Rinse mushrooms, soak in cool water for 3-4 hours, strain the water, rinse the mushrooms again. Add the mushrooms to water and boil until done, cut them when soft.

Cut meat into 3-4 pieces for a portion, brown in preheated oil, season with salt and pepper.

Cube potato and carrot, slice onion. Preheat oil and fry the vegetables until half-done. Sautee tomato puree separately.

In a ceramic pot put meat, vegetables, mushrooms, chopped garlic, sautéed tomato puree, salt and spices. Pout bouillon and roast in oven for 20 minutes. When serving, sprinkle with chopped greens.