📝 About This Recipe
Lapsha is the quintessential soul food of Russia, a golden-hued chicken noodle soup that has warmed hearts for centuries. Unlike its Western counterparts, true Russian Lapsha relies on a crystal-clear, slow-simmered broth and the distinct texture of hand-cut egg noodles. It is a masterpiece of simplicity, where the quality of the chicken and the thinness of the dough define the culinary skill of the maker.
🥗 Ingredients
The Golden Broth
- 3-4 lbs Whole Chicken (cut into pieces, skin on for flavor)
- 3 quarts Water (cold, filtered water is best)
- 1 large Yellow Onion (peeled but left whole)
- 1 large Carrot (peeled and cut into large chunks)
- 2 pieces Bay Leaves
- 6-8 pieces Black Peppercorns (whole)
- 2 teaspoons Salt (adjust to taste)
Handmade Egg Noodles (Lapsha)
- 1.5 cups All-purpose Flour (plus extra for dusting)
- 2 pieces Large Eggs (at room temperature)
- 1/2 teaspoon Salt (for the dough)
- 1 tablespoon Water (only if dough is too dry)
The Finish
- 2 medium Carrots (finely julienned or sliced into thin rounds)
- 1 tablespoon Unsalted Butter (for sautéing)
- 1/4 cup Fresh Dill (finely chopped)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
-
1
Place the chicken pieces in a large stockpot and cover with 3 quarts of cold water. Bring to a gentle boil over medium-high heat.
-
2
As the water begins to boil, use a fine-mesh skimmer or spoon to remove the grey foam (scum) that rises to the top. This is crucial for a clear broth.
-
3
Once clear, add the whole onion, large carrot chunks, bay leaves, and peppercorns. Reduce heat to low and simmer, partially covered, for 60-70 minutes until the chicken is tender and falling off the bone.
-
4
While the broth simmers, make the noodles. Mound the flour on a clean surface and create a well in the center. Crack the eggs into the well and add 1/2 tsp salt.
-
5
Slowly whisk the eggs with a fork, gradually incorporating flour from the edges until a stiff dough forms. Knead by hand for 8-10 minutes until smooth and elastic.
-
6
Cover the dough with a damp cloth and let it rest for 20 minutes. This relaxes the gluten, making it easier to roll thin.
-
7
On a floured surface, roll the dough out as thin as possible (nearly translucent). Let the sheet air-dry for 15 minutes, then roll it up loosely like a cigar.
-
8
Using a sharp knife, slice the roll into very thin ribbons (about 1/8 inch wide). Toss the ribbons gently with flour to separate them and let them dry on a tray.
-
9
Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot, discarding the boiled vegetables and spices.
-
10
Shred the chicken meat into bite-sized pieces, discarding the skin and bones. Return the shredded meat to the strained broth.
-
11
In a small skillet, melt the butter and lightly sauté the julienned carrots for 3-4 minutes until softened but not browned. Add them to the soup pot.
-
12
Bring the soup back to a boil. Shake excess flour off the handmade noodles and drop them into the boiling broth. Cook for 3-5 minutes (fresh noodles cook very quickly).
-
13
Turn off the heat. Stir in the fresh dill, parsley, and freshly ground black pepper. Taste and add more salt if necessary.
-
14
Cover the pot and let the soup sit for 5 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
For the clearest broth, never let the soup reach a rolling, violent boil; a gentle simmer is key. If you are short on time, you can use high-quality store-bought egg noodles, but the texture will not be as delicate. To prevent the noodles from soaking up all the broth if you plan to have leftovers, cook the noodles separately in boiling water and add them to individual bowls. Using a 'soup chicken' or 'stewing hen' provides a much deeper, more traditional flavor than a standard fryer chicken. Always use fresh dill; the dried version cannot replicate the bright, grassy aroma essential to Russian cuisine.
🍽️ Serving Suggestions
Serve hot in deep bowls with a dollop of sour cream (smetana) if desired. Pair with a thick slice of crusty rye bread or 'Borodinsky' bread lightly rubbed with a garlic clove. Serve alongside 'Pirozhki' (small stuffed buns) filled with meat or cabbage for a full Russian meal. A small glass of chilled premium vodka is a traditional adult accompaniment to start the meal. Follow the soup with a light salad of cucumbers and tomatoes to balance the richness of the broth.