Easy Egg-Lemon Soup with Brown Rice for Vegetarians

Simmer Rice and Temper Eggs

Start by bringing the broth to a boil in a large saucepan. Once it’s boiling, add the rice, turn the heat down, and let it simmer. Give it a stir here and there, and cook until the rice is really tender—this should take about 10 minutes. While the rice is cooking, whisk the eggs in a big bowl and mix in the lemon juice. When the soup is hot and the rice is done, take about a cup of the soup and slowly pour it into the egg and lemon mixture, stirring constantly so the eggs don’t scramble. Then, pour that mixture back into the pot with the rest of the soup. Add the dill, garlic, salt, and pepper, and cook everything over low heat, stirring gently, until the eggs are set but still soft—this usually takes around 3 minutes. Give it a taste and adjust seasoning if needed, then it’s ready to enjoy!