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Greek chicken soup (Avgolemono)

Greek chicken soup (Avgolemono)

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The chicken is washed well and boiled with cold water. First over high heat, until it starts to boil, then reduce the temperature and froth, when necessary.

Meanwhile, clean the vegetables and prepare the other ingredients.

Squeeze a lemon and strain the juice. Cut the other lemon into rounds to decorate the soup plates when serving.

Wash the rice in some water and leave it in cold water, soak it.

Finely chop the onion and fry, with all the other vegetables, grated on a fine grater until soft. Fry the vegetables in enough oil and over low heat, in the pot in which the Greek chicken soup will be made.

When the chicken is cooked, strain the soup through a gauze strainer and allow to cool. Meanwhile, choose the meat from the bones and cut it into small pieces.

Pour half the amount of soup over the hardened vegetables, add another 1.5-2 liters of cold water and bring the pot to a boil over high heat. When the vegetables are almost cooked, add the rice and the boiled meat, cut into pieces. Let the pot boil for another 5 minutes, then turn off the heat from the stove.

Meanwhile, the "liaison" is being prepared. Mix the 5 egg yolks with the juice of a lemon and mix the composition.

Pour the other half of the (chilled) soup over the hot soup to cool it. Take a tablespoon of this soup and add it to the "liezon", stirring constantly to bring this composition to the temperature of the soup. When the "liezon" has thinned a lot and reached the soup temperature, pour it "thinly" into the soup pot, stirring constantly.

Season the soup with salt and pepper to taste.

Leave the pot on the stove, over very low heat, until it starts to boil slowly. Turn off the heat from the stove, cover the pot with a lid and after 10-15 minutes, sprinkle with finely chopped dill and the soup can be served hot and with a slice of lemon on top, on a plate.

Whoever wants, can add cream (or yogurt) and can serve the soup with hot peppers.


Chicken soup is made from bone-in meat, not necessarily chicken breast.


In addition to the two tablespoons of olive oil, I added a few tablespoons of sunflower oil, which tastes better, not bitter, so that the vegetables harden nicely and do not burn.


If you want, you can leave large pieces of meat in the soup. I don't like to find bones in soup and as I also cooked for children, I always preferred to cut the meat into small pieces and remove all the bones. It's kind of unpleasant to take bones out of soup, at the table ...


In order not to cut the soup, bring the "liezon" to the temperature of the soup and pour it "in a thin thread", stirring constantly.


In the "liezon" you can also use whole eggs, but the egg whites will not look too good in the soup, even if they are beaten.


Once you've added the "liezon", you don't have to boil the soup anymore. Leave the pot on a very low heat until it boils a little, then turn off the heat on the stove.


Do not boil the rice in the soup for more than 5 minutes, as it may become porridge. The rice grain must remain whole, so towards the end of the soup preparation, you will have to move very quickly. Therefore, it is good to prepare everything in advance.


If you want the soup to be more sour, you can add more lemon juice.


Greek chicken soup is seasoned with chopped dill, not parsley.


Serve the soup hot, with a slice of lemon on top, in each plate.

Greek chicken soup

Starting with the 18th century, with the appearance of foreign rulers, imposed by the High Ottoman Gate, not only the Phanariot rulers & # 8211 raised and educated administratively in the Greek Phanar district of Constantinople (known to us today as Fener, in Istanbul) entered the territory of the Romanian Lands. ) & # 8211 but also a good part of Greek culture and cuisine.

In the 19th century, there was no cook from a boyar family who did not know the secret of the cuisine of the Phanariot Greeks, who were to be baptized, en franςais, in Greek. The soups, the great weakness of the Romanians, could not but borrow from the Greek experience.

Today, à la grec soups are no longer the prerogative of a privileged caste and à la grec soups have become the property of the entire people, from party restaurants to workers' canteens. Like many other foreign meats and Greek soups, they underwent regional adaptations that took them away from the original recipe, until they sometimes became unrecognizable. Either to adapt them to local tastes, or out of inexperience and approximation & # 8211 many Romanian à la gré soup recipes imitate only the shape and not the original taste & # 8211 most of the Romanian à la gré soup recipes, especially the chicken ones no longer have anything to do with the original. In some places, the Transylvanians add a spoonful of sour cream and a tarragon thread (it's really good!), The Moldavians add a clove of garlic (because there is no soup like Radauti), and the Oltenians put another pepper to boil. (Well, if it still is).

Without denying the value of local adaptations, the original does not contain any of these Romanian regional accents. The real Greek soup is named after him Avgolemono, from the two basic ingredients, specific to Greek cuisine and so dear to the Greeks: eggs and lemon.

Servings: 14-16

Preparation time: 1 hour


  • 1.2 kilograms of bone-in chicken
  • 2 liters chicken soup (optional)
  • 2 tablespoons olive oil
  • 1 glass of rice
  • 1 small onion
  • 3 carrots (or 2 large)
  • 2 parsley (or 1 large)
  • 1 quarter celery root
  • 4 lemons
  • 8 yolks
  • 2 tablespoons chopped dill
  1. Cut the chicken into large pieces and boil it in water with a little salt (6 liters of water or 4 liters of water and 2 of soup). froth the soup until the meat is cooked.
  2. Strain the soup and, after it has cooled, cut the meat into the right pieces.
  3. Peel the carrots, parsley and celery. Peel an onion. Finely chop the onion and diced vegetables.
  4. Extract the juice from two lemons. Remove the ends of the other two lemons and cut them into rounds (you should get one round for each portion.
  5. Wash the rice in a little water (use cold water) until the water remains clean.
  6. Heat the oil in a pot.
  7. Add the onions and vegetables and sauté lightly until soft.
  8. Add half the amount of water and cook for about 15 minutes, until the vegetables are almost cooked.
  9. Add the chicken, rice and simmer for another 5 minutes.
  10. Cool the soup in the pot with the rest of the cold soup.
  11. Make a yolk from the 8 egg yolks with the juice from the 2 lemons.
  12. Heat the liqueur by adding 1-2 tablespoons of soup from the pot. Homogenize the lezonon and gradually add it over the soup.
  13. Turn the heat to low and let the pot simmer gently, without boiling to bind the eggs.
  14. Add salt and a little pepper. Add the chopped dill.

Greek chicken soup is served hot, with a slice of lemon on each plate. Optionally it can be served with yogurt (or cream) and hot peppers.

[type] For a quick version you can debon the meat or cut it into small pieces from the beginning. In this case, sauté and cook the meat together with the vegetables and add the two liters of cold soup just before the lion to lower the temperature. [/ Tip]

[warning] The difference between hot soup and cold lychee can & # 8220cut & # 8221 soup. Bring the two sides to close temperatures and do not boil after adding the liqueur. [/ Warning]

Greek chicken soup

Greek style chicken soup it is one of the tastiest and fullest soups you can prepare. As the name suggests, Greek soup is inspired by Greek cuisine and was quickly adopted into Roman cuisine because it is extremely tasty and nutritious.

Greek soup It can be made with any kind of meat, from chicken to pork, but the first option is also the most popular. & Icircn the original recipe, & icircn Greek culture i.e., this soup was called & rdquoavgolemono & rdquo, meaning soup with egg and lemon & acircie.

The Greeks prepared it with lamb or goat meat and used only beaten egg, not sm & acircnt & acircnă. The Greek soup recipe has undergone many changes and adaptations, until it became known in the formula we enjoy today.

If you feel like it Tasty Greek soup, this recipe is exactly what you are looking for! It is not difficult to do, but it requires a little attention and patience in the end, for the result to be as expected.

  • 1 kg chicken (thighs and breast)
  • 2 onions
  • 1 carrot
  • 1 parsnip
  • 1/2 celery
  • 100 g of rice
  • 1/2 lemon
  • 2 egg yolks
  • 200 g cream
  • salt
  • pepper
  • 2-3 bay leaves
  • fresh dill and parsley

Wash the chicken well and put it to boil in a large pot with 3-4 liters of water. When it starts to boil, take the foam that collects on top, until the juice remains clear.

Finely chop the onion, celery, parsnip and carrot and add them to the pot, along with the bay leaves, salt and pepper. Reduce heat and simmer for at least an hour, or until meat and vegetables are well cooked.

Remove the meat from the pot and add the rice, which is left to simmer for 10-15 minutes. In parallel, put the yolks and cream in a bowl and mix well with a whisk. When the rice is cooked, turn off the heat and start putting a pinch of hot juice over the cream and egg mixture.

The secret is to bring the cream, gradually, to the highest temperature possible. If you put it directly over the hot soup, it will be cut and "cheese" in the pot. Place the mixture over the juice in the pot, making sure that the fire is stopped. The yolks will act as a coagulating agent and will give texture to the soup.

At the end, mix well and match the taste, adding salt if needed, and lemon juice, depending on how sour you like the soup to be.

The meat has probably cooled, so you can peel it from the bones and cut it into cubes, which you then put back in the soup. Serve with fresh greens: dill, parsley, larch or whatever you like.

Greek Chicken Soup (Avgolemono) - Recipes

One of the most famous Greek soups, Greek chicken "soup" (avgolemono), is a simple and easy to prepare recipe. Enriched with lemon flavor and rich, creamy texture of the egg and cream mixture, this tasty soup has a thick consistency. If you want it to be more liquid, you can supplement the amount of water with 500-750 ml.

a small celery root

Carrots, parsnips and celery are cleaned and put on a large grater.

In 3 liters of water, boil the whole thighs, celery, parsnips and whole onions. When it starts to boil, it foams continuously.

When the meat is cooked, remove it from the pot, clean it from the bones and cut it into suitable pieces. Now we take out the onion, which we throw away.

The cut meat is put back in the pot, along with the carrots and rice, which I washed well beforehand. Let it all boil.

Beat the yolks together with the cream and put them in the pot when all the vegetables have boiled. To avoid coagulation of the eggs in the hot soup and the formation of "rags", in the bowl in which we beat the yolks and cream, add a little hot soup and mix. Only then can we put the whole mixture in the pot.

Greek style chicken soup

2 1/2 cups homemade chicken broth
1 large handful of already cooked basmati rice
3 times more pieces of cooked chicken than rice
1/2 tsp cornstarch (cornstarch)
A little water
1 egg
1/2 lemon
Parsley plush

Heat the chicken stock. Add the chicken and rice. Simmer for the ingredients to warm up.
While the broth is warming, prepare the avgolemono sauce.
In a small bowl, place the starch. Add a little water. Dilute the starch until there are no more lumps.
In a bowl, place the egg and lemon juice. Add the diluted starch and whisk until smooth.
Slowly add a ladle of broth to the egg / lemon mixture and whisk. Add a second ladle of broth and whisk for one minute. Your mixture has been warmed by the broth. You can slowly add it to the soup. Mix quickly.
Heat the soup over low heat for one or two minutes. If you heat it too long, the eggs will curdle. The soup will be opaque.
Pour into a bowl. Garnish with a little parsley.
I didn't put a lot of lemon on it, since not everyone likes it at home. To compensate, I place lemon quarters in the middle of the table.

2.5 cups chicken soup (homemade)
a good handful of already boiled basmati rice.
3 times more sliced ​​chicken than rice (explu 100 gr rice-300 gr chicken)
1/2 teaspoon starch, water, 1 egg, 1/2 lemon, parsley.

Greek chicken soup

Wash the chicken well, cut it into large pieces and boil it in a pot with 2.5l of cold water and peppercorns. The vegetables, except the carrot, are cut into large pieces and boiled with the chicken. Add a little salt. Boil over medium heat, frothing from the heat. Everything takes about 1 hour, if the chicken is homemade or less if you have bought chicken.

When the meat is well cooked, strain the soup. The chicken is removed from the bones and broken into pieces.

Separately, boil the rice with plenty of water and salt, according to the instructions on the package.

Put the remaining carrot on a grater to harden in a pot and add 3 tablespoons of oil. After softening a little, add the strained soup and the meatballs. Turn the heat to low under the pot so that the soup does not boil.

In a large bowl, beat the yolks well with the yoghurt. Place a few tablespoons of hot soup on top of this mixture and mix thoroughly after each polish so as not to cut the composition. Pour everything into the soup pot, mix slowly and stir all the time in the soup.

Add the boiled and drained rice. Add the lemon juice. Check for salt and add more if needed. Leave on low heat for about 10 minutes to get the consistency of the soup (from the yolks), then turn off the heat and sprinkle with chopped parsley.

Method of preparation

The chicken, washed and cut into pieces, is boiled in 5 liters of water. It foams from time to time. .Add finely chopped onions. When the meat is cooked, remove it, let it cool a bit, then cut the pieces and put them back in the pot.

The vegetables are cleaned, finely chopped and cut into cubes, put in a pan with oil and sauté until soft, add to the pot with soup and cook for another 10 minutes.

Meanwhile, wash the rice and add it to the soup pot. Boil all for about 10 minutes, then remove the pot from the heat.

Separate the eggs, put the egg whites aside (they will be used for another preparation), and beat the yolks with lemon juice and sour cream. Add 3 tablespoons of soup from the pot. at the same temperature as the rest of the soup, which is very important so as not to cut the yolk mixture when pouring it into the soup pot. Put the pot of soup on low heat and leave for another 2-3 minutes, but without boiling, just to bind the eggs. It goes well with salt and pepper. Sprinkle finely chopped parsley on top.

borscht / lemon juice / vinegar,

The vegetables are cleaned, washed, cut into cubes and smothered in oil with the addition of water. Peel an onion, wash it, cut it into small pieces and boil it in salted water, add the stewed vegetables and the chicken breast. After boiling, remove the breast, debone and cut the meat into cubes and then add to the soup. Prepare the dressing sauce from the well-beaten yolks, rubbed cream and with the addition of juice from the soup. Mix the composition well and add it to the soup bowl, continuing to cook for another 5 minutes. The taste with salt and borscht fits (I prefer that, but you can also add lemon juice / vinegar). Serve with finely chopped greens.

  • 1 chicken
  • 2 carrots
  • 1 small celery (or 2 celery stalks)
  • 1 onion
  • 70 gr rice (5-6 tablespoons)
  • 50 ml olive oil
  • 2 l apa
  • 4 cloves
  • 3 yolks
  • the juice of a lemon
  • 1 link chopped dill
  • salt
  • 5-6 peppercorns

1. Wash the chicken, remove the fat and skin and cut it into pieces. We put it to boil in a saucepan with enough water to cover it. We collect the foam that forms.

2. Clean the vegetables, wash them and drain them. Cut the carrots and celery into large pieces. We leave the onion whole and stick the cloves in it. Put the vegetables in the pan in which we boil the chicken and add the oil, salt and pepper. Boil the Greek chicken soup over low heat for about an hour and 15 minutes.

3. Remove the chicken to a plate, let it cool and remove the meat from the bones. Strain the soup into another pan. When it starts to boil, add the washed rice and reduce the heat to a minimum. Stir in the soup from time to time and cook the rice for about 15 minutes.

4. Prepare the egg and lemon sauce. Beat the yolks in a bowl and add the lemon juice a little, stirring constantly. Add a little soup from the pan and continue to stir, to bring the temperature of the egg and lemon sauce to almost 70 degrees.

5. Put the chicken in the soup and turn off the heat. Pour the egg and lemon sauce and season with salt and pepper.
Serve the Greek chicken soup in bowls and sprinkle chopped dill on top.

Greek soup recipe

To make Greek chicken soup, you need a whole chicken. If you have the necessary meat in the refrigerator, don't forget to take it out in time to have time to thaw.

The meat, together with a teaspoon of salt, is boiled over medium heat, during which time it is frothed, in order to leave behind as clear a juice as possible and to make a delicious chicken soup.

In the meantime, you can prepare the vegetables for the Greek soup. All must be washed, cleaned and cut into cubes. They are added to the pot in which the meat for the chicken soup is boiled, together with the bay leaves. Leave everything on low heat to boil as long as necessary. If you make Greek chicken soup, using country meat, it is possible that the cooking will take much longer, but the taste of chicken borscht will be more intense.

If you want to make a Greek soup that is easier to eat, when the meat has boiled, take it out of the pot, leave it to cool, so that it can be removed from the bone and then chopped.

Meanwhile, to continue this Greek soup recipe, add the rice to the entire mixture on the stove. It is left to boil, and when it is soft and only good to eat, add the minced meat to the soup.

Now, it's time to straighten this chicken and vegetable soup with egg and sour cream. In a large bowl, add the egg yolks and 1-2 lemon juice. Homogenize everything well, then add liquid or classic cream, which has a fat of 25%. Mix everything so that a cream is formed. Over, pour the Greek soup, hot, and keep stirring until the entire contents are heated.

The obtained composition is added to the Greek soup pot, mixed well, tasted, salt, pepper was added as needed, and at the end, sprinkled over chopped parsley and dill leaves.

If you want to keep the flavors inside as well as possible, put a lid over the pot and leave it covered for about 10 minutes. Then serve with hot peppers. It will be a delight.

Video: Authentic Greek Avgolemono Soup Recipe. The Mediterranean Dish (July 2022).


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