Peel cucumbers from skin, cut it along into quarters, pick out seeds from it, cut into thin plastics, pour in clear soup and boil it. Cut onion and tomato-puree are fried on fat. Cut boiled meat, language, sausage and kazy into thin slices. Pour in clear soup or water in saucepan, add salt, butter, sugar and warm it to boiling. Then add sifted flour, knead it well and boil 5-6 minutes, not ceasing to mix. After, take out dough from fire and add damp egg, stirring it carefully. When dough will become viscous and begin to stick, you can cut it with the help of teaspoon and tablespoon. It's done so: take the dough in tablespoon, then take the part of dough with teaspoon and put it in hot salty water or clear soup and boil it slowly 5-6 minutes. Prepared dumplings are kept in hot clear soup or laid aside on strainer, coved with gauze and saved in a cold place. Prepared cucumbers, onion with tomato-puree, meat products, black pepper, bay leaf are put into boiling clear soup and carried to readiness and taste. When presenting, it'' added hot dumplings, sour cream and green.
