SAILOR SOUP


  • 1,10 lbs  mutton breast
  • 2 onions
  • 2 carrots
  • 2 small celery
  • 1 leek
  • 1.5 handfuls of dried beans
  • 1 pinch macaroni stick
  • 1 handful of chickpeas
  • 1.5 spoons of oil
  • 1 tablespoon of tomato paste
  • 1 tablespoon of flour

Chickpeas and beans are soaked overnight. The next day it is boiled for half an hour. Diced meat, ring-shaped onions and oil are put in a pot and all are roasted without frying. Add flour and tomato paste. Once mixed with these, 15-16 glasses of hot water are added. Beans and chickpeas are thrown and cooked on a low fire. On the one hand, the vegetables are sorted and washed. It is put into the soup meat and salt is thrown. When the vegetables are cooked, they are added in small pieces. After the black pepper is thrown, the pasta is expected to be cooked and the soup is taken from the fire.

 

ENJOY YOUR MEAL


 

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