Shurpa

Instructions

1. Put the meat with its bones in a large pot, cover with cold water and bring gently to a boil, skimming as you go.
2. Lower the heat, add the bay leaf and let it simmer for 45 minutes, skimming regularly.
3. Meanwhile, fry the sliced onions in the oil until golden, then add the crushed tomatoes.
4. Stir this mixture into the broth with the carrot rounds and the potatoes cut into large cubes.
5. Keep cooking for 30 minutes at a gentle simmer, until the vegetables are tender.
6. Season, add the chopped dill and parsley at the end of cooking and serve piping hot.