Boil the liver, heart, kidneys of 1 lamb in 6 1/5 cups (1.5 L) salted water. Once they're boiled, cut them into equal-sized pieces and strain the broth.
Separately, braise the finely chopped green onions in the heated oil, pour paprika over them to redden and pour into the soup, where you've also returned the chopped offal.
Add the rice and black pepper peppercorns. Leave to boil until the rice is cooked. Shortly before taking it off the stove, salt it and sprinkle with finely chopped parsley and spearmint.
Thicken the soup with the eggs beaten with the yoghurt and vinegar.