Kharcho soup of lamb

600 g lamb brisket

2 bulbs

1 carrots

1 parsley root

500 g tomatoes

2 pod pepper

10 peppercorns

0,5 garlic cloves

2 tbsp. rice

1 Bay leaf

salt to taste

Fatty mutton brisket chopped crosswise and cut along the edges. Saut with onions and spices in a deep frying pan, put in a saucepan, cover with cold water, add salt and leave to cook on a small fire. When all is well seethe, add missing minced tomatoes and peppers and rice. Cook until cooked rice. In the finished soup to put the Bay leaf, crushed pepper and crushed garlic. You can add hot pepper.

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