Pour 4 cups cold water over the bones, add salt and vinegar. Bring to boiling point and boil 40 min. on moderate heat.
Strain the rich broth. Add the meat, cut into small bits, and the finely chopped vegetables. Bring to boiling point again and boil 20 min. on low, covered with the lid.
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.