Summary

Ingredients

• 400 g lamb, best neck piece
• 750 ml water
• 1 medium onion (s)
• 2 potato (s)
• 200 g beet (s)
• 200 g carrot (s)
• 1 tablespoon rice
• 1 tablespoon salt
• 1 soup greens

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Instructions

1. Put the meat in cold water, add salt and bring to a boil. Remove foam and reduce heat. Simmer over low heat for 45 - 50 minutes.
2. In the meantime, clean, peel and cut the vegetables and soup greens into fairly large pieces. After 20 minutes of cooking, add to the meat in the saucepan.
3. Serve the meat either in the soup or separately.