Composition / ingredients
Step-by-step cooking
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Put the chicken in a saucepan, put the peeled carrots and unpeeled and washed onions in the same place.
Add salt. Put the peppers.
Cook the chicken until tender.
Knead a not very steep dough from flour, eggs, salt and water. Leave to rest for 20-30 minutes.
Squeeze garlic through a garlic press.
Put garlic in two bowls, add ground pepper, finely chopped dill.
Add mayonnaise with sour cream to one bowl, mix.
Pour chicken broth into another bowl.
In the third - put tomato paste and pour broth.
The sauces are ready.
Roll out the sausage from the dough, cut into pieces about 2 cm and knead them with your hands to make tortillas.
Cook the tortillas in salted, boiling water.
Put the finished tortillas in a salad bowl, sprinkle with herbs and garlic.
Remove the chicken from the broth, separate the meat from the bones and put it on a dish, sprinkle with herbs.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepper - 26 kcal/100g
