Zeamă

Instructions

1. Place the chicken in a pot, cover with cold water and bring to a boil.
2. Skim the surface, then add the whole onion, the carrot, the parsley root, the celery and the bay leaf.
3. Simmer gently for 30 minutes.
4. Remove the chicken, shred the meat and return it to the broth.
5. Add the diced potato and the rice, then cook for 15 minutes.
6. Beat the eggs with the lemon juice in a bowl.
7. Off the heat, whisk a ladle of hot broth into the eggs, then pour everything back into the soup.
8. Add the vinegar and dill, adjust the seasoning and serve hot.