Thick, rich soup with meat broth with a bright aroma. It is interesting in taste - nutritious and rich. Eggplant combined with tender broccoli and a spicy pepper accent make up the ensemble of the first course.
Boil the meat until tender, separate from the bones and cut.
Mash the tomatoes in a convenient way.
Cut the tender part of the broccoli legs into rings, and the upper part into portions. Garlic arrows (fresh or frozen) cut into segments of five centimeters. If garlic arrows are not available, you can skip the ingredient.
Cut potatoes and sweet peppers into strips.
Heat the lard until it is cooked. Remove the bacon. Fry the onion and garlic in the lard for three minutes, add the eggplant, continue to fry for another three minutes, then add the carrots. Continue frying for five minutes.
Transfer the contents of the pan to a pot of broth, add fresh tomato puree, broccoli, garlic arrows, meat, potatoes, sweet pepper, and salt. Cook for 20 minutes from the moment of boiling. Serve hot with sour cream. Bon Appetit!!!