Knead dough from flour, water and salt, as on noodles. Then, cover the dough with humid towel and give it to draw during 2-3 hours, whereupon put dough on table, tear off dumplings from it, put it into caldron with boiling salty water and cook to readiness. Cut the meat into small cubes, fry it with cut onion on overheated fat, salt it, add cut radish, cut tomatoes, minced garlic, vinigar, a little clear soup, pepper, bay leaf and stew it to half-readiness. Then cut potatoes are put, remained clear soup is added and carried to readiness.
When presenting, put boiled warmed-up dumplings in metallic soup tureen, flood meat-vegetables clear soup, add cut omelette and green.
