Chaque soup

INGREDIENTS  

• 600 gr of lamb meat

• 3 cut Katahdin potatoes (in 4 pices)

• 1 cup of cooked wheat

• 250 gr of peel broad beans

• 250 gm of pumpkin

•  ¼ of minced cabbage in julienne

• 1 onion cut in cubes

• 1 peppermint branch

• 1 tomato cut in cubes

• 200 gr of chard

• 1 spoon of BATAN ground sweet pepper

• 1 spoon of BATAN garlic salt powder

• 1 spoon of ground oregano BATAN

• 2 ½ of water

• Oil

• Salt

PREPARATION

Boil at medium heat lamb meat previously cut in medium pieces, then cut and add a peppermint branch with 2 ½ liters of water for one hour.

One hour after getting off the peppermint branch and down the heat.

Add of beans, potato, wheat, pumpkin, and cabbage. 

Then add some salt and continue cooking for 15 minutes more or less.

On a skillet heat some oil, add onions, garlic salt powder and ground sweet pepper.

Include on this dressing tomato, oregano, chard and some leaves of peppermint.

Stir all together in the same pot of lamb meat.

Let it cook for 3 or 4 minutes and serve.