Ingredients

Title Value
1. Chicken legs 1 PC.
2. Potatoes 3 PC.
3. Carrot 1 PC.
4. Bulb onions 1 PC.
5. Eggplant 1 PC.
6. Tomatoes 1 PC.
7. Garlic 2 clove
8. Salt 1 Tsp
9. Sugar taste
10. Allspice taste
11. Greenery 1 beam
12. Buckwheat taste

Cooking

1 . Stage

Separate the meat from the bone from the ham. Cut the flesh into medium sized pieces. In a frying pan with high edges or in a saucepan with a thick bottom, fry the meat for about 10 minutes with salt, sugar, pepper and garlic.

1. Stage. Separate the meat from the bone from the ham. Cut the flesh into medium sized pieces. In a frying pan with high edges or in a saucepan with a thick bottom, fry the meat for about 10 minutes with salt, sugar, pepper and garlic.

2 . Stage

Add grated carrots and onion, chopped in any way. Stir to combine.

1. Stage. Add grated carrots and onion, chopped in any way. Stir to combine.

3 . Stage

Cut potato, tomato and eggplant into slices or cubes and add to the meat.

1. Stage. Cut potato, tomato and eggplant into slices or cubes and add to the meat.

4 . Stage

Pour 1.5-2 liters of boiling water + buckwheat groats and bay leaf. Cook on low heat under a lid until the potatoes are ready.

1. Stage. Pour 1.5-2 liters of boiling water + buckwheat groats and bay leaf. Cook on low heat under a lid until the potatoes are ready.

5 . Stage

Add more salt, if necessary, add finely chopped greens.

1. Stage. Add more salt, if necessary, add finely chopped greens.

6 . Stage

Allow to infuse for a while.

1. Stage. Allow to infuse for a while.