Borscht with nugyl

Wash the chicken, place it in a deep pot, cover with cold salted water, and boil until cooked (1-1.5 hours), periodically skimming off the foam that forms.

Strain the prepared broth.

Prepare nouguli. For this, knead the yeast-free dough and let it rest.

Then roll into thin strands and cut them into strips 6-7 cm long and 4-5 mm thick.

Peel the beetroot, wash it, cut into thin strips and sauté until cooked in a saucepan with heated oil (40 g), vinegar, and a small amount of chicken broth.

Wash, peel, and finely chop the carrot, parsley root, onion, and tomatoes.

Sauté in the remaining heated oil.

Wash the cabbage, shred it into thin strips, and place it in the lightly boiling broth.

After 5–7 minutes, add the prepared nuggets.

At the end of cooking, add beetroot, sautéed carrots, parsley, onion, tomatoes, and allspice to the borscht.

Salt and pepper everything to taste and bring to a boil.

Place 2-3 pieces of chicken, sour cream, and dill in each plate when serving.