How to cook bozbash soup

You will need
  • - 500 g - lamb
  • - 1 cup - peas (ideally - chickpeas)
  • - 500 g - potatoes
  • - 2 pcs. - bulb onions
  • - 2 pcs. - apples
  • - 2 tbsp. spoons - ketchup or tomato paste
  • - 100 g - butter or vegetable
  • - spices - basil, parsley, cilantro, black pepper peas
Rinse lamb well and cut into pieces of about 30 grams. Put in a saucepan and pour water so that it slightly covers the meat. Salt, close the pan with a lid and put on a quiet fire until ready.
Pick and wash the peas, put them in a separate pan. Pour 3 cups of cold water and put on low heat for one and a half to two hours.
Fry chunks of lamb in oil on all sides, disassemble from the seed and put into the broth to the peas. There also add strained broth, in which meat was cooked.
Chop onion and fry in butter until golden brown. Cut potatoes and apples into cubes.
Put onion, potatoes and apples in broth, add ketchup or tomato puree, pepper, salt and simmer for about 25 minutes under a closed lid on a quiet fire.Five minutes before the end of cooking add parsley, basil and cilantro. If you wish, you can put the greens in a plate, in an already prepared dish.

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