Pea soup with lamb

250 g lamb

60 g split peas

40 g mutton fat (rump)

2-4 plum

2 potato tuber

1 onions

1 Art. l. dried barberries

saffron

ground black pepper

salt

Soak peas in cold water for 5-6 hours.

Cut into pieces a la carte meat, pour a liter of cold water, bring to a boil, remove the foam and reduce heat.

Then bring to a boil and add the peas and cook for 30-40 minutes.

Potatoes, onions, rump, barberry, plum Coarsely chop and add to the soup, pour the saffron infusion, salt and pepper, cook for 20 minutes.

Before serving, sprinkle the soup with chopped herbs.