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In a larger pot, boil the chicken cutlery (back, neck, pipota, heart ...) in 3-4 l of water, with a pinch of salt, give it a powder, keeping an eye on the bowl, so as not to miss the foaming of the soup (yes, I was going to suffer). After 30 minutes, add the whole vegetables (they will be removed). When the vegetables have boiled, remove them, and the fork enters the meat easily, add the well-washed rice and let it boil for another 10 minutes. Add the lemon juice, season with salt and pepper, and for a special taste, add a little lemon peel. Turn off the heat, and after 10-15 minutes add the beaten egg yolks and thin with the soup.
Serve with finely chopped greens.