Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

From my Romanian Collection.


  1. Cut the meat up in pieces and boil it in 2-3 liters of water with the onion and salt.
  2. Remove foam.
  3. In a separate bowl, beat the egg yolks with the sour cream and add one laddle of soup, little by little.
  4. Add the egg mixture to the soup.
  5. Remove from the stove and add the chopped parsley.
  6. Season with lemon juice.
  7. Serve hot.