Tokmach (noodle soup)

For noodles:

2 eggs
2 tbsp water
salt
flour

Cooking:

Knead a stiff dough.

Roll out thinly, if the rolled out dough is soft, let it dry a little. Then cut into strips about 4-5 cm wide, stack several strips on top of each other and cut thinly. Spread the noodles over the entire work surface so that they do not stick together and allow to dry.

Prepare a broth from beef, lamb or chicken meat, remove the meat and cut it into small pieces and put it on a dish. Put the noodles into the strained broth and let it boil over high heat, add finely chopped onion, remove from heat, and let it brew. Serve with katyk. Serve the meat separately with coarsely chopped boiled potatoes.