Time is given for preparation. The soup is cooked for 2.5 hours. It is bubbling. Until you can do something else. I cooked a quarter of these ingredients. Three is quite enough for once. About lamb: the recipe immediately cooking the broth. I'm always worried that I come across a particularly fragrant sheep, so cut the fat and soaked the meat in salted water with a clove of garlic for an hour.

Then bathed the meat. Pour 2 litres (per kg of mutton) and cook for 2 hours on low heat. This according to the recipe. I take more water-3 l all my soups turn out so that is a spoon. My personal feature) When boiled, the first water I poured, but it is at Your discretion. Remove the foam when boiled, and add 1 chopped carrot and onion.

Towards the end of cooking the soup, prepare the remaining ingredients. Tomatoes, potatoes, peppers cut into cubes, carrots-straws. Prunes and rice wash.

The broth is filtered. Seethe vegetables throw away. The broth is transparent, beautiful, rich. Season with salt and pepper to taste.

The meat is cut into pieces. Return to the broth. Put the vegetables and bring to a boil.

Add the rice and prunes. Cook for another 10-15 minutes. And leave to infuse for 20 minutes under the lid.

Ready! Pleasant appetite! Help yourself and enjoy! Mmmm...