Ingredients:
6 glasses of water,
500-700 g of poultry giblets,
1 ½ cups homemade noodles,
1 celery root,
2 parsley roots,
1 carrot,
2 onions,
1-2 sweet peppers,
1 tablespoon of vegetable oil,
2 glasses of sour kvass or a pinch of citric acid,
bay leaf,
salt,
black peppercorns,
1 tablespoon chopped herbs.
For the noodles:
1 ½ cups wheat flour,
2 eggs,
1/3 cup water,
salt.
Preparation:
Rinse the processed giblets.
Soak the necks, wings and stomachs in cold water for 1-2 hours.
Then place the giblets in cold water and quickly bring to a boil, skimming off any foam. Simmer over low heat until tender.
Saute the diced onion.
Add diced roots to the prepared broth.
Add 1-2 sweet peppers, sliced into strips, and noodles.
After 7-10 minutes, add boiled kvass or diluted citric acid, sautéed onions, salt, pepper, bay leaf and cook for 4-5 minutes.
Before serving, sprinkle the zamu with chopped 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.
