Used products

Cut the meat into small pieces (you can grind in a meat grinder).

Onion, carrot and turnip finely chop the cube. Red sweet pepper into thin wedges.

In a hot cauldron on a well-heated oil to fry the pieces of meat. Add vegetables.

Once all cooked through, add the tomato paste, ground cumin and barberry. Pour boiling water! Season with seasoning. Let cook 35 minutes on low heat. When meat and vegetables are tender, add the coarsely chopped potatoes and rice. Cook until tender. The soup is served with sour cream and parsley. And very delicious to dip pieces of hot Uzbek pellet directly into the broth.