Introduction

A hearty and comforting soup, perfect for the cold winter months, this creamy beef and rice soup with egg and lemon is a traditional Greek recipe that is both nourishing and flavorful.

Ingredients

  • 1.200 kg beef for soup, cut into large chunks
  • 2 leeks, cut into thin slices
  • 2 onions, cut into small pieces
  • 3 carrots, cut into small pieces
  • 2-3 stalks celery, cut into small pieces
  • 1 cup rice for soup
  • Salt
  • Pepper, freshly ground
  • 2 eggs
  • 2 lemons

Instructions

  1. Finely chop the vegetables using a knife.
  2. Wash the meat and place it in a pot. Add water to cover the meat and let it simmer until it becomes tender. Skim the surface occasionally.
  3. Once the meat is tender, add the chopped vegetables and let them boil for 20 minutes. Add more water if necessary.
  4. Add the rice, salt, and pepper. Let the rice cook for 12-15 minutes.
  5. Prepare the egg and lemon mixture by beating the eggs and diluting them with a little broth from the soup.
  6. Pour the egg and lemon mixture into the pot and stir gently.

Serving Ideas

  • Serve hot, garnished with a sprinkle of black pepper and a squeeze of lemon.
  • Offer a side of crusty bread or pita for dipping into the soup.
  • For a more substantial meal, serve with a side salad or a plate of roasted vegetables.

Side Dish Ideas

  • Roasted potatoes: cut potatoes into wedges, toss with olive oil and roast in the oven until crispy.
  • Grilled cheese sandwich: a simple yet satisfying combination that pairs well with the soup.
  • Garlic bread: toast slices of bread, spread with garlic butter, and bake until crispy.

Nutrition Values (approximate per serving)

  • Calories: 450
  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 60mg
  • Sodium: 400mg
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 30g