Yerevan bozbash

Wash the lamb brisket and cut it into pieces weighing 100-125 grams.

Place in a pot, add water, and boil the broth until ready, periodically skimming off the foam.

Add the prepared peas to the strained broth and cook until done.

Then add the potato wedges, pieces of meat, fried onion, and tomato puree, rinsed prunes, apples cut into quarters and cored, salt, pepper and cook the soup for another 10-15 minutes.

At the end, sprinkle with finely chopped greens.