Ciorbă de miel

Instructions

1. Cut the meat into pieces, brown it in hot oil for 5 minutes, then cover with cold water.
2. Bring to the boil, skim carefully, then simmer gently for 45 minutes.
3. Add the carrots, leek, onion, chopped tomatoes and bay leaf, then cook for another 15 minutes.
4. Stir in the diced potatoes and cook for 10 more minutes until tender.
5. Dilute the borș in a ladleful of warm broth to avoid lumps, then pour it into the soup.
6. Let it simmer for 5 minutes without boiling, and adjust the seasoning with salt and pepper.
7. Beat the eggs with the lemon juice, whisk in a ladleful of hot broth, then stir the mixture back into the pot off the heat.
8. Sprinkle with chopped dill and serve straight away with the country bread.