How to cook
Cut the rabbit meat into small pieces, pour about 8 1/3 cups (2 L) cold water over them and put to boil on moderate heat.
Let it simmer until the rice is cooked, add the black pepper, paprika and finally the parsley.
Take the soup off the stove, wait 2-3 min. and thicken it with the beaten together yoghurt, vinegar and 1 egg.