This recipe contains apples, and the light sweetness that is inherent in the Armenian soup of dried plums, and the aroma of meat. But in general - a wonderful symphony of tastes and aromas and, in my opinion and taste, perfect harmony.
Soak the peas in cold water for 5-6 hours.
Cut the ribs (lamb breast) into pieces, pour cold water and cook until tender. Remove from the broth, separate the meat from the bones. Meat and meat products (I have 50 g of bacon and 150 g of low-fat fat) cut into pieces.
Strain the broth.
Cut carrots and celery into strips, onions into small cubes. Hot potatoes and apples into slices.
Cut the prunes into halves.
Fry the onion in oil until golden brown.
And the carrots and celery and fry until soft.
Put the tomato puree and fly for another 5-7 minutes.
Bring the broth to a boil, out the peace and cook until almost ready.
While the peas are cooking, the meat and meat products are lightly fried in vegetable oil until light golden brown.
When the peas are almost ready, add the potatoes and meat, bring to a boil, reduce the heat to low and cook for 5 minutes.
Add the roasting, prunes, apples.
Bay leaf, season with salt and pepper and cook the soup for another 10-15 minutes.