1 In a saucepan, bring broth to a boil. Add pasta and cook according to package instructions.
2 Meanwhile, wash and core cabbage; then slice thinly.
3 Five minutes before the end of the pasta cooking time, add cabbage to the broth.
4 Rinse lemon in hot water, dry and finely zest the peel. Juice the lemon.
5 Separate the egg. In a bowl, whip the egg white until soft peaks form.
6 Stir the yolk, lemon juice and zest into the whites. Add 200 ml (approximately 3/4 cup) of hot broth; stir vigorously. Add the mixture, stirring constantly, into the broth; cook until emulsified. (Do not allow it to boil: this will cause the egg to coagulate). Season soup with salt and coarsely ground pepper. Wash dill, shake dry and sprinkle on top.