Made this for dinner last night (my husband was slightly perplexed when I said we were having really,
really cooked cabbage for dinner, but I knew I could trust you!).
Dear Cate, I'm Clio and I'm from Greece.I
really like your blog, very good work.I found the Greece section -LRB-!!!!) and I wanted to give you some info about the avgolemono soup recipe.Here, in Greece, we don't
cook this soup plain with just rice, well, I certainly haven't heard it before.We have chicken avgolemono soup which is very popular, and there is a hole range of avgolemono recipes, soups and casserole dishes.Avgolemono is a sauce, which is done at the end and finishes the recipe with eggs (avgo in greek) and lemons.For example, we have «lamp with lettuce avgolemono, meatballs avgolemono soup, zuccnini stuffed with mince avgolemono, an easter soup with liver chopped and fresh onions, very traditional, we also have dolmades, this is turkish dish, it is like little parcels made by
cabbage leaves that you steam a little and then are filled with mince, rice and herbs, and avgolemono.And many others.
The chair of the Lead Association for Catering in Education said people still remember soggy
cabbage and lumpy custard, but reckoned «there has been
really good hard work» to improve the food, and that: «We are finally
cooking on gas».