Vrasto Soup. Boiled Beef with Vegetables and Egg-Lemon Soup
By: Alexia Papadopoulou
Published: Tuesday, November 18, 2014 - 11:54pm

Ingredients




4 pounds 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 EGG-LEMON MIXTURE
2 eggs
juice of 2 lemons

Preparation

1 In a large pan add Olive oil and sauté the beef with the onion for about 8 min. Place the meat into stew pot, cover with water and bring to a boil. 2 Skim off any foam that rises to the top. Cook until meat is soft. 3 In another pot add the celery, potatoes, onion and carrots. Cover with broth , add salt and pepper and simmer for 20 min .   Add the meat with the remaining broth into pot and continue cooking for 50 min, or until meat is tender. 4 Just before cooking time is up, beat the eggs and add the lemon juice. 5 Slowly add the hot broth, whisking continuously.  Add egg-lemon mixture to the soup and stir in gently, stirring in one direction only.