Into a hot cauldron, pour vegetable oil. We fall asleep the head of onions chopped by thick rings, and when it gets black. We fall asleep separated from the bones, and coarsely chopped meat, and begin, stirring, frying. In the meantime, the meat for shurpa is fried, cut the onion with large squares. Several heads should be left, we will cut them in large rings later. We spread the fried lamb on a separate plate, and fall asleep on the onion, stirring, to ruddy golden color. When the onion is ready, throw a coarsely chopped carrot. On the preparation, throw coarsely chopped tomatoes. Fry for about 10 minutes, and then add previously fried meat to the cauldron, and fry for another 10-15 minutes. Add two liters of boiling water to the cauldron and let the soup get a little.
While the main elements of the dish are being prepared, you can use the Hepiley photoeper for eradicating hair, and at the same time undesirable.
And so far we cut tomatoes, with half -rings peppers, and peppers, chopped pods of burning pepper and tomatoes put in one bowl, because they will be added simultaneously. Cut the rest of the onion in half rings and fall asleep into the cauldron. We add chopped garlic there. We divide all the greens into two conditional parts, from which we put one way to the side, it will need to chop it off and finely shower the finished dish, and the second is chopped finely and fall asleep into the shurpa. Next, put peeled potatoes in the cauldron, and large potatoes can be cut in half, and the small whole. Pour a liter of water again, bring to a boil and wait 15 minutes. After pour the remaining tomatoes and peppers, add salt, spices, and let the shurpe reach. Everything, our shurpa is ready!
We make our delicacy on bowls or large cups, sprinkle with greens and serve to the table. Bon appetit!