How to make
Put the rabbit offal to boil in 6 1/5 cups (1.5 L) water. Once semi-cooked, take them out and chop finely.
Return to the broth in the pot on the stove, add the finely chopped onions, parsnip and carrot. Add a chili pepper if desired.
Throw in the black pepper and cloves. Pour in a little more hot water if needed.
Let simmer for 15-20 min., season with salt and add 1-2 handfuls of rice during the final 10 min.
Remove the soup of rabbit offal from the stove. Shortly after, thicken it with the egg beaten with yoghurt.
Take the cloves and black pepper grains out. Sprinkle with fresh, chopped parsley and serve.
