of dough with. If desired, you can sprinkle it with chopped herbs (parsley or dill).

Then carefully begin to roll the dough into a roll.

The roll must be cut into pieces no more than 1.5 cm wide. We do the same with the second half of the dough.

Now it's time to collect all the ingredients in one pan. Fried potatoes are placed on top of fried meat with carrots and onions, and dough with garlic butter is placed on top of the potatoes.

Pour hot water into the pan so that it almost completely covers the dough. Close the cauldron with a lid and, reducing the heat to medium, cook the noodles until tender, this will take no more than 20 minutes.


Tasty, satisfying and very aromatic! When serving, serve the Ukrainian dish with fresh herbs; it will give it a more festive look.

Don't be afraid to experiment in your kitchen! Bon appetit!