Peel the potatoes are boiled to Braising in broth, then rub through a colander or Strain. Court turns away from heat and thicken the soup with beaten egg with yogurt, seasoned with the butter and chopped parsley and serve with toasted or fried in butter morsels. Note: Avoid re-boiled soup, because puree is separated from the broth, falls to the bottom and can burn. If heating is required, it can be carried out in a water bath under constant stirring in order to avoid cross thickenerta soup.