How long to cook lemon soup?

Lemon soup is boiled for about an hour.

How to Make Turkish Lemon Soup

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Lemon – 2 pieces

Chicken breast with bones – 2 pieces

Chicken broth – 1 liter

Rice (long or brown) – 150 grams

Zucchini – 2 small greens

Onion – 2 pieces

Leeks – 2 stalks

Celery – 2 stalks

Garlic – 3 cloves

Olive oil – 5 tablespoons

Hot and clove peppers – to taste

Bay leaf – 1-2 pieces

Ground white pepper, salt – to taste

How to Make Turkish Lemon Soup

1. Rinse 2 chicken breasts, put in a saucepan, add a liter of chicken stock and simmer for about 40 minutes.

2. Add spices to the broth – a few peas of hot and clove peppers and 1-2 bay leaves.

3. Rinse the rice several times in water until it becomes clear and drain.

4. Peel 2 onions and cut into rings.

5. Rinse 2 leeks and 2 celery stalks and XNUMX zucchini each. Chop the stems into strips, and cut the zucchini into slices.

6. Heat a frying pan well with 5 tablespoons of olive oil and sauté the prepared vegetables over low heat. At the end of frying, add 3 chopped, or better passed through a press, cloves of garlic and mix.

7. Strain the chicken broth, put the fried vegetables, rice in it and put it on the fire again for 30 minutes.

8. Separate the boiled chicken breasts from the bones, remove the skin and cut into small pieces.

9. Rinse thoroughly with 2 lemons. Squeeze juice out of one, and cut the second into circles.

10. Mix chicken with lemon juice, salt and put everything in a saucepan. Before serving, add a couple of lemon slices to a bowl of soup.

How to Cook Lemon Soup the Greek Style

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Lemon – 1 piece

Chicken broth – 2 liters

Rice (long) – 180 grams

Chicken egg – 3 pieces

How to make Greek lemon soup

1. Pour 2 liters of chicken stock into a saucepan and put on fire.

2. Rinse 180 grams of rice in several waters. Once the broth has boiled, place the rice in a saucepan and cook for 15 minutes until it’s done.

3. Rinse the lemon well, cut it in half and squeeze out the juice.

4. Beat 3 eggs in a small saucepan and, while stirring quickly, pour out the lemon juice.

5. Add 3 cups of chicken broth to the egg-lemon mixture, stir and pour back into the pot of soup. Ready soup can be poured into bowls and served.