How to cook
Clean the dock, garlic and onion. Heat 6 tablespoons of oil in a pot and fry the chopped onion and garlic. Add the dock and after about 2 minutes, add about 2 cups (500 ml) of hot water. Put the lid on and begin peeling and cutting the potatoes.
Once the potatoes have boiled in the soup a bit, add salt to taste, spearmint, pepper and vermicelli. If necessary, top up with more hot water. Once the potatoes and vermicelli are fully ready, remove the soup from the heat and thicken it with the beaten together egg, 2 tablespoons yoghurt and mix.
Serve the soup with dock and potatoes in a bowl with crumbled feta cheese and chopped fresh parsley.