Ingredients
1 cup (200 ml) chicken broth
50 g rice
3 tbsp (30 ml) lemon juice
2 eggs
1 lemon
salt
Photo added on
Photo author
dimoipetya
Method
Clean, rinse and scalded rice, pour 1/2 cup (100 ml) broth, add salt, vazvaryava and boil until soft to very low heat. Eggs broken in soup bowl with the lemon juice to a foam, add 1/2 cup of parts (100 ml) boiling broth. Soup thickenerta pour in broth with rice and stirring, until soup thickens. Cool to room temperature, placed in a refrigerator and cooled well. Before presenting stir and garnish with chopped peeled lemon on wheels.
Containers:
Difficulty
Average
Tested
2 users
Comments
The soup is good with chicken, not broth.
When you prepare add chicken into small pieces. This is the lyubimatami soup. Incredibly delicious, but little is precise preparation. Became exactly as it should be December until the third time, but worth enslaves man to make it.
I liked going to try!
Nice recipe but I might falsified with parsley and a little pepper.
Beat the egg whites separately thick foam then add the egg yolks and then gradually trickle add the lemon juice, then gently and add a little of the hot broth, cream soup becomes. I'll try and thus thickener.