Chorba

Step by stepInstructions

1. In a large pot, brown the meat in a splash of oil over medium-high heat, about 8 minutes.
2. Add the onion, carrots, celery, and pepper; cook 5 minutes until softened.
3. Add 8 cups of water, the potatoes, salt, and pepper; simmer for 30 minutes, skimming any foam.
4. Stir in the rice and cook 15 minutes more, until tender.
5. Whisk the yogurt with the egg in a bowl, then slowly ladle in hot broth to temper it.
6. Stir the mixture into the pot off the heat and warm through without boiling. Finish with parsley.