Rice soup with lemon (Soup berenj torsh)

 Boil fat/short grain rice in the soup base (2 cups of rice and 2 cups of  chicken broth and a little water)

Add salt & pepper

Beat 3 eggs 

 Add fresh lemon juice, about 2 table spoon

 Add 2 tea spoon of butter of butter substitute

 Let stand on low heat for 20 minutes until thick and creamy

 Add the egg/lemon mixture to the soup

 (the trick is to make both mixtures the same temperature when mixing so egg don't be scrambled, add a few spoonful of the soup to the eggs slowly then add the eggs to the rice and broth)

Serve with lemon zest topping & crusty bread

Enjoy!