How to make
Cut the meat into small pieces, pour the beef broth over it and boil it. Boil it over low heat and from time to time make sure to remove the froth.
Once the meat is tender enough, add the finely chopped spinach, one of the tomatoes and rice.
Meanwhile, heat the butter and stew the spring onions, add the flour and paprika and after 1-2 minutes add the second tomato. Add the thickener to the lamb meat and boil it for another 20 minutes on low heat.
Remove it from the heat, thicken the soup with the yogurt and egg, sprinkle it with finely chopped mint and serve.
This lamb soup can be seasoned according to your taste.
