It turns out rich, rich broth, with incomparable taste. Be sure to try, and you tell me a hundred times thank you, I'm sure!!! One condition - the ingredients don't change! Especially the lamb and nohut!
In the evening soak nohut Cold water, water should be two times more.
In a pot heat vegetable oil and fry slightly the meat with the onions, until Golden brown, season with salt and pepper.
To fill in meat with boiled water, bring to boil, put the onion cut in quarters and whole garlic cloves.
In fifteen minutes put nohut soaked (no water, drain the water) and carrots, cut washers. Allow to boil for about an hour on low heat.
After an hour, put tomatoes, sliced into six pieces, bell pepper, sliced into four pieces, and cabbage, palm-sized, whole (then it can be removed and thrown out, although we eat it, it gives your taste). Let it all boil for about another half hour until nohut will not polugodovymi. To try salt and pepper, if necessary - add.
After half an hour add the potatoes, chopped coarsely, like all vegetables.
As cooked potatoes, turn off the gas (five minutes before readiness add the greens), allow to breathe for ten-fifteen minutes (Oh, this is really hard time to wait), and poured into plates. All cook on a slow fire! The soup is stewed. It turns out rich, rich broth, with incomparable taste. Be sure to try, and you tell me a hundred times thank you, I'm sure!!! One condition - the ingredients don't change! Especially the lamb and nohut! Nohut soak, preferably overnight. After soaking it twice. Boil for about an hour and a half. Yes, usually the Uzbeks put in the soup salgan, it is our Russian turnip, it also gives its own flavor, but turnips I have not found (salgan especially), so put a piece of cabbage, sometimes so salgan replace cabbage. Nohut is garbanzo beans. Our peas and nohut two BIG differences!!! Do not try to replace the usual peas!!! Nohut sold in the market from sellers of spices, ask the Uzbeks. Nohut also called chickpeas, are one and the same. All! Bon appetit!!!