Preparation

cook on the thinner end of each achogcha. extract the seeds. boiled. drain them. fry the ground beef in butter. knead the meat with the egg. add the carrot, onion, pepper and salt.
fill the achogchas with the condumium. put the white bone in cold water. Cook. foam and sift. add the onion, garlic, pepper and salt. add the achogchas and cook for five minutes.

Ingredients

  • • 1 ½ cup ground beef
  • • 1 medium carrot peeled, chopped and cooked
  • • 2 tablespoons of finely chopped butter
  • • 1 egg
  • broth
  • • 2 lbs. white bone
  • • 1 branch of chopped white onion
  • • 4 cloves of garlic
  • • 6 cups of water
  • • pepper, salt to taste