Lamb soup with tarragon

Cut the washed lamb brisket into pieces weighing 30-40 grams, place in a pot, cover with water, and boil while periodically removing the foam.

Strain the broth.

In the strained broth, add pieces of boiled lamb, peeled and chopped potatoes, finely chopped and fried onion, chopped tarragon, salt, pepper and cook the soup until the potatoes are ready.