Lamb Soup with Eggplant and Green Beans

Cover the lamb (500 g) with cold water (1500 g) and boil it until tender.

Remove the meat, brown it in the butter (30 g), strain the broth, and return the meat to it.

Slice the onion (200 g) into rings and brown it, then add it to the boiling soup. Cut the eggplant (200 g), tomato (200 g), bell pepper (120 g), and green beans (200 g), add them to the soup, and boil until tender.

At the end of cooking, add the cilantro (10 g), crushed garlic (8 g), and salt (to taste).