Matsvnis Supi (Georgian Matsoni Soup)

Rinse the rice until the water runs clear. In a saucepan, bring 400 ml of water to a boil, add the rice and cook over low heat for 12–15 minutes until the grains are soft.

Finely chop the onion. Melt the butter in another saucepan and sauté the onion for 6–8 minutes until soft, without browning.

In a separate bowl, whisk the matsoni, wheat flour and 200 ml of water until smooth with no lumps.

Transfer the cooked rice along with its liquid to the onion, pour in the matsoni mixture and stir constantly with a wooden spoon. Heat over low heat for 10–15 minutes, avoiding a vigorous boil so the matsoni doesn't curdle.

In a separate bowl, beat the eggs. Pour them into the soup in a thin stream, stirring constantly, and heat for another 2–3 minutes until the egg sets.

Add salt and the finely chopped cilantro, dill and mint. Stir and remove from the heat.

Serve the soup hot immediately after cooking; reboiling may cause the matsoni to separate.