How to make
Remove the fat from the mutton meat, cut the meat into cubes, add 10 2/5 cups (2.5 liters) of cold water and cook over low heat for 45-50 minutes. In a deep pot, heat the oil and fry the finely chopped onion.
When the onions soften, add the drained mutton and fry it for a few minutes. Put the flour in, stir and sauté it. Then add the tomato puree. With stirring, add the strained mutton broth.
Once the soup comes to a boil, add potatoes, peppers and diced quinces. After a few minutes, add the apples. Season with salt and black pepper and cook until the vegetables become soft.
Before presenting, sprinkle it with finely chopped dill.
