Recipe: Egg and Lemon Soup from Albania

With the colder, rainy weather lately, I have been enjoying chili and soups more. I thought that I would share this tasty egg and lemon soup (supa od jaja i limona), which I recently ate at Restaurant Shqiponja in Shkodër, Albania. This soup is popular in Albania, and it is delicious to enjoy when you are wanting to stay warm at your grandmother’s house or trying to get well with a winter cold. You could modify the recipe by adding chopped chicken to the soup. This soup is comfort food that is amazing on a cold winter day because it adds warmth and a bit of sunshine to your day! 🙂

Egg and Lemon Soup // Supa od jaja i limona

egg-lemon-soup800ml chicken broth // 800ml pileći bujon
4 eggs // 4 jaja
2 freshly squeezed lemons // sok od 2 limuna
3T butter // 40g maslac
3T flour // 30g brašno
salt and white pepper // so i bijeli biber
parsley // peršun

Melt butter in a pot and then add flour to make a roux. Add chicken broth and simmer for 10 minutes. In the meantime, beat eggs in a large bowl and add all of lemon juice and season with salt and white pepper. Take the broth off the heat, and while constantly stirring, add the broth mixture into the bowl with lemon and eggs. Then sieve the soup and leave on low heat for one minute while stirring constantly. Garnish and serve with parsley leaves.
supa-jaja-limuna

Priprema

U loncu rastopiti maslac, zatim dodavati brašno dok smjesa ne zgusne. Lagano dosipati pileći bujon i kuvati 10 minuta. U drugoj posudi umutiti jaja sa solju i bijeli biber i dodati limunov sok. Bujon skloniti sa vatre i uz stalno miješanje uliti ga u posudu sa jajima. Supu zatim procijediti i kuvati na tihoj vatri jedan minut uz stalno miješanje. Servirati u dubokom tanjiru i dekorisati grančicom peršuna.

Comments

  1. Definitely on my list of things to make! Thank you for sharing.

  2. Jennifer Petrela says:

    Thanks so much for posting this! I tried lemon and egg soup for the first time when visiting Albania in April 2017, and I have been wanting to make it myself ever since. Now i have a recipe!

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