Wash the meat and pour 12 1/2 cups (3 liters) of cold water over it. Once it boils, add 1 tsp salt. Boil until the meat is ready. Fry the chopped boiled meat and the finely chopped onion in the oil.
Add the paprika, stir and pour on the broth from boiling of the meat. Boil for 40 minutes, add the vermicelli and spearmint and boil for another 10-15 minutes.
After about 30 minutes when the soup cools a bit, thicken it with the well beaten egg and yoghurt.