How to cook
Wash and clean the dock, then chop it. Cut the potatoes, carrots and onions, add them to the dock, crush the broth on top, add hot water and put it to boil. Simmer for about 20 minutes after boiling.
Add salt, black pepper and cayenne pepper, rosemary and milk. Once boiling again, add the starch that has been dissolved in a little water and leave on the stove for a few minutes. Make a thickening agent from the egg, yoghurt and 2 tablespoons of vinegar.
Remove the dock soup from the heat. Combine the two mixtures using a soup ladle. Serve the soup slightly chilled.