Put in a pan treated bones. Add water and simmer for 2 hours. When the broth will be nourishing, remove the bones. Put the peppers and onions, chopped as rings, salt. Cut the bottoms of the tomatoes. Put tomatoes and potatoes into the broth and cook for 25-30 minutes on low heat. Take out the tomatoes when they ready, grind, remove the peel. Pour the resulting liquid back into the pan.
When serve up, pour in kosas (a large bowls 0.5 l ). Sprinkle with chopped greens. Usually, is cooked in summer, autumn
