Description
Do not throw Slippers! In this recipe, on the one hand nothing special but on the other hand, is pure improvisation, which I once made for myself, but it's so delicious that I wanted to share my idea with the cooks.
Ingredients
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Cooking
I usually cook for their dumpling soup with chicken broth. First, cook the broth by adding the onion and Bay leaf. Then cast portion the broth in another pot, cook the dumplings in it (often his own is stuck, but sometimes store-bought, I confess). In a bowl add torn pieces of cooked chicken from the broth and greens. But recently found in store are here khinkali with lamb. Lamb well, I just love it! But my husband and daughter don't understand her, so the lamb I don't buy it, because, first, to choose not know how, and second, a need to cook a little bit, and it's hard to make out some Barney feet. In General, content with lamb kebabs in cafes, and khinkali are a godsend for me!!
Bring the broth to a boil and throw khinkali. Boiled khinkali quite a long time, 10-15 minutes, because the skin of the dough is very dense, and they are large enough (approximately 3 standard dumpling). While khinkali are boiled, one or two cloves of garlic chop with a knife first, then add the herbs and chop together with the garlic, then add salt and grind it all with a knife. Thanks to the salt, our mixture will give the juice and flavor from garlic, cilantro and dill will be in the broth.
Pour the broth along with khinkali in a bowl. You can add boiled chicken, but it would be a lot. Season soup with freshly ground black pepper for flavor and red pepper for spice. Add our fragrant green-garlic mixture and mix well! Bon appetit and do not judge strictly!
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