How much to cook avgolemono soup?
It takes 1.5 hours to prepare avgolemono soup.
How to cook avgolemono soup
Products
Chicken fillet - 1 piece (200 grams)
Round grain rice - half a cup (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 ml 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 from the broth into a separate plate.
5. Half a glass of round grain rice should be rinsed well under running cold water.
6. Separate 2 yolks from whites. To do this, split 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 a prepared bowl. Infuse until all protein is drained. Repeat with the second egg.
7. You don't need protein in the soup, so put it in the refrigerator and place the yolks in a separate container.
8. 1 lemon should be washed with cold water, dried 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 a bowl of eggs and squeeze with your hand so that the juice is squeezed into the container. Avgolemono soup will require approximately 2 tablespoons of lemon juice.
10. Whisk eggs and juice vigorously until a homogeneous emulsion is formed.
11. Add to this mass 1 ladle of cooled chicken broth, mix well.
How to cook Avgolemono soup in a saucepan
1. Pour half a glass of washed round grain rice into the previously prepared broth, cover and put on medium heat. After boiling, reduce heat and cook for 20 minutes.
2. When the rice is ready, pour a homogeneous mass of lemon, 2 yolks and chicken broth into the stew. Mix well.
3.Season with a pinch of salt, add ground pepper on 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 can be served.
6. Chicken fillet will not be used in the preparation of the soup, but the meat can be finely chopped with your hands and served with a bite to the soup.
Fusofacts
- Avgolemono is a soup of Greek origin ("augo" - egg, "lemono" - lemon), the classic version uses eggs and lemon.- When cooking avgolemono, it is important not to bring the soup to a boil so that the eggs do not curl up and the soup does not break its delicate creamy consistency.
- Avgolemono can be served hot or cold.
- Since the soup is very light (100 kcal / 100 grams of soup), it is recommended to serve greens and hearty snacks with it, such as sandwiches.
- Rice in the recipe can be replaced with fine vermicelli.
- If you want to enhance the lemon flavor, you can add a little lemon zest, grated on a fine grater, 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 don't use rice and use less stock. Then the dense sauce can be served with side dishes, meat and fish dishes.
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Last update Author / Editor - Lydia Ivanova