Mutton soup with beans in Georgian

I cut the lamb into pieces of 50 gr., which I put in a wide saucepan, pour cold water and cook, gradually removing the foam that forms on the surface of the broth with a slotted spoon. I wash the red beans straight from the garden and soak them in cold water for a while, and then put them in the broth and continue to cook. At the same time, I fry the onion cut into strips in melted butter and also add it to the boiling soup. I season mutton soup with beans in Georgian with ground pepper, salt and cook until fully cooked. There are not so many relatively simple culinary recipes in Georgian cuisine, this is one of them. In a couple of hours, the food will be completely ready and does not require preparation in advance. Such a soup is nice to satisfy your hunger on a summer vacation, the cooking itself turns into entertainment, interesting and not too tedious. Children can be sent to the garden for beans. Sprinkle or not sprinkle the soup with herbs is a matter of taste, I usually sprinkle, but some greens in the soup seem superfluous. Mutton soup with beans in Georgian is a constant success among both gourmets and connoisseurs of simple homemade food, which, in fact, it is. Mutton gives an unusual taste to a simple bean soup, which often appears on the table in many families. I once saw this culinary recipe in a TV show about country life and since then it has been adding variety to my diet, appearing on the table almost monthly, and in summer - much more often.