Washed the ventricles to fill with hot water and to cook at minimum heat, removing the foam. After 20 minutes of cooking, add "stock set" – the onion and parsley and a little salt. I often add to the soups that I cook in small amounts, not a whole onion, and onion scraps. We eat a lot of onions in the meat I put at least 2 of the bulbs. Here are the top scales – do not peel – and bottom I add to the broth. Also cut the broth stems of greens – parsley, dill. I even in the fall they are frozen in a separate package and in the winter my broth flavorful. Cook the broth until tender ventricles.

Measure rice and rinse. Vegetables clean. Ventricles Turkey gave the fragrant and delicious broth. Therefore it is better to take vegetables with a delicate sweet flavor, and the rice – that's Jasmine.

Carrots – a little, and then the soup will be sweet and celery root cut into thin strips. The white part of the leek cut into thin slices. Fry the vegetables in ghee until light gold and aroma.

Potatoes cut into cubes and pour the strained broth. Bring to boil, remove the foam and add the rice. After 5 minutes, put the browned vegetables and cook the soup on low heat.

Welded the ventricles cut into pieces and put in soup.

Put the soup spices – I got a mild flavor, the rosemary I have is fresh, it needs more salt to taste, cover tightly with a lid and turn off heat. Let the soup to infuse for about 15 minutes.

Serve hot with fresh bread.