Make the noodle dough by incorporating flour into beaten eggs. Knead well for about 10 minutes. Let it rest in the fridge for 15 minutes.Cut the pork into cubes and place it into a large pot with cold water. Let it slowly simmer on medium-low heat and discard the foam. Prep the vegetable and chop or dice them keeping some bigger chunks that will be removed later from the pot. Let the pork knuckle cook with the veggies for about 20-25 minutes.
Meanwhile, make the noodles. Roll out a very thing sheet from the refrigerated dough. Let the sheet dry out 30 minutes. Then fold it a few times and cut out noodles. Spread them over the working space and let them dry another few minutes. Put another pan (for noodles) with cold salted water on the stove and bring to the boil.
Add canned tomatoes to the soup and give it a taste. Adjust saltiness if necessary and remove the vegetable chunks. If you have borscht - boil it separately for 5 minutes before adding it to the soup. When the water reaches the boiling point add noodles in and cook them for 2-3 minutes tops. I recommend using just half of the noodles, keep the other half for another soup, letting them dry out completely over night.Transfer noodles to the soup, add borscht or lemon juice and give it a final taste. If everything is OK, turn off the heat and sprinkle with freshly chopped parsley.Enjoy!