A classic beef stew with avgolemono sauce! What could be more inviting?
Warm your soul on a chilly winter’s day with a hearty bowl of Greek beef soup (also known as Kreatosoupa)! This aromatic and oh-so-satisfying soup is packed with veggies and potatoes, making it the perfect dish for the whole family to cozy up with.

Ingredients:

1kg  of stewing beef, cut into pieces

3-4 stalks of celery, cut into slices

4 medium carrots, cut into slices

1 large onion, cut into chunks

5 potatoes, cut into cubes

3 tbsp Olive oil

water

Salt & Pepper

FOR THE AVGOLEMONO :

2 eggs

juice of 2 lemons

 
Directions:

Heat a large pot over high heat. Add the olive oil and beef and sauté, until nicely coloured.
Add the finely chopped onions and carrots and sauté for 1 more minute.
Pour in the same pot approx. 1.5L of water. (The water should cover the ingredients.)
Add the celery and potatoes.
Place the lid on and let the beef soup simmer in medium heat, for approx. 2 hours. Check once in a while to remove the foam from the surface with a spoon. Add more water if needed as it evaporates.

Just before cooking time is up, in a mixing bowl, beat the eggs and add the lemon juice.

Let soup cool for about 10 minutes.

Slowly add a cup of broth from the pot while continuing to whisk.
Pour the avgolemono sauce in the pot soup and tilt the pot for the sauce to go everywhere.

Let it rest for ten minutes until the soup thickens and serve while hot with extra black pepper on top.