- beef - 14 oz (400 g)
- potatoes - 3 - 4
- onions - 1 - 2 heads
- garlic - 3 cloves
- tomatoes - 1 tablespoon of tomato paste
- celery - 3 stalks without leaves
- cumin - 1/2 tsp
- bay leaf - 1
- lemon zest - 1 lemon
- yoghurt - 3 - 4 tablespoons
- parsley - chopped
- oil - 2 tsp
Cut the beef into small pieces and put it to stew in the oil and a little hot water. After a while, add chopped onions and when slightly softened, top up 4 1/5 cups (1 liter) or so of hot water and cook the soup for half an hour.
Add the beaten yoghurt with a little salt and crushed garlic to the finished soup with beef.
Season with chopped fresh parsley.