2013-03-07

Chicken soup with lemon and egg-lemon sauce

Chicken soup with lemon and egg-lemon sauce
Author:
Category
Soups
Ingredients
  • 1 medium sized chicken, gutted
  • 1 glass of olive oil
  • 3 onions (finely chopped)
  • 1 carrot
  • 100 g rice
  • 2 lemons
  • 2 eggs
  • Salt, black pepper to taste
Lemon fruits are very widely used. Peeled, scalded lemons are cut into circles and served with tea, coffee, strong drinks. Put in cold fish appetizers, hodgepodges, soups, served with schnitzel, French fries. Unpeeled thin slices of lemon are usually served with barbecue, meat and fish, deep-fried, on a skewer, as well as chakhokhbili, scrambled eggs with nuts, chopped veal cutlets. Lemon is ideal with chicken - you can stuff a whole carcass with hot pulp. Juicy fruits make delicious jam, jam, jelly and marmalade. If North African cuisine is your thing, try Salted Lemons and Spices, a great seasoning for lamb. In Morocco, they eat a traditional dish with it - meat tagines.

Recipe for chicken soup with lemon and egg-lemon sauce


1

Cover the chicken with cold water and put on fire.

2

Add carrots to the broth.

3

When the broth boils, remove fat and foam from it.

4

Add the onion to the boiling broth, stew it in olive oil (1/2 cup), and cook it for about an hour.

5

Remove the chicken from the broth, remove the skin, remove the bones and chop.

6

Boil the rice in the broth, then add the chicken pieces there, salt and pepper.

7

Serve with a few lemon wedges on a plate.

8

Season the soup with egg-lemon sauce. To do this, mix the juice of the second lemon with eggs and beat.

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