Chicken Noodles Soup with Beans

Wash the meat, then put it in a pot and cover with water. Bring to a boil, skimming off the foam.

Add bay leaves, chopped peppers, and 1 onion. Reduce heat and simmer until the meat is tender.

If you're not using canned beans, cook them alongside the meat. I used large, dry white beans, soaked overnight and cooked until soft.

Peel and wash the vegetables. Cut the potatoes into cubes and the carrots into slices.

Once the meat is cooked, add the carrots and potatoes. Stir occasionally and simmer until the vegetables are cooked, which generally takes 25-30 minutes.

Meanwhile, sauté a finely chopped onion in a bit of oil until soft.

Once the onion is lightly browned, add 2 tablespoons of tomato paste, mix well, and turn off the heat.

When the vegetables are tender, add the cooked beans and the tomato-onion mixture to the soup. 

Season with salt and borscht (or lemon juice) to taste. Boil for an additional 5 minutes.

Next, add the parsley (I use frozen) and 1 chopped fresh onion.

Stir the soup well, turn off the heat, and let it rest for 15-20 minutes to allow the flavors to meld.

If you haven't prepared the noodles, make them while the soup cooks. 

Mix the noodle dough from an egg and 1 cup of flour. Let it sit, knead again, then roll out to 1-2 mm thickness and cut into noodles.

Boil the noodles in salted water for 2-3 minutes until cooked.

Drain the noodles, rinse with a bit of cold water, and toss with 1-2 tablespoons of oil to prevent sticking.

When serving the soup, add a few tablespoons of noodles to each bowl. It pairs well with a dollop of sour cream, though it's optional.

Enjoy your meal!