Once upon a time, in a picturesque village perched on the cliffs overlooking the azure waters of the Aegean Sea, there lived a skilled Greek chef named Kostas. He was renowned throughout the region for his mastery of traditional Greek cuisine, passed down through generations of his family. Among all the dishes he prepared, there was one that held a special significance during the Easter season – Greek Easter Lamb Soup with Egg Lemon Sauce.
Legend had it that this soup was a cherished tradition in Kostas’ family, served on Easter Sunday as a symbol of rebirth and renewal. The tender lamb, fragrant herbs, and rich egg lemon sauce came together in a dish that celebrated the joys of spring and the promise of new beginnings.
Now, let me share with you the sacred recipe for Kostas’ Greek Easter Lamb Soup with Egg Lemon Sauce:
Ingredients: For the soup:
- 500g lamb meat, cut into cubes
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, peeled and diced
- 1/2 cup rice
- 8 cups water or lamb broth
- Salt and pepper to taste
- Chopped fresh dill for garnish
For the egg lemon sauce (Avgolemono):
- 2 eggs
- Juice of 2 lemons
- 1/2 cup hot broth from the soup
