Aschy Sorpa

(Kasakh lamb or mutton soup). Make some stock from the bone and strain it. Meanwhile, cut your leftover lamb in strips, salt and pepper, if necessary, and fry in some fat together with finely minced onions and julienned white radish for about 8 minutes (or a bit less, depending on how cooked the meat is - in this case remove it and let the vegetables cook a bit longer). Then add back the meat (if you took it out) chopped tomatoes, finely minced garlic, wine vinegar and a bit of stock, and cook until ready. Meanwhile make a omelette and cut it in strips. Put in the stock the cooked ingredients, including the omelette and bring to the boil. Taste for seasoning. Serve sprinkled with the herbs.