Avgolemono Soup (Greece)


  • 2 chicken legs
  • 2 carrots
  • 1 onion
  • 1 celery
  • 1 potato
  • 1 lemon
  • 2 egg yolks
  • 1/2 cup of rice

First, wash the chicken thighs well and boil them in 50,72 oz of water for 45 minutes.
Then remove the thighs, separate them from the bones and drain the water.
Meanwhile, dice the onions. Put olive oil in the pan and fry the onions in this oil.
Add chopped potatoes, celery and carrots and fry for a few more minutes.
Put the chicken boiling water back into the pot and boil for 7 minutes.
Throw the shredded chicken with rice into this water and cook for another 15 minutes.
For the sauce, take the egg yolk in a bowl and whisk it well by adding lemon juice to it.
Slowly pour a ladle of chicken stock into the egg seasoning. Once the sauce is hot, pour it slowly into the pot. In the meantime, do not leave the mixing process at all.
After boiling for a few more minutes, you can serve it by sprinkling chopped dill on it.

ENJOY YOUR MEAL


 

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