Avgolemono soup
Ingredients: - 1.5 l of boiled water with a cube of chicken or vegetable stock added - 1/2 cup of rice - 3 eggs - juice from 2 small lemons - salt, pepper
To start this egg rice soup recipe, make sure you have all the ingredients at hand. You will need water, a vegetable cube, salt, rice, fresh eggs, and lemon juice. This soup is not only delicious but also comforting, ideal for cooler days or when you need something light and healthy.
In a large pot, bring water to a boil. When the water starts boiling, add the vegetable cube and a little salt, to taste. It is important to taste the soup to adjust the salt according to your preferences. Once the water reaches the boiling point, add the rice. Boil the rice until it becomes slightly puffed and starts to change its consistency, but be careful not to overcook it, so it doesn’t become mushy. If you notice the soup getting too thick, you can add a little hot water, adjusting the consistency to achieve the desired texture.
Meanwhile, in a separate bowl, beat the eggs with a mixer until they become frothy and homogeneous. This step is essential to avoid lumps in the soup. Once the eggs are well beaten, add the lemon juice and beat a little more to blend the flavors. The lemon juice will not only add a pleasant taste but will also help balance the flavors in the soup.
When the rice is ready, start adding the egg mixture to the soup. It is very important to constantly stir with a whisk, so that the eggs incorporate evenly without coagulating. This technique will create a fine and delicate texture in your soups. Continue to boil the soup for a few minutes until the eggs are completely cooked, but without overdoing it, to preserve the juiciness and freshness of the ingredients.
After the soup has boiled, you can serve it hot, garnished with fresh dill or parsley, if you like. This egg rice soup is not only comforting but also full of nutrients, making it perfect to enjoy at any time of the day. Enjoy your meal!
