Traditional recipes

"Greek style" chicken soup


From my point of view, this is one of the tastiest soups. You can also find the recipe here - http://noiinbucatarie.ro/ciorba-de-pui-a-la-grec/

  • 1/2 chicken
  • 1 onion
  • 1 carrot
  • 1 cup rice
  • 100 ml oil
  • 100 g sour cream
  • 1 egg yolk
  • salt + Bulgarian flavor
  • lovage
  • dill

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION "Greek style" chicken soup:

First we cut the juienne onion, put the carrot on the large grater and put them together in the hot oil in the pan in which we make the soup. Let them cook for 7-8 minutes, then add the meat and let them cook for another 7-8 minutes. .Put 2 liters of water and cook for 20 minutes. Add the rice, salt and flavored bulgaras and continue to boil. If necessary, add more water. Before 5 minutes to turn off the heat, add sour cream mixed with egg yolk and finely chopped larch and dill.

Tips sites

1

You can also put celery or parsnips.


Greek style chicken soup

ingredients
2 chicken breasts, 1 miljocie onion, 2 carrots, 1 pepper, half a celery, dill, parsley, half a lemon, 250 g sour cream, 2 egg yolks, 3 tablespoons rice, 2 teaspoons Delicatessen or a cube of chicken , a tablespoon of Bors Magic

Difficulty: low | Time: 1h


Greek chicken soup

Greek style chicken soup it is one of the tastiest and fullest soups you can prepare. As the name suggests, Greek soup is inspired by Greek cuisine and was quickly adopted into Roman cuisine because it is extremely tasty and nutritious.

Greek soup It can be made with any kind of meat, from chicken to pork, but the first option is also the most popular. & Icircn the original recipe, & icircn Greek culture i.e., this soup was called & rdquoavgolemono & rdquo, meaning soup with egg and lemon & acircie.

The Greeks prepared it with lamb or goat meat and used only beaten egg, not sm & acircnt & acircnă. The Greek soup recipe has undergone many changes and adaptations, until it became known in the formula we enjoy today.

If you feel like it Tasty Greek soup, this recipe is exactly what you are looking for! It is not difficult to do, but it requires a little attention and patience in the end, for the result to be as expected.

  • 1 kg chicken (thighs and breast)
  • 2 onions
  • 1 carrot
  • 1 parsnip
  • 1/2 celery
  • 100 g of rice
  • 1/2 lemon
  • 2 egg yolks
  • 200 g cream
  • salt
  • pepper
  • 2-3 bay leaves
  • fresh dill and parsley

Wash the chicken well and put it to boil in a large pot with 3-4 liters of water. When it starts to boil, take the foam that collects on top, until the juice remains clear.

Finely chop the onion, celery, parsnip and carrot and add them to the pot, along with the bay leaves, salt and pepper. Reduce heat and simmer for at least an hour, or until meat and vegetables are well cooked.

Remove the meat from the pot and add the rice, which is left to boil for 10-15 minutes. In parallel, put the yolks and cream in a bowl and mix well with a whisk. When the rice is cooked, turn off the heat and start putting a pinch of hot juice over the cream and egg mixture.

The secret is to bring the cream, gradually, to the highest temperature possible. If you put it directly over the hot soup, it will be cut and "cheese" in the pot. Place the mixture over the juice in the pot, making sure that the fire is stopped. The yolks will act as a coagulating agent and will give texture to the soup.

At the end, mix well and match the taste, adding salt if needed, and lemon juice, depending on how sour you like the soup to be.

The meat has probably cooled, so you can peel it from the bones and cut it into cubes, which you then put back in the soup. Serve with fresh greens: dill, parsley, larch or whatever you like.


Wash the chicken well and cut it into pieces. In a larger pot, boil the chicken. Foam well, until no more foam forms on the surface. We clean all the vegetables and cut them into large pieces, except for one carrot, and put them in the pot. Cover with a lid and let it boil for about an hour. When the meat is well cooked, take it out and strain the soup. Break the meat into strips or cut it into suitable cubes (I did so). I mixed half of the cooked vegetables, less the bell pepper and put the pasta over the juice.

Wash the rice and boil it with a little salt.
In a larger bowl put the yolks and sour cream and mix well. Put a few tablespoons of soup (6-7), over the yolks, stirring well after each one so that the composition does not cheese. Pour slowly into the soup pot and mix with a spoon or polish until all the liquid reaches the same temperature.

Add the meat and drained rice to the pot. Add the lemon juice (first put only half so that it does not grow too hard), and then add more if necessary. Add salt to taste. Grate the carrot left on the grater with small mesh and put it to harden. When it turned golden, we strained the beautifully colored juice over the soup. Let the soup simmer for another 10-15 minutes, to get the meat to taste. Turn off the heat and add the greens.

Serve the hot pepper soup (optional).

Try this video recipe too


1 kg of chicken - breast or leg
1 onion, 2 carrots
50 g of frozen peas or in a jar
1 parsley root, 1 parsnip root
1 celery, 2 potatoes
3 egg yolks
100 ml milk, 200 g sour cream
1 lemon
5 tablespoons boiled rice

Put the meat to boil, cut into small cubes, in water with a little salt. Wash and clean the vegetables. Cut carrots and potatoes into small cubes. When the meat is half cooked, add the vegetables: carrots, whole peeled onion, parsley root, parsnip and celery. Let it boil for 15 minutes, then remove the celery, onion, parsnip and parsley root. Add peas and potatoes. Separately mix the beaten egg yolks with the milk and cream. When the potatoes are cooked, add a few tablespoons of hot soup to the cream mixture until it reaches a temperature close to that of the soup. Then gently pour the mixture into the soup pot, stirring gently, until smooth. Sour the soup with lemon juice. Serve with gusto!


Grilled Chicken Soup

Wash the chicken well and cut it into pieces. In a larger pot, boil the chicken. Foam well, until no more foam forms on the surface. We clean all the vegetables and cut them into large pieces, except for one carrot, and put them in the pot. Cover with a lid and let it boil for about an hour.

When the meat is well cooked, take it out and strain the soup. Break the meat into strips or cut it into suitable cubes (I did so). I mixed half of the cooked vegetables, less the bell pepper and put the pasta over the juice.

Wash the rice and boil it with a little salt.

In a larger bowl put the yolks and sour cream and mix well. Put a few tablespoons of soup (6-7), over the yolks, stirring well after each one so that the composition does not cheese.

Pour slowly into the soup pot and mix with a spoon or polish until all the liquid reaches the same temperature. Add the meat and drained rice to the pot. Add the lemon juice (first put only half so that it does not grow too hard), and then add more if necessary.

Add salt to taste. Grate the carrot left on the grater with small mesh and put it to harden. When it turned golden, we strained the beautifully colored juice over the soup. Let the soup simmer for another 10-15 minutes, to get the meat to taste. Turn off the heat and add the greens.


Greek style chicken soup

Boil the chicken breast with 2 tablespoons of delicacy. Separately, clean the vegetables, chop and then cook in 2 tablespoons oil. Then add over the chicken in the bowl and continue to boil. Beat the yolks with the cream, and pour everything into the soup. Let the soup boil for 1-2 more minutes, then add the borscht gently and sprinkle with the greens. Greek-style chicken soup is served hot.

Greek style chicken soup is a delicious soup recipe, full of vegetables and vitamins. A portion of chicken soup will definitely warm you up.


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