Chicken soup

The most important thing is the broth. I pour 4 liters of water into the pressure cooker; I put the carcass of a domestic chicken (700 gr. with bones and skin); carrots, cut in half; half an onion; 4 gr. salt, a few peas of allspice, 3 sticks of cloves, bay leaf. I cover with a lid and put on fire. After boiling (that is, after the lid has stuck to the pot), cook for 20 minutes.

While the chicken and broth are cooking, I cut the potatoes into cubes; carrot tru on the big track; chop the onion as you like. Next, I saute carrots and onions together in a saucepan until soft. You can add butter, but I can do without)

Strain the broth into the main pot. I put it on fire - bring it to a boil - add potatoes, stir - bring it to a boil; then I add carrots and onions; spices to taste. While the vegetables are cooking in the broth, I basically separate the finished meat from the bones and skin.

When the potatoes are ready or almost ready, I add the meat cut into small pieces to the boiling broth. I taste the salt/spices and look at the density - here everyone likes it - I sometimes add boiling water to make it less (what a strange word???‍♀️).

The last step: I pour the soup from the main large pot in proportion to the number of portions into a smaller pot (let's say you cooked 9 portions, but you're only eating 3 now) - add dried dill and small spider noodles. I boil for another 2-3 minutes and let it infuse so that the noodles are cooked. All! Finally, you can serve with an egg and/or crackers.