Thachetschips (broth with bird)

1 serving


Chopped chicken bones are poured with cold water, brought to a boil and boiled for 1- 2 hours, removing foam and fat during the cooking process. 30 - 40 minutes before the end of the broth cooking, poultry carcasses, pre-baked onions, carrots are laid. The finished broth is strained, seasoned with hot sour cream sauce (schuschips). Wheat viscous porridge is boiled, placed on a baking sheet and allowed to freeze. One serves broth with poultry pieces, cilantro greens and separately serves wheat porridge cut into a slice.