Borș de burechiușe (sour soup with elderflower leaves)

Instructions

1. Cut the meat into pieces, put it in cold water with the bay leaf and peppercorns, then bring to the boil.
2. Skim the surface and simmer gently for 30 minutes.
3. Add the sliced carrots, leek and onion, along with the tomatoes cut into wedges.
4. Stir in the burechiușe or fermented bran and cook for another 10 minutes to release their acidity.
5. Brown the flour in the hot oil until it turns golden, then loosen it with a ladle of broth.
6. Pour this mixture into the soup, stir well and simmer for 5 minutes.
7. Beat the eggs with the lemon juice, whisk in a ladle of hot broth in a thin stream, then pour everything back into the soup off the heat.
8. Season, sprinkle with dill and serve with the potatoes.