How to cook
Put water in a pot on the stove to come to a boil. Knead the mince with the savory, black pepper, finely chopped onions or green onions and a handful of washed rice. Shape small meatballs with your hands and put them in a plate.
Wash the vegetables and chop them finely. Once the water starts boiling, dissolve the broth in it and add the oil, potatoes, pepper and carrot, stir, leave to boil again and carefully drop the meatballs in 1 by 1.
Lower the heat to medium temperature and boil until the mince and vegetables are ready, while stirring periodically and removing the foam that appears on the surface of the soup.
In the meantime, make the thickening agent from the yoghurt, vinegar and salt. 10 min. before the soup is ready, add a handful of vermicelli, black pepper and salt to taste and stir.
Temper the thickening agent by pouring a little of the soup in a thin trickle to it, while stirring energetically and nonstop, to prevent curdling.
Pour several more ladles of the soup into the thickening agent mixture to even out the temperatures and only then pour all of it carefully into the soup, stir, sprinkle with chopped parsley and remove from the stove.
When serving, add a slice of lemon and sprinkle cayenne pepper if desired.