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To make a delightful Greek Lemon Rice Soup, you need a few simple ingredients. Each one adds flavor and comfort to the dish. Here’s what you’ll need: - 1 cup long-grain rice - 8 cups vegetable broth - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 garlic cloves, minced - 2 large carrots, diced - 2 celery stalks, diced - 1 large lemon, juiced and zested - 2 large eggs - Salt and pepper to taste - Fresh dill or parsley for garnish These ingredients create a balance of flavors. The long-grain rice gives the soup a nice texture. The vegetable broth makes it rich and hearty. Olive oil adds a touch of smoothness, while onion and garlic bring warmth. Carrots and celery provide sweetness and crunch. The star of this soup is the lemon. Its bright flavor lifts the dish. The eggs add creaminess and help thicken the soup. Finally, the fresh herbs make it all shine. For the full recipe, follow the special steps to create this comforting dish. To start, I heat olive oil in a large pot over medium heat. I add finely chopped onion and sauté it until it turns soft and clear, about five minutes. Then, I mix in minced garlic and let it cook for one to two more minutes. The aroma fills the kitchen and makes my mouth water! Next, I add diced carrots and celery. I let these cook for another three to four minutes until they soften a bit. Once the veggies are ready, I pour in eight cups of vegetable broth and bring it to a boil. This broth is the heart of the soup. After it boils, I add one cup of long-grain rice, and reduce the heat to a gentle simmer. I let it cook for about 15 to 20 minutes, or until the rice is tender and fluffy. The rice should soak up all that rich flavor from the broth. Now comes the fun part! In a separate bowl, I whisk together two large eggs, the juice of one lemon, and the lemon zest. This mixture adds a bright, tangy flavor. To avoid scrambling the eggs, I need to temper them. I scoop a few spoonfuls of hot soup into the egg-lemon mix while whisking. This step is key! Then, I slowly pour the tempered mix back into the pot, stirring continuously. I let it cook for two to three more minutes until the soup thickens just a bit. To finish, I taste the soup and adjust the seasoning with salt and pepper. This step is crucial for bringing out the flavors. I then remove the pot from heat and let it sit for a few minutes. For serving, I ladle the soup into deep bowls. I love to garnish each bowl with fresh dill or parsley and add an extra lemon wedge on the side. This not only looks pretty but adds a fresh touch to each bite. For the full recipe, check out the detailed instructions! - Preventing scrambled eggs in the soup: When you add the egg mixture, do it slowly. Whisk the eggs with lemon juice first. Then, add a bit of hot soup to the eggs while whisking. This warms the eggs gently. It stops them from scrambling when you add them to the pot. - Not overcooking the rice: Keep an eye on the rice while it simmers. Overcooked rice can make your soup mushy. The rice should be tender but still hold its shape. Aim for about 15-20 minutes of cooking time. - Recommendations for additional herbs and spices: Fresh herbs like dill or parsley add great flavor. You can also try adding thyme or basil for a twist. A pinch of red pepper flakes gives a nice kick if you like heat. - Adjusting acidity with lemon juice: Taste your soup before serving. If it needs more brightness, add a bit more lemon juice. This brightens flavors and enhances the dish's freshness. - Best pot or pan to use: A large pot works best for this soup. It allows for even cooking and enough space for stirring. A heavy-bottomed pot helps prevent burning and sticking. - Essential kitchen tools for preparation: You’ll need a good whisk for mixing the eggs and lemon. A sharp knife helps with chopping veggies. A ladle is great for serving the soup. Have these tools ready for a smooth cooking process. For the full recipe, please refer to the Full Recipe section. {{image_2}} You can add protein to Greek lemon rice soup for a heartier meal. - Adding chicken or turkey: Cooked chicken or turkey adds flavor and texture. Simply shred or chop the meat and stir it in after cooking the rice. This gives you a rich, comforting bowl. - Vegetarian protein options: For a meatless option, use chickpeas or white beans. Both add protein and create a satisfying dish. Toss them in at the same time as the rice to warm them up. Changing up the vegetables can bring new flavors to your soup. - Other vegetables to include for flavor: Think about adding spinach or kale. These greens add color and nutrients. You can also try bell peppers or zucchini for extra crunch and taste. - Seasonal ingredient swaps: Use seasonal veggies to keep things fresh. In summer, add fresh corn or tomatoes. In winter, root vegetables like parsnips or turnips can work well. Not just rice! You can experiment with grains for different flavors. - Exploring other types of rice: Try jasmine or basmati rice for a fragrant twist. Short-grain rice can give a creamier texture, which is lovely. - Quinoa as an alternative: Quinoa is a great substitute for rice. It cooks quickly and adds a nutty flavor. Just rinse it before cooking and use it in the same way as rice in this recipe. For the full recipe, check out the detailed steps in the previous sections. To keep your Greek Lemon Rice Soup fresh, use proper containers. Glass containers or BPA-free plastic containers work well. Make sure they are airtight to keep the soup from drying out. Store the soup in the fridge for up to four days. If you want to keep it longer, you can freeze it. It will stay good in the freezer for about three months. When reheating your soup, use the stove for the best results. Pour the soup into a pot and heat it on low to medium heat. Stir it often to prevent sticking. If you prefer using a microwave, place the soup in a safe bowl and cover it. Heat in short intervals, stirring in between. To maintain the soup's texture, you might want to add a splash of broth or water. This helps keep it from becoming too thick. Enjoy your comforting bowl of soup, warmed to perfection! Greek Lemon Rice Soup, also called Avgolemono, is a warm bowl of comfort. It combines rice, lemon, and eggs in a rich broth. This dish is famous in Greek culture and often served when someone is sick. It warms your body and soul, making it a favorite for families. You can enjoy it at any meal. The bright lemon flavor makes this soup stand out. Yes, you can easily make this soup vegan! Instead of eggs, you can use silken tofu blended with lemon juice. This gives a creamy texture without the eggs. For broth, use vegetable broth instead of chicken broth. Make sure to use plant-based butter or olive oil for cooking. This way, you can keep the rich flavor while making it vegan-friendly. To thicken the soup, you have a few options. One way is to add more rice and cook it longer. The rice will absorb the broth and make the soup thicker. Another method is to blend a portion of the soup and mix it back in. This gives a creamy texture without changing the flavor. You can also add a cornstarch slurry for quick thickening. Just mix cornstarch with cold water and stir it in while cooking. This blog post shared a simple way to make Greek Lemon Rice Soup. We discussed the key ingredients like rice, broth, and fresh herbs. I walked you through the steps, from sautéing vegetables to adding the egg-lemon mix. Remember to avoid common mistakes, like overcooking rice. You can also try different proteins or grains to change it up. With easy storage and reheating tips, enjoy this warm dish anytime. Dive in and taste the bright flavors of this classic soup!

Greek Lemon Rice Soup

Discover the comforting flavors of Greek Lemon Rice Soup with this easy recipe! Packed with fresh ingredients like carrots, celery, and zesty lemon, this hearty soup is perfect for any occasion. In just 40 minutes, you can whip up a delightful dish that serves six. Enjoy a bowlful of warmth and flavor, and impress your family and friends.
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Ingredients
  

1 cup long-grain rice

8 cups vegetable broth

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

2 large carrots, diced

2 celery stalks, diced

1 large lemon, juiced and zested

2 large eggs

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.

    Stir in the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.

      Add the diced carrots and celery to the pot, cooking for another 3-4 minutes until they begin to soften.

        Pour in the vegetable broth and bring the mixture to a boil. Add the rice and reduce the heat to a simmer. Cook for about 15-20 minutes, or until the rice is tender.

          In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.

            Once the rice is cooked, ladle a few spoonfuls of the hot soup into the egg-lemon mixture while whisking continuously to temper the eggs. This will prevent them from scrambling when added to the soup.

              Slowly pour the tempered egg-lemon mixture back into the pot while stirring continuously to incorporate it into the soup. Cook for an additional 2-3 minutes until the soup thickens slightly.

                Season with salt and pepper to taste.

                  Remove from heat and let sit for a few minutes before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings

                      - Presentation Tips: Serve the soup in deep bowls, garnishing each serving with fresh dill or parsley and an extra wedge of lemon on the side for a vibrant touch.