How to cook
Braise the chopped onions, celery and carrots in the butter and oil. Saute for 10-15 min. and dilute them with about 12 1/2 cups (3 L) boiling water.
After boiling point, add the cleaned and diced potatoes, as well as the washed rice. Boil for about 20 min. and sprinkle with salt.
Beat the egg yolks with the yoghurt and flour. Temper with a little broth from the soup and bring it to a boil while stirring nonstop.
Return it back to the soup and sprinkle with the chopped parsley.