Oyster and noodle soup

Steps

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  1. Wash chicken skeleton, pour it over with two litres of cold water and place it over the heat. When the broth is about to boil, remove the foam from it with a skimmer. Cook the broth for half an hour and then take the chicken out of it.
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  2. Wash and peel potatoes. Dice the bulbs into medium pieces.
  
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  3. Add diced potato in the done broth. Cook vegetables for 7-10 minutes.
  
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  4. Wash oysters. Cut rough roots out, and cut oysters into medium pieces.
  
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  5. When potato is half-cooked, add mushrooms to the soup.
  
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  6. Dice peeled onion and carrot.
  
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  7. Fry vegetables until soft in some olive oil.
  
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  8. Add fried onion and carrot to the soup right after mushrooms.
  
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  9. Then pour noodles into soup. The stiffness of this dish depends on them, so don’t add too much of them because they will increase while cooking.
  
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  10. Keep on cooking soup with oysters over the low heat. Few minutes before removing it from fire, add some salt, spices and finely chopped dill. For flavour, add some bayberries and a bay leaf to the soup.
  
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  11. Done soup pour into bowls and serve hot.
  
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  12. Bon appetit!