The roots of potato soup and after cleaning and washing, are finely chopped. Pour in vegetable brew and boil. Add the cleaned and washed rice, cumin and salt. Boil over medium heat until soft, strain without rubbing and cool. Add semolina and one egg. The mixture was kneaded and if it is too soft add a little bread crumbs. Formed into balls that are rolled in flour and cook in part of the broth (serving to hold it). The remaining broth thicken with the second egg, broken with yoghurt seasoned with fresh butter and sprinkle with crushed parsley. The balls are distributed in dishes for serving and poured hot broth built. Each portion is added crushed black pepper and a few drops of lemon juice.