Darginsky khinkal

8 servings
1 hour 50 min

First, we take the preparation of the broth. To do this, cut the washed beef into medium-sized pieces, send them to Kazan. Fry until rosy. Cut carrots and onions, send to the meat. We cut it with spices, salt and add water. Beef is boiled for a long time, over low heat. Make sure that the water does not boil much - then the broth will turn out not cloudy, but transparent. While the broth is cooking, knead the dough. Pour dry yeast into a bowl, pour warm milk. The obtained mixture is introduced into pre-sifted and salted flour, dough is kneaded. At the end, add vegetable oil and mix again. Cover the kolobok with a napkin, leave for 15 minutes. After waiting for the due time, we divide the dough into 4 parts - we finely roll each of them and lubricate them with pre-melted butter. We roll the dough layer into a roll. We cut the finished rolls into 2-3 cm pieces and put them in a steamer for cooking. In 30-40 minutes, the nut crumpets will be ready. We check for the readiness of meat broth. Add chopped greens. I used what was at hand - parsley and dill, but you can put basil or cilantro. Serve the hinkal with the meat broth. Enjoy an unusual taste and aroma!