Ugra-osh

Knead a firm dough for the ugra: mix flour, eggs, and a pinch of salt, knead until smooth, wrap, and chill in the refrigerator for 20–30 minutes.

Roll out the dough on a floured surface to a thickness of about 1 mm, let it dry for 10 minutes, roll it up, and cut into strips 2–3 mm wide. Shake off excess flour and let the noodles dry for another 20 minutes.

Cover the chicken breast with water in a pot, bring to a boil, skim off the foam, and simmer over low heat for 30 minutes. Add a whole onion, bay leaf, black peppercorns, and salt.

Cut the second onion, carrot, and sweet red pepper into thin strips. Heat vegetable oil in a skillet, sauté the vegetables until half-cooked, and transfer them into the broth.

Simmer the broth with the vegetables for another 15 minutes, then remove the chicken breast, cut it into small pieces, and divide among deep bowls. Remove the whole onion and bay leaf from the broth.

Add the dried ugra noodles to the boiling broth and cook for no more than 2 minutes, so the noodles stay springy. Taste and add salt if needed.

Ladle the soup into bowls with the chicken, sprinkle with fresh cilantro, and serve hot.