Moldovan zama soup with chicken and vegetables

Zama is cooked only in chicken broth, and the chicken must certainly be homemade, yellow, fragrant. Pour such an amount of water into the pan so that you do not have to add it during the cooking of the chicken. Chicken meat is lowered into boiling water. Cook the chicken over low heat, periodically removing the foam. Add parsley root and leek to the broth, which Moldovans call "Prague". While the chicken is cooking, you can cook homemade noodles – zama does not tolerate factory pasta. Homemade noodles are what you need. We cook noodles from two eggs in a five-liter saucepan. Break the eggs, add salt, add flour "as much as it takes." The dough should be very tight. Roll out a thin layer, let it dry in the air and cut it thinly with a noodle. After two hours, when the meat begins to move away from the bone, add vegetables to the broth: these are carrots, onions and red sweet bell peppers. Ideally, all vegetables should be cut into thin strips. In no case should potatoes be added to the zamu. The taste of zama does not tolerate the taste of potatoes! Add homemade noodles to the chicken broth with vegetables. About five minutes before it is ready, the zamu needs to be refueled with a dressing - sour bread kvass, in Moldavian - borsh. The amount of kvass depends on your taste preferences, but the zama should be sour. You can replace kvass with lemon juice. As soon as it boils, remove it from the heat. Of course, salt to taste and add to the finished mixture of spicy fresh herbs: parsley, dill and leushtian (aka lovage). Close the lid of the pan - let it stand for ten minutes. Pour the fragrant zamu on plates and enjoy your appetite!