Chorba from mutton - lazy. but about - about - chen tasty!
On 5 liter pan of chorba:
1.5-2 the kg of mutton NONFAT, is better saddle, but it is possible any part, tried even from the head and shanks - too good broth turns out, it is only a little meat.
Surely (without it even you should not begin) - the TARRAGON (better fresh, but in the winter - it is possible dry), basil - with it all also, is necessary these wonderful grasses on length two-three branches for the 10-15th.
It is quite good to have, of course, and fresh parsley - but it rather for "interior", than for taste.
Onion - 2 large bulbs.
Carrots - one large,
three multi-colored paprikas,
potatoes - two large potatoes,
Peppercorn (10 pieces) and fragrant (2 pieces).
Tomatoes 2-3 pieces.
Way of preparation:
Here classical recipe "Chorba from mutton".
We cook broth in due form: with pepper, I will merge, scumming - hour one and a half.
We cut onions small cubes. Carrots, the paprika and potatoes is cut by thin straws, it is necessary to remove skins from tomatoes, to cut with segments.
We add the prepared onions to broth, we cook even minutes 15, we add carrots, in 10 minutes - pepper and tomatoes, tarragon and basil - branches, potatoes, garlic (to cut or squeeze out small), the parsley which is small cut.
And in this sequence!
Also we switch off 10 minutes.
Branches of tarragon and basil can be removed from pan.
Chorba from mutton - very beautiful soup and looney tasty, at me it is eaten and even those who claim that he does not eat mutton admire.
I will explain why soup lazy: nothing is fried and browned!