| How To Cook: |
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1. Cut up the pork, put in a saucepan and just cover with water; cook very slowly and remove the scum as it rises.
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2. Put in all the vegetables, previously prepared and cut small, together with salt, peppercorns and paprika to taste.
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3. Simmer slowly for about 2 hours; when all is thoroughly cooked stir in the rice and continue simmering for about 20 minutes.
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4. Beat up the egg yolks and pour them into a warmed tureen, stir in the boiling soup and then add 2 tablespoons vinegar and a cup of sour cream.
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5. Mix thoroughly to blend well and serve at once.
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6. Chicken, turkey or lamb can also be used in place of pork, or a mixture of meats can be used.
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