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- 1 cup uncooked jasmine rice - 8 cups vegetable broth - 2 large eggs - 1/3 cup fresh lemon juice (about 2-3 large lemons) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1 stalk celery, diced - 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill) - Salt and pepper to taste - 2 tablespoons olive oil The main ingredients create the heart of the Greek Lemon Rice Soup. Jasmine rice gives the soup a lovely texture. The vegetable broth adds depth and warmth to each spoonful. Eggs bring creaminess, while fresh lemon juice brightens the flavors. Vegetables like onion, garlic, carrots, and celery provide a base for the soup. Fresh dill adds a touch of herbal brightness. Salt and pepper are crucial for enhancing all the flavors. Olive oil helps sauté the vegetables, making them fragrant and tasty. When cooking, I often adjust these ingredients based on what I have. If you can't find jasmine rice, try basmati or even orzo. You can swap vegetable broth for chicken broth if you prefer. For larger groups, simply scale up the ingredients. Doubling the recipe works great. For smaller servings, halve the amounts. If you want to make it richer, add more eggs or lemon juice. For lighter options, use less rice and more broth. This soup is flexible, so feel free to experiment! Remember, cooking is about enjoying the process. Every bowl should bring comfort and joy. For the complete experience, check the Full Recipe to ensure you don’t miss any details! 1. Sautéing vegetables: Start by heating olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5-7 minutes, stirring often. You want the veggies to become soft and the onion to look clear. 2. Toasting rice: Next, add uncooked jasmine rice to the pot. Stir it well with the veggies for about 1-2 minutes. This will help the rice soak up all those great flavors. 3. Adding broth and simmering: Carefully pour in 8 cups of vegetable broth. Turn the heat up and bring the mixture to a boil. Once it boils, lower the heat, cover the pot, and let it simmer for 15-20 minutes. Check that the rice is tender and cooked through. 4. Preparing the egg-lemon mixture: While the soup simmers, crack 2 large eggs into a bowl. Whisk them well. Slowly add 1/3 cup of fresh lemon juice to the eggs while whisking. This mix brings a bright flavor. 5. Tempering eggs and combining: When the rice is cooked, take the pot off the heat. Gradually add about 1 cup of hot broth to the egg mixture while whisking. This warms the eggs and keeps them from cooking too fast. 6. Adjusting seasoning and garnishing: Slowly pour the tempered egg-lemon mix back into the soup, stirring all the while. Be careful not to let it boil. Stir in chopped dill and taste. Add salt and pepper as needed. Now you have a warm bowl of Greek Lemon Rice Soup ready to enjoy! For more detailed steps, check the Full Recipe. To make Greek lemon rice soup shine, focus on flavor balance. Use fresh lemon juice for brightness. Adjust salt and pepper to your taste. This soup needs a bit of zing. For creamy texture, avoid curdling the eggs. After cooking the rice, remove the pot from heat. Slowly mix hot broth into the egg-lemon mixture while whisking. This warms the eggs without cooking them. It keeps your soup smooth and velvety. One common mistake is overcooking the eggs. If you let the soup boil after adding the egg-lemon mix, it can curdle. This ruins the creamy finish. Another mistake is not seasoning properly. Taste your soup before serving. Add more salt or lemon juice as needed. A well-seasoned soup will stand out. Use a large pot to cook the soup. A sturdy pot helps distribute heat evenly. This ensures the rice cooks perfectly. For ease of preparation, a whisk is essential. It helps you combine the egg and lemon juice smoothly. A cutting board and sharp knife will also make chopping veggies quick and easy. For the full recipe, check the section above. Happy cooking! {{image_4}} You can make Greek Lemon Rice Soup even better by swapping some ingredients. Instead of jasmine rice, try using orzo or quinoa. Both options add unique textures and flavors. Orzo is tiny pasta that cooks quickly. Quinoa is gluten-free and packed with protein. Herbs also change the flavor. If you want a different taste, add fresh thyme or parsley. These herbs bring a lovely aroma and taste. You can mix and match to find what you love best. If you follow a vegan diet, you can easily adapt this soup. Simply skip the eggs. Instead of eggs, use a plant-based cream or a thickener like cornstarch mixed with water. This keeps it creamy and satisfying without animal products. For those needing gluten-free options, just replace jasmine rice with gluten-free grains. Quinoa or brown rice work well. Make sure your vegetable broth is also gluten-free to enjoy this soup without worries. Greek Lemon Rice Soup pairs well with fresh Greek salads or warm pita bread. The salad adds crunch and freshness to the meal. You can also serve this soup as a starter before a larger meal. It sets a great tone and warms up your guests for the feast ahead. For the Full Recipe, check the detailed instructions and enjoy this comforting dish! To keep your Greek Lemon Rice Soup fresh, cool it down first. Place it in the fridge within two hours after cooking. Store the soup in an airtight container. This helps keep it flavorful and safe to eat. I recommend using glass containers. They do not retain odors and are easy to clean. You can freeze this soup for up to three months. Make sure to use freezer-safe containers. Leave some space for the soup to expand as it freezes. When you're ready to enjoy it again, thaw it overnight in the fridge. Reheat on the stove over low heat. Stir well to avoid any clumps of rice. Greek Lemon Rice Soup lasts about three to four days in the fridge. Look for signs of spoilage, like off smells or changes in color. If the soup looks or smells strange, it's best to throw it out. To maintain freshness, store it properly and avoid leaving it out for too long. Enjoy your soup while it's at its best! How to make Greek Lemon Rice Soup from scratch? You start by sautéing chopped onion, garlic, carrots, and celery in olive oil. This builds great flavor. Next, toast the jasmine rice for a couple of minutes. After that, add vegetable broth and let it simmer until the rice is tender. Then, whisk eggs with lemon juice. Slowly mix a bit of hot soup into the eggs. This warms them without cooking. Finally, pour the egg mixture back into the soup, add dill, and season. You can find the full recipe above for detailed steps. What can I substitute for jasmine rice? If you don’t have jasmine rice, you can use basmati rice or long-grain white rice. Both options will still give you a nice texture. Short-grain rice can work too, but it may change the soup's creaminess. Can I make this soup in advance? Yes, you can make Greek Lemon Rice Soup ahead of time. Just keep the soup in the fridge for up to three days. If you plan to store it, stop before adding the egg-lemon mixture. This way, you can warm it and add the mixture fresh before serving. Is Greek Lemon Rice Soup healthy? Yes, this soup is quite healthy! It has plenty of vegetables, lean protein from eggs, and good fats from olive oil. The lemon juice also adds vitamin C. It’s a great option for a light meal or when you’re feeling under the weather. In this blog post, we covered how to make Greek Lemon Rice Soup. We discussed the key ingredients, preparation steps, and helpful tips for perfecting your dish. Remember to sauté your vegetables well and temper your eggs to avoid curdling. You can also try different grains and herbs to make it your own. Store leftovers properly to keep them fresh. With this guidance, you can create a delicious soup that stands out at any meal. Enjoy making this comforting dish!

Greek Lemon Rice Soup

Discover the deliciously soothing Greek Lemon Rice Soup that's sure to warm your heart. Packed with flavorful jasmine rice, fresh vegetables, and a zesty egg-lemon mixture, this comforting soup is perfect for any day. With easy-to-follow steps and simple ingredients, you can whip up this delightful dish in no time.
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Ingredients
  

1 cup uncooked jasmine rice

8 cups vegetable broth

2 large eggs

1/3 cup fresh lemon juice (approximately 2-3 large lemons)

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

1 stalk celery, diced

1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent.

    Toast the Rice: Add the uncooked jasmine rice to the pot, stirring well to combine it with the sautéed vegetables. Cook for an additional 1-2 minutes, allowing the rice to absorb the flavors.

      Add the Broth: Carefully pour in the vegetable broth. Increase the heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for around 15-20 minutes, or until the rice is tender and cooked through.

        Prepare the Egg-Lemon Mixture: While the soup simmers, crack the eggs into a separate mixing bowl. Whisk them vigorously until well beaten. Gradually add the fresh lemon juice to the eggs, continuing to whisk until fully combined.

          Temper the Eggs: Once the rice is cooked, remove the pot from the heat to avoid boiling. Slowly add about 1 cup of the hot broth from the soup into the egg and lemon mixture while whisking continuously. This step warms the eggs without cooking them, ensuring a smooth consistency.

            Combine and Finish the Soup: Gradually pour the tempered egg-lemon mixture back into the soup, stirring continuously. Take care not to let the soup boil after this step, as this could cause the eggs to curdle and impact the creamy texture.

              Add Dill and Season: Stir in the chopped fresh dill, and taste the soup. Season generously with salt and pepper to taste, adjusting as needed for your preference.

                Serving Suggestions: Serve the soup hot, ladling it into bowls. For an added touch, garnish with a sprinkle of additional dill or a few slices of lemon on top for a fresh finish.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6 servings