Greek-Stye Lemony Fish Soup: Psarosoupa
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- Опубліковано 11 чер 2024
- Get this recipe with exact measurements here: www.dimitrasdishes.com/recipe...
Serves 6:
2 ½ -3 pounds white fish (red snapper, cod, monkfish…) scaled, and intestines removed
7-8 cups water
2 potatoes cubed
1 small onion, chopped
2 carrots, chopped
2 celery stalks, chopped
10-15 black peppercorns
1/4 cup olive oil
Salt, to taste
½ cup rice
For the Egg-Lemon Sauce:
2 egg yolks
1/4-1/2 cup fresh lemon juice, or more
1 tablespoon cornstarch
¼ cup olive oil
In a large pot, place the water, vegetables, fish, olive oil, peppercorns, and 1 teaspoon salt and bring to a boil. Reduce to a simmer and cover with the lid. Simmer for 20 minutes.
Using a slotted spoon, carefully transfer the cooked vegetables and fish onto a platter.
Strain the broth through a strainer to catch any fishbones. Rinse the pot.
Transfer the strained broth back into the pot and add the rice with half a teaspoon of salt. Bring to a boil. Cover the pot and reduce to a simmer and cook for 15 minutes or until the rice is fully cooked.
Carefully remove the bones and skin from the fish and discard them. Cut the fish into chunks and set aside in a bowl. Check the vegetables and remove any fish bones or skin from them.
To make the egg-lemon sauce, combine all of the ingredients in a small mixing bowl and whisk together until smooth. Add 1-2 cups of the hot soup broth to the lemon sauce and whisk well.
Add the fish chunks and as many of the cooked vegetables that you want back into the pot along with the egg-lemon sauce. Cook through over medium heat 3-4 minutes. The soup will continue to thicken as it sits.
Taste and adjust seasoning to suit your taste. Add more lemon juice if desired. Serve immediately with some toasted bread. Enjoy!
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🙏🙏🙏 for sharing this delicious recipe with us! I made it tonight and it was 10/10. My best friends family from primary school were from Cypress and her mother would usually have a pot of this soup ready for when her kids got home from school, it was so delicious. I never forgot about this soup, your recipe took me back to my childhood.
Just followed this recipe and it came out as the best soup I have ever tried. Thank you
Beautiful lady ❤️ always happy to look at you with warm voice so rare to find someone like you in Greece yasas
We make it pretty much the same way in Bulgaria. You just inspired me to make some. Thanks! 😘❤
I just finished making this soup, magnificent! I love it! Great recipe!!!
delish, once again!.. efharisto dimitra.
Thank you! I need to make this soup! I have made the Avgolemono with chicken and it's delicious. I've never done it with fish and I've been looking for more ways to do white fish! I really like the way you did the egg/lemon routine in this video.
Just made this dish and it's so delicious 😍 Thank you
Finally a recipe i can try with a whole tilapia🐟
Sharing is caring. Ive been looking for a really good version of this recipe especially. Thank you. Blessings for a Holy Chritmas lent.
looks absolutely beautiful
That looks delicious. I can't wait to make it.
Just like my mom's psarosoupa. Thank you.
Hi , was looking for a recipe with fish and potatoes and found yours. Made it and it tastes delicious!
I had some fish bones that the fishmonger gave me so I made a stock first then cooked my fish in it. Was really nice especially with the lemony flavour.
My first time today to try this soup and I so love it.Reason I search on youtube how to make it. Thank you I found this video .. soon I'll try to do it.
Wonderfull recipe
It seems good and tasty thanks for sharing
Just made this, super easy and delicious + super nutritious. Thank you for sharing!!
You're so welcome!
I’ve made it twice in 2 weeks with Ling fish
delicious recipe 💯🙏
Yum dimitra. Was looking for this recipe forever. Love you and thanks again.
I hope you enjoy this classic comfort food :)
Dimitra's Dishes OMG 100% will. You make everyday food life great.
Thank you , it really looks delicious, I shall make some for my husband. Regards, Gail
I love fish broth! Yum!
Yum. Thank you.
Love your channel! Recipe looks absolutely fantastic like all of your other recipes except for the fish head. I just can’t handle anything looking back at me out of my soup pot. LOL It just looks like it would be the beginning of a Stephen King movie. Will definitely make but without the fish head 😂 Thanks!
haha!
That looks great. 👍👍 I think my kids might even eat it. See you next time beautiful.
Great!
This looks wonderful. I bet tossing in a pound of shrimp would be good too.
Kalimera Dimitra! happen to run across this video now im going to supermarket to get Fish na se kala!
Buying fresh fish 🐟 where I am from is a big challenge, but I won’t give up 😄. This soup seems really worth being eaten up. Love it!
You can use frozen fish as well.
Dimitris Theodoridis frozen fish is not a solution, as it is rubbery and pretty tough unfortunately 😕. Still thanks for your tips.
Aww, I hope you can find some soon :)
Great thanks alot. Can you show us how to cook crab soup
omg its been years since I had this
Mmm ok I’m hungry now,
I prefer it without the rice, as the next day it can be reheated and not mashy. Great video Dimi.
Thank you Dimitra! Do you have any suggestions for those who need to make it without eggs or dairy products? Xronia Polla!!!
You can just add some more cornstarch to thicken the soup.
@@DimitrasDishes Thank you very much!
Hello Dimitra
Is it possible that i replace the egg with something else?
Thanx and greetings from Holland🌺
Just leave it out completely. It should be fine :) The egg is there to slightly thicken the sauce and to add some velvety richness. The potatoes and rice will thicken it plenty but you can add a little more cornstarch if you want.
Hello, i have a question, can I use cream dory as well?
I made this Great soup!
My family was so impressed. Thanks for sharing this delicious Greek recipe! :D
Is it Stye or meant style? ;)
I'm glad you like it
The soup looks good..but when I make fish or chicken soup i avoid adding corn flour to it..and i also add the world eggs to my soup to make avgolemono...I just put the eggs in the mixer then add to it lemon juice n slowly add it to the soup...it gets thick enough to make your soup...and delicious 😋😋
What’s the name of the tune that starts at 1:25 ?
Im' going to mix rice, fish and broth at the end. mince cabbage and celery smaller then add small amount. the soup color is fantastic, but personally prefer a soup with less floating things
We use celery leaf (Greek celery) in the fish soup, it gives amazing colour, flavour and smell!!!!!
I wish I could find celery leaf here...
@@DimitrasDishes Really????? I grow it on my balcony like thyme, oregano and mint.....I think you can buy the seed online.....
Please!!!! Do you have a resepy for soupa pacha. Sorry spelling.
My mom used to make it, but she didn't do avgolemono as far as I remember. She'd instead add lemon juice and some tomato juice directly into the pot. Btw, any chance for kakavia some time in the future?
Yes! Kakavia is on my list :)
Everything was beautiful untill the egg lemon sauce - I understand that different regions of Greece adjust this sauce slightly differently etc. But when it comes to the egg lemon sauce, I'm use to, (from memory and having helped out on numerous occasions) frothing up, almost meranging the egg whites and slowly beating in the yolks to complete this sauce (with the lemon of course), but I do appreciate that GREEK cooking is certainly regional. Otherwise, you get a 9/10 dish. Well done Dimitra. I had an aunt from Crete who would excel in this recipe, and my mum who came close to 2nd best, would almost get the shits at how gourmet, and beautiful her recipe was. Just a short irrelevant story at how important, and Variable Greek Cuisine can be overall. I love your work, and have learnt to adjust just minor things to make these recipes authentic/regional because most of the Greek geniuses of cooking in my life are sadly gone.
But you certainly keep me in touch, that's what cooking is all about! You provide me with at least 95% of the basic recipe and then anyone, (with half a sense), can take the ball and run with it and adjust it to their own thing. Thank You, and sorry for the essay response You're GOOD!! In fact, I rely on you. Don't stop Dimitra. Your tutorials are great. Yeah!
In fact, you're fantastic, you're my "go to girl" for authentic traditional Greek recipes, don't stop.
Thank you, Dimitri! I know that many people separate the whites and the yolks and make their avgolemono exactly how you described it. This is my mom's recipe. How she makes it and I love it so much and so I share it with you all :) I'm so happy that you enjoy my recipes and I always say that these recipes are a guide, definitely not written in stone and can be altered to suit individual tastes. Thanks for being here and sharing your story with us :) best regards, Dimitra
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that's the strangest avgolemono ever. It always consists of 2 whole eggs beaten to a froth, lemon juice and the hot broth to temper the eggs before returning it to the main pot. It's called avgolemono (eggs and lemon) not krokokornflourladolemono.
You look fully arabic not Greek
Thank you!! We're not too far from the Arab nations so that makes sense :)