Chicken and veal shanks are covered with 1.5 liters of water, add salt, pepper and boil on low heat. Remove the foam. About 20 minutes before the end add the carrot, turnip, parsley, chopped leeks, clovescheto and cleaned, rinsed and scalded rice and dosvaryava. Remove carrots, turnip, parsley, chicken n shank. Boned chicken, meat and vegetables are cut into small pieces and return to soup. Bring to the boil and serve.