How to cook
Pour 4 cups cold water over the bones, add salt and vinegar. Bring to boiling point and boil 40 min. on moderate heat.
Pour in 2 cups hot water, add the rice and boil 15-20 min.
Take the soup off the stove and thicken with the egg beaten with the yoghurt. Before serving, sprinkle with the finely chopped herbs and spices.