weather 15°C / 60°F Agios Nikolaos

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Beef Soup



  • 1 -1½ kilos of meat (neck, chest, shank)
  • 4-5 carrots
  • 5-6 g small potatoes
  • 3-4 small onions
  • 1 celery root
  • 500 g tomatoes (whole)
  • 1 tablespoon salt
  • 4-5 peppercorns, optional
  • 2-3 cups rice
  • 2-3 eggs
  • 1-2 lemons


Boil the meat with the appropriate amount of water, i.e. enough to cover the meat with water in the pan. Skim off the foam, which rises to the surface just before the meat begins to boil. Add all the vegetables and when cooked remove them from the pan. Continue to simmer the meat until tender, then remove from the broth. Blend the tomatoes (boiled whole), one potato, one carrot. Strain the broth and add the blended vegetables. Put the broth back on the heat and add the rice. While the rice is cooking, beat the eggs in a bowl. Carry on beating continuously and slowly add the lemon juice. Continue to beat, slowly adding a quantity of stock from the saucepan. Remove the pan from the heat, and slowly pour in the contents of the bowl with the beaten eggs, stirring constantly with a wooden spoon, making sure that the soup doesn’t split.

(Recipe from the Cretan cookbook by Maria Pitsikaki 2009 from ‘Palaina kai Nostima’)

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