Lemon-Zesty Greek Rice Soup

$To make Greek Lemon Rice Soup, you will need a few simple ingredients. Here’s the list: - 1 cup long-grain rice - 8 cups vegetable or chicken broth - 2 medium carrots, diced - 1 medium onion, finely chopped - 3 garlic cloves, minced - 2 large eggs - 1/2 cup fresh lemon juice (about 2-3 lemons) - 1 teaspoon dried oregano - Salt and pepper, to taste - 1/4 cup fresh dill, chopped (optional) - Olive oil for sautéing Each ingredient plays a key role in creating the soup's rich flavor. The rice brings heartiness, while the lemon juice adds a bright zing. Fresh herbs like dill elevate the taste. You can choose vegetable or chicken broth based on your preference. The broth forms the soup's base and blends well with the other flavors. When you gather these ingredients, you set the stage for a warm, comforting dish. Use fresh lemon juice for the best flavor. The eggs help create the creamy texture that makes this soup special. The combination of these ingredients creates a delicious and memorable meal. {{ingredient_image_1}} 1. Heat a splash of olive oil in a large pot on medium heat. 2. Add the finely chopped onion and sauté until soft. This takes about 5 minutes. 3. Next, add minced garlic and diced carrots. Cook for another 3-4 minutes, stirring often. 4. Stir in the long-grain rice. Toast it for about 1-2 minutes. 5. Pour in the vegetable or chicken broth and bring it to a boil. 6. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15 minutes. 1. In a separate bowl, whisk together the eggs, fresh lemon juice, and oregano until smooth. 2. To temper the egg mixture, slowly ladle a small amount of the hot soup broth into the bowl while whisking. This helps keep the eggs from curdling. 1. Gradually whisk the warmed egg mixture back into the pot of soup. Stir continuously to keep it smooth. 2. Return the pot to low heat and warm the soup for 2-3 minutes. Do not let it boil. 3. Season with salt, pepper, and more lemon juice to taste. If you like, stir in fresh chopped dill for extra flavor. - For best results, use long-grain rice. It stays fluffy and separate. - Adjust broth flavor with salt, pepper, or fresh herbs. Taste as you go. - Serve in bowls, garnished with fresh dill and a lemon wedge. It looks great! - Pair with crusty bread or a light salad for a complete meal. - To prevent curdling, temper the egg mixture slowly with hot broth. This keeps it smooth. - Ensure proper rice texture by not overcooking. It should be tender, not mushy. Pro Tips Use Fresh Ingredients: Fresh herbs and high-quality broth will elevate the flavor of your soup significantly, making it more vibrant and delicious. Perfect the Tempering: Ensure you temper the eggs slowly to prevent curdling. This step is crucial for achieving a smooth and creamy texture in your soup. Adjust the Acidity: Taste your soup before serving and adjust the lemon juice to your liking. The right balance of acidity can enhance the overall flavor profile. Store Properly: If you have leftovers, store the soup without the eggs added. This will prevent the eggs from becoming rubbery. Reheat gently and add the egg mixture just before serving. {{image_2}} You can easily change the rice in this soup. Try using brown rice or quinoa instead of long-grain rice. Brown rice gives a nutty taste and adds fiber. Quinoa is gluten-free and cooks faster than brown rice. You can also mix in other veggies. Peas, spinach, or bell peppers can add color and flavor. Just chop them small and add them with the carrots. For a vegan version, skip the eggs and use a plant-based broth. This keeps the soup rich and tasty without any animal products. You can also find gluten-free broth options at the store. Just check the label to ensure it fits your needs. Spices can take this soup to another level. Adding a pinch of cumin or paprika can add warmth and depth. You can also play with herbs. Instead of dill, use parsley or thyme for a fresh twist. These changes make the soup unique each time you make it. To keep your Greek lemon rice soup fresh, refrigerate it right away. Use airtight containers to avoid spills and keep odors out. Make sure the soup cools down before sealing. This helps prevent condensation inside the container. You can freeze this soup for later use. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave space at the top for expansion. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir often to keep it smooth. In the fridge, the soup stays good for about three days. If you freeze it, it can last up to three months. Always check for signs of spoilage. If it smells off or has strange colors, it's best to throw it away. Greek Lemon Rice Soup, or Avgolemono, is a warm, comforting dish. It blends rice, broth, and lemon. The soup has a bright, tangy flavor from the fresh lemon juice. It often includes eggs for a rich texture. You will taste hints of oregano and fresh dill if you add it. This soup is simple yet satisfying, making it a favorite in Greek homes. Yes, you can make this soup ahead of time. To do this, prepare the soup as directed. Let it cool completely before storing. Place it in an airtight container in the fridge. It stays fresh for up to three days. When reheating, do it gently on low heat. This helps keep the texture smooth. Avoid boiling to prevent curdling of the egg. To make the soup more filling, consider adding protein or grains. You can stir in cooked chicken or shrimp for extra flavor. Lentils or chickpeas also add protein and heartiness. If you want a thicker texture, try using whole grains like farro or barley. These additions will make your soup more substantial and satisfying. In this post, I shared how to make Greek Lemon Rice Soup using simple ingredients and easy steps. You learned about preparation, tips for perfecting your soup, and ways to customize it to fit your needs. Remember, this soup is not just tasty; it’s also versatile. Feel free to try different grains or vegetables. Keep cooking and enjoy every bowl!$

Lemon-Zesty Greek Rice Soup

A refreshing and hearty soup with a zesty lemon flavor, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Greek

Servings 6

Calories 250 kcal

Ingredients

1 cup long-grain rice
8 cups vegetable or chicken broth
2 medium carrots, diced
1 medium onion, finely chopped
3 cloves garlic, minced
2 large eggs
0.5 cup fresh lemon juice
1 teaspoon dried oregano
to taste salt and pepper
0.25 cup fresh dill, chopped
splash olive oil for sautéing

Instructions

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and diced carrots, and cook for an additional 3-4 minutes, stirring frequently.
Stir in the rice, allowing it to toast slightly for about 1-2 minutes, then pour in the vegetable or chicken broth. Bring the pot to a boil.
Reduce the heat to a simmer, cover, and cook until the rice is tender, about 15 minutes.
While the rice is cooking, in a separate bowl, whisk together the eggs, lemon juice, and oregano until smooth.
Once the rice is cooked, remove the pot from heat. Slowly ladle a small amount of the hot soup broth into the egg mixture while continuously whisking.
Gradually whisk the warmed egg mixture back into the pot of soup, stirring continuously to ensure a smooth texture.
Return the pot to low heat and warm the soup gently for an additional 2-3 minutes, but do not let it boil.
Season with salt, pepper, and additional lemon juice to taste. If desired, stir in freshly chopped dill for extra flavor.

Notes

Serve garnished with fresh dill and a lemon wedge for added flavor.

Keyword Greek, lemon, rice, soup