Lamb soup with apples and quince

Fruit and meat combinations have been decorating Georgian cuisine for a long time. But until I tasted lamb soup with apples and quince, I thought that this combination was at least too exotic. But now I know for sure: apples combine with lamb just fine and this is an absolutely indisputable culinary fact. I was assured of this by a friend who cooked this soup and treated me to it. After trying it, I was forced to agree with him and rewrite the recipe for myself. I can't say that I cook this food often, rather on holidays and when I manage to buy a little quince, fortunately there are apples in any supermarket all the time. I chop the lamb brisket into small slices without separating the meat from the bone. Boil for forty minutes, and then filter the broth. I heat the fat in a frying pan and fry the lamb, sprinkling each slice with flour, with finely chopped onion. I put the roast in a separate saucepan and pour it with broth, add diced potatoes and quartered pieces of peeled quince from the middle and peel. I salt the soup and cook it on low heat. I chop parsley and sprinkle the food before serving. It is necessary to eat as soon as possible, cold mutton fat is considered delicious by very few and I am not one of them. Soup with apples and quince is perfect to welcome a guest from a tedious journey. He will certainly be delighted with a warm welcome and a hearty home-cooked meal.