Khinkal on kefir

The cooking process can be divided into 3 stages. Let's start with the broth:

1. We separate the upper part of the fresh chicken carcass from the wings and other parts and put it in a saucepan. Fill the water so that the carcass is covered with it.
2. In the same place, add one onion cut into rings (the rest are whole) and carrots.
3. Bring the broth to a boil over high heat and continue to cook over moderate heat for 45 minutes. After boiling, be sure to remove the foam and add salt.

The second stage is the preparation of the khinkalin themselves:

1. Pour into a bowl of fatty kefir at room temperature.
2. Add soda to kefir and mix these ingredients with a whisk until foam forms.
3. Gradually add flour and a pinch of salt, without ceasing to stir the dough. The amount of flour may vary, but in the end the resulting dough should not stick to your hands.
4. After kneading the tight dough, pack it in a bag and place it in the refrigerator for 30 minutes.
5. After this time, take out the dough and roll out the ball into a thick layer (0.5 cm). Thoroughly treat the dough with flour so that it does not stick to the work surface or to your hands.
6. Cut the dough layer into lozenges.
7. Place the khinkali in strained clean broth and cook until tender.

Meanwhile, you can prepare the sauce:

1. Peel the garlic and rub the cloves on a grater.
2. Mix grated garlic with sour cream and salt.

The sauce is ready and hinkal too. We take out the skimmer of the khinkali and put it on a dish together with pieces of boiled meat. When serving, add the sauce and decorate with herbs.

Although the process is not fast, but the Caucasian cuisine is worth it. Bon appetit!