Top Recipes that Use Avgolemono

Written by Greek Boston in Greek Cooking Comments Off on Top Recipes that Use Avgolemono

Most of us associated Avgolemono with the delicious chicken soup that is a staple for so many Greeks, especially those living in the United States. However, Avgolemono should be thought of as not a soup, but rather a technique or a type of sauce. The basic idea behind avgolemono is to take some kind of broth and blend it with a mixture of frothy egg and lemon. From there it can be stirred into a soup or used as a sauce.

Here’s a look at some of the best recipes that we could find that use this sauce:

Avgolemono Chicken Soup

Especially amongst Greeks living in the United States, this recipe is a classic of Greek cuisine. This recipe involves making a chicken broth out of a whole chicken, adding rice or orzo, and creating the Avgolemono using the hot broth, eggs, and lemon juice. Recipes do vary depending on preferences. For example, some people like to stir some of the chicken into the soup, some don’t like to do that. Others prefer rice as the starch, others don’t. This type of soup can be made with different types of broth, but chicken is by far the most popular.

Dolmades

Dolmades, also known as stuffed grape leaves, is a classic in Greek cuisine. When they’re cooked, there are several ways to finish them off. Some people opt to just give them a squeeze of fresh lemon juice. Others top them with a flavorful tomato sauce. One of the most popular ways, however, is to use the pan juices to make an Avgolemono Sauce.

Avgolemono Vegetable Soup

Sure, you could make a vegetable soup with a regular vegetable or tomato-based broth. In this Greek version, the vegetable broth is converted into Avgolemono. You can basically use any type of vegetables that you have on hand, but our version uses zucchini, celery, onion, and garlic. The lemon flavor of the Avgolemono is the perfect complement.

Stuffed Cabbage

Stuffed cabbage is another classic Greek dish and it is especially delicious when cabbages are in season, which tends to be during the cooler months. This is a similar concept as with dolmades, or stuffed grape leaves. The rolled cabbage leaves are cooked in water or broth and then served either as is, with a light tomato sauce, or with Avgolemono. The Avgolemono is usually made with the pan juices.

Meatball Soup with Avgolemono

Greek meatballs are really flavorful and are commonly served at the Greek table. The meatballs are flavorful and depending on the recipe, use refreshing mint as the main herb. Our meatball soup recipe uses Greek meatballs and a flavorful Avgolemono broth. Thing of this as Italian wedding soup, but with Avgolemono instead of broth.

Artichokes with Avgolemono

Artichokes are a classic vegetable that is often served in Greek cooking. The artichokes are often grilled, marinated, or even steamed. In this dish, artichokes are prepared in a flavorful broth that is then turned into an Avgolemono broth. It makes for a great side dish or even a light supper.

Pork with Celery

Pork is a popular meat in Greek cuisine, and this dish is one of the ways that it can be prepared. Pork is prepared with celery and other ingredients. The dish is then finished with a delicious Avgolemono Sauce. If there are enough pan juices, you can use that to make the Avgolemono.

These Avgolemono recipes are classics of Greek cuisine. The most popular Avgolemono dish, known as Avgolemono Soup, is a staple of Greek cuisine.

Categorized in: Greek Cooking

This post was written by Greek Boston