Abgusht-Soup with meat and vegetables

Hearty and typical single dish, much loved by Iranians. The most important thing in its preparation is that once it has boiled, the pot must be covered and the heat reduced to minimum so that the soup cooks slowly and almost only thanks to its own steam, without adding more water.

Ingredients for people 6

• 750 g of semi-lean meat on the bone
• 500 g of chives and parsley
• 150 g of red or black-eyed beans
• 3-4 dried oman lemons or lemon or lime juice
• Oil
• 1 medium onion
• 5-6 potatoes
• Salt
• Pepper
• Turmeric

Preparation

Cut the meat into wells and put it to cook over medium heat with the beans and the onion cut into thin slices. When it has changed color, add 5-6 glasses of hot water and cook for about 15-20 ', at this point add the lemons, then the chopped vegetables and brown in a little oil and let the meat finish cooking. Towards the end of cooking, add 5-6 medium-small peeled and chopped potatoes, season with salt and pepper, and add turmeric if you like.
Variant of the abgusht
• 750 g of lean meat on the bone
• 150 g of chickpeas and cannellini-type beans
• 2-3 onions
• 5-6 potatoes
• 2 tablespoons of tomato sauce
• Salt
• Pepper
• Turmeric

Preparation

Put the meat into wells and the thinly sliced ​​onions to fry for about ten minutes, add the legumes and 5-6 glasses of water. When the boil comes up, cover with a lid and let the legumes cook completely. Then add the peeled and chopped potatoes, the puree, the turmeric, salt and pepper. Continue to simmer until the potatoes are cooked too. This variant of the abgusht succeeds excellently using the pressure cooker.