Chop the raw horse flesh and add pork fat, onion or garlic, salt and pepper.
Tie up intestine 30-40 sm long from the one end and turn it inside out. Fill properly washed intestines with this mixture and tie up the second end.
Boil in the cauldron, water must just cover khyima.
Cut the hot khyima into pieces, pour the broth. Serve with the wild garlic and verdure.
Khyima is often served cold with the hot broth.
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