You cut the poultry entrails (gizzard, liver, neck, head, wings, feet) into medium pieces and put them boiling with cold water. Then take away the foam. Add an onion cut in small pieces and soup vegetables cut (into) four. When the meat and the vegetables are almost boiled, add 1-2 spoonfuls of clean rice. In the end add cabbage soup boiled separately and let the content boil for a few more minutes. When served add green parsley and cut dill.