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Psarosoupa Avgolemono (Fish Soup in Egg - Lemon Sauce)

4/6 people
20m · 35m

Favorite fish soup , delicious  and yet nutritious ! Although many believe that this is a difficult recipe , which requires great talent to succeed , do not be afraid . Follow the recipe carefully and enjoy a tasty , hot soup .


3 1/2 lbs./1 1/2 kilos To boil Fish
2  Eggs
2  Lemons
3 - 4 Potatoes
5 - 6 Carrots
4 - 5 zucchini
2 - 3 Onions
2 - 3 stalks Celery
1 medium Tomato
3/4 cup Olive Oil

Clean and wash the fish, salt and pepper it, then drain. Put enough water in a pot to boil first the potatoes, onions, carrots and celery. Bring to a boil. Cook for about 20 minutes, then add the fish, tomato and olive oil. When fish and vegetables are 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 serving) 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 fish and vegetables separately and pour with olive oil and lemon juice.


We can use only one egg for the egg - lemon sauce and dissolve 1-2 teaspoons corn starch in lemon juice in order to thicken the soup .

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