Piety is one of popular soups of Azerbaijan cuisine. He prepares in special portion ware from clay – a pitishnitsa who in Azerbaijan is called a kyupa. It is a pot no more than 0.8 liters. Traditionally Piety's soup wearied on coals within several hours. Every portion of soup prepares and moves to a table in a separate pot. Ready Piety has yellowish and transparent color and also peculiar only to it improbable aroma.
It is required to you
- for 1 portion:
- 200 is fresher than some mutton;
- 20 grams of peas;
- one average bulb;
- 3-4 pieces of yellow cherry plum;
- 2-3 potatoes;
- 30 grams of fat tail fat;
- mint
- black sprinkling pepper and saffron on a knife tip;
- salt to taste.
Instruction
1. Wet the washed-out peas for the whole night.
2. Properly wash mutton with cold water, cut on three approximately identical pieces.
3. Put the cut mutton and peas in a pot, fill in with hot water, cover with a cover and put for languor on weak fire in a heated-up oven. Bring to the boil.
4. Chop a bulb cubes, throw into a pot. Put until ready largely chopped cherry plum and potatoes for half an hour.
5. Add at the end of cooking of spice and small cut fat tail fat. Salt to taste. If water in a pitishnitsa strongly boiled away in the course of cooking, it is possible to add boiled water.
6. Make saffron-yellow tincture. A saffron fill in a floor with a glass of boiled water. For one portion of soup there will be enough tablespoon of saffron-yellow infusion. In ready Piety small cut mint. Let's stand 2 minutes in an oven.
7. Give on a table directly in a pitishnitsa as is so many times more tasty. On a separate plate prepeeled onions are served.