How much to cook lemon soup?

Lemon soup is boiled for about an hour.

How to Make Turkish Lemon Soup

Products
Lemon - 2 pieces
Chicken breast with bones - 2 pieces
Chicken broth - 1 liter
Rice (long or brown) - 150 grams
Zucchini - 2 small greens
Onions - 2 pieces
Leeks - 2 stalks
Celery - 2 stalks
Garlic - 3 cloves
Olive oil - 5 tablespoons
Hot and clove peas - to taste
Bay leaf - 1-2 pieces
Ground white pepper, salt - to taste

How to make Turkish lemon soup
1. Rinse 2 chicken breasts, put in a saucepan, add a liter of chicken stock and simmer for about 40 minutes.
2. Add spices to the broth - a few peas of hot and clove peppers and 1-2 bay leaves.
3. Rinse the rice several times in water until it becomes clear and drain.
4. Peel 2 onions and cut into rings.
5. Rinse with 2 leeks and 2 celery stalks and 2 zucchini each. Chop the stems into strips, and cut the zucchini into slices.
6. Heat a frying pan well with 5 tablespoons of olive oil and sauté prepared vegetables over low heat. At the end of the frying add 3 chopped, or better passed through a press, cloves of garlic and mix.
7. Strain the chicken broth, put the fried vegetables, rice in it and put on fire again for 30 minutes.
8. Separate the boiled chicken breasts from the bones, remove the skin and cut into small pieces.
9. Rinse thoroughly with 2 lemons. Squeeze juice out of one, and cut the second into circles.
10. Mix chicken with lemon juice, salt and place in a saucepan. Before serving, add a couple of lemon slices to a bowl of soup.

How to make lemon soup the Greek way

Products
Lemon - 1 piece
Chicken broth - 2 liters
Rice (long) - 180 grams
Chicken egg - 3 pieces

How to Make Greek Lemon Soup
1. Pour 2 liters of chicken broth into a saucepan and put on fire.
2. Rinse 180 grams of rice in several waters. Once the broth has boiled, place the rice in a saucepan and cook for 15 minutes, until it's done.
3.Rinse the lemon well, cut it in half and squeeze out the juice.
4. Beat 3 eggs in a small saucepan and, while stirring quickly, pour out the lemon juice.
5. Add 3 cups of chicken broth to the egg-lemon mixture, stir and pour back into the soup pot. Ready soup can be poured into bowls and served.

November 20, 2015 Last update June 7, 2020Author / Editor - Lydia Ivanova

Reading time - 2 minutes.
How much to cook › Soups › Lemon soup