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Psarosoupa Avgolemono (Fish Soup in Egg - Lemon Sauce)

Servings: 
4/6 people
Time: 
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 .

Ingredients: 

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
Rice
Salt
Pepper

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.

Tip: 

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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