Supa a la grec (Greek soup)

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Aceasta supa, care in greceste se traduce Kotosoupa Avgolemono, e foare iubita de familiile grecesti care o servesc la mesele de sarbatoare.


Ingrediente:

• 1 pui, taiat in bucati
• 1 morcov
• 2 cepe
• 1 bucata telina
• 2 foi dafin
• 3 l apa
• 300 g orez cu bob rotund  (sau dupa cat de deasa vrei sa fie supa)
• sare, piper, oregano
• 3 linguri ulei masline extravirgin
• 2 oua
• 2 lamai, sucul
• 1 lingura apa

Indicatii:

Spala puiul si indeparteza pielea si grasimea
Pune puiul intr-o oala, adauga legumele, dafinul, apa si fierbe acoperit, ca sa nu se evapore apa, pana ce carnea si legumele sunt facute.. Scoate spuma cand e necesar.

Scoate puiul pe o farfurie. Strecoara supa si pune-o la fiert intr-o oala curata. Cand incepe sa fiarba adauga orezul, sare, piper, oregano, ulei si lasa pana cand orezul e fiert (cam 20 minute). Ia oala de pe foc.

In timpul acesta scoate carnea de pe oase.

Intr-un castron bate bine albusurile. Adauga amestecand: galbenusurile, apa si sucul de lamaie. Pune foarte incet supa fierbinte (in total cam o cana) amestecand incontinuu. Ai grija sa nu pui multa supa fierbinte deodata, pentru ca se branzeste oul. Adauga oul in supa amestecand incontinuu.

Adauga carnea de pui in supa si serveste.
Pofta buna!

English version

Kotosoupa Avgolemono is the Greek name of this soup. It is a favorite with the Greek families and served as a first course at the holiday table.

Ingredients:

• 1 chicken, cut in pieces
• 1 carrot
• 2 onions
• 1 piece celery
• 2 bay leaves
• 3 l water
• 300 g round rice
• salt, pepper, Greek oregano
• 3 tbs olive oil
• 2 eggs
• 2 lemons, juice
• 1 tbs water

Directions:

Clean chicken, remove skin and fat and boil it in water. Skim off any foam that rises at the top. When the meat is done, remove it from the soup.

Strain the broth, put it in a clean pot, add rice, salt, pepper, oregano, oil and simmer until the rice is done (20 min). Remove from heat.

While cooking the rice, remove the meat from bones.

In a mixing bowl beat egg whites until foamy. Beat in egg yolks, water and lemon juice. Slowly add hot soup beating continuously (1 cup of soup). Pay attention: if hot soup is added too quikly, the mixture will curdle. Add the egg mixture into soup and mix.

Add the meat and serve.