Mutton and potato soup

Method

1. 01

   In the evening, you need to soak your chickpeas in water. In the morning, drain the water and wash the peas.

2. 02

   Wash the lamb, pour cold water and put it to boil. When it boils, carefully remove all the foam. Add soaked chickpeas to the broth and bring it to a boil again, then reduce the light and leave to cook for 90 minutes.

3. 03

   Potatoes peel, cut big and send to a pan. Cook for 20 minutes.

4. 04

   Carrots cut in large mugs, onions cut with large feathers and send to cook in a pan.

5. 05

   Sweet peppers cut in small pieces, onions cut into thin rings, tomatoes cut in small slices. Send to the pot and cook for another 20 minutes.

6. 06

   Prepare bay leaf, whole cloves of garlic, Uzbek spices, dried hot pepper. Send to the pan 15 minutes before the end of cooking soup. Don't forget to salt the soup.

7. 07

   Close the soup with a lid and cook on a small heat until ready (about 15 minutes).

8. 08

   When the soup is ready, turn off the fire and you can immediately pour on the plates.