Preparation:

The smoked meat, if very salty, is soaked and then diced. Peel the onion, grate it and fry it in a spoonful of fat. Add the meat, seadon it with pepper and simmer until soft. Taste while steaming and if it is necessary, add a little more water. Once the meat is half tender and fried in its fat, add the diced vegetables, fry and pour over hot water. When the soup is boiling, check its salinity and then salt, if necessary, add the bay leaf and prunes, then continue to cook. Meanwhile, we knead a springy dough from the ingredients of the soup dough, which is stretched to a knife thickness and pierced with a thimble. Fry the small discs in a little oil and cook in the soup. From the other spoonful of fat, make a nice, bun-colored jerk with a spoonful of flour, sprinkle with red pepper, pour in cold water and pour in the cooking soup. Once boiled, it can be served with sour cream and finely chopped parsley, but it can even be omitted.