Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Chicken Soup with Breast Meat
Ingredients for 4 servings
- Chicken breast (with bones)
- 2 carrots, sliced
- 1 potato, diced
- 1 onion, finely chopped
- 50g rice
- 2 eggs
- 2 lemons
- Salt
- Pepper
- Olive oil
Instructions
- Cut the chicken breast into four pieces and place it in a pot with water. Boil for 20 minutes on its own.
- Add the carrots, potato, onion, salt, olive oil, and rice. Adjust the water depending on how thick or thin you want the soup. Let everything simmer over medium heat for 35-40 minutes until the chicken is tender.
- Once done, remove the chicken from the pot, discard the bones, and shred it into small pieces. Return the shredded chicken to the pot.
For the Avgolemono (Egg-Lemon Sauce)
- In a bowl, whisk the egg whites until frothy. Add the egg yolks and beat them together.
- Gradually add the lemon juice, beating continuously.
- Slowly ladle a bit of hot soup broth into the egg-lemon mixture, while continuing to whisk, to temper the eggs.
- Pour the avgolemono back into the pot, stirring continuously to blend.
Serve the soup hot with a dash of pepper on top. Enjoy this delicious, comforting chicken soup!
Giouvarlakia (Greek Meatball Soup)
Ingredients
500g ground beef
100g Carolina rice
1 onion, finely chopped
1 bunch of parsley, finely chopped
2 eggs
Salt
Pepper
Olive oil
Instructions
In a bowl, combine the ground beef, finely chopped onion, chopped parsley, salt, pepper, eggs, and a drizzle of olive oil. Mix all the ingredients well and let them rest in the refrigerator for a while.
In a pot, add water with a bit of olive oil and bring it to a boil.
Shape the meat mixture into small balls and gently place them into the boiling water. If you find that more water is needed, feel free to add as necessary. Optionally, you can add a little rice to the boiling water along with the meatballs.
You can serve them with either an egg-lemon sauce (avgolemono) or simply with lemon. No matter how you serve them, they are delicious!
Avgolemono (Egg-Lemon Sauce)
In a bowl, beat the egg whites until frothy, then add the yolks and continue to beat together.
Gradually add the lemon juice, and with a ladle, take some hot broth from the pot and mix it with the egg and lemon mixture.
Once ready, pour it back into the pot, stirring to incorporate the avgolemono sauce evenly.
Enjoy this comforting Greek dish!
Soup with Turkey Wings
Ingredients:
- 2 turkey wings
- 2 carrots, sliced
- 1 potato, diced
- 1 onion, finely chopped
- 80g rice
- 2 eggs
- 2 lemons
- Salt
- Pepper
- Olive oil
Instructions: Cut the turkey wings in half, place them in a pot, cover with water, and let them boil on their own for 20 minutes. Then, add the carrots, potato, onion, salt, olive oil, rice, and water. Add as much water as needed, depending on how brothy you want the soup, and continue boiling for 30-35 minutes until all the ingredients are well cooked. Once everything is cooked, turn off the heat. Remove the wings, place them in a bowl, and clean the meat off the bones. Cut the meat into small pieces and return it to the pot.
For the Egg-Lemon Sauce (Avgolemono): First, beat the egg whites well in a bowl, then add the egg yolks and whisk them together. Continue whisking while gradually adding the lemon juice. Next, using a ladle, slowly add some of the soup broth into the egg-lemon mixture while continuing to whisk. Once everything is combined, pour the mixture back into the pot, stirring the soup constantly. Serve the soup hot with a little pepper on top.
Enjoy your meal!
Chicken Soup with Pumpkin and Carrots
Ingredients
- 1 small chicken
- 2 carrots, cut into pieces
- 1 onion, sliced
- 300 g pumpkin, cut into cubes
- 60 g rice
- 1 small potato
- Olive oil
- Salt
- Pepper
- 2 eggs
- Juice of 2 lemons
Instructions
- Cut the chicken into pieces and wash it thoroughly. Place the chicken in a pot with water and boil for 10 minutes. If needed, skim off any foam that forms.
- Add enough water depending on how thick or thin you want your soup.
- After 10 minutes, add the carrots, onion, pumpkin, rice, whole potato, a bit of olive oil, salt, and pepper. Boil everything for 35-40 minutes, until the chicken is cooked and the vegetables are tender.
- Once cooked, remove the potato, mash it with a fork, and return it to the pot to help thicken the soup.
For the Avgolemono (Egg-Lemon Sauce)
- In a bowl, beat the egg whites until frothy, then add the egg yolks and continue beating.
- Slowly add the lemon juice while whisking continuously.
- Gradually add a ladle of hot broth from the soup into the egg mixture, whisking constantly to temper the eggs.
- Once well combined, slowly pour the avgolemono into the soup while stirring continuously.
- Serve the soup hot, garnished with freshly ground pepper.
Cabbage Rolls with Minced Meat (Lahanodolmades)
Ingredients
- 20 green cabbage leaves
- 200 g ground beef
- 200 g ground pork
- 150-200 g rice
- 2 eggs
- 1 bunch of parsley, finely chopped
- 2-3 lemons
- Salt
- Pepper
- Olive oil
Instructions
- Wash the cabbage leaves thoroughly, place them in a pot, cover with water, and bring to a boil.
- Once the water boils, cook the leaves for 5 minutes, then remove from heat and drain in a colander.
- In a bowl, combine the ground beef, ground pork, rice, parsley, salt, pepper, and a little olive oil. Mix well and let the mixture rest for 30 minutes.
- Place a tablespoon of the meat mixture in each cabbage leaf and fold it into a roll.
- In a pot, add some olive oil and, if desired, line the bottom with a couple of cabbage leaves. Layer the cabbage rolls neatly in the pot, stacking them in 2-3 layers if necessary.
- Place a deep plate on top of the rolls to keep them in place, cover with water, add some salt, and simmer over low heat for 45-50 minutes.
- When the rolls are done, turn off the heat, pour the egg-lemon sauce (avgolemono) over them, and gently shake the pot in a circular motion to evenly distribute the sauce.
Avgolemono (Egg-Lemon Sauce)
- Beat the egg whites until frothy. Add the egg yolks and beat again.
- Slowly pour in the lemon juice while stirring.
- Gradually add a little of the hot broth from the cabbage rolls and mix well.
- Pour the egg-lemon mixture over the cabbage rolls and shake the pot gently to ensure the sauce coats everything evenly.
Enjoy your delicious lahanodolmades with avgolemono!
