I cook two soup, usually Kelly Pacha and Pacha Ayak (ayak Pacha soup beef hooves - also very tasty). And if you cook together, it turns out very convenient, varied and advantageous because the leg is not on the release, and on the second soup. + pots I have are not particularly healthy, and convenient cooking for 2. So, take the cheeks (actually, sales you will not see them anywhere - ask the meat sellers stalls there where they sell fresh meat - they just are!:)) and one hoof. For convenience, the hoof chop lengthwise into 2 parts.

Put into a saucepan and fill with cold water - put on high heat. As the boil - allow to simmer for 5-7 minutes change the water. Put all in a normal fire (more water!) and when it boils, reduce the heat to low, add Bay leaf, cover with a lid and leave to cook for 5 hours. After 5 hours, remove from the broth in a separate bowl, cheeks melcam the fibers and send back to the broth.

In a skillet heat the olive oil, add 3 tablespoons of tomato paste, powdered cumin and some red pepper - fry. All add in our broth and mix well. Cook for another 10 minutes and switch off.

This soup is served hot, usually with gravy from: a little broth + crushed garlic + red pepper. My other half loves this soup and calls it "the soup rifled!:)" The next morning after cooking you will understand why! Bon appetit.