Put the meat to boil in salted water for about 1 hour 20 min. - free-range meat takes longer to boil properly.
While it's boiling, chop the potatoes, carrot, onions and pepper coarsely into another pot and put them to boil about 30 min. Add the tomato juice to them.
Once the meat is boiled, debone it and add it to the vegetables, strain the broth and pour it back into the pot with the vegetables. By using the chicken broth you'll get the yellow color that's characteristic of country-style soups - plus it'll be a bit fattier!
Season with salt, savory and black pepper. Shortly before turning the stove off, add the lovage as well. I used dry lovage but if you have fresh it'll turn out even tastier and more aromatic. Add the vermicelli to boil as well.
Finally, make the thickening agent, add it and your country-style soup is ready! Bon appetit!