Ingredients:
6 glasses of water,
500 g veal brisket,
1 ½ cups homemade noodles,
4-5 dried mushrooms or 300 g fresh (porcini mushrooms or champignons),
1 carrot,
1 parsley root,
½ celery root,
2 onions,
3 tablespoons of vegetable oil,
1 egg,
½ cup sour cream,
2 glasses of sour kvass or a pinch of citric acid,
salt,
black peppercorns, thyme,
1 tablespoon chopped dill and parsley.
For the noodles:
1 ½ cups wheat flour,
2 eggs,
1/3 cup water,
salt.
Preparation:
Cut the veal into pieces, cover with cold water and cook over low heat until done.
Rinse dried mushrooms and soak for 3-4 hours to swell, then boil.
Cut the onion, carrot, parsley root and celery into strips and sauté.
Mix homemade noodles with flour, eggs, and water. Add the boiled, julienned mushrooms and the broth to the prepared broth, then add the noodles and sautéed vegetables and cook for 10-15 minutes.
5 minutes before it’s ready, add boiled kvass or diluted citric acid, season with salt, pepper, and thyme.
Serve with meat, season with sour cream and sprinkle with herbs.
Cooking noodles:
Beat eggs and salt diluted with water into flour.
Knead the dough until stiff, cover with a cloth for 20-30 minutes to make it easier to roll out.
Roll out the dough into a thin layer on a floured surface and leave to dry for 10-20 minutes.
Cut into 4-5 cm wide strips and slice into thin noodles.
