Zeamă

Step 1: Mix the 5 ½ oz plain flour, 1 egg, 1 egg yolk, 1 pinch salt and 1 tbsp cold water into a stiff dough and knead for 5 minutes, until smooth. Wrap and rest for 20 minutes.

Step 2: Meanwhile put the 2 ⅝ lb chicken legs and wings, or a small whole chicken jointed, 12 ½ cups cold water, 2 tsp salt and 1 tsp black peppercorns in a large pot, bring slowly to the boil and skim off the foam, until the broth is clear.

Step 3: Simmer gently for 35 minutes, until the chicken is tender and the thickest piece reads 165°F next to the bone.

Step 4: Roll the dough out very thinly on a floured surface, leave it to dry for 10 minutes, then roll it up and cut into thin noodles 3 mm wide. Shake them loose on a floured tray.

Step 5: Heat the 2 tbsp sunflower oil in a frying pan over a medium heat and soften the 1 onion, 1 carrot, 1 parsley root or parsnip and 1 red pepper for 8 minutes, until soft and fragrant.

Step 6: Lift out the chicken, pull the meat from the bones in large pieces and return it to the pot with the fried vegetables. Simmer for 5 minutes.

Step 7: Heat the 2 cups borș (fermented bran sour) in a separate small pan until it just boils, which stops it clouding the soup, then pour it into the pot.

Step 8: Add the noodles and simmer for 3–4 minutes, until they float and are just tender.

Step 9: Take the pot off the heat, stir in the ⅔ oz fresh lovage and ⅓ oz fresh dill, taste for salt and sourness and serve hot with a 6 fresh hot pepper on the side.