How to make
Cut the meat into small pieces, pour cold water over them and bring to a boil. Remove the foam and add salt, then boil on low heat until half softened.
Add a roux made from the lard and finely chopped leeks, carrots, celery and julienned cabbages, and after about 15 minutes - add the potatoes, cut into cubes.
Thicken the finished soup with the yoghurt and egg.
Sprinkle it with finely chopped parsley.
