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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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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.

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?
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