INGREDIENTS
1 tablespoon
salt,
lemon
1/2 cup of good quality butter or phytin
1/2 kilo of green onions, chopped
Dill, chopped
pepper
1 full tablespoon of flour
8 cups of tea water, the meat stock [not too thick]
4-5 full tablespoons Carolina rice].

Egg lemon
2 eggs
2 lemons
parsley for serving.

EXECUTION
Wash the liver and put it in boiling water.
Let it boil for 5-7 minutes, drain it and immerse it in cold water.
Cut it into very small pieces.
Heat the butter in the pot and saute the insides for a few minutes, add the onions and the dill, chopped, a little salt and pepper. Bring them for a walk and sprinkle with 1 spoonful of flour [gives a velvety taste and thickens it slightly]

Pour the water, or the stock [you can also make it from a homemade knor cube, I put 2 organic meat cubes] and simmer for about 35 minutes.
Add the rice and boil for about 10-15 minutes. and “bind” the broth with the egg lemon.

A very successful way and it NEVER cuts the egg lemon is to put the whole eggs in the mixture [yolk and white] and lemon juice together, beat them and pour them into the pot with the food by shaking the pot from side to side, success 100 %.

And if you don’t have meat stock, dissolve 2 cubes in 7 tea cups of water.
Serve the stew sprinkled with chopped parsley.
Along with the lemon and the eggs, I also put 1 spoonful of flour and beat them all together, they are perfect!!!

NB.. If you want, along with the liver, you can add chopped lamb intestines, which you will wash very well, turn them with a pencil and rub them with salt and lemon juice. [I don’t add ] Happy Resurrection Happy Easter to everyone!! !