Lemony Greek Rice Soup

$- 1 cup long-grain rice (such as basmati or jasmine) - 8 cups vegetable broth - 4 large eggs - 1/2 cup freshly squeezed lemon juice (about 3 to 4 lemons) - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, finely chopped The main ingredients in Greek Lemon Rice Soup create a fresh and hearty dish. Long-grain rice, like basmati or jasmine, gives a light texture. Vegetable broth serves as a rich base, adding flavor without meat. Eggs make the soup creamy and smooth when mixed with lemon juice. You’ll want to use fresh carrots, celery, and onion for a vibrant taste. These veggies add sweetness and depth. The lemon juice gives the soup its zesty kick, making each spoonful refreshing. - Fresh dill or parsley for garnish - Salt and black pepper to taste - Extra-virgin olive oil While the main ingredients shine, optional ingredients add personal flair. Fresh dill or parsley makes the soup look pretty and bright. A pinch of salt and pepper helps to bring all the flavors together. Don’t forget the extra-virgin olive oil! It adds a lovely richness and depth to your soup. Feel free to mix and match these ingredients to suit your taste. This flexibility makes Greek Lemon Rice Soup a fun dish to make. {{ingredient_image_2}} Sautéing vegetables Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Add 1 medium chopped onion, 1 cup diced carrots, and 1 cup diced celery. Cook the veggies for about 5 to 7 minutes. You want them soft and fragrant. Stir often so they cook evenly. Rinsing the rice While the vegetables are cooking, rinse 1 cup of long-grain rice under cold water. Keep rinsing until the water runs clear. This step helps remove excess starch, making your soup less thick. Once rinsed, add the rice to the pot. Stir for about 1 minute to coat the rice in the oil and mix with the veggies. Cooking the rice and broth Carefully pour in 8 cups of vegetable broth. Stir gently to mix. Increase the heat to bring it to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes. The rice will become tender and soak up the broth. Whisking the eggs and lemon In a separate bowl, whisk together 4 large eggs, 1/2 cup of freshly squeezed lemon juice, and the zest of 1 lemon. Mix until it’s creamy and well combined. This will give your soup a tangy, rich flavor. Tempering the egg mixture After the rice is cooked, take the pot off the heat. To temper the egg mixture, ladle about 1 cup of warm broth into the bowl with the eggs. Whisk the eggs while adding the broth slowly. This warms the eggs and keeps them from scrambling. Adjusting seasoning and serving Now, stir the tempered egg mixture back into the pot with the soup. Keep the heat low to avoid curdling the eggs. Stir until the soup thickens a bit. Taste it and add salt and freshly cracked black pepper as needed. Serve the soup hot in bowls, garnished with freshly chopped dill or parsley for color and flavor. - How to avoid a thick soup Rinse the rice well under cold water. This step removes excess starch. Starch makes the soup thick. A clear water rinse helps keep your soup light and brothy. - Best practices for tempering eggs Whisk the eggs with lemon juice in a bowl. Gradually add warm broth while whisking. This keeps the eggs from scrambling when you add them to the soup. Stir slowly and keep the heat low to avoid curdling. - Ideal garnishes for Greek Lemon Rice Soup Fresh dill or parsley adds color and flavor. Sprinkle them on top right before serving. You can also add a slice of lemon for a pop of brightness. - Pairing options with the soup Serve this soup with crusty bread or a light salad. A side of grilled chicken or fish complements the soup's flavors well. Enjoying it with olives can also enhance your meal. Pro Tips Rinse the Rice: Rinsing the rice under cold water until the water runs clear removes excess starch, preventing the soup from becoming too thick and ensuring a lighter texture. Tempering the Eggs: To avoid scrambling the eggs when adding them to the hot soup, temper them by gradually adding warm broth while whisking continuously. Season Gradually: Always taste and adjust the seasoning at the end of cooking. This helps to enhance the flavors without over-salting the dish. Garnish for Freshness: Adding freshly chopped dill or parsley just before serving not only elevates the presentation but also adds a burst of fresh flavor to the soup. {{image_4}} You can change the rice for different flavors. Long-grain rice works best. However, you can try: - Arborio rice: This rice gives a creamy texture. - Brown rice: It adds a nutty flavor and more fiber, but takes longer to cook. If you want a vegetarian or vegan soup, skip the eggs. You can replace them with: - Silken tofu: Blend it until smooth for creaminess. - Cashew cream: Blend soaked cashews with water for a rich texture. Adding spices or herbs can elevate your soup. Here are some ideas: - Thyme: This herb pairs well with lemon. - Oregano: A classic Greek flavor that adds depth. You can also customize with vegetables. Some tasty options include: - Spinach: Stir in fresh spinach just before serving for color and nutrition. - Peas: Add them for a pop of sweetness and color. These variations let you make the soup your own while keeping it delicious. Enjoy experimenting! You can store leftover Greek Lemon Rice Soup in the fridge. Use an airtight container. Make sure the soup cools down before sealing it. This helps keep it fresh. The soup stays good for about 3-4 days. When you want to eat it again, heat it on the stove or in the microwave. Stir well to mix the flavors. If you want to keep the soup longer, freezing is a great option. First, let the soup cool completely. Pour it into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as soup expands when frozen. Seal the containers tightly to avoid freezer burn. To thaw, move the soup to the fridge overnight. You can also use the microwave on a low setting. When you reheat, add a bit of broth or water. This helps keep the texture smooth. Avoid boiling, as it can change the eggs. With these steps, your soup will taste fresh and flavorful even after freezing! What can I do if my soup is too thick? If your soup is too thick, you can add more broth or water. Start with a little at a time. Stir well and check the texture. The rice absorbs a lot of liquid, so this simple fix works great. Can I use chicken broth instead of vegetable broth? Yes, you can use chicken broth if you prefer. It will add a richer flavor to the soup. Just keep in mind that it may change the taste slightly. Is Greek Lemon Rice Soup healthy? Greek Lemon Rice Soup is quite healthy. It has fresh veggies and lean protein from eggs. The lemon adds vitamin C, which is good for your immune system. How many calories per serving? Each serving has roughly 200-250 calories. This can vary based on the exact ingredients you use. Always check your specific ingredients for accurate numbers. What are the origins of Greek Lemon Rice Soup? Greek Lemon Rice Soup, also known as Avgolemono, has deep roots in Greek cuisine. It blends flavors from Mediterranean cooking. It’s a comfort food enjoyed across Greece and beyond. Is this soup traditionally served on specific occasions? Yes, this soup is often served at family gatherings and holidays. It’s popular during Easter and other festive meals. Its light yet filling nature makes it a favorite among many. This article explored the key aspects of making Greek Lemon Rice Soup. We covered essential ingredients, preparation steps, and helpful tips. You learned about ingredient variations, storage, and common questions people ask. In my experience, this soup offers warm comfort and is easy to adapt. Whether you stick to the classic recipe or customize it, it’s a crowd-pleaser. Enjoy making this dish, and share it with family and friends!$

A refreshing and creamy soup made with rice, eggs, and a zesty lemon flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 6

Calories 250 kcal

Ingredients

1 cup long-grain rice (such as basmati or jasmine)
8 cups vegetable broth
4 large eggs
0.5 cup freshly squeezed lemon juice (approximately 3 to 4 lemons)
1 zest lemon
1 cup carrots, diced
1 cup celery, diced
1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
to taste salt
to taste freshly cracked black pepper
for garnish fresh dill or parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
While the vegetables are cooking, rinse the rice under cold running water until the water runs clear. Once rinsed, add the rice to the pot and stir for about 1 minute to coat it in the olive oil and mix with the vegetables.
Carefully pour the vegetable broth into the pot, stirring gently to combine. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15-20 minutes or until the rice is tender and has absorbed the broth.
In a separate mixing bowl, whisk together the eggs, freshly squeezed lemon juice, and lemon zest until the mixture is creamy and well combined.
Once the rice is fully cooked, remove the pot from the heat. To temper the eggs, gradually ladle about 1 cup of the warm broth from the pot into the egg-lemon mixture while continuously whisking.
Slowly stir the tempered egg mixture back into the pot with the soup, ensuring the heat is on low to avoid curdling the eggs. Stir continuously until the soup thickens slightly and is well incorporated.
Taste the soup and season it with salt and freshly cracked black pepper according to your preference. Adjust the seasoning as needed to enhance the flavors.
Serve the soup hot in individual bowls, garnished with freshly chopped dill or parsley.

Notes

Adjust the seasoning to taste and garnish with fresh herbs for added flavor.

Keyword lemon, rice, soup, vegetarian