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Best Avgolemono Recipes


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Avgolemono Shopping Tips

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Avgolemono Cooking Tips

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.


Traditional Greek Avgolemono Soup

Published: December 21, 2019 • Modified: March 10, 2020 • by Author: Analida • Word count:1121 words. • About 6 minutes to read this article.

Brr!! There's a chill in the air, and nothing is more comforting than a bowl of soup. Traditional Greek avgolemono soup is comfort food at its best. It's rich, creamy, and non-dairy.


How To Make Greek Egg and Lemon Soup (Avgolemono)

Yield Serves 6 , Makes about 9 cups

  • shellfish-free
  • dairy-free
  • fish-free
  • alcohol-free
  • peanut-free
  • pork-free
  • no-oil-added
  • tree-nut-free
  • soy-free
  • red-meat-free
  • Calories 431
  • Fat 28.2 g (43.4%)
  • Saturated 7.9 g (39.4%)
  • Carbs 12.8 g (4.3%)
  • Fiber 1.8 g (7.2%)
  • Sugars 1.6 g
  • Protein 30.7 g (61.3%)
  • Sodium 1123.7 mg (46.8%)

Ingredients

For the soup:

bone-in, skin-on chicken thighs

large unpeeled yellow onion, quartered

freshly squeezed lemon juice (from 1 large lemon)

For serving:

medium lemon, thinly sliced

Freshly ground black pepper

Equipment

5-quart or larger Dutch oven with lid

Spoon or fat separator (optional)

Instructions

Cook chicken and make stock. Place the chicken, water, onion, peppercorns, and salt in a 5-quart or larger Dutch oven. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and simmer until the chicken is cooked through, about 45 minutes to 1 hour. If any white foam forms, use a slotted spoon to skim off and discard.

Strain the broth. Transfer the chicken to a cutting board. Strain the stock through a fine-mesh strainer set over a large heatproof bowl and discard the solids. If there is an abundance of fat rendered from the chicken, skim it off it with a spoon or use fat separator. Reserve 2 cups of the stock in a measuring cup. Return the remaining stock to the Dutch oven and keep warm over low heat.

Shred the chicken. When the chicken is cool enough to handle, use your hands to shred the meat into bite-sized pieces set aside. Discard the skin and bones.

Cook the orzo in the broth. Bring the stock back to a boil over medium-high heat. Add the orzo and cook until al dente, 7 to 9 minutes. Stir in the reserved shredded chicken. Reduce the heat to low.

Make the avgolemono. Place the eggs in a medium bowl and whisk until lightened in color and frothy, about 2 minutes. While whisking, slowly pour in the lemon juice. While still whisking, temper in the eggs by slowly drizzling the reserved 2 cups of warm stock into the egg-lemon mixture. This warms the eggs just enough so that they do not curdle when added to the hot soup.

Thicken the soup. Add the avgolemono back into the pot with the chicken and orzo and stir to combine. Cook until the soup thickens slightly, 3 to 5 minutes, but do not let it come to a boil.

Serve the soup. Pour the soup into serving bowls and serve with lemon slices, fresh chopped dill or oregano, and freshly ground black pepper.

Recipe Notes

Gluten-free: To make this soup gluten-free, use white rice instead of the orzo.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the stove over low heat, making sure not to boil the soup. If you expect that you'll have an excessive amount left over, simply halve the recipe.

Make ahead: The chicken and stock can be prepared 2 days in advance. Shred the chicken and refrigerate separately. Strain the stock and refrigerate. The lemon can be juiced ahead of time as well

Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.


Recipe Summary

  • 8 cups Homemade Chicken StockHomemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 cups uncooked orzo, (rice-shaped pasta)
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons cornstarch
  • 4 large eggs
  • 3/4 cup fresh lemon juice, (4 lemons)

In a large saucepan, bring 6 cups stock to a boil. Add orzo cook until al dente, 10 minutes. Add salt and pepper.

Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot do not boil.

In an electric mixer, beat eggs with whisk until fluffy add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.

Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil eggs will curdle. Serve immediately.


What is a Kotosoupa Avgolemono?

After I ate every last bit of the Skorthalia (Greek Garlic Potato Dip), that I loved so much at The Greek Authentic Cuisine restaurant, I had a bowl of an incredibly delicious, traditional Greek soup called Kotosoupa Avgolemono.

  • Likely the most popular soup in Greece, it’s sometimes referred to as the “Penicillin of Greece.”
  • There’s just something about heated lemon . . . it almost feels as though it will heal anything. Whether you need an energy boost, have a sore throat, or just need to be warmed up, a lemon soup can often do the trick. And with this Greek Chicken Lemon Soup, it’s almost a sure thing.
  • The stock is made from chicken and lemon, but can also include fish, veal, or lamb. The other most common ingredients in a Kotosoupa Avgolemono recipe are chicken, rice and eggs.

My Kotosoupa recipe doesn’t include the egg — simply because when I sampled it at the restaurant it didn’t include it, and I was going for a similar vibe.

This is my attempt at recreating it. Pretty darn close!

So, whether you want to soothe a cold, cuddle up for dinner by a fire, or just want a warm meal, then believe me, this hearty, aromatic soup is the answer.

Enjoy every last spoonful of this delicious Kotosoupa Avgolemono Recipe. I’m hoping it will be the best Greek Chicken Lemon Soup you’ll ever have!


Lahanodolmades me Avgolemono (stuffed cabbage leaves)

Preparation time: 50 minutes

Cooking time: 45 minutes

Ingredients:

  • 1 large cabbage about 2 kilos (afrato)
  • 1 kilo ground pork or veal (or a mixture of both). I use pork.
  • ½ cup of rice preferably Carolina or other short grain rice
  • 1 big red onion, finely chopped
  • 1 green onion, finely chopped
  • ½ cup of parsley, finely chopped
  • 1/4 cup dill, finely chopped
  • 1/4 cup fresh mint, finely chopped (or 1 tbsp dried mint)
  • ½ cup aromatic herbs such as, kafkalithres and myronia (optional)
  • ½ cup of extra virgin olive oil
  • Salt and pepper
  • Chicken stock or 1 bouillon dissolved with water

Avgolemono sauce:

  1. In a large pot, bring salted water to a boil. Carefully remove the core of the cabbage, stick a fork in the centre and boil cabbage until outer leaves become soft. Remove as many leaves as you can and continue with more leaves.
  2. In a bowl put the ground meat, the rice, the onion, parsley, herbs, salt and pepper, as well as half the oil and mix well.
  3. If the leafs are very big cut them into pieces about 4 x 4 inches and remove any hard core. Add a heaped spoonful of minced meat (the amount of the filling will depend on the size of the leaf).
  4. Neatly fold left edge and then right edge and then roll all the way. Wrap up into a cigar shape (don&rsquot fold too tight as the rice will expand during cooking). Repeat with the remaining leaves and filling and fold each side of the leaf and then roll.
  5. Place neatly in the pot (I use the same one the cabbage was boiled) starting from the edge to the centre. Second and third layers may be placed on top, then cover with the plate (which must be exactly the size of the pan). This is done so that when the lahanodolmades are boiling they will not open.
  6. Add the remaining olive oil and water (or stock) just to cover the plate and when reaching boiling point lower heat and cook for 45 minutes.
  7. Drain most of the broth keeping 1 cup for the avgolemono.
  8. Let them cool down for a while and then pour over the avgolemono sauce. See step-by-step instructions here .

Note: Avgolemono needs some time to thicken, so it&rsquos better leave it for at least half an hour before serving.


  • For the Lamb Fricassee:
  • 3 1/4 to 3 1/2 pounds of lamb (cut into large chunks)
  • 2 large heads of Romaine lettuce (broken into large pieces)
  • 1/2 bunch of fresh dill (chopped)
  • 2 to 3 stalks of celery (chopped)
  • 10 green onions (chopped)
  • 1 cup of olive oil
  • 1/2 cup of water
  • 2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • For the Avgolemono:
  • 3 eggs (separated)
  • Juice of 3 lemons
  • 1 tablespoon of cold water

Boil the lamb in enough water to cover for 10 minutes. Drain.

In a frying pan, heat the oil over high heat, and brown the meat. Add the onions, and cook until they soften.

Transfer to a stew pot with 1/2 cup of water, celery, salt, and pepper. Cook, covered, for 30 minutes over medium-high heat.

Add dill and lettuce, resume boil, reduce heat, cover, and simmer for 1 hour.

When the fricassee has cooked and only a small amount of liquid remains in the pot, turn off heat.

In a small bowl, whisk together the egg whites with 1 tablespoon of cold water until frothy. Whisk in the egg yolks and lemon juice.

Add 1 to 2 ladleful of liquid from the pot to the egg-lemon mixture and stir gently. Slowly pour the egg-lemon sauce over the meat.

With a wooden spoon, stir gently 4 times. Then shake the pot gently side to side to distribute.

Allow to sit covered on the stove for 20 minutes before serving.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.


AUTHENTIC PASTITSIO – OUR BEST GREEK LASAGNA RECIPE

This is probably the most popular dish in our house and is a speciality of my husband John who really enjoys making it. He sends off photos of his work to his Greek friends in an ongoing competition that spans the globe. This is his Greek ‘lasagna’ recipe and it’s been tested immeasurable times.

It’s always a big hit with children and we always make a huge batch as it freezes well too.

Pastitsio is said to have originated in Syros, the capital of the Cyclades islands which was occupied by the Venetians for many years. Their influence is still evident today in the beautiful neo-classical architecture of the island and dishes like Pastitsio that is often called ‘Greek Lasagna’.

Whilst the ingredients and layering technique are very similar to Lasagna it has less emphasis on the tomato-meat sauce and more on the creamy Bechamel and pasta. Personally we prefer it of course and find it a little less rich and a little more moorish.

The pasta that is usually used in Greece is a long thin macaroni called Perciatelli. If you can’t get this then Penne is a good substitute but it is important to use a pasta that has a hole through it as the sauce seeps in and makes it extra delicious.

The addition of cinnamon is also important and is an influence of the Ottomans. This adds an extra level of flavour to a lot of Greek dishes and it’s how you can tell if something is truly authentic and not westernised.

You can use many kinds of cheese but we prefer a mixture of cheddar, parmesan, and a little mozzarella for the filling to make it extra gooey, and cheddar and parmesan for the Bechamel and topping.

The dish can be eaten straight away but is much better left at least an hour when it firms up and is easy to cut into slices ( hence the extra hour resting time).

Serve with a Greek Salad and good red wine and you’ve got the perfect, balanced meal!


ATHENS

I can’t think of a more comforting dish than soup. It can be as simple or complex as you wish, and as cheap or expensive as you can afford. Just open your fridge or pantry, and you’re sure to find something to turn into a liquid meal – vegetables, herbs, spices, meat, poultry, seafood, grains, legumes… the list goes on.

If you’re looking for a restoring bowl of soup in Greece, one of your best bets is a late-night restaurant (many operate round-the-clock) or diner. These spots, some of which are located near or inside central food markets, are perhaps best known for serving patsa (πατσά), tripe soup, a hangover helper as well as fuel for people performing hard labor early in the day – like market workers do.

But these types of restaurants in Greece also serve a variety of other soups, usually lined up in a steam table behind a glass display. Magiritsa (liver soup), beef soup, fish soup, bean soup and – my personal favorite – chicken avgolemono soup (kotosoupa avgolemono, κοτόσουπα αυγολέμονο) are among the most common choices you’ll find.

I have no words to describe how much I love this soup – it warms my body and heart equally. Avgolemono is one of the most classic Greek sauces, and its name describes what it’s all about: avgo (egg) and lemoni (lemon). What the name fails to capture is avgolemono’s versatility: It can be prepared into a thick sauce to top dolmades (stuffed grape leaves) served with vegetable stews or casseroles, like those made with artichokes or leeks, to amp up the flavor added to meat stews and casseroles like lamb fricassée (lamb cooked with mixed seasonal greens and herbs) or pork with celery root and, of course, included in soups.

Avgolemono makes soups creamy (thanks to the egg) and tangy (thanks to the lemon). Many cooks in Greece like to keep the soup as a broth and then, after adding rice or sometimes orzo, mixing in the avgolemono sauce at the end to thicken it up and add a bit of zing.

I like giving this soup some extra texture (apart from the rice) and color with vegetables. While some cooks prefer to use pasta instead of rice, I always choose the latter, just like my grandmother. I find that short-grain white rice, like the one we call glace (γλασέ) in Greece, works best for this soup.

For the chicken, I always buy a high-quality bird, preferably organic and from a small farm. Free-range chickens have less fat and are full of flavor, and for this recipe you need to boil it with skin and bones intact for the best result. For a bit of color and an elegant look, I add organic krokos kozanis (Greek red saffron, which has a protected designation of origin). Finally, I like my soup extra tangy so I use two lemons in my sauce. But if you want a more subtle taste, then feel free to add less.

Chicken Avgolemono Soup (Kotosoupa Avgolemono)

2.5 liters water
1 large (1.8-2kg), preferably organic, free-range chicken with skin and bones (used whole or cut into portions)
1 bay leaf
1 large onion, peeled
5 black peppercorns
½ cup celery fronds (the leaves, whole)
2 large carrots, diced
1 celery rib, trimmed and chopped
1 small leek (white part only), chopped
150 gr short-grain white rice
Pinch of Greek red saffron filaments
Juice from 2 lemons (90 ml), or less according to taste
2 large eggs, preferably organic
Zest from 1 lemon, unwaxed and preferably organic
1 tbsp chopped parsley
Sea salt

Wash the chicken well and remove the giblets (I recommend trying to find another use for them rather than throwing them away). In a large heavy pot add the chicken along with the water, the onion (whole), salt, peppercorns, the bay leaf and celery fronds. Bring to a boil and then simmer for 50-60 minutes with the lid closed until your broth is nice and flavorful and the chicken is thoroughly cooked. Strain the broth and return it, clear, into the same pot. Add in the carrots, celery, leeks, saffron and the rice. Adjust seasoning if necessary and simmer with the lid closed for another 15-20 minutes until the vegetables and rice are nice and soft (but not mushy). When done open the lid and remove from heat.

Start making the avgolemono sauce. Separate the eggs in two bowls (whites and yolks). Beat the egg yolks with the lemon juice and zest. Whisk the egg whites into a light meringue (not too stiff). Gradually whisk the egg yolk mixture into the whites until incorporated (don’t over whisk at this point).

Carefully start adding (tablespoon by tablespoon) some of the hot soup broth into the egg and lemon sauce. Beware not to scramble the eggs! That’s why you must add very small quantities of the hot broth while whisking constantly. When you have added about 6-7 tablespoons of the broth into the egg and lemon sauce, it is ready to be poured into the soup. Mix it in away from the heat and add in the parsley. Remove the skin from the boiled chicken and shred or cut the meat into small pieces and add them into the soup. Serve warm and season with freshly ground black pepper.

To convert metric measurements to US and British kitchen units, click here.


Making dolmades with egg-lemon sauce

You just read all about Al’s experience making dolmades with egg-lemon sauce. When it comes to dolmades, my mother is a master in making them! Watching her fold the vine leaves with the stuffing is an experience. Join her as she shows you how to do it! First Al tells us about his love for dolmades avgolemono:

“Mediterranean cooking is so much about using seasonal produce, so the idea of wrapping small parcels of food in the younger leaves from the growing vine appealed to me, and this recipe once more provides that connection. I had thought special Greek vine leaves were necessary, but Katerina assured me that the vine that grows abundantly along the sunny side of my house in New Zealand would do just fine. Don’t forget the egg-lemon sauce that adds an extra dimension.”

Let’s make dolmades with egg-lemon sauce! Get some beautiful vine leaves, wash them thoroughly and boil them for 5 minutes. Cool the leaves in cold water and strain them.

This is my sweet mother, who will help me guide you to make your own dolmades avgolemono. It’s time to prepare the stuffing Put the minced meat, rice, onion, dill, parsley, egg, mint, half the olive oil and salt and pepper in a bowl and mix well.

Put a vine leaf on your hand with the smooth side down. For the filling, add about a tablespoon of the mixture near the stem. Don’t forget to remove the stem and then fold and roll all the way. The result will be a cigar shaped roll. Squeeze it tightly but carefully so it does not break. Repeat this procedure for each grape leave.

Place the result of your hard labor in a pan starting from the edge moving towards the centre. More layers may be placed on top.

This is just one pan of dolmades, but it’s exactly like Al wrote my mother makes ‘industrial quantities’ of dolmades!

Let’s go back to your pan! Add the remaining oil and water to cover the dolmades. Put a plate on top of the dolmades to make sure they can’t move when they are boiling. Once they boil, lower the heat and cook the dolmades for 30 minutes.

It’s time to make the egg-lemon sauce (avgolemono sauce). Beat the eggs with a fork or a hand mixer and add the lemon juice. Next add the corn flour (starch) and mix until it has dissolved. While still beating the eggs pour water of the dolmades with a soup spoon, a little at a time (about a cup).

Let the dolmades cool for a while before you pour over the egg-lemon sauce. When it’s time, pour all of the mixture in the pan and toss it around in such a way that the sauce reaches the bottom. You just made your own dolmades with egg-lemon sauce! I hope you enjoy them as much as Al does!

Ingredients

  • 60 fresh vine leaves
  • 1/2 kilo ground beef
  • 1 egg
  • 2 cups (300 gr.) of rice (short grain rice)
  • 2 big onions, finely chopped (cleaned in water)
  • ½ cup of dill, finely chopped
  • ½ cup of parsley, finely chopped
  • 1/3 of dried mint
  • 1/3 cup of extra virgin olive oil
  • Salt and pepper
  • Water or stock

  • Avgolemono sauce (egg-lemon sauce)
  • 2 eggs
  • Juice of two juicy lemons (about 1/2 cup)
  • 1 cup of the water where the dolmades were boiled in
  • 1 tablespoon of corn flour (cornstarch)

Nutrition Info

Instructions

  1. Put the minced meat, rice, onion, parsley, dill, egg, mint, half the oil and salt and pepper in a bowl and mix well.
  2. Wash the vine leaves thoroughly and then boil them for 5 minutes. Cool them in cold water and strain them.
  3. Put a vine leaf on your hand with the smooth side down. For the filling, add about a tablespoon of the mixture near the stem. Don't forget to remove the stem and then fold and roll all the way. The result will be a cigar shaped roll. Squeeze it tightly but carefully so it does not break. Repeat this procedure for each grape leave.
  4. Place the result of your hard labor in a saucepan starting from the edge moving towards the centre. More layers may be placed on top.
  5. Add the remaining oil and water to cover the dolmades. Put a plate on top of the dolmades to make sure they can't move when they are boiling. Once they boil, lower the heat and cook the dolmades for 30 minutes.
  6. It’s time to make the avgolemono sauce (egg-lemon sauce). Beat the eggs with a fork or a hand mixer and add the lemon juice. Then add the corn flour (starch) and mix until it has dissolved. While still beating the eggs pour water of the dolmades with a soup spoon, a little at a time (about a cup).
  7. Let the dolmades cool for a while before you pour over the avgolemono sauce. When it’s time, pour all of the mixture in the pan and toss it around in such a way that the sauce reaches the bottom.
  • Servings : 6
  • Ready in : 70 Minutes
  • Recipe Type : Meat

5 Responses to Dolmades with egg-lemon sauce

I made half the recipe because I was a little short on time & am serving the dolmades with other appetizers to a small group. They turned out beautifully and very delicious (cook’s taste)! We can get only bottled grape leaves (from California) here in North Carolina, so I did not boil my leaves, but only rinsed & drained them. Excited to serve them this evening.

I grew up on Greek food. My mother made great dolmades, but I’ve never been able to duplicate her recipe. I’ve looked up recipes on other websites and yours seems to be the most authentic

I made these yesterday. The avgolemeno sauce was a big hit. Just as I remembered it growing up. Thank you.

Janice that is really nice. What is there nicer than having a taste or a smell to bring us back to our safe place of our childhood ? Specially in times we need some comfort and the feeling that all will be “ok”. Thank you very much for letting me know.
I hope that you are well.
Take care
Katerina

I tried a vegetarian version yesterday. I’ve made them with hamburger. The difference was using pine nuts for the meat. They are fabulous!! The lemon sauce is truly perfect. I’ve been taking food to a friend whose had knee surgery – she’s never eaten half the stuff I’ve made – eggplant lasagna, sweet potato/lentil soup. She’s loved everything and I know she will love the dolmas.


Watch the video: How to Make Greek Moussaka (June 2022).


Comments:

  1. Yozshukus

    Unmatched message, I'm very interested :)

  2. Narg

    For me, this is not the best option

  3. Gardak

    It's nice to know what an intelligent person thinks about this. Thank you for the article.

  4. Makoto

    the Shining idea and is timely



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