Cooked Meat

5. Cooked Meat (part 3) remove from heat, pour in a mixture of the above (n. 4), stir well and heat again, stirring constantly, but do not boil. 6. Lightly drain katyk, mix it with koumiss, pour ottsezhennuyu serum mixture ready, but remove from heat nauryz-skin, all the while stirring with a wooden spoon, not giving milk curdle. Ashy-sorpa 500 grams of lamb, 250 grams of horse meat (flank), 75-100 r kurdjuchnogo fat, 2 radishes, 4 onions, 3-4 tomatoes, 1 clove of garlic or 3-4 heads and green garlic bulbs or 1 cup chopped green steppe (shepherd's purse, alfalfa, etc.) or 2 tbsp.

tablespoons parsley, 1 tbsp. teaspoon chervil, 2 eggs, 1-2 tbsp. tablespoons milk, 1 teaspoon of flour, 0.5 teaspoon ground black pepper, 2-3 bay leaves, 1.5 liters of boiling water. 1. The prepared bone lamb and horse meat (one piece), pour boiling water, cook the broth. 2. The flesh of mutton cut narrow strips in the form of thick noodles and fry in bacon fat-tailed perekalennom in a cauldron for 10-15 minutes, then add the diced onions and radishes into strips and fry, and continue to simmer another 20-25 minutes, adding boiling sap as a small amount of broth.

Shortly before the availability of meat add the tomatoes, diced large slices. 3. The resulting meat and vegetable sauce prepared to enter into the broth, add the bay leaf, pepper, salt and bring to a boil. 4. At the same time beat the eggs and milk and diluted in egg-milk mixture flour.