How to make
Pour water over the cleaned, washed and chopped giblets (without the livers), add salt and simmer with the finely chopped onions until almost soft.
Then add the vermicelli, livers, finely chopped tomatoes and a little later, the butter, which has been colored from the shredded carrot sauteed in it and then strained.
After removing the soup from the heat, add a boiled thickener made from the yoghurt, egg, flour and spices.
