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For Greek Lemon Rice Soup, start with these main ingredients: - 1 cup uncooked jasmine rice - 8 cups vegetable broth - 2 large eggs - 1/3 cup fresh lemon juice (about 2-3 lemons) These ingredients create a warm and bright base for your soup. The jasmine rice cooks perfectly, soaking up the rich broth and flavors. The eggs and lemon juice add creaminess and a refreshing zing. Next, you need some fresh vegetables: - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1 stalk celery, diced These vegetables bring depth and sweetness to the soup. The onion and garlic add a lovely aroma, while the carrots and celery give texture and taste. Finally, you'll use herbs and seasoning: - 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill) - Salt and pepper to taste Fresh dill is key to achieving that classic Greek flavor. It brightens the soup and pairs well with the lemon. Don't forget to adjust salt and pepper to your liking for the best taste. For the complete instructions, check the Full Recipe. First, grab a large pot and heat two tablespoons of olive oil over medium heat. Add one finely chopped onion, two cloves of minced garlic, two diced carrots, and one diced stalk of celery. Sauté these vegetables for about five to seven minutes. You want them to soften and the onion to turn a bit transparent. This step builds a strong base for your soup. Next, stir in one cup of uncooked jasmine rice. Mix it well with the sautéed veggies for one to two minutes. This allows the rice to soak in all those lovely flavors. After that, pour in eight cups of vegetable broth. Bring this mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 to 20 minutes. The rice should be tender when done. While the soup cooks, whisk two large eggs in a separate bowl. Add one-third cup of fresh lemon juice to the eggs and mix well. This mixture will give your soup that beautiful tang. Once the rice is cooked, remove the pot from the heat. Gradually whisk in about one cup of the hot broth into the egg and lemon mixture. This step is crucial; it prevents the eggs from curdling. Slowly pour this tempered egg mixture back into the soup, stirring continuously. Make sure the soup does not boil after adding the eggs; this keeps it creamy. Finally, stir in one-fourth cup of chopped fresh dill and season with salt and pepper to taste. You can find the Full Recipe at the beginning of this article for more details. Enjoy your delicious, comforting bowl of Greek Lemon Rice Soup! To make Greek lemon rice soup, avoid curdling the eggs. This step is key for a creamy texture. First, whisk the eggs with lemon juice in a bowl. Then, slowly add hot broth to this mixture while stirring. This process warms the eggs without cooking them. Once mixed, return it slowly to the soup. Stir constantly to keep it smooth. Keep the soup off the heat; this helps maintain the right consistency. You can boost the soup's flavor with extra herbs and spices. Try adding fresh parsley, thyme, or oregano for a new twist. A pinch of paprika can add warmth, while a bit of black pepper gives it a kick. Experiment with these herbs to find your favorite blend. Just remember to start small and taste as you go. Garnish the soup with fresh dill or lemon slices for a bright touch. A sprinkle of extra dill adds color and freshness. You could also serve it with crusty bread on the side. This adds texture and makes a hearty meal. Pair it with a light salad for a complete dining experience. Enjoy your comforting bowl of Greek lemon rice soup! {{image_2}} You can swap jasmine rice for white or brown rice. Each option gives a different taste. If you want a nuttier flavor, use brown rice. For vegetable broth, chicken broth works well too. It adds richness to the soup. To make the soup gluten-free, check your broth. Some broths contain gluten. Use a gluten-free broth to keep it safe. To make it vegan, replace the eggs. You can use a mix of silken tofu and lemon juice. This keeps the creaminess and tangy flavor. In Greece, you might find variations with different herbs. Some use mint or parsley instead of dill. Others may add a touch of saffron for color. You can even find versions with chicken or other meats. Each twist brings a new flavor to the classic dish. Enjoy exploring these options to find your favorite! To store your Greek Lemon Rice Soup, let it cool first. Transfer the soup to an airtight container. This keeps it fresh and tasty. Place the container in the fridge. Your soup will stay good for about 3 to 4 days. Always cover it tightly to avoid any odors from other foods. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top, as the soup will expand. It’s best to freeze it without the eggs mixed in. This helps keep the texture nice when you reheat it. When you’re ready to eat, thaw it in the fridge overnight. Then, heat it gently on the stove. Stir in the egg and lemon mixture just before serving. Greek Lemon Rice Soup lasts about 3 to 4 days in the fridge. If you freeze it, it can last for up to 3 months. To ensure quality, always check for off smells or changes in texture before eating. Proper storage keeps this comforting bowl delicious and safe to enjoy! How do I make the soup creamy? To make the soup creamy, you must temper the eggs. Start by whisking the eggs and lemon juice together. After the rice is cooked, take one cup of hot soup broth and slowly whisk it into the egg mixture. This step warms the eggs without cooking them. Then, pour the mixture back into the soup while stirring. Avoid boiling the soup after adding the eggs; this keeps the soup smooth and creamy. Can I use a different type of rice? Yes, you can use a different type of rice. Jasmine rice gives a nice flavor, but you can try basmati or even short-grain rice. Just remember that cooking times may change. Adjust your cooking time based on the rice you choose. Always check if the rice is tender before serving. How many servings does the Full Recipe yield? The Full Recipe yields six servings. This amount is perfect for a family meal or leftovers for the week. You can easily scale the recipe up or down based on your needs. Enjoy sharing this comforting bowl with friends and family! This blog post covered all you need for Greek Lemon Rice Soup. We discussed key ingredients, from jasmine rice to fresh herbs. You learned step-by-step instructions for easy preparation. I shared tips to enhance flavor and avoid curdling. Explore variations to suit your tastes and dietary needs. Lastly, I included storage advice to keep your soup fresh. Give this recipe a try, and enjoy a warm, comforting dish that brings joy to any table.

Greek Lemon Rice Soup

Discover the warmth of Greek Lemon Rice Soup, a delightful dish perfect for any occasion! This comforting soup features jasmine rice, fresh vegetables, and a zesty twist from lemon juice. With a creamy texture and vibrant flavors, it’s easy to prepare in just 40 minutes. Ready to impress your family and friends? Click through now for the full recipe and serve up a bowl of happiness today!
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Ingredients
  

1 cup uncooked jasmine rice

8 cups vegetable broth

2 large eggs

1/3 cup fresh lemon juice (about 2-3 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
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes transparent.

    Stir in the uncooked jasmine rice, mixing it with the sautéed vegetables for about 1-2 minutes, allowing the rice to absorb some of the flavors.

      Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low and cover the pot, letting it simmer for about 15-20 minutes until the rice is tender.

        In a separate bowl, whisk the eggs and then add the lemon juice, mixing well to combine.

          Once the rice is cooked, remove the pot from heat. Gradually whisk about 1 cup of the hot soup broth into the egg and lemon mixture to temper the eggs, preventing them from curdling.

            Slowly pour the tempered egg mixture back into the soup, stirring continuously until combined. Ensure the soup does not boil after adding the eggs to maintain a creamy consistency.

              Stir in the chopped dill, and season with salt and pepper to taste.

                Serve hot, garnished with additional dill or lemon slices if desired.

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