Wedding soup

To prepare aryshty, sift the flour, mound it up, make a well in the center, pour in eggs and water, add salt and knead the dough until it becomes very firm and elastic.

After that, divide the dough into several pieces and roll each piece into a layer 1–1.5 mm thick.

Roll each piece of dough into a log and cut into narrow strips 3-4 mm wide.

Dry the obtained arish and store it in a dry place.

Boil chicken broth. During the boiling, add a halved peeled onion and carrot to the pot.

Add thin arishta or vermicelli to the strained broth and cook until ready.

Separately mix the egg yolks thoroughly, add lemon juice, mix well, pour the yolks into the prepared soup, stir and heat it without boiling.

When serving the soup, sprinkle with finely chopped parsley.