How to make
Pour 8 1/3 cups (2 L) of water in a pot and put it to boil.
Cut the butter into small cubes, put them to boil. If the meat is still with its bone, you can boil it as well, for a better-tasting broth.
Once the meat softens a bit, add the finely chopped vegetables.
Season with salt, all purpose spice and the oil. Once the carrots and potatoes soften, add the vermicelli and boil another 5-10 min.
Remove from the stove and thicken the soup - beat the yoghurt, egg and flour. While stirring nonstop in a bowl, add some of the broth to this mix.
Return the liquid to the pot and stir well.
Season with savory, black pepper, cumin and chopped parsley.
