Delicious meat soup with velvety taste. I have never used mustard in the preparation of the first dishes before and did not expect this. But! I love experiments! This option pleased me very much. Give it a try. Change the stereotype of taste.
Peas pre-soak (I left overnight). Cook meat broth (about 3 liters).
The meat is ready remove from broth and add the peas (without water in which it was soaked). Cook until ready (about 40-60 minutes), removing the foam.
Pass the onions in oil. Add mustard, pepper and slightly put out.
Add the chopped potatoes to the pan.
Cut the meat into pieces and return to soup.
Add the browned vegetables and spices.
Pour the grated cheese and boil everything for another 5-7 minutes.
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