Then the sourness of the Apple, and light sweetness that is inherent in Armenian soup from dried plums, and the aroma of meats... But in general - a wonderful Symphony of tastes and aromas and, in my opinion and taste, perfect harmony.
The peas soak in cold water for 5-6 hours.
Ribs (lamb breast) cut into pieces, pour cold water and cook until tender. Remove from broth, remove the meat from the bones. Meat and meat products (I have 50 g ham and 150 g lean bacon) cut into on pieces of.
Strain the broth.
Carrots and celery slice into strips, onion - small cubes. Potatoes and apples cut into slices.
The prunes into halves.
Fry onion in oil until golden brown.
Add the carrots and celery and fry until soft.
Put the tomato puree and fry for another 5-7 minutes.
Broth bring to a boil, put the peas and cook until almost cooked.
While cooking the peas, meat and meat products lightly fry in part oil until light golden brown.
When peas is almost ready, add the potatoes and meat, bring to boil, reduce the heat to small and cook for 5 minutes.
Add roasting, prunes, apples.
Bay leaf, season with salt and pepper and cook the soup for another 10-15 minutes.