Dzavarapour

Pour water over the sifted, washed wheat groats and cook until half done.

After that, add the peeled, washed, and coarsely chopped potatoes.

Chop the onion, fry in oil until golden brown. Add to the soup.

Add the roasted tomato puree.

Salt and pepper.

Cook the grains until ready.

Pour the egg yolks diluted with cold water into the ready soup, bring to a boil, and remove from heat.

Serve sprinkled with chopped greens.