avgolemono

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• /ˌɑv.ɡoʊˈlɛm.ə.noʊ/
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From Greek αβγολέμονο /αυγολέμονο (avgolémono), from αβγό /αυγό (avgó, “egg”) + λεμόνι (lemóni, “lemon”).

16 source translations are retained for this English entry.

• Azerbaijani: avqolemono — family of sauces and soups made with egg, lemon juice and broth
• Dutch: avgolemono — family of sauces and soups made with egg, lemon juice and broth
• Finnish: avgolemono — family of sauces and soups made with egg, lemon juice and broth
• French: avgolémono — family of sauces and soups made with egg, lemon juice and broth
• German: Avgolemono — family of sauces and soups made with egg, lemon juice and broth
• Greek: αβγολέμονο (avgolémono) — family of sauces and soups made with egg, lemon juice and broth
• Indonesian: avgolemono — family of sauces and soups made with egg, lemon juice and broth
• Italian: avgolemono — family of sauces and soups made with egg, lemon juice and broth
• Japanese: アヴゴレモノ (avugoremono) — family of sauces and soups made with egg, lemon juice and broth
• Javanese: avgolemono — family of sauces and soups made with egg, lemon juice and broth
• Polish: awgolemono — family of sauces and soups made with egg, lemon juice and broth
• Portuguese: avgolemono — family of sauces and soups made with egg, lemon juice and broth
• Russian: авголемоно (avgolemono) — family of sauces and soups made with egg, lemon juice and broth
• Spanish: avgolemono — family of sauces and soups made with egg, lemon juice and broth
• Ukrainian: авголемоно (avholemono) — family of sauces and soups made with egg, lemon juice and broth
• Uzbek: avgolemono — family of sauces and soups made with egg, lemon juice and broth