I will continue today the topic of hearty and warming winter food. For some reason, some people consider avgolemono a soup for spring or summer. In my opinion, this is because of the lemon in the composition and the herbs.
But let's remember: it still contains chicken, rice and eggs, and all this together makes this soup very nutritious... In the sense that high-calorie soup!
And they don't eat it cold at all.
In short, are we preparing?
We take:
- Onion - one piece
- A couple of small carrots
- A couple of celery stalks
- A couple of cloves of garlic
- A couple of liters of water, chicken was cooked in the bark (we take a couple of liters of broth, broth)
- Well, and, directly, the chicken itself, which was cooked
- A little fresh thyme (there are in supermarkets, do not say that I sent you to no one knows where)
- A little oregano (can be dried)
- 120 grams of white rice (which one - you decide, but I like to use japonica in avgolemono, but, in addition, you can cook with fine pasta, and not with rice, and this and that is correct)
- Three eggs, from which we only take the yolks
- A couple of lemons - we'll squeeze juice out of them
- Well, salt and pepper to taste, and also a few tablespoons of oil, best of all - olive
How we cook:
Finely chop all vegetables. Onions in tiny cubes, carrots and celery - a little larger.
We heat the olive oil in a thick-walled saucepan, and when the smoke starts, send the vegetables into it. We cook until soft, and when it comes, finely chop the garlic and to the vegetables, to the vegetables!
When the aroma of garlic goes, but does not start to deteriorate from high heat, pour the broth into the pan (one ladle leave it on later, it will come in handy), add oregano and thyme, add washed rice and leave to cook until tender rice.
While all this is being cooked, finely chop the boiled chicken meat finely - the avgolemono does not tolerate a violation of the consistency. It's creamy! Oh yes, salt and pepper. I almost forgot it.
When the rice is cooked, we send a chalkly chopped chicken to it and do not turn it off, we have the last jerk: we warm up the soup ladle left in stock, three Beat the yolk with the juice of two lemons, and then, without stopping beating, pour hot broth into this mass, and then this is all, stirring, into a saucepan with soup.
Cook for another five minutes and - voila, the avgolemono is ready.
Enjoy your meal.
It is better to serve with dill - dill is also everywhere now and in winter.