Clear is carrots, 1 onion and parsley root, cut into small pieces and boil with 1 tbsp rice and a little salt in 2 liters of water (or vegan broth). An infusion of bran (amount to taste) also boiled and make broth. Meat dipped in milk, well wrung slice of white bread, and salo is boiled in a meat grinder. The mixture is stirred with chopped onion, egg, 2 tbsp polusvaren rice, salt and pepper to taste. With wet hands to form balls the size of a walnut, put in the broth and boil on low heat. After 20 minutes, add chopped, peeled and cleaned of seeds tomatoes. Once the balls acres and come to the surface (after about 10 minutes), the soup is ready. Season with chopped parsley and dill, add cream and served hot.