Facing Greek soup is one of the best examples of home-cooked comfort food. It satisfies, warms and delights with its delicate taste. Find out how to prepare it.
Greek cuisine we associate it with light and fresh food. However, we forget that Greeks have to deal with low temperatures and unpleasant humidity in winter. However, they can cope with it with warming, simple dishes. One of them is Giouverlakia broth. This is a popular dish that is included in the daily menu in Greek homes. Depending on the region, the broth is prepared differently. Tomatoes are added here and there, and herbs in other places. It is also a popular variation. It has a richer, creamier structure.
We propose basic recipe for Greek brothwhich contains delicate meatballs with rice. To prepare the soup, we need only a few ingredients. We cannot forget about lemon, which, apart from the meat, plays the main role in the dish. Added just before serving, it makes the dish more filling freshness and aroma. It is worth making sure that everyone can decide how much lemon juice they like in the soup.
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Ingredients:
- 800 g of poultry or poultry-pork minced meat,
- 1 cup of rice,
- 1 large carrot,
- 2 tablespoons of olive oil,
- 2 liters of vegetable broth,
- 1 lemon,
- salt and pepper
- optional: two eggs.
We start by preparing the meatballs. Put the minced meat, preferably well chilled, into a bowl. Add the rice, season with salt and pepper, and then knead. Set aside in the fridge for 20 minutes.
After this time, remove the meat and form small meatballs, pressing them well. Place them at the bottom of a large pot. Pour in the broth and put on the fire. There should be enough liquid for the meat to flow freely. It’s worth remembering that while cooking, the rice will absorb some of the broth.
Wash the carrots, peel them and cut them into thin slices. Add to the soup along with olive oil. Cover and cook for about 40 minutes.
Cut the lemon into quarters. Pour the soup into plates and serve with lemon so that everyone can season the dish to taste.
If we like thicker soups, we can make an alternative version with eggs. In this case beat two eggs whole, then add lemon juice and finally a little broth. Slowly add the liquid to the soup, stirring constantly so that the sauce does not curdle.
Source: Terazgotuje.pl, oliwowo.pl
