How to make
For this appetizing Lamb Soup, choose a fattier meat. Cut it into small pieces.
In a pot, heat 1/2 cup of olive oil. Add the chopped onion, green leaves and the meat. Fry for 5-6 minutes, by stirring constantly.
Season with 1 tsp. of paprika and pour about a liter of water.
When the soup boils, add salt, add the green beans and boil for 20 minutes, then add the cleaned and cut into small pieces tomatoes.
Continue boiling the soup, until it's fully cooked. Remove the pot from the heat and season with a generous pinch of chopped mint and parsley.
Beat 1 yolk with 3 tbsp. of yoghurt.
Add a few ladlefuls of the soup to the mixture, while stirring at all times and then pour the thickener back into the pot.
Serve the Lamb and Green Bean Soup sprinkled with a pinch of mint and black pepper.
Enjoy!
