Usuba
Avgolemono with Rice
Soup with chicken broth, rice, eggs, and lemon. The dish has a pronounced lemon flavor and creamy consistency thanks to the egg mixture. Each cook can adjust the thickness and acidity to their taste.
- Total
- 30 min
- Standard serving
- 319.6 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Bring the broth to a boil, reduce heat to medium, and add the rice.
- 3
Step 3
Simmer for 20 minutes under a loosely covered lid.
- 4
Step 4
Break the eggs into a deep bowl.
- 5
Step 5
Chop the parsley finely.
- 6
Step 6
Stir the eggs until uniform.
- 7
Step 7
Whisk raw eggs into the broth with rice.
- 8
Step 8
Add lemon juice and simmer until the soup begins to bubble.
- 9
Step 9
Stir carefully with a skimmer and keep on heat for another 2 minutes. Salt and pepper to taste.
- 10
Step 10
Garnish with parsley and serve.
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