Here's a still life, we need to prepare. The meat's already cooked. This soup requires time to cook due to the long cooking the meat

Chop the onion half-rings. In the ingredients I wrote that I need 3 bulbs, but I had three more small heads from the green. So I have two onion varieties.

Peppers also cut into strips. Tomato slices, granulate is not necessary.

The beans I had long, so I cut smaller.

Two hours later, our meat cooked. Take out the meat and let cool. In a pan, add all the sliced vegetables, salt to taste. Allow to boil and add pepper also to taste. Cook on medium heat. Heated raising. oil and fry the tomato paste with a hint of sugar. Roasted tomato pasta taste reveals more of the tomato and sugar spicing up. Add all to the soup. Meat disassembled into small pieces and return to pot, add rice, I have basmati, it cooks quickly. Cook everything for about 10 minutes

And finally add a little pinch of cinnamon, a handful of barberries and finely sliced garlic. Adjust salt to taste and cook for another 5 minutes. Barbaris gives acidity and is very well suited for meat, it's like the Caucasian cuisine add plum to soups.

And here is our soup ready. The soup is served with chopped fresh greens, radishes, shinkovanny onion, leaves fresh mint, bread and pickles. As they say in the East "Please, pleasure me, taste my soup and bread." Bon appetit.