Avgolemono (Greek chicken soup with egg-lemon sauce)

Avgolemono (Greek chicken soup with egg and lemon sauce) – A detailed recipe for cooking. Share with friends: Time: 3 hours. 20 minutes. Difficulty: easy Servings: 6 as a snack The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 chicken (1.4 kg.)
2/3 Art. rice arborio
12 tbsp. cold water
3 tbsp. l coarse salt
1 stalk peeled and cut into four parts leeks
1 peeled and cut into four parts carrots
2 bay leaves
3 tbsp. l olive oil
1/2 tbsp. fresh lemon juice
2 eggs of category CO
1 tsp ground pepper
2 tbsp. chopped onions into small cubes (approximately 1 medium head)

Recipes with similar ingredients: chicken, arborio rice, lemon juice, leek, carrots, bay leaf, eggs

Recipe preparation:

In a pot of 6-8 liters. put the chicken, pour water and add 2 tbsp. l salt. Bring to a boil on a moderately strong fire, immediately reduce the heat so that the liquid is barely boiling, remove from the surface of the foam. Add leeks, carrots, bay leaves and continue cooking at low boil until chicken is cooked, about 45-60 minutes
Meanwhile, in a large frying pan over moderate heat heat oil. Put the onions and fry, stirring, until transparency, about 6 minutes Remove from heat. Remove chicken from broth and let the meat cool. Strain the broth and remove from surface fat. (To make this easier, put the broth in fridge.) When the chicken cools so that it will not burn hands, separate the meat from the bones and discard the skin. Chop meat in large cubes and refrigerate until use.
Put the broth on high heat again, add rice and onion, bring to a boil. Reduce heat and simmer at low boil, until rice is almost ready, about 20 minutes. Add chicken, reduce heat and simmer at low boil. In a bowl medium-sized whisk lemon juice, eggs and pepper. Pour 2 tbsp. hot broth in a measuring cup with a spout. In the process of whipping pour 2 tbsp slowly broth in the egg mixture. Pour egg mixture back to the pan and add the remaining tablespoon of salt. Mix well. Pour into plates and serve immediately.