Greek Recipes

Greek and Cypriot recipes

Fish Soup in creamy lemon sauce

Psarosoupa avgolemono

Servings: 6


  • 4 1/2 cups of fish’s broth
  • 1-2 pinchesof  pepper
  • 1 1/2 cup of rice
  • 2-3 pinches of salt
  • 1 medium sea bass, approx. 600 gr.
Fish Soup in creamy lemon sauce

Fish Soup in creamy lemon sauce


  • Boil the fish until done, remove but keep warm.
  • Add the rice to the fish stock and boil for 20 minutes.
  • Add the salt and pepper and remove pot from the heat.
  • Add the avgolemono mixture to the remaining fish stock, stirring well.
  • Serve immediately with pieces of the sea bass.


  • 1-2 cups vegetable’s broth
  • 2 eggs
  • a little flour for all purposes
  • 1 lemon, squeezed
  • 1 white onion

Avgolemono sauce directions

  • Mix a little flour with the lemon juice.
  • Add the eggs and beat well.
  • Slowly add the broth while continuing to beat.
  • Pour and mix the avgolemono sauce into your food.
  • Remove from heat before the sauce thickens.

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