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Avgolmono: Chicken soup and lemon rice from Greek cuisine - Walla! Food

2022-04-13T05:41:12.247Z


Avivit Priel's recipe for avgolmono soup - Greek chicken soup with rice, lemon and spinach. A light and pleasant soup to start a meal with. Enter the full recipe >>


Avgolmono: Chicken soup and lemon rice from Greek cuisine

Rich and special soup from Greek cuisine.

Its base is the beloved chicken soup, with a twist of refreshing sourness, scrambled eggs and round rice

Avivit Avichai Priel, in collaboration with Sugat

13/04/2022

Wednesday, April 13, 2022, 08:30 Updated: 08:32

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Its base is the favorite chicken soup.

Greek soup with rice, spinach and lemon (Photo: Alon Mesika, Styling: Yael Magen)

The avolmono soup is a rich and special soup from Greek cuisine.

Its base is the favorite chicken soup, but as befits Greek cuisine it gets a refreshing sourness of freshly squeezed lemon juice, scrambled eggs that are swallowed in the liquid and thicken it and a round rice that enriches it.



This combination of chicken, lemon and rice soup creates one of the lightest and most pleasant soups, one that is fun to eat even at the end of winter and as an opening to a meal without being too heavy.

A real Greek delight.

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To the full article

Avgolmono soup

Recipe By: Avivit Avichai Priel

  • 6 diners

  • fleshy

  • Soups

  • chicken

  • Rice

  • meat

Avgolmono soup - chicken soup with lemon and rice (Photo: Alon Mesika, Styling: Yael Magen)

Ingredients

  • For the soup base:

    • 2 chicken legs

    • 2 carrots

    • 2 onions

    • 1 celery root

    • 1 parsley root

    • 1 small bunch of parsley

    • 1 small bundle of dill

    • 3 bay leaves

    • 5 whole English peppercorns

    • 2 tablespoons salt

    • ½ A teaspoon of black pepper

    • 5 liters of water

  • For the body of the soup:

    • 1 round cupcake

    • 1 cup of fresh spinach

  • To certify the soup:

    • ½ Fresh lemon buckwheat

    • 3 eggs

  • For the conversion table, click here>

Preparation

How to make avolmono soup?

  • 1 Peel and cut the vegetables coarsely.

    Cook them with the chicken and spices in a gentle boil for about an hour.

    Strain and save the liquids and chicken.

  • 2 Disassemble the chicken from the bones.

  • Boil 8 cups of the filtered soup cooking liquid (the spindle) with the cup of round rice for about 15 minutes.

    Stir occasionally.

  • 4 In a separate bowl, beat the lemon and eggs well.

  • 5 When the rice is soft, add a cup of the soup to the egg mixture while stirring, and pour the eggs into the soup pot while stirring vigorously for 3 minutes.

  • 6 Add the chicken and spinach to the soup, heat, season with salt and pepper and serve.

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Tags

  • recipe

  • soup

  • Rice

  • lemon

Source: walla

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