Topcheta Soup

Ingredients

• 400 g minced pork and beef
• 60 g long-grain rice
• 1 pieces onion, finely grated
• 2 pieces carrots, diced
• 2 pieces potatoes, diced
• 2 pieces eggs
• 200 g plain yogurt
• 2 tbsp plain flour
• 4 tbsp parsley, chopped
• 3 tbsp sunflower oil

Steps

1. 1
   Mix the mince with the rice, grated onion, half the parsley, salt and pepper. Roll into small marbles.
2. 2
   Roll each meatball lightly in flour.
3. 3
   Soften the carrot in the oil in a large pot, add the potato and 2 litres of water and bring to a simmer.
4. 4
   Drop the meatballs in one at a time and simmer 25 minutes, uncovered, without stirring hard.
5. 5
   Whisk the eggs with the yogurt until smooth.
6. 6
   Temper the mixture: whisk in several ladles of the hot broth, one at a time, before pouring it back into the pot off the heat. Rushing this curdles it.
7. 7
   Return to the lowest heat for 2 minutes without boiling, then stir in the remaining parsley.