Shurpa Soup

A pot of soup (volume - 5 litres):

1,5-2 kg Lamb (lean);

Tarragon (to taste)

Parsley (to taste)

2 PCs Onion (onion);

1 PCs Carrot (large);

3 PCs Pepper (sweet);

2 PCs Potatoes;

1 PCs Garlic;

12 PCs Pepper (black polka dot) -
some peas to choose? we'll show

2-3 PCs Tomatoes;

shurpa:

The broth cook all the rules about 1.30 hours, salt, pepper removing the foam.

Onions cut small cubes. Carrots, peppers and potato slices thin strips, tomatoes, remove the skin and cut slices.

Add broth prepared onions and cook for another 15 minutes, add carrots, another 10 minutes for the peppers and tomatoes, tarragon and Basil throw twigs. Potatoes and garlic (finely slices), parsley (finely chopped) throw in the broth. It all cook for 10 minutes and turn off. Give the soup to infuse and serve. Sprigs of tarragon and Basil can be removed from the soup.