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Youvarlakia soup
A warming soup

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Youvarlakia soup

Ingredients

1 kilo minced beef meat
2 dry onions finely chopped
1 clove garlic melted
olive oil
500 g Carolina rice
vinegar
Half stem Parsley finely chopped
1 tsp. cumin
1 Carrot sliced
1 tbsp. butter
salt
Freshly grated peppers
FOR THE EGG LEMON SAUCE
2 eggs fresh
water
Lemon Juice from 1-2 lemons
  • Difficulty: Medium

Ingredients

  • FOR THE EGG LEMON SAUCE

Narration

Youvarlakia soup (Greek meat ball soup)

In Northern Greece they make youvarlakia (boiled meat balls) with soup, just what we need for winter. The soup is filling because it’s rich in avgolemono (lemon-egg sauce) and rice and we have youvarlakia in it, as well.

The youvarlakia soup was the favourite food in the mountains of Kappadokia. While in Ionia, they make youvarlakia larger and douse them in avgolemono.

We asked Fotini to make us a filling and warm dish, since it had been snowing a lot.  She came up with the youvarlakia soup.

She served it with lots of grated pepper, some extra lemon, toasted bread and amazing soft feta cheese which I like, even though in Macedonia they are more used to hard feta cheese.γιουβαρλάκια, σούπα

Youvarlakia soup (Greek meat ball soup)

From Fotini Kassaveti, a botanist and an awesome cook

Steps

1
Done

In a bowl we put the minced meat, 250 g. rice, some vinegar, parsley, cumin, salt and pepper.

2
Done

Knead well until the mixture is homogenized.

3
Done
2 hours

Cover the bowl with a plastic wrap and let the mixture "rest" in the fridge for 2 hours.

4
Done

We can give youvarlakia  any size we wish.

5
Done

In a pot, we add the olive oil, the carrot, the rest of the rice and the youvarlakia.

6
Done

Add warm water until the youvarlakia are covered up and then add a bit more water.

7
Done
45 '

Let youvarlakia boil and for another 45 minutes. Add some water if necessary, and if the youvarlakia are not boiled yet, leave them boil a bit longer.

8
Done

Remove from heat and prepare the avgolemono (eggs-lemon sauce).

9
Done
1 '

The secret for a perfect avgolemono is that we add a bit of water in the mixer bowl with the eggs and whisk them until they foam, for about 1 minute.

10
Done

Then we add the lemon drops and whisk it a little.

11
Done

Get a bit of broth from the soup and mix it with the egg-lemon sauce.

12
Done

Pour the sauce into the pot and stir it to let the egg-lemon sauce through the soup.

13
Done

We serve the soup with freshly grated pepper and, if we wish we could add some lemon.

Sissy N.

τηγανιά, κοτόπολο
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