Halve the heart. In the case of the stomachs, remove any yellowish stomach skin that may be present beforehand.
Now it`s best to cut the stomachs into thirds with scissors, then wash everything off well.
Cook the meat in a saucepan with approx. 1.5 liters of salted water for about 50 - 60 minutes. Stir occasionally during cooking several times. Add another 1 liter of water, bring to the boil briefly, then stir in the rice and cook for another 20 minutes. Stir it every now and then. Add the olive oil and stock powder and stir well.
In the meantime, whisk 3 eggs in a bowl so that the yolks and whites mix well. Then add about 0.5 l of the stock to the beaten egg, spoon by spoon, stirring constantly. The beaten egg must be heated slowly through the broth, otherwise the egg will curdle.
Only then add the beaten egg to the soup and stir in. Let cook for another 10 minutes. Finally stir in the lemon juice and season with salt and pepper. If the soup is too thick, add some more water.
Eat fresh white bread, toast, garlic bread or baguette with it.
Due to the slightly sour taste of the lemon, the soup is also very tasty in summer. At the same time, it also has a hearty taste and is said to help with colds, so a pleasure even in winter!
I can`t say where this soup actually comes from. It is a recipe from my grandma in Greece. At the age of about 20 she fled from Constantinople, today`s Istanbul, to East Macedonia / Thrace, to the capital Komotini.
I`ve searched the whole internet. The recipe is nowhere to be found. Was it my grandma`s invention? Is it a Turkish or a Greek recipe? Or maybe the recipe comes from nearby Bulgaria. I dont know. The fact is: this soup tastes incredibly delicious.
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