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 UA-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
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
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!
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.
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
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.
This soup is delicious, but too salty. I watched this again and again and could not find the portion of salt he put it. Is that in the brown powder? Or it might not be the salt but the lemonade who make it feel salty? I'm so curious to find it out. My theory is that if you put a lot of salt into the food, it's very easy to make it "delicioius", but the real good chef is the one who can make things taste good with little salt and little oil.
Ke Wang My wife also initially thought it was salty, when it was actually under-seasoned. She confused the tartness of the lemons for saltiness. I don't agree with your statement. Experienced chefs know what host home cooks don't - you must season. It's the most common mistake amateur chefs make. Jacob Burton has an excellent video explaining how salt and flavour works. Saliva has a 0.4% by weight concentration of salt. Food therefore must be 0.5% to 0.75% or else it will be bland. This is also why expert Italian chefs say 10 grams of salt per litre of water when you boil pasta.
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. 🇬🇷
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.
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 😂
Cups and teaspoons must be HUGE in Greece!... 😂🤣😂🤣.... looks yummy , wish I was there to taste it!.....Thank you for sharing!
"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?!
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 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.
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!
Can we please have more videos from Kostas!!! :)
I miss this soup... used to have it for lunch often when I lived in DC.
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
100% its the best and most healthiest way. I refuse to use blocks
This recipe is amazing! I made the soup and it was sooo delicious! Me and my family loved it! Thank you so much!!!
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.
Best soup in DC! Dude is also either grumpy af or charming af depending on the day. Get dat!
Kostas is the man and Greek deli is a national treasure.
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 amazing! When I go, I am going to visit!!!! I loved this!
This is my most favorite soup ever!!! Love the lemon sauce with Dolmathes also!! Yum 😋
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
Perfect soup
Respect from Turkey
This guy is a master chef
thank you so much!!! i have to make this soup tomorrow for service its my first time
Σας ευχαριστούμε κ Κώστα
Να’σαστε πάντα καλα και Σας ευχόμαστε Καλή Αναστάση!
I wonder if UA-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.
Perfection!!! Thank you💌💝🥰🇬🇷🏺
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. 😀
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.
My old boss used to make this...it was awesome...
Να ζήσεις χίλια χρόνια Κώστα!!!!
After he added the onions he put to hands of a salt and pepper mix. Looks great and easy.
absolutely delicious. how do you make your souvlaki lamb
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
Amazing food. If you’re ever in DC, you have to stop by this place. It’s carry out only, and amazing!!
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
“Cornstarts.” I love this man!
Better hope it starts 😂😭
Hi Kostas! Why don't you post your lima bean dish recipe...one for us vegetarians! thanks!
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
Pasta is a Greek word, I'll def be trying this version! so nutricious.
I loved this video, can’t wait to try it out (:
I'm applying to grad schools in Washington, D.C. currently. My reason is so I can eat at Greek Deli.
Kostas FTW.
Absolutely delicious!
Robert Hernandez
Robert Hernandez
@asianbuzz1 it is egg and LEMON soup, thus the point of the lemon.
This man is G-D! Hands down, best restaurant in DC.
This guys a legend
I buy this at least once a week from his deli. Amazing.
Where is this place? I’m so going!
This is on 19th St NW in Washington, DC!
Bole Kala❤❤❤
I'm eating this right now... its been a long long time since I've eaten this
The measurments are crazy here but the soup is Amazing.
What you put after oniyo
There's no way he cooked that broth for 1 hour and it came out looking like that.
Itsa verify 👍 gooda
when did he add chicken back in??
1:30 is it 2 cups of pepper? is it pepper?
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
👍💚 authentic and genuine
Is this recipe printable anywhere? There are several ingredients he puts in that are unidentifiable and not mentioned.
Who knows - at what point do those original whole pieces of veg come out?
a legend,
Damn i gotta check this place out, right where my dad lives. Hope he has some chicken slouvaki too.
What is that spice he puts in after the onions, celery and carrots, before he puts it back on the stove?
Linda S pepper
I love Greek food
If you don't want vegetables in it just add the boiled chicken pieces ( shredded ) back in the broth!
So no chicken meat? Just the broth?
"No soup for you!"
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/
MV rất hay, i like it 😡👏💜
ahhahahaha we empty the katsarola haahhaha eleos
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 :)
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.
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
Mangia! Bravo
What's the spice?
Love him!!
Kkkkkkkk kkkkkkkk pra quê medida? Muito legal.
This recipe made more sense than all of the other measured and carefully written videos 😬
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 :)
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*
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
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.
:58 "Then be carefully,"
Love it!
Atsayaproblim?
Nospikadaiglis?
My yiayia said not to mix fast because the eggs will curd
I don't go back to work until the fifth of march. bored as hell, this is somethin I gotta try
Goddamn, I miss this place!!
HOW MUCH SALT
one,two,three...kύπελλάκη για μένα,παλι ένα, και μετά ακόμα ένα
My yaiyai uses rice instead of pasta
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.
I don’t see salt only pepper
Rice not pasta , boiled seperately or it will absorb all the chicken stock .
The sea was angry that day my friends, like an old man trying to send back soup in a deli
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.
lol same
1. 2. 3
This soup is delicious, but too salty. I watched this again and again and could not find the portion of salt he put it. Is that in the brown powder? Or it might not be the salt but the lemonade who make it feel salty? I'm so curious to find it out.
My theory is that if you put a lot of salt into the food, it's very easy to make it "delicioius", but the real good chef is the one who can make things taste good with little salt and little oil.
Ke Wang My wife also initially thought it was salty, when it was actually under-seasoned. She confused the tartness of the lemons for saltiness.
I don't agree with your statement. Experienced chefs know what host home cooks don't - you must season. It's the most common mistake amateur chefs make. Jacob Burton has an excellent video explaining how salt and flavour works. Saliva has a 0.4% by weight concentration of salt. Food therefore must be 0.5% to 0.75% or else it will be bland. This is also why expert Italian chefs say 10 grams of salt per litre of water when you boil pasta.
It is better with rice than with pasta.
shoop
I know! I could listen to him all day!