Cut the meat into chunks. Finely chopped onion stew in the butter. Add the meat and it also stifles. Salt and dusted with black pepper. Pour 8 cups hot water. When the soup boils, add the rice. The force of the fire is reduced and allowed to simmer for 30 minutes. Then add rhubarb, sorrel and parsley, chopped. The soup was allowed to boil for another 10 minutes, then thicken it with yogurt, 1 tbsp flour, 1 egg.