Insangu (meat and vegetable soup)

Instructions

1. Cut the meat into 3 cm cubes and brown them in the hot oil for 5 minutes.
2. Add the sliced onions and let them colour for 5 minutes, stirring.
3. Pour in the water, add the bay leaf and thyme, then bring to a boil and skim the surface.
4. Cover and simmer gently for 1 hour.
5. Add the carrots cut into rounds and the potatoes cut into large chunks, then continue cooking for 25 minutes.
6. Season with salt and pepper, remove the bay leaf and serve very hot.