Chicken Noodles Soup with Beans

The meat is washed, boiled in water to cover it well. When it starts to boil, froth, add the bay leaf, chopped peppers and 1 onion. Make a low heat and simmer until the meat is ready.

If you don't have canned beans - while the meat is cooking, boil the beans as well. I had big, dry white beans - I soaked them overnight and boiled them until they were soft.

Peel and wash the vegetables - cut the potatoes into cubes, carrots into rounds.

After the meat has boiled, add the carrots and potatoes - stir, simmer, simmer and simmer until the vegetables are ready - it usually takes me 25-30 minutes.

During this time, cook a finely chopped onion with a little oil.

When the onion is lightly browned, add 2 tablespoons of tomato paste, stir and turn off the heat.

When the vegetables in the soup have boiled, add the boiled beans and the fried tomatoes with onions. Season with salt, sour as you like with borscht. Let it boil for 5 minutes.

Then add the greens (it's frozen for me) and 1 chopped raw onion.

Mix well, turn off the heat and let it penetrate for 15-20 minutes.

If you don't have the noodles ready, make them as fast as the soup is boiling.

Make noodle dough from an egg and 1 cup of flour. Let it rest a bit, then knead it once more and in 5-10 minutes you can spread it in a 1-2 mm thick sheet. Roll it and cut it, so that your beautiful noodles come out.

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

Drain them, rinse with a little cold water and put them on a plate, mixed with 1-2 tablespoons of refined oil - not to stick.

When serving the soup, add a few tablespoons of noodles to each plate. It goes perfectly with a little sour cream, but it is not mandatory.

Good appetite!