Wash meat and put to boil.Boil - drain the broth , and pour meat back hot boiled water , bring to a boil. Cook over low heat 2-2.5 hours, periodically removing the foam ( if any). In the broth add the onion, whole (leave it on one layer of the husk - for the color of the broth), pepper and just before serving, put the Bay leaf and salt for half an hour before the meat is cooked. In the process of cooking the broth must be stirred to restrict boiling and saturate with oxygen.

Prepared meat remove from the pan. Separated from the bones and cut across the grain slices.

Peel the onion , cut into half rings and pour the broth so that it only closed bow. Bring to a boil , turn off , close . Leave to languish under cover. You can add onions ground black pepper to taste and Bay leaf.

While cooking meat you need to cook the dough. From flour , water and eggs, knead the dough ( like dumplings). Roll the dough into thin juicy. A bit dry them.

Then the dough shall be wrapped on a rolling pin and cut it to length with 2 sides. You get about the same width strips.

Then cut them into squares or lozenges. Size approx 7 cm by 7 cm.

Strain the broth , and cast the required amount and boil juicy.

In a bowl place the juicy with broth ,top with sliced meat and onions with broth . Optionally add the greens. Bon appetit!