Description
Favorite dish Gleb zheglova
Ingredients
-
The pie
500 г
-
Chicken stomachs
500 г
-
Offal
500 г
-
Onion
2 шт
-
Bay leaf
8 шт
-
Black pepper
20 шт
-
Carnation
8 шт
-
Rhubarb
4 шт
-
Cilantro
15 г
-
Greens
10 г
-
Flour
1 стак.
-
Chicken egg
1 шт
-
Milk
15 мл
Cooking
Stomachs and hearts clean, wash and soak for 1 hour. Removed from the stomachs of the inner foil (dark yellow), the hearts of the upper part (cores and internal fat cut off), washed the clots of blood.
Neck soak separately.
Separately cook the neck in cold water add the rhubarb stalks and an onion with the skin, after boiling, remove the foam, diminish the fire and cook for 20 minutes. Add half of the spices, salt and cook for another 10 minutes.
Filter the broth.
Separate the meat from the bone.
Stomachs and hearts cook the same as the neck only without the rhubarb and herbs. The broth no longer use.
The hearts and stomachs finely chop.
Noodles sift flour with salt, make it deeper – "the well", in which egg and pour milk.
Gradually mix all ingredients with hands, adding flour from the edges to the center. You should get an elastic dough, cover with cloth and stand for 30 minutes.
Vystavkina the dough out thinly on a floured work surface...
... cut into strips and finely chop.
Give the noodles to dry for 30 minutes.
Bring the broth with minced giblets to a boil, add the prepared noodles, cook until tender, 6-8 minutes. Serve hot. It is possible with sour cream with garlic.
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