So, let's begin. The dough for strudla the original recipe is prepared on the water (like dumplings egg+water+flour+salt) We are preparing it differently. On the yogurt. So, in the yogurt break one egg, add soda and a pinch of salt. All mix well.

In a bowl with yogurt begin to sift the flour and mix first with a spatula and then with your hands. Knead not too dough, put in a package and sent to rest in the fridge for 30-60 minutes.

Take the chicken carcass and analyze it. Freed from bones and skin. Now you can buy in the shops ready fillets, drumsticks etc. But as I prepared for the recipe of his grandmother, I adhere strictly to the recipe. Before the rest of the stew she was cooking broths and soups core already, well that's another story. You can just cut the chicken into large pieces. A little meat fry in vegetable oil.

2 large onions or 3 medium. Cut a large half rings and add to the meat. Large carrots shinkuem strips. All mix well, simmer. Add the celery. When the onions and carrots settles, we throw into the cauldron coarsely chopped potatoes. Stir. Cook for about 15 minutes and fill with water to cover the potatoes.

Now let's strudley. Take a piece of butter, throw in the pan and on slow fire melt, add to the oil garlic (squeezing or RUB on a small grater). fry the garlic in the butter until brown. Remove from the heat. Now, if you don't like strong smell of garlic, then garlic cracklings can be thrown out, leaving only the oil. I half fried the garlic, throw in the broth with the potatoes, and half is left for the filling. Take out the dough, divide it into 2 parts. Each roll out into the reservoir, grease with garlic butter and sprinkle with cheese. Turn the roll, semipaved length (edge to samitivate not necessary). Cut the roll cubes 1,5 - 2 see

Once the broth is boiling, salt it, pepper to taste - you can add favorite spices, fire and diminish across the surface of the cauldron laid our strugle. If you like more broth, you can add fluid, if not, then the water should cover only half strudel, strudel will be prepared for a couple. Main condition: during cooking, do not open the cover of the cauldron. Let it be tight on cooking time strudley. Under the hood strudle ready in 35 minutes.

Here is the finished dish. Do not worry those who have no presence in the cauldron. This dish can be cooked in a saucepan. Most importantly, start to fry the chicken and the vegetables in the pan, then add to the pot, cover with water, bring to boil and put strudel, cover and cook on low heat for 30-40 minutes without opening. But in the case of pot it would be better to add water, as in the case of boiling, the dish can burn.