Bažul soup with homemade noodles

Preparation steps

• Wash the beans, boil it and discard the first water. Put the beans back to cook in plenty of water as you will need them for the soup, add water if a lot evaporates. While the beans are cooking bake the cream, you will need it for the spice. Purchase cream, red or blue can never be baked as homemade and does not have that smell; put 2-3 tablespoons of oil in a bowl that does not stick to the bottom and add the cream to the warm oil to be stirred until it starts to thicken a bit. When it starts to thicken, reduce the heat and make sure to remove the cream from the heat when it becomes granular and golden. yellow color.The top burns easily in a few seconds and it is better to remove it a little earlier, in pans that keep the heat for a long time will still continue to bake.If you see that it could be overcooked, immediately pour into another small cold pan and it will be fine.
• The beans are cooked, the cream is baked ... you need to knead the noodles..Take half the sharp half of the smooth flour to which you add 2-3 eggs, depending on the size of the eggs and a little salt, and you can add a teaspoon of chilled fat from the baked cream, it will be tastier. Knead a slightly firmer dough (add a tablespoon, two waters if needed) and let the dough rest a bit, and you too can rest a bit.
• When the beans are cooked, separate a small bowl of beans if you want to add some whole beans to the soup later. Stir, add salt, add a tablespoon of sifted vegeta. Mash the rest of the beans, you can also chop it with a stick mixer ... If you are bothered by the bean flakes, strain everything through a finer strainer.
• If you want to leave some chopped bean flakes, use a coarser strainer ... Add the mashed part of the beans to the rest of the soup and wait for it to boil again, the soup must be enough (4-5L) because the noodles will cook in it and the noodles will cook later a little thicken ...
• Roll out the dough to approximately 3 mm thick and cut into strips, flour and cut the noodles. The noodles swell even more during cooking and later when they stand for a while, so count on it. Boil the noodles in bažul soup, add that bowl of left whole beans and let them boil for 3-5 minutes, the noodles must not be gooey ...
• Add a tablespoon of baked cream to the bean soup and serve ... Baked cream can be poured into a glass or porcelain dish and stored in the refrigerator for 2-3 weeks, and used as a spice for various pastas ...
• Impose a full plate and ... good taste ...