Ingredients
1 onion chopped
1 capsicum chopped
4-5 small potatoes chopped
300 g beef mince
4 carrots chopped
For the thickener:
250 ml of yoghurt
2 eggs
Large bunch of parsley
Salt; pepper; sunflower oil
Steps
- Fill a large pot with water and leave on the stove to boil.
- Put the mince in a mixing bowl, add ground black pepper and salt and mix. Make little meatballs and drop them into the pot. It doesn’t mater that the water is not quite boiling.
- Chop the onions, dice the carrots and capsicum into small cubes, and the potatoes into larger ones.
- Add them to the boiling water. Add salt and oil to taste and boil for about 30 min, until the potatoes are cooked.
- In a bowl mix the eggs, yoghurt, salt, black pepper and parsley into a homogeneous mixture.
- Once the soup is cooked, leave it to cool for about 20 min.
- Using a ladle, scoop the broth only and add it slowly to the yoghurt/egg mixture stirring it briskly until mixed. Continue adding little by little and mixing it until the mixture is hot. The idea is to cook the eggs and not let them curdle.
- Once the yoghurt/egg mixture is hot enough (or the bowl is full), pour the whole lot into the pot stirring it constantly.
9 - Eat and enjoy!
