How to cook
Stew the finely chopped onion, then add the flour. Once it has stewed as well, add the finely cut spinach. Cook on medium heat.
Add the paprika. Pour in water or a decoction of boiled vegetables, carrots, celery and parsley root. Once it comes to a boil, add the rice and after it boils, add a thickening agent made from the egg, yoghurt and a little cold water.
Dilute the thickening agent with a bit of the spinach broth and then pour it back into the soup while stirring, to prevent curdling. Make it as sour as you like it and serve sprinkled with black pepper.