Salma in broth

Tatar cuisine has always been proud of the fact that its roots go far back in the old days.And what I like is that people try to follow their traditions. For example, at celebrations, there are dishes on the table and new ones that have already been borrowed from neighbors, but their own food is mandatory. That's one of them I want to talk about now. This culinary recipe is called salma. It is usually made from buckwheat and lentil flour, less often from pea and wheat flour, and is necessarily kneaded not on water, but on broth with the addition of eggs and salt. This dough, which turned out to be cut into small strips one centimeter thick, then you can tear it with your hands. you can cut it with a knife the size of a pine nut and make a dent with your fingers. It turns out something similar to an ear.This is a semi-finished product for other dishes. For example, a chicken is cooked, the meat is taken out and served on a separate dish. And salma is thrown into the broth, cooked for a few more minutes until it pops up, and is poured into plates or cups. Greens are thrown from above.