The name of the dish comes from a local sauce made of eggs, lemon juice, and warm broth. This gives the soup a beautiful yellow hue, a slightly creamy consistency, and a vibrant aroma.
Ingredients
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Chicken thighs with skin and bones 6 pieces
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Water 2 liters
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Large onion 1 piece
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Black peppercorns 2 tablespoons
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Salt 1 tablespoon
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Orzo pasta or long-grain rice 80–100 g
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Large eggs 4 pieces
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Lemon juice 60 ml
Optional
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Lemon to taste
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Dill to taste
Preparation
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Place the chicken in a pot and cover with water. Add the unpeeled onion, cut into four pieces, pepper, and salt.
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Bring to a boil over high heat. Then reduce the heat so that the liquid is gently simmering.
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Cook for 45–60 minutes, until the chicken is fully cooked. During the process, skim off the foam from the broth.
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Remove the thighs. Strain the broth through a sieve. Discard any solids that have seeped through.
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Pour out 480–500 ml of broth into a container. Return the rest to the pot and bring to a boil over medium-high heat.
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Add the pasta or rice to the pot. Cook the orzo for 7–9 minutes until al dente. The rice should also be cooked to this state, not fully cooked.
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Meanwhile, remove the skin and bones from the chicken thighs. Cut the meat into pieces or shred it by hand.
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Place them in the pot and reduce the heat to low.
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In a bowl, whisk the eggs for 2 minutes. While continuing to whisk, gradually add the lemon juice.
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While still whisking, slowly add the warm broth in a thin stream. This will warm the egg mixture and prevent it from curdling in the hot broth.
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Pour the mixture into the pot with the chicken and stir. Cook the soup for 3–5 minutes until thickened, but do not bring it to a boil.
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When serving, you can add lemon slices and chopped dill to the soup.
