Soup "Beshbarmak" with lamb

800 g mutton flesh

1.5 l water

3 onions

2 carrots

salt

To prepare the dough:

230 g wheat flour
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glass ? water

? eggs

salt

Pour the pulp of lamb with cold water, simmer for 2 hours.

1 carrot and onion cut into pieces, podpech, preparing to enter the lamb for 20 minutes before end of cooking, add pepper and salt.

Knead the dough from the eggs, salt, flour and water, leave it for half an hour.

Roll out dough to a thickness of about 2 mm, and then cut diamonds with sides 3-4 cm, weld rhombuses in salted water for 5 minutes.

Remove the meat, onions and carrots from the broth, cut into slices of lamb and then put into the broth. Second onion cut into strips and add to broth with meat, cook for 5 minutes.

Before serving, put in each dish several rhombs dough, meat and pour all the broth, sprinkle with chopped herbs Beshbarmak.