Ingredients
8 cups chicken stock
2 tablespoons chopped fresh dill
12 cup rice (or orzo pasta)
4 large eggs, beaten lightly
14 cup freshly squeezed lemon juice
salt and pepper
Method
Sources
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Recipe1M+
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Electric pressure cooker for stocks, beans, braising, sterilization
Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric pressure cooker for stocks, beans, braising, sterilization
Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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in a large saucepan, bring the stock, with the dill added, to a boil. add rice (or orzo, which is a rice-shaped pasta) ; reduce heat and simmer, covered, for about 15 to 20 minutes-- just until the rice is tender but still firm. in the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly. once combined, slowly pour this mixture back into the soup-pot. increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened. remove from heat and stir in lemon juice; taste and add salt and pepper. serve immediately.