Taron soup

Boil chicken broth and strain it.

During broth cooking, add a peeled onion, halved carrots, and celery.

Separate the chicken meat from the bones and cut it into cubes.

Add pearl barley to boiling water and cook until it becomes soft.

After that, drain the broth and cook the grain in chicken broth until done.

Salt the soup, add diced chicken meat to it, and bring to a boil.

Peel the lemon, cut it into wedges, remove the seeds, then cut each wedge into four pieces and add to the soup.

Remove the soup from the heat, add the egg yolks diluted with broth, and serve immediately.