Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by GreekShops.com

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
 
   Greek Restaurants
   and Dining Guides
 
   Cookbooks
 
   Food and Delicacies
   from Greece
  Appetizers
  Salads
  Soups
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Vegetables
  Preserves
  Pastry and Desserts
  Chicken Soup -- Kotosoupa
  Chick-Pea Soup -- Revithia Soupa
  Easter Soup -- Mayiritsa
  Egg and Lemon Fish Soup -- Psarosoupa Avgolemono
  Egg and Lemon Soup -- Soupa Avgolemono
  Fish Soup -- Psarosoupa
  Lentil Soup -- Fakes Soupa
  Shrimp Soup -- Soupa me Garides
  Tomato Soup
  White Bean Soup -- Fasolia Soupa
  Yellow Split Pea Puree -- Fava
   

CONVERSION CALCULATOR:
 


 =



 =



hosted by GoGreece.com
 

 

 
 
Egg and Lemon Fish Soup -- Psarosoupa Avgolemono
 
Ingredients
3 1/2 lbs. To boil Fish
2  Eggs
2  Lemon
2 -3 Carrots
2 -3 Onion
2 -3 stalks Celery
3/4 cup Olive Oil
 Rice
 Salt
 Pepper
 
Preparation

Clean and wash the fish, salt and pepper it then drain. Put enough water to boil the fish in a pot with onions, carrots and celery. Bring to a boil. Cook for 45 minutes, then add the fish and the oil. When the fish had cooked, remove and lay on a platter. Strain the broth through a colander and put it again in the pot. Add enough rice (1 heaping tablespoon for each seerving) and stir with a fork. When the rice has cooked, beat 2 eggs, slowly adding the juice of 1-2 lemons and some broth from the pot and pour the mixture in the pot, stirring constantly, over a low fire. Remove the soup from the fire and serve. Serve the fish separately.

 


I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 GreekCuisine.com. All rights reserved.
GreekCuisine.com is part of the GoGreece.com network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA