Greek traditional psarosoupa avgolemono aka fish soup in lemony broth! Delicious, nutritious, hearty, a Greek soul’s food that is a staple in most Greek households, with plethora of variations on cooking from each family and each region, no matter what though, the final result is full bite from heaven! Today I’ll show you hoe my mom and I we cook this amazing soup! Follow for more Greek recipes
Recipe below ⬇️
⚫️ ingredients:
– 2 big fish of your choice I used wild red snapper
– 2-3lt of water
– 2 big onions diced
– 3 garlic cloves chopped
– 1 handful parsley or celery or both
– 2-3 carrots thickly sliced
– 6–10 potatoes cut in cubes
– salt & pepper
• for the avgolemono
– 2 large eggs room temperature
– juice from 2 lemons
– the soup broth
⚫️ instructions:
– into a large pot add olive oil and sauté the onions and the garlic for about 8-10 mins, then add the water, bring it to a boil, add the fish, salt & pepper, cover and cook in medium heat for about 20 mins, take the fish out and place in big plate to clean all the bones
– add into the pot the potatoes, carrots and parsley and additional salt and pepper if needed, cover and cook until the potatoes are fully cooked
– meanwhile debone the fish and transfer back into the pot
– when is ready low completely the heat and make the avgolemono by whisking the eggs into a large bowl until are fluffy enough, add the lemon juice and keep whisking for a couple of minutes, then add slowly ladle by ladle into the eggs the hot broth from the soup by whisking constantly
– then transfer back to the pot , turn off the be, let rest for 10 minutes and , serve with some olive oil drizzles , black pepper and freshly baked or grilled/ toasted bread
– KALI OREKSI
#eatlikegreekwithjulie #eatlikegreek #psarosoupa #psarósoupaavgoleméno #greekfishsoup
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Greek traditional psarosoupa avgolemono aka fish soup in lemony broth! Delicious, nutritious, hearty, a Greek soul’s food that is a staple in most Greek households, with plethora of variations on cooking from each family and each region, no matter what though, the final result is full bite from heaven! Today I’ll show you hoe my mom and I we cook this amazing soup! Follow for more Greek recipes
Recipe below ⬇️
⚫️ ingredients:
– 2 big fish of your choice I used wild red snapper
– 2-3lt of water
– 2 big onions diced
– 3 garlic cloves chopped
– 1 handful parsley or celery or both
– 2-3 carrots thickly sliced
– 6–10 potatoes cut in cubes
– salt & pepper
• for the avgolemono
– 2 large eggs room temperature
– juice from 2 lemons
– the soup broth
⚫️ instructions:
– into a large pot add olive oil and sauté the onions and the garlic for about 8-10 mins, then add the water, bring it to a boil, add the fish, salt & pepper, cover and cook in medium heat for about 20 mins, take the fish out and place in big plate to clean all the bones
– add into the pot the potatoes, carrots and parsley and additional salt and pepper if needed, cover and cook until the potatoes are fully cooked
– meanwhile debone the fish and transfer back into the pot
– when is ready low completely the heat and make the avgolemono by whisking the eggs into a large bowl until are fluffy enough, add the lemon juice and keep whisking for a couple of minutes, then add slowly ladle by ladle into the eggs the hot broth from the soup by whisking constantly
– then transfer back to the pot , turn off the be, let rest for 10 minutes and , serve with some olive oil drizzles , black pepper and freshly baked or grilled/ toasted bread
– KALI OREKSI
#eatlikegreekwithjulie #eatlikegreek #psarosoupa #psarósoupaavgoleméno #greekfishsoup
Watching this when the outside temprature is 15 degrees farenheit hits different