Perfect for cold nights when you need something hearty and filling, this classic Greek recipe is sure to become a favorite in your household!

What is Greek lemon chicken soup with orzo (Avgolemono)?

Greek lemon chicken soup with orzo is a classic Greek soup made with a mixture of lemon juice and eggs (Avgolemono), providing a tangy and velvety consistency. Orzo (manestra), a rice-shaped pasta, is often added to the soup to provide a heartier texture.

The soup is typically made with chicken broth or stock, although it can also be prepared with vegetable broth for a vegetarian option. Fresh herbs, such as dill or parsley, are often added as a garnish to enhance the flavor of this comforting and delicious soup.

• Hearty comfort food: This Greek soup is ideal when you want something that is filling and warming
• Make in bigger batches: It is also easier to make in larger quantities if you are feeding more people

Greek lemon chicken soup with Orzo Key Ingredients 

Chicken: You’ll want 6 chicken thighs, skin-on with the bone for this recipe. To them, you’ll add red onions and carrots.

Orzo: The recipe uses around 120g of orzo pasta for six servings.

Egg mixture (Avgolemono): You need 2 large eggs, juice from one lemon and some roughly chopped dill for the sauce.

Key Preparation Tips for Greek lemon chicken soup with Orzo

There are three main steps involved with this recipe:

1. Prepare the chicken
2. Cook the orzo
3. Make the egg mixture and serve

Prepare the chicken

Place the chicken thighs in a big pot with halved and peeled red onion and finely chopped, peeled carrots to cook the chicken. Don’t forget to season well and add sufficient water to completely cover the chicken. Add more water if needed.

First, heat the mixture until it boils. Then, lower the heat to a low setting and let it simmer with the lid on for 30 minutes.

Cook the orzo

Take out the chicken thighs from the pan and keep them aside. Check the seasoning and include more salt and pepper to the soup if required.

After adding the orzo, increase the heat to medium and cook for another 15 minutes with the lid on until the pasta becomes tender.

After the chicken has cooled down, remove the skins and shred the meat from the bone. Make sure to return the bones to the pot as soon as possible.

After the orzo becomes tender, take out the chicken bones and red onion from the pot. Use a sieve to strain out any carrot or orzo pieces and transfer 3-4 ladles of hot soup to a jug.

Make the egg lemon sauce (Avgolemono) and serve

Whisk the eggs with lemon juice until frothy. While whisking continuously, slowly add hot soup to the egg mixture until it becomes light, creamy, and loose. Then, whisk the mixture back into the soup pot.

After shredding the chicken, put it back into the soup. If necessary, add some additional water and recheck the seasoning. Once the chicken has heated up, take the pot off the stove and mix in the diced dill before serving.

What is tempering? Why is it important in this recipe?

Tempering is a technique used to slowly raise the temperature of a cold or room temperature liquid mixture, such as eggs or dairy, by adding a small amount of hot liquid to it while constantly whisking. Gradually increasing the temperature of the mixture prevents the eggs from curdling or scrambling when added to a hot liquid.

In the case of Avgolemono with Orzo, tempering is important because it ensures that the mixture of eggs and lemon juice does not separate or curdle when added to the hot chicken broth.

This technique allows the soup to maintain a smooth and velvety consistency, giving it that signature creamy texture. Without tempering, the soup would not have the desired richness and could potentially have an unappetizing texture.

What pasta can you use in place of Orzo?

If you don’t have orzo available, you can easily substitute other small pasta shapes to make your Avgolemono soup. Here are a few possible pasta choices:

• Arborio Rice: You can use arborio rice, which is commonly used to make risotto, as a substitute for orzo in Avgolemono soup. The rice grains help to give the soup a rich and creamy texture.
• Acini di Pepe: Acini di Pepe are small, round pasta that works well as a substitute for orzo. They are perfect for soups because they cook quickly and absorb the flavors of the broth well.
• Ditalini: Ditalini pasta is small tube-shaped pasta that is about the same size as orzo. They have a hollow center, which captures the broth and creates a hearty texture.

Variations

There are several variations that can be made to this recipe to customize it to your taste. Here are a few ideas:

1. Add vegetables: To make the soup more hearty, you can add vegetables such as carrots, celery, peas or spinach to the broth.
2. Use a different protein: Instead of chicken, you can use other types of protein.
3. Add spices: To give the soup a different flavor, you can add spices like cumin, paprika or coriander.
4. Make it vegetarian: You can substitute chicken broth for vegetable broth and omit the chicken to make a vegetarian version of the soup.

These are just a few ideas but feel free to get creative and come up with your own variations based on what ingredients you have on hand and what flavors you prefer.

Serving suggestions

Greek lemon chicken soup with Orzo pairs well with a variety of side dishes that complement its rich, tangy flavor. Garlic bread is one perfect side dish. Serve it warm, the crispy garlic bread is perfect for dipping into the soup.

The simplest way to serve the soup is with some fresh, crusty, Greek village bread, sourdough bread, bread machine sourdough bread or my easy and crusty bread made with self raising flour. 

A classic Greek salad with feta cheese, olives, cucumber, and tomato is another great side dish that complements the flavors of the soup.

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
• Greek Beef Soup Recipe (Kreatosoupa)
• Traditional Magiritsa Recipe (Greek Easter Soup)
• Greek Chickpea Soup Recipe (Revithia)
• Traditional Greek Bean Soup Recipe (Fasolada)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Traditional Greek lemon Chicken soup (Kotosoupa Avgolemono)

Greek Lemon Chicken soup with Orzo (Avgolemono)

(29 votes, average: 4.03 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 55 min
• Total Time: 1 hour 10 minutes
• Yield: 6 portions
• Category: Soups
• Method: Boiled
• Cuisine: Greek

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Description

Greek lemon chicken soup with orzo (Avgolemono) is a traditional Greek soup that combines the tangy flavors of lemon and eggs with the heartiness of orzo pasta. Perfect for cold nights when you need something hearty and filling, this classic Greek recipe is sure to become a favorite in your household!

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Ingredients

• 6 skin on bone in chicken thighs
• 1 large red onion
• 2 carrots
• salt and freshly ground pepper
• 5 cups water (1.2 L)
• 120g orzo (4 oz) 
• 2 large eggs
• juice 1 lemon
• small handful fresh dill, roughly chopped

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  Greek Beef Soup recipe (Kreatosoupa)

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  Greek Chickpea soup recipe (Revithia)

• 

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  Traditional Greek Meatball Soup…

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Instructions

1. Place the chicken thighs in a large pot with the red onion, peeled and halved, and the carrots, peeled and finely chopped. Season well and add the water, adding more if needed to make sure the chicken pieces are completely covered. Bring to the boil before reducing the heat to low. Allow to simmer with the lid on for 30 minutes.
2. Remove the chicken thighs from the pan and set aside. Check the seasoning and add more salt and pepper to the soup if needed. Add the orzo and turn the heat up to medium. Cook with the lid on for another 15 minutes, or until the pasta is just tender.
3. Meanwhile, once the chicken is cool enough to touch discard the skins and shred the meat from the bone, returning the bones to the pot as soon as you can.
4. Once the orzo is tender, remove the chicken bones and red onion, and remove 3-4 ladles of hot soup from the pot into a jug, using a sieve to leave any carrot or orzo pieces behind.
5. Whisk the eggs until just frothy and then whisk in the lemon juice. Whisking constantly, slowly pour the hot soup into the egg mixture until loose, light and creamy. Then slowly whisk it back into the soup pot. 
6. Return the shredded chicken to the soup. Add a little more water if needed, and check the seasoning again. Once the chicken has warmed through remove from the heat and stir through the chopped dill before serving.

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Keywords: Greek lemon chicken soup with orzo, Avgolemono with orzo

The post Greek Lemon Chicken Soup with Orzo (Avgolemono) appeared first on My Greek Dish.

As the winter is here, I find it very hard to resist every recipe that includes the word “soup”. One of my favourite soups is Greek lemon chicken soup (kotosoupa avgolemono), which I prepare not very often, I admit, as it requires a little bit more time and effort. But still is my number one option for when I have enough time.

My best alternative for when I crave for an effortless soup is this classic Greek beef soup recipe, which needs 5 minutes preparation and few ingredients, making it a staple in my household.

Greek cuisine also includes lots of vegetarian soups recipes, like Greek bean soup (fasolada), Greek lentil soup (Fakes soupa) and Greek chickpea soup (revithia soupa). They all have a very special place in my heart, bringing back wintery childhood memories.

Greek beef soup recipe variations

As I said before, this beef soup is my number one choice for an effortless whole family meal. There are many variations of Greek Beef soup. Some of them may include rice and egg lemon sauce or orzo and tomato sauce. But with this recipe I try it to keep it simple, so that you can enjoy a bowl of nice, warm beef soup any day of the week.

Using as base ingredients carrots, celery and onions for extra flavour and potatoes to make it more filling, and finishing with lemon juice, zest, olive oil and fresh thyme. You can try experimenting adding any kind of vegetables and herbs you like, like fennel, leek, fresh oregano or even spice it up a bit, using some chili flakes.

Serve this traditional Greek beef soup (kreatosoupa) while still steaming hot, with a last minute squeeze of a lemon, a splash of extra virgin oil and fresh thyme. And of course some crusty village bread aside! Enjoy!

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
• Traditional Magiritsa Recipe (Greek Easter Soup)
• Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono)
• Greek Chickpea Soup Recipe (Revithia)
• Traditional Greek Bean Soup Recipe (Fasolada)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Greek lemon chicken soup with Orzo (Avgolemono)

Greek Beef Soup recipe (Kreatosoupa)

(476 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 120 min
• Total Time: 125 min
• Yield: 6-8 portions
• Category: Soups
• Method: Boiled
• Cuisine: Greek

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Description

For a cold winter’s day; hearty, aromatic, warming Greek beef soup (Kreatosoupa) with vegetables and potatoes for the whole family to enjoy!

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Ingredients

• 1 kg beef, cut in portions (35 oz.)
• 3 tbsps olive oil
• 3 carrots, peeled and cut in slices
• 2–3 sticks celery, cut in slices
• 2 white onions, finely chopped
• 2–3 bay leaves
• 3 medium potatoes, peeled and cut in cubes
• 1 tbsp fresh thyme, chopped
• 1 beef bouillon cube
• salt and freshly ground pepper
• juice of 1 lemon
• zest of 1 lemon
• water

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  Greek Chickpea soup recipe (Revithia)

• 

  Traditional Greek Meatball Soup…

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  Traditional Magiritsa recipe…

• 

  Greek Lentil Soup recipe (Fakes Soupa)

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Instructions

1. To prepare this Greek beef soup recipe, first cut the beef into 5cm (2 inches) pieces.
2. Heat a large pot over high heat. Add the olive oil and beef and sauté, until nicely coloured.
3. Add the finely chopped onions and carrots and sauté for 1 more minute.
4. Pour in the same pot approx. 1.5L of water. (The water should cover the ingredients.)
5. Add the celery, potatoes, bay leaves, thyme and beef cube. Stir well with a wooden spoon.
6. Place the lid on, turn the heat down and let the beef soup simmer for approx. 2 hours. Check once in a while to remove the foam from the surface with a spoon. Add more water if needed as it evaporates.
7. After the beef is done add the lemon juice, lemon zest, a splash of olive oil and season to taste.
8. Serve while still warm with a slice of lemon and chopped thyme. Enjoy!

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Keywords: Greek beef soup, kreatospoupa recipe, Beef soup with potatoes and vegetables

The post Greek Beef Soup recipe (Kreatosoupa) appeared first on My Greek Dish.

Hearty, simple and extra comforting, this Greek chickpea soup recipe (revithia soupa) is with no doubt the perfect dish for a cold winter’s day!

Greek chickpea soup is one of the most popular Greek wintery dishes, among other soups like Greek lentil soup and fasolada. A highly nutritious and delicious vegetarian Greek dish, full of fiber and a unique supply of antioxidants. So, if you love chickpeas then this Greek chickpea soup recipe is a definite must try!

Greek chickpea soup recipe – Variations

Greek chickpea soup recipe (revithia soupa) is made with humble ingredients, but it’s simplicity of preparation and presentation takes nothing out of its deliciousness! A basic recipe for ‘revithia soupa’ consists only of chickpeas, onions, olive oil, lemons and water.

To prepare a Greek chickpea soup recipe it is important to soak the chickpeas overnight for them to become tender and to reduce cooking time. Depending on how fresh the chickpeas are, the cooking time may vary greatly, so it is important to check if they are done. Different variations include other herbs and spices so feel free to spice things up!

Bay leaves, fresh or dried oregano and some minced garlic will surely lift the flavor! A very nice addition is to also add some vegetable or chicken stock along with the water to enhance the flavor. Some variations also include carrots, celery and tomato paste to redden the soup.

Serve this delicious traditional Greek chickpea soup while still warm with freshly ground pepper and of course some Greek village bread to dig in all that delicious sauce! Enjoy!

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
• Greek Beef Soup Recipe (Kreatosoupa)
• Traditional Magiritsa Recipe (Greek Easter Soup)
• Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono)
• Traditional Greek Bean Soup Recipe (Fasolada)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Greek lemon chicken soup with Orzo (Avgolemono)

Greek Chickpea soup recipe (Revithia)

(579 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 110 min
• Total Time: 2 hours
• Yield: 5 portions
• Category: Soups
• Method: Boiled
• Cuisine: Greek

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Description

Hearty, simple and extra comforting, this Greek chickpea soup recipe (revithia soupa) is with no doubt the perfect dish for a cold winter’s day! Greek chickpea soup is one of the most popular Greek wintery dishes while being highly nutritious full of fiber and a unique supply of antioxidants.

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Ingredients

• 500g/ 17 oz. dry chickpeas (revithia)
• 1 large red onion, finely chopped
• 1/2 a cup olive oil
• 1 bay leaf
• 2 tsp dried oregano (optional)
• salt and freshly ground pepper
• juice of 1–2 lemons
• 2 tbsp flour
• vegetable stock (optional)

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• 

  Greek Beef Soup recipe (Kreatosoupa)

• 

  Traditional Magiritsa recipe…

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  Traditional Greek Meatball Soup…

• 

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Instructions

1. To prepare this Greek chickpea soup recipe (revithia soupa), start by washing the chickpeas and let them soak in plenty of cold water overnight (ideally for 18 hours).
2. When you are ready to make this Greek chickpea soup recipe, drain the chickpeas (revithia) and discard the soaking water. Place the chickpeas in a colander and rinse very well with plenty of water (4-5 times). Put your hands in the colander and rub them well.
3. Place the revithia in a large pan with enough cold water to cover them (about 4cm over the chickpeas).
4. Turn the heat up and bring to the boil. Keep removing the froth from the top with a wooden spoon for about 15 minutes.
5. Drain the chickpeas and then put them back in the pan and add enough warm water to cover them again. Bring to the boil and add the olive oil, chopped onion, oregano and bay leafs.
6. Turn the heat down to a simmer and place the lid on. Let the revithia cook for 1-2 hours, depending on the chickpeas, until tender. Add more water if necessary in order not to dry.
7. If you prefer your soup to be thicker, during the end of cooking time add in a bowl the flour and lemon juice and pour gradually 1-2 ladles of the soup and whisk. Add the mixture slowly in the pan with the chickpeas and season. Stir gently for 2-3 minutes until the soup thickens.
8. Serve this Greek chickpea soup while still warm with lots of Kalamata olives and crusted bread aside. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 595kcal
• Sugar: 11.9g
• Sodium: 490.4mg
• Fat: 28.6g
• Saturated Fat: 3.8g
• Unsaturated Fat: 22.6g
• Trans Fat: 0g
• Carbohydrates: 68.9g
• Fiber: 13.2g
• Protein: 21.2g
• Cholesterol: 0mg

Keywords: Greek Chickpea Soup, Revithia Soupa, Revithada recipe, Revithosoupa

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Magiritsa recipe (Greek Easter soup) – A traditional Greek Easter delicacy

This traditional magiritsa recipe is the dinner prepared and served in almost every household in Greece on Holy Saturday, while the main Easter meal served on Easter Sunday is spit roasted lamb. The authentic magiritsa recipe is designed to use the leftover parts of the lamb so that nothing went to waste.

Magiritsa is served after the midnight church services to break the 40 day Great Lent period and is considered to be best meal after the fasting period to gradually ease your digestive system back into its meat eating habits.

Traditional Magiritsa recipe (Greek Easter soup) – Variations

One can find many variations of this traditional Greek magiritsa recipe. Some regional versions also use rice, while the Peloponesian magiritsa recipe calls for freshly grated tomatoes. In some parts of Greece it is served as a Fricassee rather than a soup, with a variety of vegetables while others prefer to prepare it with lamb, veal, or only with liver.

Nowadays, magiritsa is also commonly served as a vegetarian soup, prepared mainly with mushrooms and vegetable stock along with rice, fresh herbs and egg lemon sauce. Some magiritsa recipes also use the neck and head of the lamb to prepare a stock for the soup. While making the stock can be time consuming it gives a really unique flavour and taste to the soup.

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
• Greek Beef Soup Recipe (Kreatosoupa)
• Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono)
• Greek Chickpea Soup Recipe (Revithia)
• Traditional Greek Bean Soup Recipe (Fasolada)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Greek lemon chicken soup with Orzo (Avgolemono)

Traditional Magiritsa recipe (Greek Easter soup)

(441 votes, average: 4.90 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 min
• Cook Time: 70 min
• Total Time: 1 hour 30 minutes
• Yield: 8 servings
• Category: Main
• Method: Boiled
• Cuisine: Greek

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Description

A traditional Greek Magiritsa recipe (Greek easter soup), perfect for your Easter family dinner! Magiritsa is a unique Greek soup made from lamb offal and romaine lettuce, garnished with fresh herbs and finished of with a delicious egg lemon sauce (Avgolemono).

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Ingredients

For the Magiritsa

• 1 kg lamb offal (heart, liver, lungs and other organs)
• intestines from 1 lamb (optional)
• 1 large red onion, finely chopped
• 5–6 spring onions, finely chopped
• 3 medium romaine (cos) lettuce, roughly chopped
• 4–5 tbsps fresh dill, chopped
• 1/2 cup rice (optional)
• 1/2 a cup olive oil
• salt and freshly ground pepper

For the egg lemon sauce (Avgolemono)

• 2 eggs
• juice of 2 lemons

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Instructions

1. To prepare this traditional Greek magiritsa recipe, clean and wash thoroughly the organs and set aside. Wash thoroughly the intestines under running water, rub them with sea salt and lemon juice and wash again. (To wash them more easily you can either slice them up lengthwise or turn them inside out.)
2. In a large pot add the organs and plenty of water and bring to the boil. Blanch the organs in the hot water for about 3-5 minutes. Add the intestines and blanch for 5 more minutes. Drain and set aside to cool down for a while. Chop in small pieces and remove the excessive fat.
3. Heat a large pot over medium heat and add the olive oil, the chopped onions and the meat. Sauté for 5-6 minutes, until browned. Add 2-3 glasses of hot water and simmer for about 10 minutes. Add the roughly chopped lettuce squeezing them down to fit and place the lid on. Cook for 10 minutes, remove the lid and season. Stir well and cook the magiritsa with the lid on for about 40-50 more minutes. (If you choose to make this magiritsa recipe with rice, stir in the rice about 10 minutes before the end of cooking time.)
4. Prepare the egg lemon sauce for the magiritsa. Start off by separating the egg whites from the egg yolks. In a bowl, whisk the egg yolks and add the lemon juice whist whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Continue whisking for 1-2 minutes and gradually add 1-2 ladles of the hot broth from the magiritsa, a litte bit at a time. Make sure you add the broth slowly or the egg whites will curdle! When done, pour the mixture back into the pot and add the chopped dill. Stir well, place the lid on and leave aside for 5 minutes. (See also some tips to make the perfect Avgolemono).
5. Ladle the magiritsa (Greek Easter soup) while still warm into bowls and sprinkle with freshly ground pepper. Enjoy!
6. (If you like to prepare a stock form the lamb head and neck for the magiritsa, wash thoroughly the head and neck and place in a large pot, along with two red onions. Pour in enough water to cover, season and simmer for approx. 1 hour, skimming the surface. When the meat falls from the bones, remove the pot from the stove and strain the stock. Let the stock cool down completely and skim the fat. Use the stock and equal amount of water to prepare the magiritsa soup.)

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Nutrition

• Serving Size: 1 portion
• Calories: 272kcal
• Sugar: 1.6g
• Sodium: 520.1mg
• Fat: 18.4g
• Saturated Fat: 3.3g
• Unsaturated Fat: 13.3g
• Trans Fat: 0g
• Carbohydrates: 7.3g
• Fiber: 1g
• Protein: 21.3g
• Cholesterol: 502.2mg

Keywords: Magiritsa, Greek Easter Soup recipe

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The two most popular variations are the ‘white’ spanakorizo and the ‘red’ spanakorizo, which contains nothing else than chopped tomatoes. A less well known, non-vegetarian variation of spanakorizo can be made with sausages (recommended only for the adventurous!)

Spanakorizo (Greek spinach rice) – Do it like Popeye!

Spanakorizo is probably one of the healthiest (and easiest!) traditional Greek recipes, which is packed with lots of spinach, a well known ‘super food’.

Spinach contains a abundant amounts of nutrients, such as iron, calcium, vitamins C, A, K, folic acid, magnesium, potassium, lutein and zeaxanthin, that help promote bone, eye and skin health, can help regulate blood pressure and a healthy nervous system and brain function.

What is really impressive is that cooking spinach actually increases its health benefits, as the body cannot break down completely the nutrients in raw spinach. (Tip: lemon juice helps the absorption of calcium and iron).

If you want to make an extra healthy version of this traditional Greek Spanakorizo recipe, I am sure you could use brown rice as a substitute, just take into account the extra cooking time brown rice needs to break down its hard shell.

Traditionally served with feta cheese and lots of lemon, this classic Greek spinach rice is certainly the most delicious way to promote healthier eating habits for you and your family!

Greek Spinach and Rice recipe (Spanakorizo)

(528 votes, average: 4.79 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 minutes
• Yield: 8
• Category: Main
• Method: Boiled
• Cuisine: Greek

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Description

Looking for a super healthy and delicious traditional Greek spinach and rice recipe? Spanakorizo is a classic Greek vegetarian dish packed with abundant amounts of nutrients and best of all? Its super simple and easy to make!

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Ingredients

• 1kg fresh or frozen spinach, rinsed and stemmed (35 oz.)
• 200g rice white rice (7 oz.)
• 1/2 cup olive oil
• 4 spring onions, chopped
• 1 red onion, finely chopped
• 1 leek, sliced
• 1/2 bunch dill, finely chopped
• 150g tinned chopped tomatoes (5.5 oz.) or 200g of fresh tomatoes, if in season.
• 1 tbsp tomato paste
• 1 cube vegetable stock
• salt and freshly ground pepper

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Instructions

1. To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.
2. Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer, covered, for about 20-25 minutes, until the rice is tender.
3. While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.
4. To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it’s close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.
5. Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!

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Nutrition

• Serving Size: 1 plate
• Calories: 199kcal
• Sugar: 2.2g
• Sodium: 416mg
• Fat: 14.7g
• Saturated Fat: 2.1g
• Unsaturated Fat: 11.8g
• Trans Fat: 0g
• Carbohydrates: 15.7g
• Fiber: 3.7g
• Protein: 4.8g
• Cholesterol: 0mg

Keywords: Spanakorizo recipe, Greek spinach and rice

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What is Fasolada (Greek bean soup)?

Fasolada is sometimes called the ‘national food’ of Greeks because it is so popular. There are also loads of variations you can add to make it just as you love it. It is a simple recipe that focuses on the beans and a few extra ingredients for extra flavor.

Classic Greek soup: One of the most popular types of soup across Greece
Good for you: Tons of nutritious ingredients make it a great way to boost your vitamin and mineral intake

Greek bean soup (Fasolada) – Nutrition Facts

Greek bean soup (Fasolada) is highly nutritious and filling. Beans are rich in fiber, which when combined with water or liquid make you feel full for longer. Also high in protein, iron and vitamin B, fasolada soup is perfect for that winter flu!

Olive oil, which is one of the vital ingredients of the traditional Greek bean soup, is one of the primary foods associated with the heart-healthy Mediterranean diet and many books have been written about its health benefits.

Olive oil, when consumed raw, gets to keep all its precious vitamins, so when preparing this Greek bean soup, add the olive oil towards the end of cooking time. This will also help the soup to become thicker and creamier.

Tip: Make sure you use extra virgin olive oil, which will surely lift the flavour.

Greek Bean Soup Key Ingredients

Beans: You’ll want the right beans (see below) for the soup to have the right consistency and taste.

Vegetables: Onions, carrots and celery are my choices for the vegetables, all sauteed with olive oil. Tomato paste is added to enhance the flavor and you can add a pinch of paprika if you like.

Select the right kind of beans for your Greek bean soup – Tips

For a Greek bean soup (fasolada), you need to use dry white beans, but for the perfect Greek bean soup you have to use some fresh dried beans that haven’t been laying around for too long.

If the beans are stale you will have to boil them for very long and even then they will not achieve the desirable texture. So how can you select the best beans to prepare your Greek bean soup?

First of all the whiter the beans are, the better. If the beans have a slightly yellow colour that means that they have been laying around for too long and will be tough when cooked.

The second thing you should watch for is for the beans to be smooth on the outside, are not peeling and have not puffed up. If you select the right beans, then you won’t have to soak them overnight, making this recipe far quicker to prepare!

Key Preparation Tips

This super simple fasolada recipe only really needs two main steps to complete:

1. Prepare the ingredients
2. Cook the soup

Prepare the ingredients for Fasolada soup 

Place the beans in a saucepan with plenty of cold water to cover them, bring to a boil, then reduce the heat to medium and parboil for 30-35 minutes, or until somewhat soft. Drain in a colander and set aside.

Cut the onion, celery, and carrots into small pieces. In a large pan, add 3-4 tbsp of olive oil and chopped vegetables. Sauté for about 2 minutes before adding the tomatoes paste and cooking for another minute.

Cook the Greek bean soup

Add the parboiled beans to the pan and enough boiling water to cover them with a little extra, then blend lightly. Simmer for about 35 minutes until the beans are soft, adding the lid halfway through cooking.

When the vegetables are almost done, add the last portion of olive oil and salt and pepper to taste. Allow it to cook for a few more minutes until the soup gets thick and creamy.

Can you add extra ingredients?

You can definitely add other ingredients in your fasolada soup depending on what you enjoy. If you want to add some meat, then diced browned sausage is a good option that works well with the beans.

You can also add some extra vegetables or something like corn to the mix. Or for a minestrone style soup, add a cup of small pasta such as kouskousaki.

How to make Greek bean soup in the slow cooker

Slow cookers are ideal for bigger batches and where you have a bit of time to leave it to cook. The process is very similar as you want to saute the vegetables first to give them flavor.

Add them with the beans, tomato paste and paprika if using along with enough water to cover the beans by around one inch.

Add 1/2 cup olive oil and season then cook on high for 6 hours. During the cooking time, use a spoon to stir and to smash the beans a little so the soup thickens.

Greek bean soup in the Instant Pot

Similarly, with the Instant Pot, use the saute function to book the vegetables, adding the tomato and spice. Add the beans and water then switch to manual mode for 40 minutes. Make sure the pot is sealed.

When it has cooked, do a natural release for 10 minutes or until the pressure pin drops. Stir in 1/2 cup olive oil and go back to the saute mode to simmer for 5 minutes before serving.

Making ahead of time and storing

You can easily increase the batch size of this recipe and store some in the refrigerator for up to 4 days. You can also freeze it by allowing it to cool completely and then add it to airtight containers. Remember to leave some room at the top of the container for the soup to expand.

Keep it there for up to 3 months and defrost thoroughly before heating to eat. You may need a little more water as you heat it up.

Serving suggestions

Serve this delicious traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and feta cheese aside and of course some crusty bread. Enjoy!

Love soups?

If you love a hearty soup as much as I do then these recipes below are perfect for a cold winter’s day!

• Traditional Greek Meatball Soup (Giouvarlakia/ Youvarlakia) In Egg-Lemon Sauce Recipe
• Greek Beef Soup Recipe (Kreatosoupa)
• Traditional Magiritsa Recipe (Greek Easter Soup)
• Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono)
• Greek Chickpea Soup Recipe (Revithia)
• Greek Lentil Soup Recipe (Fakes Soupa)
• Greek lemon chicken soup with Orzo (Avgolemono)

Traditional Greek bean soup recipe (Fasolada)

(784 votes, average: 4.70 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 min
• Cook Time: 80 min
• Total Time: 1 hour 40 minutes
• Yield: 6
• Category: Main
• Method: Boiled
• Cuisine: Greek

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Description

Looking for an authentic Greek bean soup (fasolada) recipe? Find out how to make it the traditional Greek way! This is the authentic recipe for fasolada, a trademark dish that has nourished generations.

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Ingredients

• 500g dry white kidney beans or cannellini beans or navy beans (18 ounces)
• 3–4 carrots, finely chopped
• 1 large white onion, finely chopped (if you love onions, add one more!)
• 3 stalks of celery, finely chopped
• 130ml extra virgin olive oil (1/2 cup)
• 2 tbsps tomato paste
• a pinch of paprika (hot or sweet, according to preferance)
• salt and freshly ground pepper, to taste (min 2 flat teaspoons each)

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Instructions

1. To prepare the fasolada (Greek bean soup), place the beans in a saucepan with plenty of cold water to cover them. Bring to the boil, turn the heat down to medium and parboil for 30-35 minutes, until slightly tender. Drain in colander and set aside.
2. Finely chop the onion, celery and carrots. Add 3-4 tbsps of olive oil in a deep pan, add the chopped vegetables and blend. Sauté for about 2 minutes and add the tomato paste and continue sautéing for a minute.
3. Add the parboiled beans in the pan and pour in enough boiling water to cover the beans and little bit more and blend lightly. Place the lid on and simmer the fasolada for about 35 minutes, until the beans are tender.
4. Towards the end of cooking time, pour in the remaining olive oil and season with salt and pepper. Boil for a few more minutes, until the soup becomes thick and creamy.
5. Serve this traditional Greek bean soup (fasolada) while still steaming hot with a few Kalamata olives and of course some village bread. Enjoy!

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Nutrition

• Serving Size: 1 bowl
• Calories: 339kcal
• Sugar: 5g
• Sodium: 495.2mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 29.6g
• Fiber: 8.7g
• Protein: 8.7g
• Cholesterol: 0mg

Keywords: Greek Bean soup, Fasolada recipe

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The post Traditional Greek bean soup recipe (Fasolada) appeared first on My Greek Dish.

What is Lahanodolmades (Greek stuffed cabbage rolls)?

In Northern Greece (Kozani), stuffed cabbage rolls are called yiaprakia and are a traditional Christmas dish, that is never missing from the Christmas table. Yiaprakia are made with ground pork and brined cabbage (toursi). And of course they are a wintery variation of the popular summer meze, stuffed vine leaves!

What you’ll need to make Greek stuffed cabbage rolls (Lahanodolmades)

I used beef mince for this recipe but the traditional dish does tend to use pork mince, so it is up to you which you choose to use. You can also make it Lesvos style and leave the sauce off the recipe but I find it adds to the dish so much I wouldn’t miss it out.

Greek Stuffed Cabbage Rolls Key Ingredients

Cabbage: You’ll need about 2kg or 70 ounces of cabbage for this recipe. You can experiment with different types but I find a simple green cabbage works well. It is strong enough to be rolled without breaking up.

Filling: Ground beef mince is the main part of the filling and this is mixed with onions, rice, herbs like parsley and dill, and salt and pepper. Don’t forget the egg whites as these bind the ingredients together.

Lemon sauce: The lemon sauce finishes the dish perfectly and is simple to make. Just like most white sauces, you’ll need butter, flour, and milk then some lemon and salt and pepper.

Key Preparation Tips

To make these delectable Greek stuffed cabbage rolls (Lahanodolmades), start by washing the cabbage thoroughly. Remove the outer leaves of the cabbage and carefully open up its leaves before washing them.

In a pot with a large volume, add some water and bring to a boil. Blanching the cabbage leaves in boiling water will make them softer and more manageable.

Remove the leaves with a slotted spoon and place them on a clean work surface. Repeat the procedure for the remaining leaves.

Remove the thick inner vein on each leaf and set them aside once they’ve cooled just a little (you’ll need them later).

Prepare the stuffed cabbage rolls stuffing

In a large mixing bowl, combine the ground beef, rice, chopped onions, parsley, dill, egg whites, and seasonings with your hands and knead until all of the delicious flavors have been absorbed by the meat.

Place one leaf on a flat surface (if it’s too big, cut it in half or thirds), place spoonfuls of filling in the bottom center of the leaf, and then fold over both sides.

Place the filling in a mound on the folded leaf. Bring both sides in towards the middle and roll them up (not too tightly). Continue with the rest of the leaves and filling.

Cover a large pot with the removed substantial inner vein of the leaves (earlier steps) and the smaller cabbage leaves that were too small to roll.

Place the stuffed cabbage rolls, fold side down, on top of the stuffed cabbage. Season with salt and pepper and drizzle with olive oil.

Place an inverted plate on top to keep them from floating while cooking and fill the pan with enough water to cover them. Bring to a boil over medium heat for about 1 hour, until the cabbage is soft.

Drain the remaining water and set the cabbage rolls aside.

Prepare the lemon sauce for the stuffed cabbage rolls

Melt the butter in a saucepan over medium heat, then add the flour and whisk to make a paste.

Pour in the lemon juice and slowly whisk in the milk, while pouring. Whisk 3/4 cup of the drained liquid into a thickening sauce by adding it gradually to the mixture.

Finally, pour the sauce over the cabbage rolls, season with black pepper, and enjoy while hot!

Why are my cabbage rolls tough?

The main reason why cabbage rolls may be tough is that they haven’t cooked for long enough. Cabbage is quite a tough vegetable and needs a little extra cooking to make sure it is soft enough to make the rolls enjoyable. So don’t be afraid to cook it a little extra if it still feels tough once you have reached the advised cooking time.

Variations

If you want to make an Avglolemono sauce to go on top of these Lahanodolmades rolls, then it will work just as well. This is a lemon sauce that uses eggs in it rather than just the simple version I have used here.

Making ahead of time and storing

You can store any leftovers in the fridge for up to 3 days and reheat them by either boiling them or steaming them. But I would store them separate from the sauce to stop the cabbage from becoming soggy.

Serving suggestions

These Greek stuffed cabbage rolls (Lahanodolmades) work perfectly as a main meal or you can make smaller versions and serve them as an appetizer alongside other favorites.

Greek Stuffed Cabbage Rolls recipe in lemon sauce (Lahanodolmades / Lahanodolmathes)

(777 votes, average: 4.74 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 min
• Cook Time: 70 min
• Total Time: 1 hour 40 minutes
• Yield: 40 pieces
• Category: Main
• Method: Boiled
• Cuisine: Greek

Print Recipe

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Description

The perfect warming dish for a cold wintery weather! Lahanodolmades are stuffed cabbage rolls with juicy mince, rice and herby filling, topped with a delicious thick lemony flavoured sauce.

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Ingredients

For the cabbage rolls

• 2 kg cabbage (70 ounces)
• 1kg ground beef – mince (35 ounces)
• 2 medium-sized red onions, finely chopped
• 2 egg whites
• 1 tbsp chopped parsley
• 1 tbsp chopped dill
• 90 ml rice (1/3 of a cup and 1 tbsp)
• 1/3 of a cup olive oil
• salt and freshly ground pepper

For the lemon sauce

• 2 tbsps butter
• 1/2 tbsp flour
• juice of 1 lemon (or more, if you like)
• 3/4 of a cup milk
• salt and freshly ground pepper

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Instructions

1. To make these delicious stuffed cabbage rolls, start by preparing the cabbage. Discard the outer leaves of the cabbage, open up carefully its leaves and wash thoroughly. In a large, deep pot, add some water and bring to the boil. Take some of the cabbage leaves and blanch them in the boiling water; parboiling the cabbage leaves before rolling them will make them softer and easier to roll. Remove with a slotted spoon and place on a clean working surface. Repeat with the rest of the leaves. Once cool a little bit, remove the thick inner vein on the leaves and set aside (you will need them later).
2. Prepare the stuffing for the stuffed cabbage rolls. In a large bowl add the ground beef, the rice, the chopped onions, the parsley, the dill, the egg whites and season; knead the mixture well, squeezing the ingredients with your hands, so that the meat absorbs all the wonderful flavours.
3. Place one leaf on a flat surface (if it is too big, cut it in 2 or 3 smaller pieces), add a spoonful of the filling on the bottom centre of the leaf; be careful not to overfill the rolls, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the centre; bring the two sides in towards the centre and roll them up (not too tightly). Continue with the rest of the leaves and filling.
4. Layer the bottom of a large pot with the removed thick inner vein of the leaves (see step 1) and the smaller cabbage leaves that were too small for rolling. Lay on top the stuffed cabbage rolls, fold side down, and top in snugly packed layers. Season with salt and pepper and pour in the olive oil. Place an inverted plate on top to hold them down when cooking and pour in enough water to cover them. Place the lid on and bring to the boil. Turn the heat down and boil over medium heat for about 1 hour, until the cabbage is tender.
5. Drain the remaining water and set aside. Prepare the lemon sauce for the stuffed cabbage rolls. Melt the butter over medium heat, add the flour and whisk to form a paste. Pour in the lemon juice and ladle slowly the milk, whilst whisking. Pour in 3/4 of a cup of the drained liquid and whisk, until the sauce thickens a little bit.
6. Pour the sauce over the stuffed cabbage rolls and season well with freshly ground pepper. Enjoy!

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Nutrition

• Serving Size: 1 piece
• Calories: 114kcal
• Sugar: 2.8g
• Sodium: 156.6mg
• Fat: 7.3g
• Saturated Fat: 1.6g
• Unsaturated Fat: 5.3g
• Trans Fat: 0g
• Carbohydrates: 6.1g
• Fiber: 1.3g
• Protein: 7.1g
• Cholesterol: 25.7mg

Keywords: Greek Stuffed Cabbage rolls, Lahanodolmades recipe, Yiaprakia, Lahanodolmathes Avgolemono

The post Greek Stuffed Cabbage Rolls recipe in lemon sauce (Lahanodolmades / Lahanodolmathes) appeared first on My Greek Dish.