An elegant and refreshing classic of Greek cuisine: made by flavoring rice cooked in chicken broth with a creamy mixture made from egg and lemon juice. With its silky texture and tangy-light taste, it is both a starter and a satisfying soup on its own.
Boil the chicken stock and add the washed rice; cook over low-medium heat until the rice is tender, then add salt and black pepper.
Beat the eggs until foamy, continuing to whisk while adding the lemon juice in a thin stream.
Take a ladleful of the hot soup and slowly whisk it into the egg-lemon mixture; repeat this with 2-3 more ladlefuls to temper the mixture.
Slowly pour the tempered egg-lemon mixture into the soup over low heat, stirring constantly until it thickens; never let it boil.
Sprinkle with finely chopped dill and serve hot.
Important: When adding the egg-lemon mixture to the hot soup, temper it first by slowly stirring in a few ladles of hot soup; pouring it directly into boiling soup will curdle the egg and make it lumpy. Allergen: contains egg.
Once the egg is added, absolutely do not let the soup boil — only heat it on low; boiling leaves a grainy texture and spoils the consistency.
Admin DadaGastro · verified in test kitchenBeklediğimden çok daha iyi çıktı.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.