Letcho with Lamb

Chop onions, greens and half of parsley, steam in fat and douse with beef broth. Peel the potatoes, cut them into slices, add them to the clear soup together with the chopped celery and the peppers cut into strips. Before cutting the peppers into strips, cut them open and remove the seeds. Put the whole

in a saucepan with the lid on for 20 minutes at a low temperature.

Cut the tomatoes into eighths, add them to the vegetables and cook without stirring. The cooking time is about half an hour. Season the letcho well, arrange it in a soup tureen on the chopped leftovers of the roast and decorate it with chopped parsley to taste.

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