Thank you for an outstanding recipe. Tasty, comforting and nourishing. I also thank you for the quality of your videos. I'm new to your channel and will return often. You relate so well to everyone; your instructions are very clear and your step by step approach is so very helpful. Be well! (from California)
Hi Sandy...thank you for the kind words.... I am so glad you like the channel and my 'style' or maybe lack thereof... hahaha.. I am an accomplished chef (did it for a living for many years) but as an on-screen personality or video editor etc... nothing fancy... just me and the bare bones... I am focused on mom's recipes and sharing them with the internet... sharing her love of feeding people!! 🥰🤗👨🍳 Thanks again and stay tuned for more.... (from BC)
My pappouli made this soup many times for me as a child. My job was to “roll up the barrels”. I’m 70 and still making it today. Thank you for this video.
Hi Diane!! Thank you for such a heartwarming comment. I am very glad I could bring a memory of your pappou to mind!! Is my mom's recipe close to your pappou's recipe? I love seeing the variations to these recipes. You are very welcome and thank you again!!
@@MomsGreekKitchen Thank you for your response. My father and family came from Greece to New York and started a Greek and Italian food market. As a child I would love going there and getting bites of feta and my father would lift the lids off the barrels of different olives for me to grab a few bites. Then Papou would slice some of my favorite cheeses and some mortadella for a snack. The store always smelled heavenly. A funny story is a man tried to get my grandfather to sell jarred spaghetti sauce in the store and my family laughed that no one would ever spend money on such a product. That man was affiliated with what is now known as Ragu sauce. My family recipe is just a bit different. We use a light beef broth with a teaspoon or two of tomato paste added. We cook the broth for 20-30 mins at simmer to develop a rich flavor. Also rolled the barrels smaller. The Avgolemono sauce is made by simply beating together the whole eggs, about twice as many as you used, till a pale yellow froth. Then slowly stream in the fresh lemon juice. Temper the eggs with the broth and add the eggs mixture to the broth. I bring it to simmer, then remove from heat, gently stir, cover and leave about 5 minutes. It results in a rich and hearty soup. Top with fresh dill and fresh ground pepper. It is a meal in itself. Thank you so much for allowing me to share. Oh and YiaYia said that I should always use converted rice in all Greek cooking because it is more forgiving and tastes better. 👵🏻
@@dianer.9203 That sounds like a wonderful way to grow up... surrounded by love and good food. The tomato paste is an interesting addition... never heard of a red avgolemono before... learn something new every day. So you start with a beef broth vs having the uvarelakia MAKE the beef broth. Hmmm... my mom came from a poor village, so the expense/availability of having extra meat to make the broth doesn't mesh with the upbringing she had, which is why the avgolemono (all versions she made...beef, lamb, chicken etc) have the meat itself flavour the broth and be added to the soup in later stages (after cooking off the rice or pasta etc) and making the lemon/egg mixture. Your family may have been more wealthy Lgrin). Thx again for the info... I will do some research and see if I can find other versions with tomato paste.... Take care!!
Thank you for an outstanding recipe. Tasty, comforting and nourishing. I also thank you for the quality of your videos. I'm new to your channel and will return often. You relate so well to everyone; your instructions are very clear and your step by step approach is so very helpful. Be well! (from California)
Hi Sandy...thank you for the kind words.... I am so glad you like the channel and my 'style' or maybe lack thereof... hahaha.. I am an accomplished chef (did it for a living for many years) but as an on-screen personality or video editor etc... nothing fancy... just me and the bare bones... I am focused on mom's recipes and sharing them with the internet... sharing her love of feeding people!! 🥰🤗👨🍳
Thanks again and stay tuned for more.... (from BC)
Τέλειο! 👌
Hi J.A 1963 Ευχαριστώ πολύ. 🥰
My pappouli made this soup many times for me as a child. My job was to “roll up the barrels”. I’m 70 and still making it today. Thank you for this video.
Hi Diane!! Thank you for such a heartwarming comment. I am very glad I could bring a memory of your pappou to mind!!
Is my mom's recipe close to your pappou's recipe? I love seeing the variations to these recipes.
You are very welcome and thank you again!!
@@MomsGreekKitchen Thank you for your response. My father and family came from Greece to New York and started a Greek and Italian food market. As a child I would love going there and getting bites of feta and my father would lift the lids off the barrels of different olives for me to grab a few bites. Then Papou would slice some of my favorite cheeses and some mortadella for a snack. The store always smelled heavenly. A funny story is a man tried to get my grandfather to sell jarred spaghetti sauce in the store and my family laughed that no one would ever spend money on such a product. That man was affiliated with what is now known as Ragu sauce.
My family recipe is just a bit different. We use a light beef broth with a teaspoon or two of tomato paste added. We cook the broth for 20-30 mins at simmer to develop a rich flavor. Also rolled the barrels smaller. The Avgolemono sauce is made by simply beating together the whole eggs, about twice as many as you used, till a pale yellow froth. Then slowly stream in the fresh lemon juice. Temper the eggs with the broth and add the eggs mixture to the broth. I bring it to simmer, then remove from heat, gently stir, cover and leave about 5 minutes. It results in a rich and hearty soup. Top with fresh dill and fresh ground pepper. It is a meal in itself. Thank you so much for allowing me to share. Oh and YiaYia said that I should always use converted rice in all Greek cooking because it is more forgiving and tastes better. 👵🏻
@@dianer.9203 That sounds like a wonderful way to grow up... surrounded by love and good food.
The tomato paste is an interesting addition... never heard of a red avgolemono before... learn something new every day.
So you start with a beef broth vs having the uvarelakia MAKE the beef broth. Hmmm... my mom came from a poor village, so the expense/availability of having extra meat to make the broth doesn't mesh with the upbringing she had, which is why the avgolemono (all versions she made...beef, lamb, chicken etc) have the meat itself flavour the broth and be added to the soup in later stages (after cooking off the rice or pasta etc) and making the lemon/egg mixture. Your family may have been more wealthy Lgrin).
Thx again for the info... I will do some research and see if I can find other versions with tomato paste....
Take care!!
@@MomsGreekKitchen It’s not red or pink. Just a teaspoon in a large pot to add a hint of savory. The beef broth is quite weak.
@@dianer.9203 thank you for clarifying!☺