Beef shanks 1kg, potatoes 4 tubers, onions 4 heads, vegetable oil 50 ml, sour cream 150 ml, parsley and dill, vegetables (celery, carrots, parsnips, parsley) 250 g, 10 peppercorns, salt to taste. For noodles: 2 eggs, flour 150 g.

Chopped beef shanks pour cold water, salt and boil. Remove the foam, put peeled and washed vegetables (carrots, celery, parsley, parsnips and one onion) into the pan and cook, periodically removing the foam. Prepare the noodles: sift the flour with a slide, make a recess in it, beat off two eggs and put salt, knead the dough, leave it for 30 minutes, then roll it thinly. Saute finely chopped onion in vegetable oil, adding ground pepper and salt. Cut the dough rolled out for noodles into squares (4 cm), grease them with a beaten egg and wrap the sautéed onion in them (triangle) (1 tsp for each square). Strain the finished broth into another pan, put peeled potatoes cut into small cubes and cook for 10 minutes, then dip the triangles stuffed with onions into the broth and boil for another 15 minutes. Dilute sour cream with broth and pour into the finished soup. Serve with parsley and slices of boiled meat.