A whole chicken breast is enough for this soup. Dumplings will turn out from her fillet, from the seeds we will cook the base for the soup. If you want a more rich broth, then take wings or backs for cooking. In principle, any part of the bird is suitable.

Separate the chicken fillet from the bones. Fill the bones with water, dip a whole onion into a saucepan and add bay leaves. Boil the broth, remove the foam and cook for 40 minutes. Season with salt, remove and discard onion and bay leaf. While the broth is cooking, prepare the dumplings and noodles.

Fry onions in a frying pan in butter, stirring occasionally. Pass the chicken fillet through a meat grinder or chop with a blender.

Stir the fried onion until soft into the chopped chicken fillet, add salt, mix. Leave for now. Let's get down to the noodles.

Separate the yolks from the whites in any convenient way.

Add flour and salt to the yolks, knead the dough for homemade noodles. Put it in the refrigerator for about 20 minutes.

Peel and chop the carrots. Cut it into coarse, free-form pieces.

Dip in broth after about 10 minutes. from the moment of boiling and removing the foam.

After another 20 minutes, into the broth, from which the onion and bay leaf have already been removed, begin to gently, one at a time, lower the minced meat dumplings. Take two teaspoons moistened with water and form into small oval meatballs. Place them in the boiling broth one by one, one by one.

As a result, we got such a broth. It is ready in about 5 minutes. from the moment the last dumpling was lowered and when they all surfaced. You can turn off the heat and cover the pot with a lid. Let him wait for the noodles.

Remove the homemade noodle dough from the refrigerator. Sprinkle flour on the table, roll out the dough very thinly with a rolling pin. If it sticks, dust it with a little flour.

Roll the rolled out dough into a roll, chop thinly with a sharp knife on a cutting board. Do not press hard, the noodles should be fluffy and under no circumstances stick together. Otherwise, after boiling, it will be hard lumps, and not tender, tasty stripes. Boil the noodles in boiling water for a few minutes. You can add a spoonful of vegetable oil to the water to avoid sticking when cooking. My noodles didn't stick together.

Pour the broth with carrots and chicken dumplings into a plate, add the required amount of noodles, sprinkle with finely chopped fresh herbs. Serve with soft bread, fresh tortillas, or pita bread. Enjoy hearty, rich soup, soft dumplings, and tender homemade noodles!

For the summer, such a soup is just right! But in winter and autumn, when the body needs more energy, cook the broth using half of a whole chicken, and you will have a richer version of this wonderful dish.

Aromatic soup with egg noodles and juicy chicken meatballs. Most likely, you often cook ugra-osh in one form or another, but you do not even suspect that this is it)) Ugra-osh is a rather simple Uzbek soup with noodles and chicken meatballs. In my opinion, this is the best recipe for chicken soup with meatballs: with a clear, rich broth and amazingly tasty meatballs that melt in your mouth. The clarity of the broth is achieved due to the fact that the noodles and meatballs are cooked separately from the broth. And the secret of juicy and aromatic meatballs is to add onions fried in butter to the minced meat.

Composition:

For broth:

• Water - 2.5 l
• Chicken pieces on the bone - 600-700 g
• Bulb onion - 1 pc.
• Carrots - ½ pieces
• Celery - 1 stalk

For soup:

• Egg noodles - 150 g
• Bulb onions - 2 pieces
• Chicken fillet for minced meat - 800 g
• Egg - 1 piece
• Butter - 30 g
• Bay leaf - 3 pieces
• Olive oil - 1 tbsp spoon
• Ground black pepper - to taste
• Salt to taste

For filing:

• Fresh dill - 1 small bunch

Preparation:

So let's start preparing. To make the noodle soup with meatballs rich and aromatic, of course, it is very important to prepare a delicious broth. To do this, wash the chicken pieces on the bones, put them in a deep saucepan and cover with cold water. Place the saucepan on the stove and cook the broth after boiling over very low heat, without a lid, periodically skimming off the resulting foam. To make the broth truly tasty and rich, you need to add a whole peeled onion and carrots cut into large pieces to the water, you can also put a celery stalk if you wish. Boil the broth for 1 hour.

After the broth is cooked, remove the chicken legs from the pan and set aside for another dish, for example. The vegetables can be thrown away, they have given their taste to the broth and we will no longer need them. Set aside the finished broth for a short time and take care of the meatballs.

Heat the butter in a skillet.

Cut the onion into a quarter of a ring and fry with constant stirring until soft and lightly browned. This will take 10-15 minutes.

Wash the chicken fillet, cut into large pieces and pass through a meat grinder. I used chicken breasts for the mince.

Grind the fried onions with a blender, and then combine with the minced chicken. Add egg, salt and pepper.

Mix everything thoroughly, first with a spoon, and then with your hands.

Roll the resulting minced meat into walnut-sized balls. So that the minced meat does not stick to your hands, periodically moisten your hands in cold water.

Pour water into a medium saucepan and bring to a boil. Place washed bay leaves and meatballs in a saucepan. Cook the chicken meatballs for 6-7 minutes. Then remove the meatballs and place on a plate under the lid.

In the same water in which the meatballs were cooked, boil the broken egg noodles. The noodles are cooked for about 4 minutes. Add some olive oil to the finished noodles. Many people cook homemade noodles for this soup, but I do not distinguish which noodles are in the soup - homemade or purchased, but, as they say, if there is no difference, then why waste time fiddling with homemade noodles))

Along with boiling the meatballs and noodles, make the broth. Strain it and bring to a boil again. Place chicken meatballs and noodles in boiled broth, season with salt and pepper and turn off immediately.

Chicken noodle soup with meatballs is ready, it remains only to pour it into tureens and decorate with finely chopped dill.

Serve the soup hot with an Uzbek flatbread.

Bon Appetit!

You can watch a funny video below:

In our home menu, you rarely find oriental dishes - well, except that we learned how to cook pilaf at the very least. And we try Uzbek dishes mainly in restaurants - and then we recall with pleasure the amazing soups with homemade noodles, lamb dishes ... We suggest mastering one of the popular Uzbek recipes - hearty, tasty, and homemade ones will certainly be appreciated!

Kourma-lagman - homemade lamb noodles

Lagman dough

• Flour 1000 g
• Salt 40 g
• Drinking water 460 g
• Vegetable oil 30 g

• Lamb (pulp) 520 g
• Bulgarian pepper 400 g
• Kenyan beans 100 g
• Bulb onions 100 g
• Garlic 10 g
• Vegetable oil 110 g
• Achik-usu sauce 20 g
• Soy sauce 20 g
• Tomato paste 60 g
• Bone broth 200 g

For filing

• Celery 5 g
• Omelet 10 g

1. Sai. Chop lamb, onion, peppers and beans into small cubes. Chop the garlic into coarse strips. Fry the meat in vegetable oil in a wok, add vegetables, salt, soy sauce, vinegar, tomato paste, broth. Simmer until tender.
2. Lagman dough. Dissolve the salt in water, pour the resulting mixture into flour, add vegetable oil and knead the dough. Leave it on for three hours. It is important to crush the dough every 30-40 minutes.
3. Form the noodles, boil in salted water for 1 minute, put in a colander, pour over with olive oil.
4. Chop noodles at random and sauté with garlic, add celery and sai, stir and fry lightly. Place on a plate, sprinkle with finely chopped dill and omelette.

Ugra-osh - chicken soup with homemade noodles and chicken meatballs

Bouillon

• Water 2.5 l
• Chicken 1250 g
• Onion 300 g
• Carrots 200 g
• Pepper
• Bay leaf

Noodles

• Flour 120 g
• Yolk 6 pieces

Meatballs

• Chicken fillet 600 g
• Onion 300 g
• Butter 70 g
• Egg 1 piece

1. Bouillon. Put chicken in boiling water, cook for 10 minutes, skimming off the foam. Add salt, carrots and onions and simmer for 1.5 hours. Add pepper and bay leaves, cook for 15 minutes, put the dill stalk and hold on the stove for another 15 minutes. Strain the broth, discard the onion and cut the carrots into strips.
2. Noodles. Knead the dough and let stand for 30 minutes, then roll out and cut into thin strips.
3. Meatballs. Fry the onion in butter, cool and mince together with the fillet. Season with salt, cross, add an egg and mix everything thoroughly. Refrigerate for 4 hours.
4. Boil water, add salt, pepper, bay leaf. Boil the formed meatballs for six minutes and put in a separate bowl. Boil the noodles in the same water, throw it in a colander, sprinkling with vegetable oil.
5. Serving. Combine noodles, broth and meatballs in a plate, sprinkle with fresh dill.

Pishlok-gumma with cheese and herbs - unleavened dough pie with filling

Dough

• Flour 150 g
• Water 75 g
• Dry yeast

Filling

• Sorrel 150 g
• Spinach 100 g
• Edam cheese 30 g

1. Mix water with flour and salt, add yeast and knead the dough. It is important to achieve a medium consistency. Let stand for half an hour.
2. Cut the greens, grate the cheese, form round dough from the dough and roll out each with a diameter of about 10 centimeters.
3. Put the filling (40 g) on ​​the dough, season with oil, salt and pepper. Close the patty from the edges to the middle and braid.
4. Heat a frying pan with butter, put the pie "pigtail" down, fry. Then turn over and cook until tender.

Achik-chuchuk - Tashkent tomatoes with sweet onions and paprika

Ingredients

• Tashkent tomatoes 140 g
• Onion 10 g
• Basil purple 3 g
• Chili pepper 4 g

Cut the tomatoes into round, thin slices. Chop the onion into long strips. Chop the basil finely. Combine vegetables and garnish with chili. Traditionally, this salad is served with pilaf.

Manty "Uigur"

Ingredients

• Lamb pulp 1000 g
• Bulb onions 400 g
• Beef fat 110 g
• Drinking water 70 g
• Salt 10 g
• Black pepper 1 g
• Zira 1 g

Dough

• Flour 1000 g
• Drinking water 400 g
• Salt 50 g
• Chicken egg 1 piece

Sour cream with garlic and herbs

• Sour cream 150 g
• Peeled garlic 4 g
• Dill 4 g
• Salt to taste

1. Dissolve the salt in water and pour the resulting solution into the flour, kneading the dough.
2. Chop the lamb flesh into small cubes, chop the onion, add salt, pepper and water. To mix everything. Add beef fat and onions, mix thoroughly again.
3. Form the manti and boil them until tender.
4. Make a sauce: chop herbs and garlic, mix with sour cream.
5. Put the manti on a plate, sprinkle with herbs. Serve sour cream and sour cream with herbs in separate gravy boats.

The article is provided by the network of restaurants "Uryuk-cafe"

Uzbek home cuisine has dozens, and even hundreds, of soup options. Soups are prepared with or without frying, on bone, meat and chicken broths, with vegetables, pumpkin and milk, or seasoned with sour milk, peas, mash and other legumes. All dishes made with milk or seasoned with sour milk (katyk) are considered curative in folk medicine. Take your pick ...

ZHAZLAMA UGRA OSHI (fried noodles)
Meat - cut lamb or beef into slices. Peeled vegetables - chop onions into rings, carrots - into strips, tomatoes in slices and potatoes into cubes. Melt the fat, sauté the onion in it, put the meat, fry until golden brown, put the carrots and tomatoes, simmer for 5-7 minutes. When the carrots lose their elasticity and the tomatoes soften, put the potatoes, mix and add water, let them boil. When the meat is tender, season with salt and spices. Pour the prepared long thin noodles into this liquid base. When the noodles float up, boil for another 3-4 minutes, then remove the kettle from the heat, close the lid and let it "calm down" for 5-6 minutes.
Before serving, pour the soup into the kasa, sprinkle with finely chopped herbs (mint, basil, cilantro, green onions or garlic).

For frying: 300g. meat, 100g. lard or vegetable oil, 2 onions, 1 medium-sized carrot, 2-3 tomatoes, 1 potato (100g.), salt and pepper to taste, half a bunch of any greens.

KAYNATMA UGRA OSHI (bone broth noodles)
Pour cold water into a saucepan, put chopped, washed bones and cook for 1.5-2 hours over low heat, skimming off the foam from time to time. At the same time put chopped onions, radishes, turnips, chopped into strips, tomatoes or tomato paste. Continue cooking over low heat until the vegetables soften, add salt, add the bay leaf, then dip the prepared noodles into the broth, having previously shaken off the flour so that the soup does not become cloudy.
Pour the finished dish into the cash registers and sprinkle with chopped herbs, serve separately sour milk, ground pepper
For the dough: 300g. flour, 1 egg, half a teaspoon of salt, half a glass of warm water
For broth: 500g. bones, 2 onions, 1 medium-sized radish (100g.) or large turnips, 2-3 tomatoes or 1 tablespoon of tomato paste, bay leaf, salt, pepper and herbs to taste.

KYIMALIA UGRA OSHI (noodles with meatballs)
Pass the fatty beef through a meat grinder, combine the minced meat with finely chopped onion rings, season with salt and black pepper. Mix everything well. Then arrange the walnut-sized meatballs. Dip the meatballs in a saucepan with boiling water and cook over low heat, add salt, put finely chopped bell peppers and hot pepper strings. When the broth is ready, add the prepared noodles and potatoes, cut into strips. When the noodles and potatoes are cooked, remove the dishes from the heat and after 4-5 minutes pour into the cash registers, sprinkle with herbs, serve sour milk (katyk) separately.
For the dough: 300g. flour: 1 egg, half a teaspoon of salt, half a glass of warm water.
For minced meat: 200g. fatty beef, 100g. onions, salt and pepper to taste.
For broth: 1 head of onion, 1 string of sweet and one string of hot pepper, 2 potatoes, salt and herbs to taste, 1 glass of sour milk.

NUHOTLI UGRA OSHI (noodles with peas)
The day before making such a soup, rinse and soak in cold water local varieties of peas - nukhot, in the summer, put in a cool place or change the water 2-3 times. Put the swollen peas in a saucepan with cold water, let it boil, remove the resulting foam. Cut the fatty lamb or beef into small cubes ("peas") and, together with the chopped onions, add to the soup and cook until half cooked, then put the potatoes, also diced, taste with salt and add the noodles. Cook until all products are fully cooked.
When serving, pour into the cashier and sprinkle with chopped dill.
For the dough: 300g. flour, 1 egg, half a teaspoon of salt, half a glass of warm water.
For broth: 1 glass of soaked peas, 200g. fatty meat, 2 onions, 1 potato, salt to taste and half a bunch of dill.

GURALI UGRA OSHI (noodles with unripe apricots)
Chop lamb or beef casti, rinse, put in a saucepan with cold water and cook for 2 hours. Then remove the bones, strain the broth through cheesecloth and put on fire again. Collect the fruits of the apricot (apricot) in the spring during the milky-wax ripeness of the nucleolus, rinse in running water and put in the broth, when it boils, taste with salt and lower the noodles cooked on eggs and cut into thin strips, cook until cooked
When serving on the table, pour into the cash desks, while making sure that 8-10 apricots (apricot) fruits get into each portion.
For the dough: 300g. flour, 2 eggs, half a teaspoon of salt.
For broth: half a kilo of bones, 40-50 pieces of unripe apricot fruits, salt to taste.

TOVUK GUSHTLI UGRA OSHI (noodles in chicken broth)
Rinse the refreshed, gutted chicken, chop into portions, put in a saucepan, cover with cold water and simmer for 1 hour. Then put carrots, chopped into strips like on pilaf, onions and potato cubes. Season with salt, add the bay leaf and cook until the carrots are cooked.
Then dip the noodles into the boiling broth, cut into short, in the form of matchsticks, sticks
Pour the prepared soup into the cash registers, put a portion of chicken, sprinkle with herbs on top, separately serve salt, ground pepper and sour milk (katyk).
For the dough: 300g. flour, 1 egg, half a teaspoon of salt, half a glass of warm water.
For broth: 500g. chicken, 2 onions, 1 potato, 1 carrot, salt and pepper, green and sour milk to taste.

UGRA CHUCHVARA
For frying: 100g lard (butter), 2 onions, 2-3 tomatoes (in summer), 1 tbsp. a spoonful of tomato paste (in winter), 2 potatoes.
For minced meat: 500 g of meat (pulp), 2-3 onions, the protein of one egg, half a teaspoon of salt, paprika to taste.
For the dough: 500 g flour, 1 egg, 1 glass of water, half a teaspoon of salt.
Knead the dough as for noodles, roll it into a thin (2 mm) layer, divide into two halves: cut the noodles from one, and juice for the dumplings from the other. Pass the meat through a meat grinder, add chopped onions, add egg white and salt, mix well. Then divide the minced meat into two parts: stuff the dumplings with one, roll the meatballs from the other.
Spassy the onion in hot oil, put tomatoes or tomato paste, fry the potato cubes in it. Then pour water in a saucepan and let it boil. Put in the cooked dumplings first and then the meatballs. When the dumplings come to the surface, add the chopped noodles.
When serving, sprinkle with chopped herbs.

MOSH UGRA (noodles with wave)
Heat lamb fat or any vegetable fat, sauté onion rings in it, add minced meat and fry with tomatoes, put small (pea-sized) carrot cubes and large (2x2 cm) turnip cubes, stew a little. When the turnips are half ready, pour cold water into a saucepan, add the sorted and washed mung bean and cook over low heat until the mung bean softens. Then add salt and prepared noodles and bring to readiness. It should be noted that salt and spices are put only when the mung bean is ready, otherwise the mung will not boil down in a salty environment.
Pour the prepared soup into the kasa, sprinkle with chopped cilantro or basil-rayhan leaves.
For the dough: 200g. flour, salt on the tip of a knife, half a glass of warm water.
For frying: 200g. minced meat, 2 onions, 100g. lard or butter, 1 carrot, 1 turnip, 1 glass of mung bean or lentils, salt and pepper to taste. Sour milk is served separately at the rate of 1 tbsp. spoon for each serving.

CHUCHVARA SHURVA (dumplings)
OPTION 1
Make minced meat from fatty beef and lamb, add salt, black pepper and chopped onion, mix everything well. Knead a rather steep dough on the eggs, roll it into a thin layer, cut into squares (5x5 cm). Then put one teaspoon of minced meat on each square of dough, arrange dumplings. Put chopped bones in a saucepan with cold water and cook with onions, garlic cloves, tomatoes, season with salt. After 1.5-2 hours of boiling, remove the bones, dip the dumplings in the boiling broth and cook over low heat. When the dumplings float to the surface of the broth, cook for another 3-4 minutes, then remove from heat.
Pour the finished dish into the cash registers, sprinkle with chopped herbs (cilantro, dill, parsley, green onions), separately serve grape vinegar or sour milk (katyk).
For the dough: 500g. flour, 3 eggs, 1 teaspoon of salt, half a glass of warm water.
For minced meat: 300g. lamb, 200g. beef, 2-3 onions, 1 teaspoon of salt, half a teaspoon of black pepper.
For broth: 300g. bones, 2 onions, 1 head of garlic, 2-3 tomatoes, salt to taste. Greens, vinegar, sour milk are used as needed.

OPTION 2
It is also prepared as indicated in the first option, with the difference that dumplings are made from liquid minced meat. To do this, pass the fatty lamb pulp together with beef (or separately) through a meat grinder, drive in a raw egg, season with salt water, ground pepper, add a little very finely chopped onion and mix well. Knead the dough on the eggs, roll out thinly in 2mm, cut into squares (6x6cm). Boil the decorated dumplings in bone or meat broth.
Serve ready-made dumplings at the cashier's desk along with broth, serve separately ground pepper and grape vinegar.
For the dough: 500g. flour, 3 eggs, 1 teaspoon of salt, half a glass of water.
For minced meat: 200g. lamb, 200g. beef, 2 eggs, 1 onion, 1 teaspoon of salt dissolve in half a glass of water.
For broth: 300g. bones, 1 onion, salt, pepper and vinegar to taste.

PASTA SHURVA (meat soup with pasta)
Put the whole piece of lamb or beef in a saucepan with cold water and put on fire. When it boils, remove the foam, season with salt and spices, add carrots, cut into strips (you can turnips and radishes), cook until vegetables are ready. Remove the meat and cut into portions. In a separate bowl, overcook the onion with tomatoes or tomato, put pieces of boiled meat, stew a little. Throw pasta and potatoes, cut into a tie (length 5-6 cm, square section 1 cm) into the boiling broth. Season the soup with frying and cook until tender.
Pour the finished dish into the cash register and sprinkle with chopped herbs and ground pepper.
For 300g. meat you need 2-3 potatoes, 2 carrots, 1 turnip or radish, 200g. pasta, 2 tomatoes or 1 tbsp. a spoonful of tomato paste, 2 onions, 50g. oil (for frying), salt to taste, bay leaf, 1 string of red pepper, half a bunch of herbs (parsley, dill, cilantro, green onion or garlic).

VERMISHEL SHURVA (meat soup with noodles)
This dish is prepared in the same way as the previous soup. The difference is that carrots and potatoes are cut into thin strips. Vermicelli and potato strips are added to the soup 10 minutes until cooked.
For 300g. meat you need 2 potatoes, 1 carrot or turnip, 200g. vermicelli, 2 tomatoes or 1 tbsp. a spoonful of tomato paste, 2 onions, 50g. fat (for frying), salt to taste, bay leaf, 1 string of red pepper, half a bunch of herbs (parsley, dill, cilantro, green onions or garlic).

MANCHIZA (dumpling soup)
Knead the dough as for noodles, roll it out 2 mm thick, then cut into strips 2 cm wide, sprinkle with flour, fold the strips on top of each other and cut into triangles. Dumplings can be prepared in another way: tear off pieces from the rolled dough with your hands and dip them into boiling soup. In a cauldron, reheat the oil, spice the onion in it, put alternately finely chopped pieces of meat, carrots and tomatoes, fry everything until tender. Then put the diced potatoes (1x1 cm). Season with salt and spices, add water and let it boil, lower the dumplings. Dumplings can be replaced with "horns" and other pasta.
Pour the finished dish into the kasa and immediately serve it on the table, otherwise it will thicken, serve grape vinegar and ground pepper separately.
For the dough: 200g. flour, 1 egg, a pinch of salt.
For soup: 300g. meat, 100g. fat, 2 onions, 2-3 tomatoes, 2 potatoes, 1 carrot, salt, pepper strings, bay leaf.

HUL NORIN - cold noodles (Tashkent style)
Put coolly salted lamb or beef in large pieces together with kazy (horse sausage) in a saucepan with cold water and boil for 2 hours over moderate heat, add a bay leaf and a few peas of black pepper. Knead the dough like on dumplings, cut into strips 3-4 cm wide, ventilate by hanging on a rolling pin so that the strips do not stick to each other, grease with salad oil. When the meat and kazy are ready, remove them from the pan, cool in the air and cut into strips in the form of matches. Boil the strips of dough in boiling broth, remove, cool and also cut into strips, short noodles. Finely chopped onion, sprinkle with black pepper and mash well with your fingers.
When serving, put a handful of cold noodles with meat and onions in the cash registers, pour broth, add grape vinegar.
For the dough: 500g. flour, 1 glass of water, half a teaspoon of salt.
For broth: 300g. salted lamb (beef), 300g. kazy, 2 liters of water, bay leaf, 10-15 black peppercorns, 2-3 onions, 1 tbsp. a spoonful of grape vinegar.

SUTLI UGRA OSHI - milk noodles
OPTION 1
Prepare the dough like on dumplings, roll out thinly and cut into noodles.
Pour milk into a saucepan, let it boil, season with salt, lower the noodles. When the noodles float up, simmer for another 2 minutes and remove the pan from the heat, let stand for 5-6 minutes with the lid closed. When serving, pour into the cashier, put 1 teaspoon of ghee or butter in each portion.
For the dough: 300g. flour, 2 eggs, salt on the tip of a knife (dissolve the salt in one spoonful of water).
For soup: 2.5 liters of milk, 50g. ghee or butter, salt to taste.

OPTION 2 (milk noodles with pumpkin)
Choose a very ripe pumpkin of any kind, peel and seeds, cut into 2x2 cm cubes. Dip pumpkin cubes into boiling milk and cook until half cooked, then season with salt. Cook noodles as in the first version, cook with pumpkin. When ready, remove from heat, fill with melted butter and let stand, without removing the lid, for 5-6 minutes. When the noodles have cooled slightly and begins to be covered with a creamy film, pour into the cash registers.
This dish can be served chilled on hot summer days.
For the dough: 300g. flour, three quarters of a glass of water, a pinch of salt.
For soup: 3 liters of milk, 300g. pumpkin, 50g. ghee, salt to taste.

For broth: 500 g of meat, 160 g of onions, 300 g of fresh tomatoes, 120 g of carrots, 200 g of potatoes, bay leaf, black ground pepper, 35 g of cilantro, salt.

For the test: 300 g wheat flour, 1 egg, 1/3 teaspoon of salt.

From flour and eggs with the addition of salt, knead the dough, roll it out thinly, sprinkle with flour, roll it up, fold and cut the noodles 1 - 2 mm thick. Dry the noodles.

Chop the meat, chop the bones and, together with onions, tomatoes and spices, put in a saucepan, add water and put on fire.

When the meat is cooked, add the carrots, cut into strips, potatoes - into cubes, salt and cook for another 10 - 15 minutes. Then dip the noodles into the broth, after shaking off the flour from the noodles so that the soup does not become cloudy.

When serving, pour the soup into the kasa, sprinkle with finely chopped cilantro.