Recipe: Fish Soup with Egg and Lemon Sauce (Psarossoupa Avgolemono)

Hookery Cookery Home > Greek Recipes > Fish Soup with Egg and Lemon Sauce (Psarossoupa Avgolemono) Serves 5-6


a memorable fish and vegetable soup enhanced with a piquant egg and lemon sauce


  • Three and a half pounds (one and a half kilos) fresh or frozen cod or grouper
  • 3 medium tomatoes
  • 1 medium onion, sliced
  • 1 carrot, sliced
  • celery
  • half a teacup olive oil
  • 1 bay leaf
  • half a teacup of rice, washed and strained
  • 2 eggs
  • juice of 2 lemons
  • Cooking Instructions:

    1. Cut the cleaned fish into large pieces and season with salt
    2. Pour 7-8 teacups of water into a pot and bring to the boil
    3. Put the vegetables, bay leaf, olive oil, salt and pepper into the boiling water
    4. Cook the vegetables for about an hour then carefully add the fish and cook for a further 15 minutes
    5. Remove the fish with a slotted spoon on to a plate then strain the broth to make sure there are no little bones in it
    6. Place the broth and the vegetables in a liquidizer and blend
    7. Pour the liquidized soup into a pan and bring gently to the boil, add the rice and cook for a further 20 minutes
    8. Beat together the eggs and lemon juice then add spoonfuls of the soup, beating continuously
    9. Pour the egg and lemon sauce into the soup, stirring slowly then serve in warmed bowls
    10. The fish can ,if desired, be served on a separate platter

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