Greek soup "Avgolemono"

"Avgolemono" is a creamy lemon-egg soup, which, most often, is cooked on the basis of chicken broth and in the company of chicken meat and served, but the versions with lamb and fish are not forbidden. Not without the help of adding rice or paste to the soup "Avgolemono" thickens during cooking, turning into a real cream soup without the addition of cream, flour or starch.

Chicken Greek soup "Avgolemono"

Ingredients:

• olive oil - 35 ml;
• white onions - 140 g;
• Chicken broth - 1.2 liters;
• paste orzo or rice - 1/2 st;
• chicken fillet - 480 g;
• lemon juice - 30 ml;
• eggs of chicken - 3 pieces;
• fresh parsley.

Preparation

In a brazier or a thick-walled saucepan, let's cut the chopped white onion for 4 minutes. While the onion is being parsed, in a separate container we boil rice or pasta. The paste should be ready for somewhere 2/3 before adding to the broth. Do not forget about the chicken breast, because the chicken should also be brought to readiness in salted water, and then disassembled after cooling.

Add the onion to the broth, add the paste or rice almost finished before it is ready. Separately, whisk eggs and, without stopping whipping, pour lemon juice to them. Also, whisking eggs constantly, we begin to add them to the ladle of hot broth, in no case letting the egg white curdle. The resulting mixture should be added to the soup and poured over the plates. Separately, to the lemon soup "Avgolemono" is served chicken taken out for fiber. Do not forget about the green.

Greek rice soup "Avgolemono" with lemon

Ingredients:

carrots - 80 g;

celery - 80 g;

water - 2 l;

carcass of chicken - 1.6 kg;

rice with long grains - 1 item;

eggs of chicken - 4 pcs .;

lemon juice - 60 ml.

Preparation

Chicken carcass poured water along with vegetables. We place a saucepan over medium fire and bring the liquid to a boil, but do not boil. We reduce the fire to a minimum and cook the broth for one and a half hours, periodically removing the foam. The finished broth is passed through the gauze filter and we measure 3 liters. In the broth we fall asleep rice and cook it with constant stirring for 20 minutes.

Eggs beat with lemon juice, gradually adding broth, 500 ml will be enough. Next, we pour the lemon-egg mixture into the pan with the soup, also stirring it unceasingly, and pour the avgolemono over the plates. Chicken, disassembled into fibers, should be served separately, and the soup itself can be sprinkled with chives.