According to the traditional Greek recipe, lemon soup is prepared with the addition of oregano. If you are unable to use this supplement, replace it with parsley and dill. Greek lemon soup will be a favorite dish on hot summer days.
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You will need
- - 2 liters of chicken stock
- - salt
- - ground black pepper
- - 120 g of fine vermicelli
- - 2 medium lemons
- - 3 eggs
- - olive oil
- - 1 bunch of oregano (dill or parsley)
Instruction manual
1
Bring the chicken stock to a boil over low heat. Sprinkle vermicelli and cook until pasta is cooked.
2
Put the lemon for five minutes in hot water, then squeeze the juice out of it and add a small amount of olive oil (1 tablespoon).
3
Cut the second lemon into thin slices (rings or half rings). Wash greens well and chop finely. Beat eggs and add cooked greens and lemon juice. Mix everything thoroughly.
4
As soon as the noodles boil and reach readiness, remove the soup from the heat and slowly pour the egg mass into it, constantly stirring the broth with a spoon.
5
Add pepper and salt to taste. Before serving, put a few slices of lemon on each plate.