How to Make Celery with Pork & Avgolemono Sauce
Celery is a popular vegetable in Greece. It’s called celery, but it’s actually a type of celery leaf. They’re very easy to grow and store for the winter months, so you can always find them at your local farmer’s market or in the supermarket.
This recipe calls for pork meat (cut into small pieces) and onions that are fried in oil until they start getting browned around the edges. Then comes the celery which cooks until soft enough to puree easily with an electric blender or food processor (you can also use a hand-held one). The next step is adding lemon juice and eggs: beat them together first with fork then add them slowly while stirring continuously over low heat so they don’t curdle from overheating during cooking time! After adding some more salt & pepper to taste add flour if needed for thickening before serving hot soup with some crusty bread on side.”\
This meal is prepared somewhat like any other dish—variating from place to place and home to home. It is typical to see pork with cooked potatoes and carrots, along with celery and an egg-lemon sauce. Avgolemono, a classic meal in many parts of Greece, may be substituted with straightforward tomato sauce, making it a wonderful winter stew variation.
Ingredients
- 3 cups diced celery
- 1 cup diced onions
- 1 pound ground pork
- 2 tablespoons lemon juice
- 4 eggs, beaten
- Salt and pepper to taste
1 kg (2.2 lb) celery
Cut the celery into pieces of about 3 cm (1.2 inch).
Wash them well and let them drain in a colander for 15 minutes to get rid of the excess moisture.
2 onions, chopped
Choose a yellow onion if you can find one. If not, a red onion will be fine.
1/2 cup extra virgin olive oil, plus extra for frying
The reason we use extra virgin olive oil for frying is that the extra virgin variety is the highest quality, and therefore has a more intense flavor. It’s also a healthy fat and can withstand high temperatures without breaking down, which makes it a great choice for sautéing and frying.
800 g (1.8 lb) pork meat
For this recipe, you’ll want to use pork meat that’s been cut into strips. If you don’t want to do the cutting yourself, ask your butcher for some pre-cut pork steaks or chops—or just buy some ham and slice it yourself. The strips should be about 1/4 inch (0.6 cm) thick and 2 inches (5 cm) long.
You can also use any other kind of meat if pork isn’t your thing—chicken breasts, veal medallions or lamb shanks will all work well in this recipe (make sure they are sliced into similar sizes).
Eggs
Beat eggs until they are thick and light yellow.
Add the eggs slowly to the pot, whisking constantly so that they do not curdle.
Salt and pepper to taste
Add salt and pepper at the end.
1 tbsp flour for thickening the soup (optional)
You can omit this if you don’t want it to thicken. You can add it to the pan with the celery, onion and pork, or mix it into your eggs before adding them to the pot in two batches.
Instructions
- In a large pot, add the celery, onions, 1/2 cup of olive oil and salt and pepper. Cook over medium heat for 10 minutes.
- Add the pork and cook until browned.
- Add the lemon juice and cook for 5 minutes.
Delicious Greek Avgolemono Sauce
If you are looking for a delicious and easy to make soup recipe, then this Avgolemono Soup is for you. The combination of chicken broth, eggs, lemon juice and rice make it very creamy but healthy at the same time. It is one of those soups that will be loved by everyone who taste it!
Avgolemono has been around for hundreds of years and has many different variations depending on the region in Greece where its cooked or eaten. Most people know it as a rich creamy soup that is perfect for a cold day!
This is a delicious Greek Avgolemono Sauce recipe that is sure to please. It’s simple to make and requires only a few ingredients. The celery is the perfect vegetable for this dish because it goes well with pork and pairs well with avgolemono sauce which has lemon juice as its main ingredient.
