- Lamb - 500 Grams
- Rice - 1 glass
- Onion - 2 pieces
- Carrot - 1 piece
- Paprika - 1 piece
- Chile - pepper - 1 piece
- Salt - 1 To taste
- Pepper - 1 To taste
- Spices - 1 To taste
- Garlic - 2 Teeth
- Water - 2 liters
- Tomato paste - 2 items. spoons
Rinse and soak in water for 20-30 minutes. Meat washed under running water, cut into cubes, salt, pepper, add finely chopped garlic. Leave to marinate for an hour. Onions are cleaned. We cut into half rings. We turn on the multivark, the "Hot" mode, the time is 20 minutes. Pour the vegetable oil, fry the onions well. You can add, if there is, mutton fat, then you practically will not need vegetable oil. Carrots and paprika are cleaned, cut into strips, add to the onions to be fried. All together fry. After the vegetables are browned, add the meat and fry together until a time signal is sounded. After the "Hot" mode is turned off, pour water, add salt, spices to taste. Add the tomato paste. Pour out the rice. Turn on the "Quenching" mode, the time is 60 minutes. After the time is over, add finely chopped garlic, chili - pepper and greens. We leave the soup to soak and soak in the aromas for another 10 minutes. Everything, a fragrant and hearty soup is ready. Bon Appetit!
Servings: 6-8