How to make
Chop the onion finely, put it in a pot, pour in a little oil, saute until it softens. Then add the grated carrot, leave to cook another 5 min., while stirring periodically so it doesn't burn.
Add the mince, mash it with a wooden spoon, fry until it turns to bits and finally add the rice. Braise until it turns clear, then pour in about 4 1/5 cups (1 L) water, add the spices and leave on the stove until the rice is boiled.
In a bowl, beat the yoghurt with the egg yolk and flour, pour in a little of the boiling soup to this and stir, then pour this thickening agent back into the pot in a thin trickle, while stirring, leave it for 2-3 min. on the stove and take it off.
Braise 1 tsp paprika in a little oil, add this roux to the soup, sprinkle with fresh parsley and serve.
