Chicken Soup with Egg and Lemon Sauce (Kotossoupa)

Home | Submit recipe | Popular recipes | Top rated recipes |

Recipe categories:

Recommended Sites
Free Services
Free Emails
Funny Pictures
Funny Jokes
Song Lyrics
E-Cards
Spam Free Email
Google PR Checker
Web Search
Short URL Service
Freewares
Sharewares
Free Banner Generator
Web Proxy
Free Wallpapers
Free Music Download

Category

Greek

Contributor

admin

Ratings

Comment (s)

Ingredients

# 1 x 3lb. (one and a half kilos) chicken
# 1 medium onion, sliced
# 3 eggs
# 1 large carrot, sliced
# half a teacup of rice, washed and strained
# 2 lemons
# salt and pepper
# parsley

Procedures

# Wash the chicken and rub it with one of the lemons
# Place the chicken in a pot, cover with water and boil for about 30 minutes on a medium heat
# Add the onion, carrot, salt and pepper and continue cooking for about 10 minutes
# When the chicken is done, test with a fork, and remove from the pot
# Strain the broth, bring back to the boil, add the rice and boil for about 20 minutes, then remove from heat
# Beat the eggs, add lemon juice to taste and blend together
# Gradually pour in tablespoons of the hot, but not boiling, broth beating at the same time
# Add this egg and lemon sauce to the soup, stirring constantly
# Ladle the soup into individual warmed bowls, sprinkle with chopped parsley and serve

Rate this recipe :

Send this recipe to your friend(s)

Post this recipe to your blog or website

<h1>Chicken Soup with Egg and Lemon Sauce (Kotossoupa)</h1>
 Ingredients :
 # 1 x 3lb. (one and a half kilos) chicken 
# 1 medium onion, sliced 
# 3 eggs 
# 1 large carrot, sliced 
# half a teacup of rice, washed and strained 
# 2 lemons 
# salt and pepper 
# parsley <hr hieght="1">
 Procudures
 # Wash the chicken and rub it with one of the lemons 
# Place the chicken in a pot, cover with water and boil for about 30 minutes on a medium heat 
# Add the onion, carrot, salt and pepper and continue cooking for about 10 minutes 
# When the chicken is done, test with a fork, and remove from the pot 
# Strain the broth, bring back to the boil, add the rice and boil for about 20 minutes, then remove from heat 
# Beat the eggs, add lemon juice to taste and blend together 
# Gradually pour in tablespoons of the hot, but not boiling, broth beating at the same time 
# Add this egg and lemon sauce to the soup, stirring constantly 
# Ladle the soup into individual warmed bowls, sprinkle with chopped parsley and serve 
 More <a href="http://www.allrecipesworld.com" title="Free recipe">free recipes</a>

Enter Comment

Comments :

Syndicate

Bookmark this page