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Chicken soup A la Grec

Chicken soup A la Grec


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The chicken is washed and wiped well.

Put water, chicken, salt in a 4 l pot and let it boil and froth.

Froth it and add the carrot, parsnip, grated celery and finely chopped onion.

Add salt and pepper and simmer for an hour.

With 20 minutes, add the rice and small diced potatoes.

After the chicken has boiled, take it out on a plate, leave it to cool for a few minutes and chop it into small pieces and add it back to the soup.

Meanwhile, prepare the yolks and lemon juice. Lemon juice is added in a thin thread until the whole composition is homogenous.

We take the pot off the heat and when it has stopped boiling, we take a soup polish and add it to the yolk composition.

Thinly, pour back into the soup pot and leave on the fire until it boils.

Season to taste and add oregano at the end.


Greek chicken soup

1. Clean and wash the chicken. Bring to the boil with a pinch of salt.
2. Bring to a boil over low heat, from beginning to end, so as not to fall suddenly. Peel a squash, grate it and wash it well. Bring to a boil with the chicken. Cover the pot with a lid.
3. Check if the vegetables and chicken have boiled, then remove from the heat and strain into another pot.
4. Break the egg, beat well with a pinch of salt and add the sifted flour. Obtain a thick cream and put in the soup passed through a fork. Bring the soup to a boil for a few more minutes, season with salt and pepper to taste, and after it has been removed from the heat, add the butter and serve garnished with green parsley and lemon juice.

5 / 5 - 2 Review (s)

Ingredient Greek chicken soup:

(for 4-5 liters of soup)

  • 1 chick of 1-1.5 kg
  • 1 large onion
  • 2-3 carrots (depending on size)
  • 2-3 parsnips
  • celery, the size of a large egg
  • 2 bay leaves
  • 1/2 cup rice (125 ml.)
  • juice of 1-2 lemons (depending on how sour you like it)
  • 3-4 yolks (I put 3)
  • 150-200 ml. of sour cream
  • 1/2 link of dill and green parsley
  • salt and pepper

Preparation of Greek chicken soup:

1. Put the portioned chicken in a large pot and cover with plenty of water (about 4-5 liters). From the beginning I put 1 teaspoon of salt. The salt helps to collect the unsightly foam that is formed when boiling any assortment of meat. I patiently collected this foam, removing it from the pot a few times. After gathering it a third time, it stopped forming and the juice remained clear.

2. After the foam did not form, I added the diced vegetables and greens to the pot. I also put the bay leaves.

3. After adding the vegetables and bay leaf, I reduced the heat and let everything boil quietly. Boil until both vegetables and meat are well cooked. If necessary, it is supplemented with hot water.

4. After the meat was well cooked, I took it out of the pot and removed the skin and bones. This operation is optional. I usually do this, because it seems unsightly to fight with the wing or the bowl of the soup plate. I cut the boneless meat and skin into suitable pieces and kept it aside. I brought the soup back to the boil and added the washed and drained rice.

5. After the rice has boiled, add the meat portioned in pieces so that it fits in the spoon back in the soup and give it a short boil. The rice should be soft, but not porridge, it will & # 8222 bloom & # 8221 in the juice anyway. We now take the pot of chicken soup from the fire.

How to straighten Greek chicken soup

6. While the rice is boiling, put the yolks and the juice of the 1-2 lemons in a bowl. These are the ingredients that give the specific "a la grec" of the soup, which is part of the family avgolemono. Preparations of this kind are found in Greek cuisine but also throughout the Balkans. Returning to our juice, be careful, the seeds have nothing to do with chicken soup. Beat well with a fork then slowly add the cream, mixing everything.

7. Fill a polish with hot juice and pour into a bowl over the yolks, lemon and sour cream. Mix well. Add another polish with hot juice, until the contents of the bowl also heat up.

8. Pour the cream with the yolk diluted with the juice into the pot of soup pulled from the heat. Homogenize, mixing for about 2 minutes with the polish. The high temperature in the pot will cook the yolks instantly. These will give the consistency of the juice without the need to boil it, in which case the soup would be cut.

Final seasoning and serving

9. Season the soup with salt and pepper (if necessary) and sprinkle with chopped greens. I sprinkled half of the chopped parsley and dill in the pot to give the juice flavor. I kept half of the chopped greens to sprinkle on the plate, I like to see it green and fresh when serving.

I covered the pot with the lid to stop the aromas of the greens in the soup. I let the greens infuse in the juice for about 10 minutes, then I served the Greek chicken soup. Wonderfully tasty!


Recipe - Greek chicken soup

1. Put the portioned chicken in a large pot and cover with plenty of water (about 4-5 liters). From the beginning I put 1 teaspoon of salt. The salt helps to collect the unsightly foam that is formed when boiling any assortment of meat. I patiently collected this foam, removing it from the pot a few times. After gathering it a third time, it stopped forming and the juice remained clear.

2. After the foam did not form, I added the diced vegetables and greens to the pot. I also put the bay leaves.

3. After adding the vegetables and bay leaf, I reduced the heat and let everything boil quietly. Boil until both vegetables and meat are well cooked. If necessary, it is supplemented with hot water.

4. After the meat was well cooked, I took it out of the pot and removed the skin and bones. This operation is optional. I usually do this, because it seems unsightly to fight with the wing or the bowl of the soup plate. I cut the boneless meat and skin into suitable pieces and kept it aside. I brought the soup back to the boil and added the washed and drained rice.

5. After the rice has boiled, add the meat portioned in pieces so that it fits in the spoon back in the soup and give it a short boil. The rice must be soft, but not porridge, it will "bloom" in the juice anyway. We now take the pot of chicken soup from the fire.

6. While the rice is boiling, put the yolks and the juice of the 1-2 lemons in a bowl. These are the ingredients that give the specific "a la grec" of the soup, which is part of the family avgolemono. Preparations of this kind are found in Greek cuisine but also throughout the Balkans. Returning to our juice, be careful, the seeds have nothing to do with chicken soup. Beat well with a fork then slowly add the cream, mixing everything.

7. Fill a polish with hot juice and pour into a bowl over the yolks, lemon and sour cream. Mix well. Add another polish with hot juice, until the contents of the bowl also heat up.

8. Pour the cream with the yolk diluted with the juice into the pot of soup pulled from the heat. Homogenize, mixing for about 2 minutes with the polish. The high temperature in the pot will cook the yolks instantly. These will give the consistency of the juice without the need to boil, in which case the soup would be cut.

9. Season the soup with salt and pepper (if necessary) and sprinkle with chopped greens. I sprinkled half of the chopped parsley and dill in the pot to give the juice flavor. I kept half of the chopped greens to sprinkle on the plate, I like to see it green and fresh when serving.

I covered the pot with the lid to "arrest" the flavors of the greens in the soup. I let the greens infuse in the juice for about 10 minutes, then I served the Greek chicken soup. Wonderfully tasty!


Greek soup

I'm cooking and I'm waiting for you to come back for other cream soup recipes!

Good appetite
Did you like the recipe? Recommend it!

57 comments:

Good soup, beautiful presentation.

Hi ! This is the soup for the holidays :)

Miam, miam what a good soup.
Know that I will do it)

how good this soup looks.

I like the way the soup is cooked and it is to be appreciated! very healthy! not with onions and hardened vegetables and no water was used in which the thighs were boiled! to be appreciated! and it is definitely very tasty! I will also try the cream version plus the two eggs because until now I have never tried to add eggs, we add 2 tablespoons of flour for the bulk, but it is not healthy even so much flour in the soup

you are strong. I like tarreee

: So I impressed you with the Greek soup. But I have to admit that I, in turn, was just as impressed when I first ate :)

you can add borscht, not at the end, being Moldovan, I can't imagine my soups otherwise.
It's delicious, I think.

Well, I thought it was more exotic in its original version, that is, with lemon. But, if you can't make an effort of imagination, I don't see why this soup with borscht wouldn't work sour :) Tell me how you thought.

for how many people is the recipe ?: D

I consider it a recipe for six people. But now it also depends on how big we want to make the portions :)

and I like you. (I + once liked you with the sour cream chicken). Now I like it, you taught me how to make mayonnaise for soup, something indefinite came out to me. You're cool! congratulations! Are you a professional chef? I will look through your blog for how egg ydrents are made, I get an * egg foam *, or I don't know what to call it.
Why is the Romanian lb keyboard given # & # 164% & amp / ()! Ă?

I'm not a professional cook, I'm an economist. But, at this rate, there are chances to become a blogger :) I know it was a combination of keys to switch the keyboard to Romanian, you probably activated it by mistake. Being at the Greek soup, you should be happy that you didn't activate the combination for Greek :))

Great soup. I tried and it works very well. Thanks for the blog. It's a big help.

With pleasure! I hope that this culinary blog will be helpful from now on.

looks very good! I will try the recipe tomorrow and I will not serve it to anyone, but to my parents :)). I'm not the type to hunt compliments but I really want to hear some praise from them :))).

:)) Good luck then! I hope your parents overwhelm you with praise.

I want to let you know that Corbitza is Greek, it was a success: D: D: D. I came out excellent: & quot & gt. and I have to tell you, that for dessert I made bird's milk, also according to your recipe and it came out so good that they made me do it again :))). I'm only good at getting married: & quot & gt. :))))

Hmmm. did you know I'm unmarried? : D :)))

How? you do such good things and no one took you. :))

Hehe, I don't get caught so easily. : D

Well, it can also become a dating blog, we don't mind :), if passion remains a good food ..

:)) And I change the name of the blog to & # 39Gourmets and Anxious & quot. Maybe it wouldn't be a bad idea to find our partner while we cook, especially since it is said that love is not about hunger. : P

Hello, I hope it comes out and thank you

Hi Gabriel, I hope your soup turned out properly.

I also tried the soup and it came out suuuppeerrr! I'm a fan of your blog too! Congratulations, you are doing a great job!

Thanks, Mia. If you declared yourself a fan of the blog, now know that you have the obligation to return to the blog as often as possible :) But you also have the right to rebuke me when something is not to your liking, so as not to say that you only have obligations .

do you really cook you are a man? and do you like it

:) Yes to all three questions. I like to cook because I do this in play and I do it about once a week. But if I cooked as needed and I had to make three dishes every day, then I would definitely have fun: D

I like that the recipes are accompanied by pictures (for beginners). I understand that borscht is not put in this soup, but lemon juice, right?

Part of the charm of Greek soup is lemon. if you like soup like this, you can replace lemon juice with borscht, but you can't say you eat Greek soup :)

today I made the soup. And, for someone who only eats "big" soups, it was a bit strange ... It turned out very good! Thanks!

If you want to try another similar soup - now that you've started to get a little used to these & quotalbe & quot :) soups - I recommend the recipe radautene soup.

thanks for the recipes. I always look here when I'm out of ideas ..

With pleasure, Paul! I hope that the blog manages to "fix" you every time :) I apologize for the delay with which I answered you.

Very very good recipe, the soup is delicious. I know where I always find Pope Buuunnn whether it's type I, II or dessert :)

What the hell are you doing too? Without vegeta, delicate and other shit this is not possible? His fried fish !!

Let's not be more Catholic than the pope. It's strictly my problem what I eat, I didn't force anyone to eat something like that and I didn't even warmly recommend eating vegeta, so I don't see why you should be so outraged. What would you have written if I had said that I drank a Coca Cola at the end of preparing the Greek soup, or, blasphemy! to have somehow suspected that I had been paid by Vegeta to advertise them. Besides, more than likely when you eat at the restaurant and that chef with vegetarian or delicate food swallows you, I don't think you call him "his fried fish cook", for fear of waking up with a frying pan. head. Or you don't care about the doctors you see with a cigarette in your mouth. but how simple it is to be sarcastic by writing something with "Anonymous" in the signature. ) We're just on the net, here we can safely throw that fake politeness pojghita that we display in real life, right? Otherwise, I understand that the Greek soup recipe seems good to you, otherwise you don't look like the kind of person who would have been shy to say it bluntly :))


How to make Greek chicken soup

You will need two pots to speed up the process.

Boil the chicken in 3 liters of water. Peel and cut into large pieces celery, carrots, parsley, parsnips and kapia peppers (use a small, sharp knife and, starting from the tip of the celery strands, grasp the fibers between the knife and your finger and pull down to the base & # 8211 they are like green beans, which they do not like in food). Put in the pot, over the meat and cook until the meat is tender. When ready, remove the meat and vegetables to a plate.

Chop the onion and sauté it in the other pot, in a few tablespoons of olive oil. When the onion becomes translucent, add the soup.

Chop the meat (sauté on the bones), celery and carrots into small, equal cubes. Remove the skin of the peppers with the back of a knife and chop the pulp. Cut the zucchini in half lengthwise and remove the seeds with a spoon. Then cut into cubes. Put all the vegetables and meat in the pot and let it boil until the pumpkins start to soften. Season the soup with salt and pepper, simmer for a few more minutes and turn off the heat.

Mix the cream with the yolks in a bowl. Pour one tablespoon of soup into the bowl and mix after each one. Then pour all the contents of the bowl into the soup pot, add the chopped greens and cover. You can also add lemon juice at this time. I prefer to add it to my plate when I eat. Sprinkle on a plate and freshly wilted.


Greek chicken soup

Ingredients 6 liter pot:
Chicken with bone 1 kg
Carrot 3 pcs
Parsley 2 pcs
Parsley root 1 pc
Celery 1/2 pcs
Onions 2 pcs
100 g of rice
Cream 200 g
Egg yolk 3 pcs
Juice from 2 lemons
Fresh parsley 1 bunch

Recipe video GREEK CHICKEN SOUP lower:

Clean and wash the chicken well.

Boil it with salt in 3 liters of water.

Take the foam until it forms.

Add a few whole cleaned vegetables: 1 carrot, 1/4 celery, 1 parsnip and an onion. Boil for 60 minutes with the lid on medium heat. Is ready
when the meat is easily removed from the bones.

Remove from the heat and remove the meat and vegetables from the pot. Finely chop the rest of the vegetables.

Saute the onion in a saucepan with a little oil for 2 minutes.

Add the rest of the chopped vegetables and cook for another 2 minutes.

Add the strained juice.

Remove the meat from the bones and chop it with a fork.

Add it to the soup. Boil for 20 minutes with the lid on medium heat.

Add the rice and cook for another 20 minutes.

In a bowl, mix the cream with the egg yolks. added
a few poles of hot juice one at a time so as not to cut
sour cream. Then add the mixture to the soup.

Add the lemon juice. Turn off the heat and let it rest
for 10 minutes with the lid on.


Greek style chicken soup

Greek style chicken soup is one of the most beloved soups in our country and although I tried several options, I still had not found the ideal formula. Until my eyes fell on this recipe.

A simple recipe that you can prepare with country chicken or chicken legs.

I can only recommend this soup to you, it is aromatic, delicious and loved by all.


Greek chicken soup & # 8211 my mother's recipe

Greek chicken soup & # 8211 my mother's recipe. With rice, whipped cream, egg and lemon and sprinkled with plenty of dill and chopped parsley. A light but nutritious, sour soup, full of vegetables and pieces of chicken.

In Transylvania we don't really make borscht, so Greek soup it is one of the most bitter we find here. Sour with lemon. Of course, the cream is not missing from it. We also have sour soups with cabbage mills or pickles, but this is where the repertoire of & # 8222acids & # 8221 juices ends.

Greek style chicken soup it can also be made of whole chicken (especially if it is a country one, with firm meat, well run through the yard), from entrails (pipettes, hearts) or from carcasses left from the boning, wing tips, necks and spines. I sliced ​​a 2 kg chicken (for a paprika) and I put aside my back, neck and wings for this soup. The bones and skin (which we remove at the end) give it a special flavor! I wouldn't make this soup from chicken breast or thighs without skin and bone because the fairy would come out.

Greek soup can also be made with meat and lamb bones, duck, goose or even pig. Here's how I do it lamb soup for Easter.

Another straight soup with sour cream and yolk is the hair dryer & # 8211 also according to my mother's recipe. A madness!

Bridge: if you make a large pot of soup, enough for 2-3 days, NOT straighten it all from day one! Raw yolk and sour cream promote the development of microorganisms that lead to rapid decomposition of the soup, even if it is kept in the refrigerator. In addition, reheating it will be almost impossible because the egg will coagulate. Any soup or soup kept cold for 2-3 days should be brought to a boil and left to boil for at least 5 minutes (for sterilization). So it is better to straighten it as you eat it, in smaller portions. I take out as much soup with the polish as we eat at a table and move it to a smaller pot. I heat it as I said above and make it & # 8222 the training & # 8221 from 2 tablespoons of sour cream and 1 raw yolk & # 8222 on the spot & # 8221. It's the healthiest way. Do the same with the greens (dill + parsley): one part a fresh heel and sprinkle it either in sour cream or directly on plates, before serving.

From the quantities below we obtained approx. 4 L soup (about 8 good servings).


Greek chicken soup

In the last days at work, before being bedridden again, I served lunch at a restaurant with a set menu, the well-known & # 8220 menu of the day & # 8221 and believe me or not, in none of the days did they put & # 8220dears & # 8221 of them Greek chicken soup at the offer of the day. And let's be serious, we all know that the dishes that are not on the menu of the day have some colossal prices, just to encourage the consumption of the fixed menu. So, on the principle that it doesn't make me a set menu, I made my own Greek chicken soup and I didn't regret it at all.

Ingredient Greek chicken soup

  • 1 smaller chicken (I replaced it with 3 whole and giant chicken legs)
  • an onion
  • 3 carrots
  • 1 parsley root
  • a piece of celery
  • 100 g of rice
  • 200 ml of milk
  • a jar of 250 gr of sour cream
  • 3 egg yolks
  • lemon juice
  • salt
  • a bunch of parsley

I boiled the chicken legs in 2 liters of water, together with the whole onion, celery and parsley root, cleaned and grated. I seasoned with salt and vegeta.

Buuuun, the meat should be left to boil well, then take the pot off the heat. Discard the onion, remove the meat and remove it from the bones and cut it nicely into pieces. Cut the meat back into the soup pot, along with the grated carrots and rice. Let it boil together until the rice and carrots are cooked.

Meanwhile, rub the yolks well, then mix with the milk. I used skim milk for a real blast of calories and yogurt. The obtained mayonnaise must be poured into the soup. BUT taking care that the soup does not boil, respectively not on the fire, because you risk that the egg will clump and you have not solved anything. So I do this - I make the mayonnaise from the start in a larger bowl, which will allow me to add a little bit of the juice from the soup. Thus the mayonnaise reaches the temperature of the soup and then I can pour it quietly, without fear that the whole business will be ruined.

This system is applicable not only to this recipe, but generally to culinary recipes that contain egg whites. Once the milk mayonnaise and sour cream are poured, just sour the soup with lemon juice, depending on your preference. You can use even more than lemon juice.

Greek style chicken soup it should be white and a little thicker than a regular chicken soup. Chop the green parsley and sprinkle over the soup, but only before serving, so as not to lose its flavor. What else can I tell you? I don't even care what others serve on the menu of the day, as long as I prepare what I want at home!


Video: Ciorba de pui a la grec- Reteta greceasca. Greek chicken soup (July 2022).


Comments:

  1. Yuroch

    class 10 points

  2. Landmari

    Why not?



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