Turkey boiled Kabardian

1 PCs Turkey

2 onions (for broth) bulbs

4-6 PCs peppers

3 garlic cloves

500 g onions (for garnish)

red pepper powder, salt to taste

for the sauce:

1/2 glass kefir
what kind of yogurt to choose? we'll show

1 glass sour cream

3 garlic cloves

salt - to taste

Prepared the carcass of the Turkey put in hot water, bring to a boil, then reduce the flame. In the process of cooking, remove the foam and fat, add baked to brown the onion, sweet pepper, salt and cook until tender. 5 minutes before the end of cooking, put the chopped garlic.

Cooked Turkey carcass to remove from the broth, allow to cool and cut into servings. Peel the onion, cut into half rings and fry in the fat removed from the broth, before the end of passerovaniya sprinkle with red pepper. When serving, put the browned onion and red pepper. Separately apply sauce type "Shutup".

For the sauce: yogurt, add sour cream, RUB with garlic salt, mix well and infuse for 20-25 minutes.