Egg-Lemon Soup

Truly one of the great delights of Eastern Mediterranean cooking, always refreshing and comforting. For an easier version, try Simplest Egg-Lemon Soup (or the Lithuanian recipe that follows) as a variation. I am tempted to say you must use good homemade stock for this, but I’ll leave it as a recommendation.

I had the soup made with tomatoes once—a regional variation—and enjoyed it very much. But the color may not be what you’re expecting.