Greek Beef Soup (Kreatosoupa)
A hearty greek beef soup with an egg lemon sauce and vegetables
Ingredients
- 1100-1300 grams beef neck , shoulder , shank , etc
- 3 medium potatoes
- 3 medium carrots
- 1 small zucchini
- 3 celery stalks
- 3 tbsp celery leaves chopped
- 1 medium dry onion
- 1 small leek white part only
- 100 grams olive oil
- 3 eggs
- 2 lemon juice
- 2 liters broth
- salt & pepper to taste
Instructions
Preparation and cooking the Greek beef soup
- To prepare this Greek beef soup recipe, first cut the beef into 5cm (2 inches) pieces.
- Fill a large pot with 2 1/2 liters of water and bring to a boil.
- Once water is boiling add the beef, cover and boil for 45 minutes,
- During this cooking time, cut all the vegetables.
- Chop the onions, cut the potatoes into large pieces, the carrots into rounds, the leek into rounds, the celery into slices, the zucchini into half moons and chop the celery leaves. Set aside.
- Once meat is done boiling, remove meat from the pot and set aside. Strain the broth and set aside.
- In the large pot add the olive oil. Place on medium heat and saute all the vegetables except for the zucchini for about 5 minutes. The zucchini will be added to the soup in the last 15 minutes of cooking.
- After the 5 minutes add in the beef and saute with the vegetables another 5 minutes. Add in the broth (should be about 1.5 to 2 liters, otherwise add a bit of water). Season with salt and pepper.
- Cover the pot, bring to a boil and then lower the heat to simmer, medium low heat. Cook for 45 minutes. Remember to put in the zucchini before the time is up!
- Once it is done take the pot off the heat.
Egg-lemon sauce (Avgolemono)
- Squeeze lemons.
- Crack the eggs in a bowl and whisk them
- Pour the lemon juice in the beaten eggs and whisk to incorporate it.
- Continue to whisk and add 1 teaspoon flour or corn starch (if using).
- Set aside when done.
Finish the soup
- Allow the soup to cool before adding to the avgolemono. About 10 – 15 minutes.
- Add the warm soup a ladle at a time into the egg-lemon mixture to help raise its temperature. Whisk well to incorporate.
- Repeat by pouring ladle after ladle of soup into the egg-lemon sauce mixture. Be patient with this process!
- Tip: Failing to bring the temperature of the eggs up will result in them curdling when pouring back in the soup.
- Now pour the Avgolemono sauce into the soup. This sauce will give the soup its creamy consistency and extra lemony flavor!!
- Mix everything by gently stirring the soup.
- Now simmer the soup for a couple more minutes over very low heat.
- Turn off the heat.
- The wonderful beef soup is ready to be served.