Greek Food, Cooking and Recipe Community

Soups with an Avgolemono Broth

1 - 5 of 5 Posts
A

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.
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.
 
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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 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.

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top