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 carrots
300 g (6 oz) tomatoes
200 g potatoes

Cut meat into 20-30 g (1oz) pieces and fry it in pan in vegetable oil until browned. Add sliced onions, large ezual 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 minuts of preparation, remember to add salt and spices to taste. Serve soup garnished with fresh chopped greens.