Summary

Ingredients

• 1 kg liver (s), lungs, kidneys, goat heart, lamb, mutton or alternatively pork or beef
• 0.5 kg ½ spring onion (s)
• 1 bunch dill
• 1 bunch parsley, smooth
• 2 tablespoon butter
• 3 egg (s)
• 3 lemon (s)
• salt
• pepper
• 0.5 ½ cup rice

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Instructions

1. Boil the innards whole, skim off the foam, season with salt and cook for a short time. Then take it out of the water. Save the brew, cut the innards into small pieces. Strain the stock and pour it into a large saucepan.
2. Cut the onions into small rings, cut the dill and parsley into small pieces and add to the stock. When it boils, add the rice.
3. Then prepare the egg and lemon sauce. Whisk the eggs well, slowly add the lemon juice. Remove the broth from the soup with a tablespoon and stir slowly into the sauce. After several spoons of the soup have been added while stirring continuously, stir the sauce into the soup. Serve with freshly ground pepper.
4. Fresh white bread goes well with it.