There are in the Caucasian cuisine is an interesting recipe for lamb soup with apples. Not fruity, namely meat soup, but with fruits. In Caucasian cuisine this dish is also called "summer soup on lamb". Usually summer soups are served cold, as okroshka, for example, but this soup is served only hot.
Prepare the products. Unfortunately, we cannot buy fresh string beans, it is not in demand among the northerners, so it is not carried to us. Had to use frozen bean.
Separate the flesh from the bone, rinse under water, remove the film and tendons. Cut into pulp cubes, roughly, as for pilaf.
Bones and flesh lay in a regular pot, cover with water, add a pinch of black pepper, 3-4 peas of fragrant pepper, 2-3 cloves, lightly salt and put on high heat. Bring to a boil, reduce heat and simmer until fully cooked, removing the foam and extra fat (1.5-2 hours). At the end of cooking broth can throw a couple of Bay leaves, which will remove the odor from the broth and add additional flavor to the dish. When the meat is ready, remove it from the broth, and the broth strain.
While cooking the broth to prepare other products. Onions, tomatoes, beans, peppers, peppers and apples clean. Onion and parsley finely shred. Tomatoes cut into rings. Cut the capsicum into 6-8 slices. Slice the green beans.
Melt the butter in a pot, put in it chopped onion until soft.
Add boiled pieces of meat and fry lightly.
Add circles of tomatoes, simmer for 10 minutes.
Pour a little broth from the pot. Pour the remaining broth meat with onions and tomatoes, cover the cauldron with a lid and boil for 5 minutes.
Apples to clear from the skins and seed boxes, by the. Cut into medium-sized slices (8-12 slices).
Open the lid and add to the soup chopped green beans and sliced hot pepper.
Then add the apples.
Salt and pepper to taste. If not enough liquid, add broth. Cover with a lid and boil until full willingness all products.
Prepare sauce: mix sour cream with garlic and herbs.