• Ayia-Napa
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Egg and Lemon Soup

Egg and Lemon Soup

The name of this dish sounds like it is something extraordinary exotic and suits only an acquired taste. But when I’ve tried it by myself for the first time, it won my heart immediately. It’s a very light and fresh soup.

By the way it a traditional Cyprus soup that is usually served during the Easter celebrations. Cypriots say that this soup symbolizes the end of the fasting in some way. Preparation time is 25 minutes.


nourishing homemade chicken broth (replace with vegetable one for vegetarian version)

½ glass of basmati rice (any other kind of rice is also okay)

3 eggs

lemon juice at taste

mint leaves for garnishing

salt and pepper at taste

Cooking method
  1. Cook the chicken and strain the broth. Put the chicken aside for a while.
  2. Wash the rice carefully and add to the broth stirring occasionally. Cook until the rice is ready.
  3. Squeeze the lemons. As I told you above you could add juice at your taste. You can start with one lemon and try how it would taste. Speaking of myself, I like it sourer; one and a half or even two juicy lemons are working well for me.
  4. In a bowl mix some broth with room temperature drinking water, add eggs and lemon juice. Stir everything carefully.
  5. Add egg and lemon mixture to the cooked rice in a pot. Boil it for a few minutes, be careful and do not let the eggs fold.

It is better to serve the soup hot right after it is ready. Dress with mint leaves. Chop the chicken in bite sized pieces and add to the soup if you want it to be more nourishing.