How to cook
Pour in 10 2/5 cups (2.5 L) water in a pot and put it to come to a boil. Cut the meat into tiny cubes and put them to boil.
Remove from the stove and thicken the soup as follows. Beat the yoghurt and egg in a bowl and while stirring nonstop, pour in some of the broth to it.
Return this thickening agent back to the pot and stir well. Season with the savory, black pepper and chopped parsley.