How to cook
Cut all the vegetables finely. Clean the livers and cut them finely also. Fry the onion in a little oil in the pot in which you will boil the soup. Add the garlic, livers, stir briefly and add 8 1/3 cups (2 liters) of water.
Add the remaining vegetables, and after 10-15 minutes, add the rice. Once boiling, add spices to taste. Beat the egg with the yoghurt and 1 tablespoon of vinegar.
Remove the boiled soup with livers and rice from the heat and after 4-5 minutes - thicken it. Optionally, add freshly chopped parsley.