Lamb ribs (with pulp) 1-2 pcs
Potatoes 4-5 pcs
Onion 1 pc
Carrots 1-2 pcs
Leek 1 pc
Vegetable oil 2 tbsp. l.
Parsley (greens) 1 bunch
Rinse the meat, peel the onion.
Place in a saucepan and cover with cold water. Cook for 1 hour over low heat. Peel carrots and potatoes.
Cut the potatoes into cubes and add to the broth, remove the onions from the broth. Cut the carrots into rings, finely chop the leeks, and fry the leeks and carrots in vegetable oil.
Add the fried carrots and leeks to the broth.
Salt. Cook until potatoes are tender. Add finely chopped greens.
Put the meat on the bone and vegetables on a dish. Serve the broth separately.