Vegetables finely. Stew in the oil, and water and continue to cook. After they soften add the diced potatoes. Continue to boil until the potatoes are cooked. Rouse opens the can and heat to separate the fat from the meat (I personally do it because it is quite greasy if put directly), separated in the middle horizontally and cut two half cubes. Add to boiling soup. Add and vermicelli. Season with salt and pepper and bind with milk. Boil for another 5-10 minutes. Excludes heat and add the chopped parsley. Optional can add the juice of half a lemon.