1 kilo pork, 1 glass hòndros
2 eggs, 2 lemons


Boil the meat. Then place it on a platter and drain off the broth. Return the broth into a clean pot, add water and when it starts boiling, add the hondros and some salt. After the hondros is done, remove the pot from the heat and prepare the egg-lemon sauce: first beat the two egg yolks, then add the egg whites and stir in gradually some cooking broth. Finally, place all the ingredients in the pot and stir.