Classic Greek soup "Avgolemono"

Traditional, for a warm southern country, the first dish. The literal translation of the name is "eggs and lemon". It is believed that this dish was originally prepared by Spanish Jews before the expulsion: the Sephardim added sour grape or pomegranate juice to it. Subsequently, lemon became the acidic component.

Ingredients

• chicken broth 1.5 l
• long grain rice 100 g
• egg white 3 pcs.
• lemon juice 3 tbsp
• parsley 1 tbsp
• ground black pepper
• salt

Directions

1. Bring the pre-cooked chicken broth to a boil, add long-grain rice, stir. Reduce the heat, cook half-covered until the rice is soft. Beat the chicken whites separately, add the yolks, beat the mixture until the mixture is creamy. Add lemon juice and whisk.
2. In small portions, so that the mixture does not curl, add rice soup and at the same time beat the mass with a mixer. Pour the cream into the soup, stir until thick, the soup should not boil. Season the dish with salt and pepper to taste, serve the Greek Avgolemono soup hot, sprinkle with finely chopped herbs.