Prepare the vegetables first! Finely chop the carrots, parsley and parsnip roots, celery and green onions. Boil the meat in a large pot, in 3 liters of cold water and collect the foam from the surface. Then add the vegetables and when they start to soften, add the washed rice. Season with salt, pepper, grated nutmeg and ground coriander. Let it boil, then add the borscht.

Mix the egg yolks with the cream in a bowl and add a ladle of hot soup. After you have incorporated 5-6 ladles and brought the soup in the bowl to the same temperature as the one in the pot, pour everything into the pot and mix gently.

Let it simmer for a few more minutes, turn off the heat and add the freshly chopped tarragon and lovage.