How to make
Cut the lamb pieces and put it to boil in water. When boiled, salt them. Separately fry chopped onion in hot oil, parsley and dill together with flour.
Dilute the soup with a roux and pour over the already boiled meat. Simmer for another 10-something minutes.
Finally, thicken the soup with beaten eggs and yogurt. Instead of thickening it, you can serve with hard boiled eggs, sprinkled with pepper.
Remove the cloves before seasoning the lamb soup with other spices.
