Avgolemono (Greek chicken soup with egg and lemon dressing) – A detailed recipe for cooking. Share with friends: 
Time: one 5 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 tbsp. chicken broth
- A pinch of saffron or saffron powder
- 1 bay leaf
- 1 lemon peeled with strips plus 4-5 tbsp. l juice
- 2 eggs of category CO
- 2 yolk from eggs of category CO
- A couple drops of hot sauce
- A handful of chopped parsley
- Salt and ground black pepper
- Pita chips of any manufacturer and taste
Recipes with similar ingredients: lemon juice, eggs, spicy sauce, saffron, bay leaf, pita chips, parsley
Recipe preparation:
- Bring the broth with saffron, bay leaf and peel to a boil. lemon. Cover and brew for 5 minutes, then turn off the heat, remove the bay leaf and peel of the lemon.
- Beat eggs and egg yolks with lemon juice and hot sauce. Enter, whisking, 1/2 tbsp. soup to warm the eggs. Pour in stirring the whisk, egg mixture into the soup, then reduce heat to weak and stir the soup until it is slightly thickened, 4-5 minutes. Add parsley, salt and pepper. Pour the soup into bowls and put some pita chips on top.
