Chop onions and carrots and cook in a little oil until onions get a glassy texture
In a large pot, add 3 liters = 0.80 gal. of water and put veggies to boil
Mix meat with egg and rice, salt and pepper.
Form balls the size of walnuts and carefully place them in the hot broth (after the broth came to the boiling point)
Allow the meatballs to boil until soft and fluffy
Add tomato, peppers, celery root and salt.
After 1 hour test the meat balls to check if they are cooked
Add borscht, let them boil together for a few minutes and then turn the flame on low
Whisk the yolks
Pour into the broth while stirring
I enjoy this soup mixed with sour cream and pickled chili peppers.