Description Edit

Ingredients Edit

Directions Edit

  1. Slice lamb and cook in cold water until done.
  2. Cook in the broth peas, soaked in water before cooking, until done.
  3. Knead unleavened dough from flour, water, and egg, salt and roll out finely.
  4. Cut out small rectangles and put them in the broth 5 minutes before finishing.
  5. Bring soup to boil, add fried onion, salt, greens.
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