How to make
Put chicken breasts in 1.4 liters of water along with the onion, celery, carrot, black peppercorns, lemon peel and dill bunch.
Preheat over medium heat.
Boil for about 15 minutes. Remove the meat and strain the broth.
Heat the broth again and add the rice.
Boil for about 10 minutes, until the rice has slightly softened.
Cut the chicken breasts into thin strips and mix the lemon juice with the beaten eggs.
Add the chicken to the soup and heat it over medium heat, until it almost boils.
Remove the pot from the heat and while stirring constantly, thicken it with lemon juice and the eggs.
Season with salt and black pepper.
Serve the soup warm.
