For this recipe you will need:
turkey - 2 kg
herbs (parsley, carrots) for the 1-2 pcs.
onion - 3 bulbs
egg - 2 pcs.
egg (proteins) - 2 pcs.
gelatin - 50 g
garlic - 1 clove
black pepper - 10 peas
parsley, salt - to taste
Turkey meat (breast, legs) wash, fill with cold water (in two times larger than the weight of the meat and cook on low heat with the peeled and cut into four parts roots and onions, salt and pepper until meat is easily separated from the bones. Ready meat, separated from the bones and put in a cooked dish, garnished with slices of boiled eggs, parsley leaves. Soup cool and drain, add pre-soaked in cold water gelatin and egg proteins, mix and put on a very small fire. When proteins emerge, remove the pot with fire and then drain transparent broth. Crush the garlic, put in a gauze bag and put on a few minutes in the broth. Pour
almost cold broth разложенное in batches of meat and put in a cool place for solidification. To студню apply grated horseradish.