Nukhot Shurva - Pea Soup with Meat
300 g soaked peas, 300 g meat (lamb or beef), 1 onion, 1 potato, 2 carrots, 1 bay leaf, 0.5 bunch greens (dill,coriander), salt and pepper to taste.
On the day before sort out and wash the peas (preferably nukhot - an Uzbek variety), then soak in cold water. The next day, when the peas have swollen, throw them into meat broth and cook soup.
Slice the mutton or beef, chop the bones for the fat to detach the better and simmer them together with the peas, diced carrots and onion rings.
Pare the potato as a whole and put it into the pot short time before the end of the cooking. Season with bay leaf and salt.