Greek soup Avgolemono

Greek soup Avgolemono


Chicken broth 2 l
Long grain rice 230 g
Egg chicken 4 pieces
Lemon juice 100ml
Salt to taste a large
Ground black pepper to taste
Leaves of parsley to taste


1. Boil the broth, reduce the heat to medium and pour the rice. Cook for twenty minutes under the lid closed tightly.
2. Stir raw eggs, add the lemon juice and cook until the soup begins to bubble. Then mix thoroughly with a slotted spoon and keep on heat for two minutes, add salt and pepper and garnish with parsley leaves.

Greek soup Avgolemono. Recipe:

Posted in Soups
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