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Soups with an Avgolemono Broth

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axariotisxy

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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.
Click to expand...
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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