Put the bones in a soup pot. Clean the vegetables from the soup greens and cut into small pieces. Add to the bones with the onion. Pour in water and add herbs, salt and pepper to taste. Now add the peas that have been soaked in water overnight and sieved. Bring everything to the boil once and then simmer for 1 hour on the stove with the lid closed.
In the meantime, peel the potatoes and cut them into small slices. Cut the lamb, thawed overnight in the refrigerator, into small pieces. Add some sauce.
After the bones and peas have cooked, add the potatoes and meat with a little sauce. Let simmer for another 20 minutes.
Finally mix in the chopped parsley and season well again. Good Appetite.
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