Method of preparation:

Put the chicken in cold water and boil until done, skimming off the foam and fat. Half an hour before it is ready, add the salt and the vegetables (cut lengthwise and lightly browned in a pan without oil) in the broth. Remove the boiled chicken and cut it into pieces, strain the broth. Cut the carrot and parsley into the noodles, then fry them a little over a slow fire. Boil the cutlets and the mushrooms separately. Mushrooms are cut into noodles and fried in butter. Pour the mushroom broth into the boiling broth, add the fried vegetables, boil for another 10-15 minutes. Then add the fried mushrooms, noodles and cook until done. Boiled sour borscht or dissolved lemon salt is added at the end. Season with salt, pepper, bay leaves, thyme.

Preparation of the cutlets: Mix the flour with eggs and salt dissolved in water. Knead a hard dough, cover with a cloth napkin for 20-30 minutes, so that it stretches better. Spread a few thin sheets on the table sprinkled with flour, let them dry for 10-20 minutes. Cut strips with a width of 4-5 cm, which, in turn, are cut sideways into thin strands. Put the chicken meat on plates, pour the soup, add cream, greens and serve.