Kespe

Cover the bone-in meat with cold water, bring to a boil, skim off the foam and cook over low heat for 1 hour.

Knead a stiff dough from flour, an egg, 100 ml of water and a pinch of salt, cover and leave for 30 minutes.

Cut the potatoes into cubes, the carrots into sticks and finely chop the onion. Add them to the broth and cook for 15 minutes.

Roll the dough out thinly, let it dry for 10 minutes, roll it up and cut into strips or diamonds.

Add the noodles to the boiling soup, cook for 5–7 minutes, then add salt and pepper.

Serve with chopped dill.