Before cooking the soup should verify the degree of salting and Smoking of the ribs. Sometimes requires pre-soaking for 6-8 hours in cold water, and extra boiling, the broth which was poured. This time the ribs were what we need - no extra movements will not be! Wash the ribs under running water, cut into portions, then pour cold water and cook until tender. It took me about an hour. Readiness every woman will identify herself, the meat can be light pressure to withdraw from the ribs, but to keep up with them. After boiling, remove the foam, add peeled carrots ( 1/2) and a whole onion, removing it from the husk, and the fragrant pepper and Bay leaf. Svalivsheesya take out the meat with a slotted spoon, place in a bowl and cover with a lid. Bay leaf, onion and half the carrots remove. And the broth added, if needed salt, wedges of potatoes and carrots, cook until tender.

While the meat is cooked, prepare the dough for the spätzle. Mix eggs with milk and salt and add to the semolina/semolina. Stir up, then parts of the beat in the flour.

As my spätzle is cooked not quite right, then make the dough a little steeper than those for dumpling. Traditionally the dough before lowering passed through a press, similar to a large chesnokodavilku, in extreme cases, wipe through the back side of a grater with large holes. I have no special. fixtures, and the Turk is not the same shape, so I "invented" my own method.

Separated from the test pieces, the size of an egg and roll out into a thin sausage, with pencil thick.

Sausages cut slightly obliquely. Reminiscent of dumplings, isn't it?) Only in very reduced form. Put spätzle into a large bowl, propylea flour, to not stuck.

Cook spätzle in salted boiling water, preventing rapid boil, 7-8 minutes after surfacing.

In a pan dissolve the butter, immediately put spätzle and fry slightly, then sprinkle with chopped green onion and keep under cover until serving.

In a serving plate spread spätzle slide, the ribs and pour the broth with potatoes and carrots. You can optionally sprinkle with herbs, onions or I - grated Parmesan cheese.