Avgolemono soup takes 1.5 hours to prepare.
How to cook avgolemono soup
Chicken
fillet – 1 piece (200 grams)
Round-grain rice – half a glass (100 grams)
Eggs (yolks) – 2 pieces
Lemon juice – 2 tablespoons (half a lemon)
Water -2 cups (500 milliliters)
Salt – 1 teaspoon
Oregano – half a teaspoon
Ground pepper – 5 grams (at the tip of a tablespoon)
Food preparation
1. Rinse the chicken fillet with cold water, dry with a napkin and place in a saucepan.
2. Add 500 milliliters of water (2 cups) and 0.5 teaspoon of salt.
3. Put on medium heat and bring to a boil, cook for 30 minutes.
4. When the chicken is cooked, remove from heat, remove the chicken fillet meat from the broth into a separate plate.
5. Half a cup of round-grain rice should be rinsed well under running cold water.
6. Separate 2 yolks from proteins. To do this, crack one egg in half over a bowl so that a piece of the shell remains in each hand. The yolk should be in one of them. Then carefully pour it into another shell, pouring the protein into the prepared bowl. It is necessary to pour until all the protein is drained. Repeat the same with the second egg.
7. Protein in the soup is not required, so it must be removed in the refrigerator, and the yolks placed in a separate container.
8. Rinse 1 lemon with cold water, dry with a napkin and cut in half. One part is not required – you need to put it in the refrigerator or use it for other purposes.
9. Bring half a lemon over the bowl of eggs and squeeze with your hand so that the juice is squeezed into the bowl. Avgolemono soup will require approximately 2 tablespoons of lemon juice.
10. Beat eggs and juice vigorously with a whisk until a homogeneous emulsion is formed.
11. Add 1 ladle of cooled chicken broth to this mass, mix well.
How to cook Avgolemono soup in a saucepan
1. Pour half a cup of washed round-grain rice into the previously prepared broth, cover and put on medium heat. Once boiling, reduce heat and simmer for 20 minutes.
2. When the rice is ready, you need to pour a homogeneous mass of lemon, 2 yolks and chicken broth into the stew. Mix well.
3. Salt with a pinch of salt, add ground pepper at the tip of a tablespoon, oregano to the soup and stir well.
4. Keep on low heat until almost boiling, but do not bring to a boil.
5. Let it brew for 5 minutes and you can serve.
6. Chicken fillet will not be used in the preparation of soup, but the meat can be finely torn with your hands and served on the table as a bite to the soup.
Tasty Facts
– Avgolemono is a soup of Greek origin (“avgo” – egg, “lemono” – lemon), in the classic version eggs and lemon are used.
– When boiling avgolemono, it is important not to bring the soup to a boil, so that the eggs do not curdle and the soup does not break its delicate creamy texture.
Avgolemono can be served either hot or cold.
– Since the soup is very light (100 kcal / 100 grams of soup), it is recommended to serve greens and hearty snacks – for example, sandwiches.
– Rice in the recipe can be replaced with small vermicelli.
– If you want to enhance the lemon flavor, you can add a little grated lemon zest to the soup.
– Avgolemono soup can be cooked not only in chicken broth, but also in fish and lamb.
– Avgolemono can be used as a sauce for meat if you do not use rice and use less broth. Then a dense sauce can be served with side dishes, meat and fish dishes.
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