Rice and Tomato Soup

TURKISH VEGETARIAN COOKING

SOUPS

RICE AND TOMATO SOUP (Domatesli Pirinç Çorbası)

¼ cup rice
1 small onion, chopped
2 medium tomatoes
1/3 cup butter or margarine
1 1 /2 tblsp lemon juice
2 eggs
6 cups water
1 tsp salt

Melt butter in a sauce pan and add the finely chopped onion. Cut the tomatoes into very small pieces and add to the onions, stir until both the onions and tomatoes are well cooked. Add the rice and the six cups of water and salt. Cook for 15 minutes or until the rice is tender; lower the heat and beat the eggs with 1 1/2 tblsp lemon juice and add slowly one or two ladles of the soup mixture. This is to ease the eggs into the hot soup and avoid the eggs whites cooking. Then gradually pour the egg mixture into the soup and serve immediately.

Serves 6-8.

1/4 cup shredded wheat can be substituted for this soup.