Thick soup of lamb Irish

600 g cabbage

500 g mutton flesh

2 potato tuber

2 carrots

1 onions

2 Art. l. vegetable oil

1 h. l. cumin

4 glass water

black pepper

salt

Shred the cabbage into thin strips, carrots cut into circles, diced potatoes, onions and chop.

Cut the lamb into cubes and fry until golden brown in butter, add the onion and fry for a few minutes.

Add potatoes and carrots and fry, pour hot water, add the cumin, cabbage, pepper and salt and cook the soup for 5-7 minutes.

Before serving, sprinkle the soup with chopped herbs.