Description
If you cook the soup exactly according to the recipe of Uzbek cuisine, the beginning of fried fat, meat, onions, tomatoes. Then filled with water, add potatoes and cooked before the final cooking. I cook a little differently.
Ingredients
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Bones
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Fat
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Carrots
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Potatoes
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Tomato
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Garlic
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Onion
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Greens
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Seasoning
Cooking
In a pot cook the lamb on the bone with a large whole onion.
When the meat is almost cooked, add the coarsely chopped in wedges carrots (if you have turnips and chickpeas, can also add. The soup gets even tastier and richer, only the peas must be soaked in advance).
For frying slice the lamb fat cubes, onion half rings, tomatoes, large slices, garlic.
On a heated pan pour 1 tablespoon of vegetable oil, put pieces of fat and waiting for it to melt and slightly browned. Add the onion. Fry until Golden brown. No need to overcook, otherwise the color of the broth will be dark and not appetizing.
When the onions will take the desired Golden color, add crushed garlic and tomatoes. Bring fried to a state of pulp, so it does not burnt. I repeat, it is not necessary to overcook.
While our meat and carrots (turnips and peas) are boiled, peeled potatoes, cut it into 4 pieces. If the broth all cooked until soft, throw in the potatoes and cook them until soft.
Season with Vegeta, give more to cook.
Add our ready zazharku. Our soup becomes very fragrant and beautiful.
Coarsely chop the greens, put in a soup and over low heat bring it to full readiness. When the soup is ready give her a little stand, covered for 15-20 minutes. We love this soup from mutton.
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