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.