Shurpa from beef

• 600-800 grams of beef on the bone
• 3 onions
• 3 tomatoes
• 2 carrots
• 2 pieces of bell pepper
• 0.5 kg potatoes
• 6-7 garlic cloves
• 2 tablespoons tomato paste
• 0.5 cup fresh parsley
• 0.5 teaspoon basil and celery
• 1 hot pepper
• vegetable oil for frying
• salt and pepper to taste

Cooking:

1. Rinse the meat well, cut into portions and fry in vegetable oil.
2. Peel the carrots and cut into slices.
3. Peel the onion and cut into half rings.
4. Fry onions and carrots in vegetable oil.
5. Put the fried meat to cook in a slow cooker until tender.
6. Transfer the finished meat to a saucepan, strain the broth and pour into a saucepan.
7. Send frying and spices there.
8. Lightly fry the tomato paste in vegetable oil and add to the soup.
9. Peel the potatoes, cut into small pieces and send to the pan.
10. As always, instead of pepper and tomato, I use homemade lecho. For those who do not have peppers, remove seeds, cut. Scald the tomatoes with boiling water and remove the skin, then cut. Place peppers and tomatoes in a bowl.
11. Salt the soup, pepper, add a pod of hot pepper (throw it out after cooking the soup), bring to a boil and cook for 20 minutes over low heat.
12. Peel the garlic and squeeze through a garlic press. Add to the pot 2-3 minutes before the soup is ready.
13. Wash and cut greens.
14. Let the soup brew for 20-30 minutes.
15. Before serving, add a little parsley to each plate.