“Bozbash Yerevan”





tomato puree 1 st. a spoon

melted butter 1 st. a spoon
prunes 10 g
apples 50 grams
onion 1 head
ginger powder 50 grams
potatoes to taste
smoked bacon 110 grams
water 800 grams
ground black pepper to taste
salt to taste


Cooking method:

Baranja brisket wash, cut into pieces and cook until tender.
In the filtered broth put the soaked peas and bring to a boil.

Add the potatoes, sliced ​​portions of meat and simmer for 10 minutes.

Put diced browned in butter onions, tomato puree, prunes and apples are washed, cut into 4 pieces and peeled core, salt, pepper and cook for 5 minutes.

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