This is such a soothing, easy soup, and it has a lovely, spring-like lemony flavour. It’s traditionally eaten in Greece and I can remember having it at Greek restaurants when I was a child. It would always be followed by a plate full of lamb, which obviously I forgo these days!
Ingredients:
75 g rice (I used brown basmati)
water
2 onions
olive oil
1 vegetable stock cube
1 lemon
3 eggs
Instructions:
1. Cook the rice in the water in a soup pot, according to directions.
2. Chop the onions and then fry them lightly in the oil in a frying pan.
3. When the rice is almost ready, add the onions, along with the stock cube. Add another ½ l of water.
4. Squeeze the lemon juice into the pot.
5. In a bowl, lightly beat the eggs. Then pour them into the soup, stirring the whole time. Do not let them boil.
6. Serve.
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