Ingredients: 1 1/2 cup wheat flour. Tea spoon for baking1 teaspoon salt1 tablespoon of vegetable oil1 egg3/4 cups of water or, as necessary, 6 medium potatoes, peeled and sliced by cubes1 teaspoon of salt8 glasses of water2 tablespoons of butter or margarine120 g of bacon120 g of bicon , sliced in cubes1 large bulb, chopped
Preparation:
In the middle bowl, mix flour, baking powder and salt. Drive the egg into a measured cup and add enough water to get a volume of 1 cup. Beat a fork. Gradually add an egg with water and oil to a mixture of flour and stir until a soft dough is formed. With the help of your hands, knead the dough until you get a smooth and no longer sticky mass, adding more flour or water as necessary. Cover the bowl and put aside while the soup is cooked.
Place the potatoes in a large pan with salted water and bring to a boil. Cook from 10 to 15 minutes, until the potatoes become soft.
While the potatoes are cooked, melt the butter in a pan over medium heat. Add bacon and onion to it. Cook, stirring until the onion becomes golden and the bacon will acquire a delicious brown crust. Put aside.
When the potatoes are ready, pinch small pieces of dough and put them in boiling broth. Periodic stirring of soup will help prevent the sticking of the dough. As soon as all the ticks are added, you can add a bacon with onions. Pour part of the water from the soup into the pan to clean all the fried pieces and juices. Return back to soup. Turn off the soup and let stand within a few minutes before serving.