Chicken bagels

1. After we have thoroughly rinsed our rice, we place it in a bowl together with our minced meat, onion, salt-pepper, egg and olive oil.
2. Knead them very well, until our minced meat starts to become fluffy.
3. Put a little olive oil in a saucepan and sauté our vegetables lightly. Fill with water or vegetable broth and bring to a boil.
4. However, until the water boils, we shape the bagpipes into small balls.
5. We place them on a tray that we have spread flour, and we shake the tray with fast and sharp movements, until our bagpipes are floured all around.
6. Add our bagpipes one by one, season with salt and pepper, and after they get a boil, lower the heat and let them simmer for about half an hour.
7. Once the simmering time has passed, we remove it from the fire to calm it down.
8. In a bowl, beat the eggs, with the corn flour and lemon juice. Add the broth from the food into the bowl slowly while beating the eggs quickly with the lemon.
9. Be careful not to burn our egg and cut the eggnog.
10. We put the corn flour in case we reheat our food so that the eggnog does not cut us. If we do not reheat it, it is not needed.
11. Slowly pour the eggnog everywhere in the pot and shake from the handles to go everywhere.
12. At the end, add a little chopped dill if you prefer.

Serve hot.

-the guavas will be seen in many variations such as guavas with tomatoes, guavas with trachana etc

-we can skip the egg and tie our soup with yogurt or sour cream

-it is just as delicious to leave it untied, since the meat with the vegetables give an incredible taste and flavor

-our vegetables can not be sauteed, but thrown directly into the water to boil, for a lighter result.

-If you do not want the strong smell of dill in your bagpipes, prefer to put a little parsley.