Egg and Lemon Lamb Soup
The egg and lemon lamb soup is one of Greece’s most nourishing and delightful recipes. Discover Greece throughout this recipe and serve it the next time when your family comes together.
One of the earliest animal proteins the humanity has consumed was that of sheep meat. Since then, many countries have remained faithful to lamb meat and continued to use it in many ways and include it in many traditional foods. Nowadays, the countries with the highest consumption of lamb meat are New Zealand, Greece, Hungary, the United Kingdom, Ireland and the Persian Gulf states, but they are other countries which fancy lamb meat without turning it into national cuisine. Still, Greece is a reputed consumer of lamb, using it in most possible ways.
This recipe serves for four persons and it needs the following ingredients:
Peel the potatoes, slice the celery, and keep the eggs, the lemon juice and the flour aside, as they will be used for something else. Rinse the meat, take a large saucepan and place the meat in it, covering it with cold water.
Season with salt and then bring to boil. The meat should be ready in about an hour. Now add the pepper, the carrots, the celery and the carrots and cook it all for another 15 minutes.
Remove the saucepan from heat and take out the meat and the vegetables, but make sure to keep them warm. Drain the broth, add the rice and some more water, and cook for 10 minutes. Meanwhile, you can prepare the egg and lemon sauce. Beat the eggs with the lemon juice, then mix them over heat in a pan, while gradually add stock from a cup. Stir frequently and add some flour to thicken the sauce. Do not boil. When the sauce thickens, remove it from fire.
Add the egg and lemon sauce to the soup stirring constantly on a very low heat. Keep stirring for 3 minutes. You are now ready to serve the soup, followed by the meat and the vegetables.
Tags: greek food, greek recipes, cuisine, greek recipe, food recipes, soups, homemade soup, soup recipe, soup, lamb soup
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