I moved from the DMV to Italy in 2022, and made this soup a couple weeks ago. Not as good as Kostas’ but pretty tasty! I worked at 19th and L for 18 years and was a frequent customer at the Greek Deli!
If you liked the veggie measurements, you must have LOVED the few teaspoons of cornstarch. Maybe he meant a few cups of cornstarch…..? Love this video! He is obviously a real cook because he adds what his ❤️ tells him.
My schooling is in chemistry and when I first started cooking years ago...I would be leveling off 1/4 teaspoons of spices with all the tension of someone working in a bomb squad. I cooked like a baker. Over time, I've learned that cooking is more improvisational at times and to trust your instincts. I love watching someone loose and just flowing like this dude. 🇬🇷
I used to work across the street from the Greek Deli. This place has lines 20-30 people long at lunchtime, and it's totally worth it. Everything is very fresh and extremely tasty.
"NEXT IN THE LINE!" is one of the best things you can ever have yelled at you. Kostas runs a well-oiled machine capable of producing some of the very best food in all of DC. If this place were to ever close its doors, I'd seriously consider relocating.
Can't say enough about this place, everything they make is delicious and freshly made! But this soup...easily the best soup in the city, I highly recommend it stopping by this place it's worth it.
haha yeah that was not a diss. I am Greek myself, and yes a home cook. I just meant that it wasn't presented in the most precise fashion but the great thing about the recipe was that it still turned out great! :)
Fantastic! I ate this in Cyprus for the first time 40 plus years ago. The cook made it exactly like this, I have made it myself but not for years now. I must do it again. It looks great here. Thank you for sharing this vid, I have enjoyed it.
I wonder if TH-cam has a filter that will find me all the very old videos, before all the click-bait slick sameness started happening to please the darned algorithm. This is a great video (for my taste anyway) - very real-time & down+to-earth.
I am across the country but would love to try your cooking Kostas! I no longer have my yia-yias homemade cooking, and I need homemade Greek food in my life again!
Harry, your YaiYai is freaking at the thought of "Uncle Bens" rice in place of Orzzo. No kidding. ;-) May tast fine to you, but it isn't the same. (Coming from a southern gal who lived in Tarpon springs and ate what I feel was some of the BEST Greek food EVER.) :-)
I love the Greek Salad i got in Tarpon Springs. A nugget of potato salad tucked into the middle of the green, etc. Such a great surprise. Ive made mine lime that ever since my first experience. That is close to 40 years ago. I adore Greek cuisine. I make a good avgolemona sauce for many vegetables. The BEST
Someone here in another comment said that the brownish looking stuff he adds is a mix of ground pepper and salt, but I would not doubt, a little bit of nutmeg in it too. Whaddya think? I bet this soup kills viruses!
I’ve made this several times and this is the first time I’ve seen someone add corn starch, no complaining more like intrigued. I thought the orzo, which is my favorite way to make this would help with thickening it? Again, MY FAVORITE EVER🥰
Corn starch makes a more creamy consistency and because soup is usually serviced hot it doesn’t make a huge change but I could see it would make the recipe more stable in a commercial setting
The Chickens are removed, but what about the meat off them? Is that separated from the bones and added back to the stock, or are they literally just boiled for flavour for the stock? Seems a waste of chicken not to use the meat in the soup?
J C DC native here: Once they take out the whole chickens, they clean the meat off the bones and put the meat back into the soup. Guess they cut that part out. Soup is really good at this place.
Spencer Cresswell It varies from family to family. Some serve the chicken seperately from the soup on a plate and everyone adds to his/her plate as they like. I don't like this way. My family tradition is, after removing the meat from the broth clean all bones and skin, then cube it and add it back to the pot after about 10 minutes the egg+lemon sauce was added. Then let it warm up for 5-10 minutes and serve [don't let it cook more or the chicken will start breaking apart].
He probably does not - ususally you cut the chicken into smaller pieces and add them back inthe soup - what he was after was the kitchen broth, then mixed the rice/orzo, with the the liquid mixture of the 12 eggs with the lemon juice. You can add chicken pieces back in the soup if one wants.
Αυγολεμονη είναι Κότα βραστή και το ζόμο βάζουμε Ριζη και στο τελος ρίχνουμε το Λεμονή που το κτιπησαμε με το αυγό ,αυτό που είδα περισσότερο χόρτο σούπα είναι
no...no... he had 12 eggs !!! mixed with nearly a cup of fresh lemon juice!! Yes, he had some begetables too....carrots and onions...but the essence was the 12 eggs with the lemons.
my guess would be pepper..I make Avgolemono Soup all the time, my yiayia taught me years ago and I changed it a little, I make mine with uncle bens rice, chicken with natural chicken broth and bullion cubes and salt and pepper eggs and lemon, and everyone who has tried my soup told me it is the best they every had. I think corn starch and all those vegtables is a bad idea, to me it would ruin the taste, I also use a blender to make it creamy and top it with fresh ground pepper. It is to die for.
he adds the cornstarch most likely because it can hold heat for a commercial venue ... he made five gallons probably ... i have worked with lots of greeks they love ARGO .... lol
10 years old and still one of the best video recipes on the Tubes.
I agree. Just watched a few of them, because I made Avgolemono - and this one is THE BEST
Still coming back to this video in 2024, craving some avgolemono soup.
I moved from the DMV to Italy in 2022, and made this soup a couple weeks ago. Not as good as Kostas’ but pretty tasty! I worked at 19th and L for 18 years and was a frequent customer at the Greek Deli!
I love the way he neasures his veg. I must try this soup.
This soup is better than any medication!! If you have a cold or the flu, make this soup, you gonna feel 90% better the next day!
If you liked the veggie measurements, you must have LOVED the few teaspoons of cornstarch. Maybe he meant a few cups of cornstarch…..? Love this video! He is obviously a real cook because he adds what his ❤️ tells him.
My schooling is in chemistry and when I first started cooking years ago...I would be leveling off 1/4 teaspoons of spices with all the tension of someone working in a bomb squad. I cooked like a baker. Over time, I've learned that cooking is more improvisational at times and to trust your instincts. I love watching someone loose and just flowing like this dude. 🇬🇷
Cups and teaspoons must be HUGE in Greece!... 😂🤣😂🤣.... looks yummy , wish I was there to taste it!.....Thank you for sharing!
I used to work across the street from the Greek Deli. This place has lines 20-30 people long at lunchtime, and it's totally worth it. Everything is very fresh and extremely tasty.
12 years ago wow
"NEXT IN THE LINE!" is one of the best things you can ever have yelled at you. Kostas runs a well-oiled machine capable of producing some of the very best food in all of DC. If this place were to ever close its doors, I'd seriously consider relocating.
Brent Dearth Same! His food is amazing. We discovered them when my husband’s office moved to their current office on 19th. Good stuff!!!
You actually had THIS Avgolemono?!
This guy kills me with his measurements. LOOOOOOOOOOOOOOOOL
I'm Greek and my grandfather taught me how to measure. It's called "me' to mati": "with your eyes!" LOL!!
Hahahaha if ur greek u just know
4 chickens 😂
“Cornstarts.” I love this man!
Better hope it starts 😂😭
I just made this tonight for dinner after watching this video. I made mine with a bit of long grain rice. It turned out so AWESOME!
I love how he is making his own fresh chicken broth instead of using cubes or packaged. This sounds delicious. I have to try it someday
Can't say enough about this place, everything they make is delicious and freshly made!
But this soup...easily the best soup in the city, I highly recommend it stopping by this place it's worth it.
+Zachary Malone it's
+Maggie Burgess Gracias.
+Zachary Malone de nada
+Maggie Burgess Interested in getting lunch sometime at this place?
+Zachary Malone how does their orzo compare to Zorba's Cafe?
I miss this soup... used to have it for lunch often when I lived in DC.
By far the best Greek food outside Greece. If you are visiting Washington DC, do yourself a favor and add the Greek Deli to your list.
Thank you!
Kostas is the man and Greek deli is a national treasure.
Best soup in DC! Dude is also either grumpy af or charming af depending on the day. Get dat!
This is my most favorite soup ever!!! Love the lemon sauce with Dolmathes also!! Yum 😋
This recipe is amazing! I made the soup and it was sooo delicious! Me and my family loved it! Thank you so much!!!
I tried this disorganized recipe and it actually came out amazing!! Reminds me of my moms. :)
nothing disorganized about it ... Greek style !! ..... u must be a home cook
haha yeah that was not a diss. I am Greek myself, and yes a home cook. I just meant that it wasn't presented in the most precise fashion but the great thing about the recipe was that it still turned out great! :)
wow! ok, but does he ever need to add salt?
Me too! I don’t think my mom or grandma used the cornstarch we’d just beat the eggs!
He actually did add greek seasoning, it already includes salt & black pepper as well as other herbs.
Perfection!!! Thank you💌💝🥰🇬🇷🏺
Fantastic! I ate this in Cyprus for the first time 40 plus years ago. The cook made it exactly like this, I have made it myself but not for years now. I must do it again. It looks great here. Thank you for sharing this vid, I have enjoyed it.
Perfect soup
Respect from Turkey
Kostas is amazing! When I go, I am going to visit!!!! I loved this!
Να ζήσεις χίλια χρόνια Κώστα!!!!
This guy is a master chef
thank you so much!!! i have to make this soup tomorrow for service its my first time
I wonder if TH-cam has a filter that will find me all the very old videos, before all the click-bait slick sameness started happening to please the darned algorithm. This is a great video (for my taste anyway) - very real-time & down+to-earth.
I buy this at least once a week from his deli. Amazing.
Can we please have more videos from Kostas!!! :)
I loved this video, can’t wait to try it out (:
this is the best way to make soup.
This is seriously the best soup I've ever had. I get it every time I go to DC.
After he added the onions he put to hands of a salt and pepper mix. Looks great and easy.
My old boss used to make this...it was awesome...
If i ever come to DC im definately coming to your Deli, thanks so much for the recipe, im making it for my daughter because she got sick this week
Love him!!
I love Greek method of measuring!!! My friends ask me for recipes and I laugh trying to tell them. "little bit of pepper"...how little!?? lol
Σας ευχαριστούμε κ Κώστα
Να’σαστε πάντα καλα και Σας ευχόμαστε Καλή Αναστάση!
This guys a legend
Absolutely delicious!
Robert Hernandez
Robert Hernandez
absolutely delicious. how do you make your souvlaki lamb
I am across the country but would love to try your cooking Kostas! I no longer have my yia-yias homemade cooking, and I need homemade Greek food in my life again!
Then get off your arse and cook it. 😀
👍💚 authentic and genuine
Mangia! Bravo
Amazing food. If you’re ever in DC, you have to stop by this place. It’s carry out only, and amazing!!
Pasta is a Greek word, I'll def be trying this version! so nutricious.
This man is G-D! Hands down, best restaurant in DC.
Bole Kala❤❤❤
@asianbuzz1 it is egg and LEMON soup, thus the point of the lemon.
I'm eating this right now... its been a long long time since I've eaten this
I love Greek food
a legend,
The measurments are crazy here but the soup is Amazing.
Itsa verify 👍 gooda
What you put after oniyo
Hi Kostas! Why don't you post your lima bean dish recipe...one for us vegetarians! thanks!
MV rất hay, i like it 😡👏💜
Harry, your YaiYai is freaking at the thought of "Uncle Bens" rice in place of Orzzo.
No kidding. ;-) May tast fine to you, but it isn't the same. (Coming from a southern gal who lived in Tarpon springs and ate what I feel was some of the BEST Greek food EVER.) :-)
I love the Greek Salad i got in Tarpon Springs. A nugget of potato salad tucked into the middle of the green, etc. Such a great surprise. Ive made mine lime that ever since my first experience. That is close to 40 years ago.
I adore Greek cuisine. I make a good avgolemona sauce for many vegetables. The BEST
Kaliopi Polizois lots of Greeks used carolina rice in place of orzo
There's no way he cooked that broth for 1 hour and it came out looking like that.
I'm applying to grad schools in Washington, D.C. currently. My reason is so I can eat at Greek Deli.
Kostas FTW.
Damn i gotta check this place out, right where my dad lives. Hope he has some chicken slouvaki too.
Is this recipe printable anywhere? There are several ingredients he puts in that are unidentifiable and not mentioned.
Kkkkkkkk kkkkkkkk pra quê medida? Muito legal.
:58 "Then be carefully,"
Love it!
Atsayaproblim?
Nospikadaiglis?
What is that spice he puts in after the onions, celery and carrots, before he puts it back on the stove?
Linda S pepper
Goddamn, I miss this place!!
when did he add chicken back in??
ahhahahaha we empty the katsarola haahhaha eleos
What's the stuff he sprinkles in at around 1:36?
Someone here in another comment said that the brownish looking stuff he adds is a mix of ground pepper and salt, but I would not doubt, a little bit of nutmeg in it too. Whaddya think?
I bet this soup kills viruses!
@@nantucket5513 I would think Greek Seasoning www.allrecipes.com/recipe/231228/greek-seasoning-blend/
I’ve made this several times and this is the first time I’ve seen someone add corn starch, no complaining more like intrigued. I thought the orzo, which is my favorite way to make this would help with thickening it? Again, MY FAVORITE EVER🥰
Corn starch makes a more creamy consistency and because soup is usually serviced hot it doesn’t make a huge change but I could see it would make the recipe more stable in a commercial setting
What's the spice?
"No soup for you!"
1:30 is it 2 cups of pepper? is it pepper?
lol just season the water you boil the chicken in with a little salt, a good 2-3 tablespoon......you can always add more but can't take it out :)
I don't go back to work until the fifth of march. bored as hell, this is somethin I gotta try
lol same
This recipe made more sense than all of the other measured and carefully written videos 😬
Where is this place? I’m so going!
This is on 19th St NW in Washington, DC!
What did he add after the carrots, celery and onions? The brown powder in the white tub he says one and two pinches but never says what it is.
Pepper
EASY on the tempering technique ....... i dont know how the eggs didn't scramble after that lol
Gillian James that's how I do it basically, it works because he whisks super fast
what is the spice at 1:35??? Looks like a special ingredient 😁
It’s called black pepper, though in this soup white pepper would be better presentation wise.
simple, humble pepper :)
what was that spice you put in there?
ellamae He mentions pepper later on, so I assume that might be it. Didn't really look like pepper, but could just be the lighting.
+ellamae Could it be oregano?
+Kat Rand black pepper guys :)
(source: i'm greek lol)
ellamae pepper
Who knows - at what point do those original whole pieces of veg come out?
If you don't want vegetables in it just add the boiled chicken pieces ( shredded ) back in the broth!
HOW MUCH SALT
everyone in the comments: what is with this guy's measurements???
me, also greek: *nodding in understanding bc this is how i measure things as well*
My yiayia said not to mix fast because the eggs will curd
1. 2. 3
The Chickens are removed, but what about the meat off them? Is that separated from the bones and added back to the stock, or are they literally just boiled for flavour for the stock? Seems a waste of chicken not to use the meat in the soup?
J C DC native here: Once they take out the whole chickens, they clean the meat off the bones and put the meat back into the soup. Guess they cut that part out. Soup is really good at this place.
So no chicken meat? Just the broth?
My yaiyai uses rice instead of pasta
shoop
I know! I could listen to him all day!
He removes the chicken after an hour of boiling, but when does he add it back in?
Spencer Cresswell It varies from family to family. Some serve the chicken seperately from the soup on a plate and everyone adds to his/her plate as they like. I don't like this way. My family tradition is, after removing the meat from the broth clean all bones and skin, then cube it and add it back to the pot after about 10 minutes the egg+lemon sauce was added. Then let it warm up for 5-10 minutes and serve [don't let it cook more or the chicken will start breaking apart].
+Spencer Cresswell leave it in there :)
He probably does not - ususally you cut the chicken into smaller pieces and add them back inthe soup - what he was after was the kitchen broth, then mixed the rice/orzo, with the the liquid mixture of the 12 eggs with the lemon juice. You can add chicken pieces back in the soup if one wants.
one,two,three...kύπελλάκη για μένα,παλι ένα, και μετά ακόμα ένα
Ka La.
I don’t see salt only pepper
Αυγολεμονη είναι Κότα βραστή και το ζόμο βάζουμε Ριζη και στο τελος ρίχνουμε το Λεμονή που το κτιπησαμε με το αυγό ,αυτό που είδα περισσότερο χόρτο σούπα είναι
no...no... he had 12 eggs !!! mixed with nearly a cup of fresh lemon juice!! Yes, he had some begetables too....carrots and onions...but the essence was the 12 eggs with the lemons.
The sea was angry that day my friends, like an old man trying to send back soup in a deli
It is better with rice than with pasta.
Rice not pasta , boiled seperately or it will absorb all the chicken stock .
my guess would be pepper..I make Avgolemono Soup all the time, my yiayia taught me years ago and I changed it a little, I make mine with uncle bens rice, chicken with natural chicken broth and bullion cubes and salt and pepper eggs and lemon, and everyone who has tried my soup told me it is the best they every had. I think corn starch and all those vegtables is a bad idea, to me it would ruin the taste, I also use a blender to make it creamy and top it with fresh ground pepper. It is to die for.
he adds the cornstarch most likely because it can hold heat for a commercial venue ... he made five gallons probably ... i have worked with lots of greeks they love ARGO .... lol
it thickens the broth a bit is all... heat retention is minimal. pretty sure that's not his purpose.