Soup Tuesday: Lötgrikkjasúpa, Lazy Greek Soup - The Reykjavik Grapevine

Soup Tuesday: Lötgrikkjasúpa, Lazy Greek Soup

Soup Tuesday: Lötgrikkjasúpa, Lazy Greek Soup

Published January 26, 2016

York Underwood
Photos by
York Underwood

If you paid attention to the economic problems in Greece, you’ll notice all the comparisons that were made between Iceland and Greece. Both were dealing with two issues: the banking system and membership (or lack there of) with the European Union.

More importantly, Icelanders love putting lemons in things. It makes everything seem more healthy–even though it might not be. Who cares? Lemons are bright and yellow and Iceland is cold and dark. The lack of solar energy correlates to a lack of actual energy, so here’s a soup that will brighten your day without taking too much effort.

This soup is best enjoyed when you borrow money off your German friend to buy the ingredients and the German then bills you while insisting on cooking it for you and pouts when you don’t have the money to pay him back.

Laturgreeksúpa: Lazy Greek Soup

Preparation time: 15 minutes

Cooking time: 60 minutes

Ingredients:

2    Medium Zucchinis

3     Red Bell Peppers

350g     Long Grain White Rice

8     Free-range Eggs

3L   Cold Water

1    Handful of Parsley

Salt, Pepper, enough Vegetable Bouillon for 3L of water, slices of Lemon and 3 or 4 big scoops of dried Oregano.

Directions:

  1. Pour 3L of water into your pot with your vegetable bouillon, boil and add rice. When water comes back to a boil, turn the heat down to low and simmer for 20 minutes (or until rice is tender).
    Rice

2. Finely dice your parsley and add to the pot.

Flat Parsley

3. Peel and dice your zucchini into 1cm cubes and add to the pot.

Zucchini

Diced Zucchini

4. Beat your eggs in a bowl until smooth and even. You then add lemon juice to the eggs and dried oregano. Mix gently.

Eggs

 

lemon juice

 

Oregano, Eggs, Lemon Juice

5. Dice the red bell peppers and add to the pot. Make sure the soup is not boiling and is set at low heat. Slowly stir in the egg/lemon juice/oregano mix. Let simmer for 15 minutes.

Red Bell Peppers

Lazy Greek Soup

6. Serve immediately with a garnish of lemon slices. This sour/savoury soup will have you salivating every time you think about it. This might be the laziest way to make Agolemon Soupa, and in no way traditional, but the flavour is no slouch. This soup will straddle your tastebuds like a colossus.

Lazy Greek Soup

Remember to share this recipe with your friends and loved ones.

Also, send us your recipes. Let’s get through this winter together.

One Soup Tuesday at a time.

WTF is a Soup Tuesday?

As the sun yet again makes her life-draining descent towards winter solstice, it becomes clear: fall has arrived. The darkness in store will likely bring a lot of you down, but don’t fret or give up—there are a number of methods for fighting off the winter blues: Reading, lýsi, sex, drugs, alcohol, and—of course—soup. Now, doing most of those things would be mostly inappropriate, if not illegal, at the Reykjavík Grapevine’s offices (if it were one of those “appropriate” offices)—except for maybe the lýsi and reading. And of course, the soup.

Lýsi is kinda disgusting and reading is for nerds, so to combat the coming full-scale attack of the SADs, we decided to started a new tradition to help us make it through the coming winter: SOUP TUESDAYS. Yes! Soup Tuesdays! Every Tuesday, we’ll be making a different soup in our shitty little office, document the process and then show you how to make one for yourself.

You can also send us your best recipes (on Facebook, Twitter, Instagram or email), with a photo, so we can share soup knowledge throughout the world. Together we can make it through the bad weather.

Solace and Solidarity in Soup.

Happy Soup Tuesday.

 

Go travel with Grapevine tried and recommended tours by Grapevine. Fund Grapevine journalism by booking with us.


Show Me More!