Soup "Uzbekistan"
For soup preparation to take large pieces of fresh fat meat (a costal part or ãðóäèíêó), to fill in cold water, to finish to boiling and to cook on weak fire, periodically removing foam. After the termination of formation of foam in a broth to lower pods of red bitter pepper and caraway seeds. 45-50 minutes prior to readiness of meat to put fresh tomatoes, carrots whole or cut by segments, For 30-35 minutes – a potato entirely or large segments, for 15-20 minutes – onions napiform, cut by rings and salt. Ready meat and potato to take out from a broth, to divide into smaller pieces. In êàñó to pour a broth, to put meat slices, vegetables and to strew small cut greens. Mutton or beef 900ã., carrots – 500ã., onions – 400ã., a potato – 800ã., tomatoes – 200ã., fennel or parsley, a green leek – 30ã., red bitter pepper – 2 pods, salt, black ground pepper to taste