Chicken Soup with Garlic Dumplings in a Kazan

Place the chicken drumsticks in the kazan, boil them for 10 minutes, then drain the water, wash the kazan and the meat, and return it to the stove.

Once the broth comes to a boil, skim off the foam, add the onion, carrot, parsley stems, bay leaf, and simmer over medium heat for a little over an hour, adding salt and pepper at the end.

For the dough, combine the egg with salt, 50 ml of cold water, a little vegetable oil, and flour; knead the dough and roll it out thinly.

Mix the garlic, dill, and vegetable oil, spread this filling over the dough, roll it up, and slice it into small dumplings about 1 cm thick.

Remove the meat and vegetables from the finished broth and shred the meat into bite-sized pieces.