Adapted from a recipe of Mrs M. Pantelaiou
for the site of Argyro Barbarigou,
for the site of Argyro Barbarigou,
a prominent Head Cook
Check her site Argiro for more Festive recipes
Ingredients (for 4-6 people)
For the soup:
1,2Kg of beef meat, appropriate for soup and cut in large bites
2 leeks, cut in thin slices (the white and the green tender part)
1 medium potato, cut in small cubes
2 yellow onions, finely chopped
3 carrots, cut in small cubes
2-3 stalks of celery, finely chopped
1/2 tea-cup of rice (long grain or basmati)
salt
pepper
For the avgolemono sauce:
2 eggs, separated
2 lemons, the juice
Method:
Wash the meat well and put in a large pot. Fill with water to cover and leave to simmer in medium-low heat until the meat is very tender. While boiling some scum will appear on the surface, use a slotted spoon to skim it off.
When the meat is ready add in the pot the vegetables and continue cooking for another 20-25 minutes with the pot semi-covered. In the meantime if it is necessary add some more hot water.
Add in the pot the rice, season with salt and pepper, cover with the lid and continue cooking for another 12-15 minutes. Switch off the heat but keep the pot on the cooker.
In a bowl beat the egg whites with a whisk until they become frothy. Add the yolks, without stopping beating, and gradually add the lemon juice.
The egg/lemon mixture needs to get tempered before added into the pot otherwise the eggs will scramble!!So, get a ladelful of the food's juices and slowly add into the bowl while you keep beating vigorously. Repeat this a couple of time and then empty the mixture into the pot.
Shake the pot firmly holding it by the handles and don't let the soup to boil again after this stage. Serve immediately!
***If, though, you need to prepare the soup in advance (or to reheat the next day), again don't let it boil because it will "break". Just gently warm it up in very low heat.
For the soup:
1,2Kg of beef meat, appropriate for soup and cut in large bites
2 leeks, cut in thin slices (the white and the green tender part)
1 medium potato, cut in small cubes
2 yellow onions, finely chopped
3 carrots, cut in small cubes
2-3 stalks of celery, finely chopped
1/2 tea-cup of rice (long grain or basmati)
salt
pepper
For the avgolemono sauce:
2 eggs, separated
2 lemons, the juice
Method:
Wash the meat well and put in a large pot. Fill with water to cover and leave to simmer in medium-low heat until the meat is very tender. While boiling some scum will appear on the surface, use a slotted spoon to skim it off.
When the meat is ready add in the pot the vegetables and continue cooking for another 20-25 minutes with the pot semi-covered. In the meantime if it is necessary add some more hot water.
Add in the pot the rice, season with salt and pepper, cover with the lid and continue cooking for another 12-15 minutes. Switch off the heat but keep the pot on the cooker.
In a bowl beat the egg whites with a whisk until they become frothy. Add the yolks, without stopping beating, and gradually add the lemon juice.
The egg/lemon mixture needs to get tempered before added into the pot otherwise the eggs will scramble!!So, get a ladelful of the food's juices and slowly add into the bowl while you keep beating vigorously. Repeat this a couple of time and then empty the mixture into the pot.
Shake the pot firmly holding it by the handles and don't let the soup to boil again after this stage. Serve immediately!
***If, though, you need to prepare the soup in advance (or to reheat the next day), again don't let it boil because it will "break". Just gently warm it up in very low heat.
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