Beef Lemon-Egg Soup
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Recipe-Ingrediants
A winter soup that we love to enjoy with our family! Nutritious and comforting, this soup is full of vegetables and lemon-egg mixture to warm us up. Can you think of anything better????
Ingredients:
1 ½ kg beef (tail, brisket, shoulder, shank, or any other cut with bones, if available), cut into chunks
1 onion, finely chopped
½ celery root, diced
4-5 carrots, diced
2-3 zucchinis, diced
4-5 potatoes, diced
3 celery stalks, diced
1 cup soup rice
2 eggs
Juice of 2 lemons and zest of 1 lemon
½ cup olive oil
Salt and pepper to taste
Directions
Instructions: Place the beef in cold water and bring to a boil. Lower the heat and let it simmer for at least one hour and fifteen minutes (depending on the cut of meat and the size of the chunks). Skim the foam from the surface as it cooks. When the meat is almost done, add the vegetables and celery and let them simmer together. Then, add the rice, lemon zest, and season with salt and pepper. Just before the end, beat the eggs and mix them with the lemon juice and some of the broth from the soup. Pour the mixture into the soup pot, stirring constantly. Serve the soup in deep bowls, always hot and with plenty of vegetables and freshly ground pepper on top.
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