Ragout boil about 2 liters of water for 15-20 minutes. Separated meat, cleaned of bone and cartilage, and the broth is maintained. It boiled chopped vegetables (I slightly opukah peppers and carrots for more flavor, but not necessarily). Soup and add salt when the vegetables are almost ready add scalded and diced tomato and meat. Allow to simmer for another 5 minutes and remove from heat. Serve in bowls sprinkled fresh mint and fields with lemon juice. * The recipe is original and tolerate improvisation, I would love to add something, if I remember.