Soup "taronsky"

Pour water over the chicken, put the peeled whole onion, peeled and cut along the carrots and celery. Cook until the chicken is ready. Remove the finished chicken, cut, peel the meat from the skin and bones, cut into small cubes. Pour the pearl barley with boiling water, boil until ready, then drain the water and cook the grits in strained chicken broth (pour a little broth and cool). Add finely chopped onions, chopped chicken meat to the soup, salt, pepper and bring to a boil. Peel the lemon, cut into mugs, cut each mug into quarters and put in the soup. Rub the yolks, dilute with chilled broth. Remove the pan from the heat, pour in the yolks and serve the soup.