Finely chopped onion stew in the oil until soft, then add it to the flour and chopped nettles. By zasushena nettles, add 5 cups hot water and salt to taste. When the water boils, add the rice. The soup boil until ready. Remove from heat, thicken with egg and yoghurt and season to taste with crushed black pepper and lemon juice. Before serving sprinkle with chopped parsley.