250
g (9 oz.) mutton or beef, 40 g or 3 tablespoons vegetable oil, 200 g (7 oz.)
cabbage, 50 g (2 oz.) onions, 50 g (2 oz.) carrots, 300 g (6 oz.)
tomatoes, 200 g (7 oz.) potatos.
Cut
meat into 20-30 g (1 oz) pieces and fry it in pan in vegetable oil until
browned. Add sliced onions, large equal-sized pieces of carrots, and continue to
saute. Then add shredded cabbage and quartered tomatoes. Pour in water and bring
to a boil. Add quartered potatoes and cook on medium heat until done. In the
final 5-10 minutes of preparation, remember to add salt and spices to taste.
Serve soup garnished with fresh chopped greens.
Back | To the main page | Top
