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Greek Avgo-lemons soup

Greek Avgo-lemons soup



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HOW TO PREPARE AVGOLEMONI SOUP

  • chicken thighs or breast
  • rice
  • 3 eggs
  • the juice of one lemon or 2 lemons to taste

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Greek Avgo-lemon soup (egg_lemon):

Put the chicken legs or breast to boil ...... after they have boiled, take the meat off the bones and cut into strips.

In the water in which they boiled the thighs (in my case) put the rice (everyone does as much as they want according to the eyes).

The rice should boil lightly in water. In the end it should come out like a soup. Not like pilaf. After cutting the meat into strips, you can let it boil together with the rice.

After the rice ... turn off the heat, let it cool a bit ... Beat 3 eggs and put them lightly over the rice and chew continuously so as not to cut the egg. Put the lemon juice (usually done more sour).

The soup is ready. I wish you good appetite: *: *


Greek chicken soup with lemon

We clean the vegetables and boil them in 2 l of water together with the chicken breast, salt, peppercorns and bay leaves.

Simmer for approx. 30 minutes or until chicken breast is cooked. Strain the soup and put it back to boil over low heat.

We can use the vegetables and half of the chicken breast to make a salad, so we put them aside.

We clean the other half of the chicken breast from bones and skins and cut it into strips. Wash the rice and boil it in the soup.

Beat the eggs well together with the lemon juice. Take 2-3 tablespoons of hot soup and pour them lightly over the eggs, stirring at the same time so that they do not cook.

We take the pot off the heat and pour it into the soup, in a thin thread, stirring the egg composition at the same time.

Put the pot back on low heat and let it boil for 10 minutes, stirring occasionally, so that it doesn't boil. We also add the meat strips and salt to taste.


Greek fish cream soup

When it's colder outside or even in the case of a cold, a cream of fish soup can be the perfect lunch. The degree of difficulty of this recipe is low, and the bowls with steaming soup will be ready in about an hour and 10 minutes. The prepared ingredients reach for 4 servings.

Ingredients for fish cream soup:

3 tablespoons olive oil
450 grams of white fish
6 tablespoons rice
2 potatoes
3 carrots
3 celery roots
2 cloves of garlic
1 glass of white wine

2 eggs
juice of 1 1/2 lemons
sea ​​salt
freshly ground black pepper

4 steps to prepare fish cream soup:

1. Peel the potatoes, rinse under a stream of cold water and cut not very small cubes. Carrots and celery root are cleaned, washed and cut in half. Peel the garlic and onion and set aside.

2. The fish is washed, cleaned of bones and seasoned with salt. Place the vegetables in a large saucepan and arrange the fish on top. Cover with water, pour the wine and olive oil and simmer for half an hour or until all ingredients are tender.

3. Remove the vegetables and fish and set aside. Strain the remaining liquid and pour back into the pot. Add the rice and cook until cooked through, for about 20 minutes.

4. To prepare the avgolemono sauce, beat the eggs well in a bowl, using a fork, along with the lemon juice. Add the sauce to the soup juice, very slowly, while stirring. Simmer over low heat, along with vegetables and fish, until the soup thickens. Serve immediately with freshly ground black pepper.

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Fasting soup with rice - Greek recipe

This recipe is completely special and unique. It is inspired by Greek cuisine and is called "Avgolemono”.

In the version presented below, it has been adapted for the period of the post. Eggs and chicken are used in the original recipe.

In the vegan version, you can use coconut milk and tofu cheese, ingredients that come with the necessary intake of fats and proteins.

It is recommended to use a lot of lemon and greens, to give the soup more flavor and flavor.

The soup is hearty and can be served for both lunch and dinner. Other vegetables can be added, according to preference and possibilities.

LENT SOUP WITH RICE - RECIPE

ingredients

• 2 carrots
• 1 celery stalk
• ½ cup of rice
• ¾ cup of smoked tofu cubes
• 4-5 cups of water
• 1 cup of coconut milk
• 1 cup of tofu
• 1 teaspoon of flour
• 3 tablespoons lemon juice
• 1 teaspoon of salt
• 1 tablespoon of inactive yeast flakes
• 1 tablespoon of oil
• 2 tablespoons chopped dill

Heat the oil in a large saucepan over medium heat. Chop the onion, carrots and celery into cubes and cook for about 5 minutes, or until the vegetables are slightly softened.

Add the rice and cook for another 5 minutes, or until the liquid drops. Then add the water and simmer for 15 minutes to soften the rice.

In a separate bowl, mix the diced coconut milk, lemon juice, yeast flakes, flour and salt, using a blender or food processor. You need to get a homogeneous composition.

Pour this composition into the soup and mix. Then add diced smoked tofu and finely chopped dill. Put the lid on and put out the fire. Let the soup stand for 5 minutes. Serve hot.

Source: Gourmandelle, Greek soup with lemon and rice: https://gourmandelle.com/ro/supa-greceasca-cu-lamaie-si-orez/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Greek soup

INGREDIENTS: Greek soup
400 g chicken meat (we can use. Wings, back, neck, entrails of chicken or other bird),
300 g sour cream,
2 egg yolks or,
1 larger carrot,
1 parsley root,
1 onion,
1 lemon,
salt,
green parsley,
40 g of rice,
50 g butter,
1 tablespoon oil,
(from the quantities described above we obtained about 3 l of soup)

We cleaned the carrot and the parsley, washed them and cut them into slices. Heat the butter together with the oil and heat the carrot and parsley, then quench everything with water (about 4.5 l). Add to the pot and onion that we put on the fine grater and let it all boil. Add the pieces of meat, and season with salt. When the meat is half cooked, add 40 g of rice washed and drained beforehand. If the rice is cooked, add the juice from a lemon and in the meantime prepare the mayonnaise to straighten the soup. Mix 2 egg yolks with sour cream and gradually add the hot soup little by little until we get the mayonnaise at the soup temperature then pour it into the pot over the rest of the soup. Sprinkle everything with finely chopped parsley and bring to a boil.
You can add lemon juice or sour cream to the serving.


Avgolemono

Avgolemono is one of the favorite soups of the Greeks.

My mother cooked something similar and called it "in Greek”. When I was little, I thought for a long time that it was the exotic name of a famous chef: Alagrec.

It wasn't until a few years later, when I began to learn the basics of the French language, that I realized that "in Greek" is in fact, "in Greek”And means: as the Greeks do. In the case of soups, I season them with egg and lemon juice.



We Romanians usually add sour cream, but as you can see here, that is, without, this soup is a typical example of how only a few ingredients, cooked properly, can lead to a delicious dish. The key to success is to use a flavorful and tasty background (meat juice).

  • Kitchen: Greek
  • Difficulty: Easy
  • Amount: 4 servings
  • Preparation time: 5 minutes + softening the rice
  • Cooking time: 20 minutes

ingredients:

  • 900 ml chicken stock
  • 50 g long grain rice
  • 3 egg yolks
  • 2-4 tablespoons lemon juice
  • 2 tablespoons fresh, chopped parsley
  • salt
  • black pepper, freshly ground
  • lemon slices for garnish
  • fresh parsley leaves for garnish

Instructions:

Soak the rice for 30 minutes, then drain well. Pour the soup into a pot, bring to the boil, reduce the heat (the liquid should just bubble) and add the rice. Cover the pot halfway and simmer the rice for 12 minutes, until tender. Season with salt and pepper.

Beat the yolks in a bowl, then add 2 tablespoons of lemon juice and beat constantly until the mixture is smooth. Add a soup polish and continue beating.

Remove the soup from the heat and slowly add the egg mixture, in a thin and constant flow, stirring constantly. The soup will turn golden and thicken. Taste, season and add more lemon juice, if desired. Add the chopped parsley and mix. Serve the soup immediately, garnished with parsley leaves.

It is very important to add the egg mixture without the soup cheese. The egg yolks solidify at 73 ° C. Avoid adding the egg mixture to the boiling soup.

The safest is to take the soup off the heat, let it cool a little, about 5-7 minutes, then add the egg mixture in a thin and constant stream, stirring. Do not reheat the soup, as it will cheese.