An elegant, refreshing Greek classic made with rice simmered in chicken stock and finished with a creamy mixture of egg and lemon juice. Its silky texture and gently tart flavor make it a satisfying soup, whether served as a first course or on its own.
Bring the chicken stock to a boil and add the rinsed rice. Simmer over low to medium heat until the rice is tender, then add the salt and black pepper.
Whisk the eggs until foamy. Gradually add the lemon juice in a thin stream while continuing to whisk.
Use a ladle to slowly whisk hot soup into the egg-and-lemon mixture. Repeat with 2–3 more ladlefuls to warm it gradually.
Slowly pour the tempered egg-and-lemon mixture into the soup over low heat, stirring constantly until it thickens. Do not let it boil.
Sprinkle with finely chopped dill and serve hot.
Important: Before adding the egg-and-lemon mixture to the hot soup, slowly whisk in a few ladlefuls of hot soup to temper it. Pouring it directly into boiling soup will make the eggs curdle and form lumps. Allergen: Contains egg.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
