Noodle soup with pickled onions

1 . Stage

Put the broth to boil (I use a chicken carcass for this) with the addition of carrots, celery root and stalks, you can add the stalks from cauliflower or broccoli, a pinch of black pepper, 3-4 paprika and 2-3 cloves. Vegetables are taken in addition to those specified in the list of ingredients.

2 . Stage

Cut onions into thin half-slices, put in a small jar, pour water, add a pinch of salt, 0.5 tsp. sugar and vinegar (marinade should be sour-sweet to taste). Marinate no more than 20 minutes. After time, drain the marinade.

3 . Stage

This is the kind of noodles I use now. But you can also make homemade.

4 . Stage

Peel the carrots and celery root and chop into strips.

5 . Stage

Cut the potatoes into small cubes.

6 . Stage

Strain the broth, squeeze out the vegetables and throw them away (you can put them in a compost heap, if you have one). Wash the meat, cut into small slices and fry until crispy.

7 . Stage

Fry carrots and celery until half cooked.

8 . Stage

Pour potatoes into the boiling broth, cook after boiling for 5 minutes.

9 . Stage

Then add the meat and roast, salt and cook over low heat until tender. While the soup is boiling, separately boil noodles in a large quantity of salted water, throw them in a colander, then put them in a pan and pour a tbsp of vegetable oil, mix thoroughly.

10 . Stage

Dip in the soup 2-3 bay leaves and simmer it for 2-3 minutes. Remove from the heat and let stand under a lid for 10-15 minutes. Then remove the bay leaves.