Easter Lamb Soup

Ingredients

• 800 g lamb (bone-in)
• 2 pcs onion
• 3 cloves garlic
• 2 pcs carrot
• 1 bunch fresh dill
• 3 pcs eggs
• 1 pc lemon
• 80 g rice
• to taste salt and pepper

Steps

1. 1Place the lamb in a large pot, cover with cold water and bring to a boil, skimming foam.
2. 2Add onion, garlic and carrot; simmer 1 hour.
3. 3Remove the lamb, shred the meat and return it to the pot.
4. 4Add the rice and cook 15 minutes.
5. 5Beat eggs with lemon juice, temper with hot broth and stir back into the soup.
6. 6Finish with fresh dill and season to taste.