Lamb shurpa

Soak the chickpeas in cold water overnight.

Place the meat on a baking sheet and send it to the oven preheated to 240 degrees on the grill mode for 20-25 minutes.

Transfer the browned pieces of meat to cold water (5L), and pour the meat juice from the tray into the pot to preserve the flavor of the meat.

Add two halved onions, two carrots cut into quarters, two halved garlic heads, peppercorns (0.5 tsp), bay leaves (2 pcs), and stems of greens to the broth.

Bring to a boil and simmer for 2.5-3 hours on low heat.

Remove the meat and vegetables from the broth. The vegetables have given all their flavor and are no longer needed.

Drain the water from the chickpeas and add them to the broth, also add the whole peeled potato.

Cut the carrot into thick rings and add it to the broth.

Crush coriander and cumin (1 tbsp each) with your palms and add to the broth. Cook on low heat for 30 minutes.

Remove the stems and cores from the peppers and chop them coarsely.

Chop 4 cloves of garlic coarsely, add a little salt, and crush.

Add pepper and garlic to the soup, and return the meat. Cook for another 30 minutes until the potatoes are done.

Finely chop the parsley and dill, add them to the soup at the very end, season the soup with salt to taste, and serve.