Cut the pork into pieces, salt it and fry it in oil. Add the beer with 4 tablespoons, as well as crushed cloves, cinnamon, grated lemon peel, carrots cut into large bits. Boil to soften the meat.
Add vermicelli, flour diluted in beer, salt and pepper to taste. Once the vermicelli is slightly softened, remove the beer soup with pork from the heat. Optionally, strengthen the soup with egg and 1-2 tablespoons vinegar.
Chop the parsley and put it in the still hot soup.