Kololik

Separate the meat of the hind leg of the lamb from the bones.

Make broth from bones.

Strain the prepared broth.

Pass the meat through the grinder twice.

Add an egg, salt, finely chopped onion, parsley, and pepper to the minced meat, mix thoroughly and form small balls.

In hot strained broth, add sautéed finely chopped onion, meatballs, sorted and washed rice, tarragon greens and cook the soup until the rice is ready.

Dilute the beaten eggs with cold water.

Before serving the soup, pour the beaten eggs into the soup in a thin stream while continuously stirring with a spoon, then allow the soup to boil.