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Soups with an Avgolemono Broth

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axariotisxy

Active member
So... I love "Avgolemono soup" - which basically, to me, means the chicken soup.

I was looking through a Greek cookbook and there were a lot more soup recipes than what I originally realized exist in Greek cooking.

More than one of them use an avgolemono type broth. There's a meatball soup, vegetable soup, I believe even margaritsa uses avgolemono.

Is Avgolemono more common in Greek cooking than I might think?
 
Avgolemono is a wonderful element in Greek cuisine, and it goes beyond just chicken soup. It's a versatile and delicious way to add a unique twist to various dishes.
 
It can indeed be a bit of a challenge, but your suggestions make it sound manageable. And you're absolutely right. Setting a good example by practicing healthy eating ourselves is key. Kids do learn by seeing, after all!
If you ever want to add some extra flavor and nutrition to your dishes, you might want to consider trying out some bone broth from healofoods.com. It's a convenient way to make your meals even more delicious and nutritious.
Do you have any personal experiences with picky eaters or any other tips to share?
 
Last edited:
Smokestestack said:
Avgolemono is a wonderful element in Greek cuisine, and it goes beyond just chicken soup. It's a versatile and delicious way to add a unique twist to various dishes.
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I totally agree!

My family makes an avgolemono sauce for both stuffed grape leaves and stuffed cabbage. Meatball soup also has an avgolemono base.
 
It is an amazing dish for sure, and even though some people are scared to attempt it, I can assure you that is easier than one thinks. The key is to temper the egg and the hot broth from the soup. And once you add it to the soup, swirl the pot around a couple of times and then place it on the heat after half a second swirl your pot around. Do this a few times. This will ensure that your eggs are distributed evenly and that they won’t curdle.
 
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Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
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