Egg and Lemon Lamb Soup
Directions
- Rinse the meat, place it in a large saucepan and cover with cold water. Add some salt and bring to boil.
- Skim it, cover and cook for about 1 hour. Add the pepper and the vegetables and cook for a further 15 minutes.
- Take the meat and vegetables out and keep them warm. Strain the broth, add the rice and some more water for the soup if needed, and cook for 10 minutes.
- Prepare the egg and lemon sauce and add it to the soup stirring constantly on a very low heat for 3 minutes.
- Serve the soup immediately, followed by the meat and the vegetables.
Alternatively, you can make a rice in the broth instead of the soup and serve the meat on a bed of rice.
Ingredients
- 1 lambs’ head or 1 kg lamb’s shoulder, cut into pieces
- 3 potatoes, peeled
- white pepper
- 60 gr. rice
- salt
- 4 carrots
- 1 stick celery, sliced
- 2 onions
Avgolemono Sauce
Ingredients
- 2 eggs
- juice of 2 lemons
Serves 4 persons!
Print 
PDF
Greek: Arnaki Soupa Avgolemono
(28 votes, average: 3.86 out of 5)
Loading...
2 Comments