How to cook
Saute the cut meat in a pan with a little oil. Add the onion, carrot and pepper.
Once they soften, add the tomato/tomato paste and pour in water. Leave the soup to boil until the meat and vegetables soften.
Add the vermicelli and spices. Beat the egg with the flour and yoghurt. Pour in a little broth to them and leave the soup to boil for a few more min.
Carefully add the thickening agent, while stirring nonstop. Remove it from the stove. Braise the paprika in a little oil in a pan. Pour the roux into the soup and sprinkle with chopped parsley.