Greek Psarosoupa Recipe (Lemony Fish Soup)

The coziest Greek fish soup with luciously light lemon broth you’ll ever eat!

Psarosoupa is a classic Greek lemony fish soup made with tender white fish, vegetables, rice, olive oil, and a silky egg-lemon sauce. It’s simple, comforting, and deeply flavorful, perfect for cold days or when you want something light yet nourishing. This soup is best enjoyed freshly made with plenty of toasted bread on the side.

If you love avgolemono soup, lemony chicken orzo soup, you’re going to love psarosoupa. The traditional Greek fish soup is all about balance — delicate fish, softly cooked vegetables, and a bright, velvety avgolemono-style broth that feels rich without being heavy. Psarosoupa is commonly enjoyed during colder months or fasting periods, but its clean flavors make it a year-round favorite. The lemony broth is soothing, restorative, and surprisingly luxurious for such a simple, humble dish.

Why will everyone love psarosoupa?

Light yet deeply comforting

Bright lemony, hearty

Luscious, silky, creamy broth

Tender, flaky fish

Melt-in-your-mouth rice

Buttery, creamy potatoes

Soft, tender, sweet carrots

Perfect for nourishing your soul

What are the ingredients for Greek psarosoupa?

White fish – Fresh, mild, firm fish like red snapper, cod, or monkfish with the bone in holds its shape and creates a clean, flavorful broth.

Water – Keeps the broth light and allows the fish flavor to shine. For a more brothy soup, add 3–4 extra cups of water at the beginning.

Potatoes – Add body and gentle starch to the soup. I like using Yukon gold potatoes because they’re buttery and creamy when cooked.

Onion – Provides sweetness and depth, seasoning the broth and potatoes.

Carrots – Add color and natural sweetness, and they get so nice and tender.

Celery – Adds subtle herbal notes and balances the carrots, onions, and potatoes for the perfect combination.

Black peppercorns – Infuse gentle warmth without overpowering the fish.

Olive oil – Essential for richness and to help the veggies cook before adding the water and fish.

Salt – Enhances all the ingredients, bringing everything together.

Rice – Adds heartiness and naturally thickens the soup without becoming chunky. I used arborio rice, but you can use Carolina or a regular long-grain rice.

What do I need for the egg-lemon sauce?

Egg yolks – Create the silky, creamy texture without cream. Here are some tips on how to separate the yolks from the whites.

Fresh lemon juice – Brightens the soup and gives psarosoupa its signature flavor. I like it very lemony, so adjust the amount you use to your taste.

Cornstarch – Helps stabilize and lightly thicken the egg-lemon mixture.

Olive oil – Adds richness and smoothness to the sauce.

How do I make Greek Psarosoupa?

Step 1: Cook the fish and vegetables

Place the water, potatoes, onion, carrots, celery, fish, olive oil, peppercorns, and 1 teaspoon salt in a large pot. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 20 minutes, until the fish is tender and the vegetables are soft.

Step 2: Strain the broth

Using a slotted spoon, carefully transfer the fish and vegetables to a platter. Strain the broth through a fine mesh strainer to catch any fish bones. Rinse the pot and return the strained broth to it.

Step 3: Cook the rice

Add the rice and ½ teaspoon salt to the broth. Bring to a boil, then cover and reduce to a simmer. Cook for about 15 minutes, or until the rice is fully cooked.

Step 4: Prepare the fish

While the rice cooks, carefully remove the skin and bones from the fish. Cut the fish into chunks and set aside. Check the vegetables and remove any remaining bones or skin if needed.

Step 5: Make the egg-lemon sauce

In a bowl, whisk together the egg yolks, lemon juice, cornstarch, and olive oil until smooth. Slowly whisk in 1–2 cups of hot soup broth to temper the mixture and prevent curdling.

Step 6: Finish the soup

Add the fish chunks and as many of the vegetables as you like back into the pot. Stir in the egg-lemon sauce and cook over medium heat for 3–4 minutes, until heated through. Avoid boiling after adding the egg-lemon sauce to keep the texture smooth and silky. Taste and adjust seasoning with more salt or lemon juice as needed.

What’s the best way to serve Greek Psarosoupa Lemony Fish Soup?

Psarosoupa thickens as it sits and is best enjoyed freshly made. So, serve it immediately, keeping extra hot broth on hand to loosen the soup just before serving. You’ll definitely want a hearty, crusty, toasted bread for dipping into the lemony broth so you don’t miss a drop.

Do you have more lemony avgolemono soups?

Youvarlakia Avgolemono: Greek Meatball Soup in Lemon Sauce

Lemony Chicken & Tortellini Soup Avgolemono

Greek Chicken Avgolemono Soup: Lemony Chicken Soup – 2 Ways

Greek Lemony Chicken & Cabbage Soup

Cabbage Roll Soup: Unstuffed Greek Lahanodolmades

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