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Soups and sauces

//Soups and sauces
Soups and sauces 2017-09-05T19:03:38+00:00

GREEK RECIPES

GREEK RECIPES FOR SOUPS AND SAUCES

 

Photograph of Greek soups and saucesGreek recipes for soups and sauces
Greek recipe for trachana soup

Greek recipe for trachana soup

Frumenty, sweet or sour (trahanas, glikos i xinos)
SERVES 3

½ cup of frumenty
1 tablespoon butter
4 cups water
Boil the water to which the butter has been added. Add the frumenty and stir. Let cook for about 20 minutes.
Greek recipe for fish soup

Greek recipe for fish soup

Fish soup (kakavia)
SERVES 6

1 kg various rock fish
2 onions sliced
2 carrots sliced
1 stalk celery, finely chopped
3 medium tomatoes, sliced
1 clove garlic, crushed
1 bay leaf
Parsley, finely chopped
Juice of one lemon
Salt, pepper
Clean and wash the fish. Heat the oil in a pot and brown the onions, carrots and celery. Add the tomatoes and water and simmer for half an hour, adding a little more water if necessary. Add the fish, bat leaf, garlic, parsley, salt and pepper and continue to boil for about 20 minutes longer. Remove the heads, tails and bones from the fish and puree the soup. Serve with lemon juice and fried croutons.
leek soupLeek soup (prassosoupa)
SERVES 4

500 gr leeks
2 carrots
1 bunch celery
½ cup olive oil
Salt, pepper
Egg and Lemon Sauce
Peel and wash the vegetables. Cut the leeks and carrots into small pieces and chop the celery fine. Heat the oil in a pot, saute the vegetables lightly, cover them with water and add the salt and pepper. Simmer until the vegetables are tender. Prepare the egg and lemon sauce and serve the hot soup.
veg soupVegetable soup (hortossoupa)

3 medium potatoes
3 carrots
3 cougettes
1 leek
1 onion
2 ripe tomatoes
Celery, finely chopped
Pinch of thyme
½ cup olive oil
Salt, pepper
Juice of 1 lemon
Peel and wash the vegetables. Cut the potatoes, carrots and courgettes into cubes. Slice the onion and leek. Peel the tomatoes, remove the seeds and put them through a food mill. Put all the ingredients except the lemon juice in a pot, cover with plenty of water and boil for about 20 minutes. Serve the vegetable soup with lemon juice.
kotopoulo vrastoChicken soup with egg and lemon (koto soupa avgolemono)
SERVES 5

1 chicken
1 cup rice
1 whole onion
Salt, pepper
Egg and lemon sauce
Put the chicken into a pot and cover it with water. As soon as it begins to boil, skim off the foam and add the onion, salt and pepper. When the chicken is done, remove it from the pot along with the onion. Add the rice to the soup and let it cook. When the rice is done, prepare the egg and lemon sauce and serve the soup hot.
Greek recipe for onion soup

Greek recipe for onion soup

Onion soup (kremido soupa)
SERVES 4

500 gr onions
½ cup olive oil
2 medium potatoes
1 ¼ cup tomato juice
Salt, pepper
Broth (optional)
Peel and wash the potatoes and cut them into cubes. Peel and slice the onions. Put the vegetables in a pot, add the tomato juice, and cover with meat broth or water. Add the salt and pepper and cook the soup over medium heat.
Greek recipe for patsa soup

Greek recipe for patsa soup

Tripe soup (patsas)

Tripe of one sheep
4 cloves garlic, quartered
1 bay leaf
A little rosemary
½ cup olive oil
Salt, pepper
Vinegar
Scrape the tripe and wash it; Blanch and rinse it in cold water. Cut the tripe into thin strips. Place them in a pot with the other ingredients, cover with water, bring to a boil, and simmer for half an hour. Serve with vinegar.
mageiritsaEaster soup (magiritsa)
SERVES 6-8

1 set lamb offal (heart, liver kidneys, lungs, spleen, a few intestines)
½ kilo spring onions, finely chopped
1 bunch dill, finely chopped
1 cup rice
Egg and lemon sauce
Salt, pepper
½ cup olive oil
Wash and blanch the offal. Cut it into tiny cubes. Heat the oil in a pot and sauté the offal with the onions. Add plenty of water, the dill weed, salt and pepper and let the soup simmer for about half an hour. Add the rice and boil the soup. As soon as the rice is tender, prepare and add the egg and lemon sauce.
meatball soupMeatball soup with egg and lemon (youvarlakia soupa avgolemono)
SERVES 5

500 gr minced beef
½ cup olive oil
2/3 cup rice
1 egg
1 medium onion, finely chopped
Parsley, finely chopped
Salt, pepper
Egg and lemon sauce
Put all the ingredients for the meatballs except the oil into a large bowl and knead them well. Shape the mixture into small balls. Place the meatballs in a pot and cover them with water. Add the olive oil. Bring to a boil, reduce heat and simmer for about half an hour. When the meatballs are cooked prepare the egg and lemon sauce and serve hot.
kreatosoupaMeat soup (kreatossoupa)
SERVES 5

1 kg veal
1 onion
2-3 stalks celery
2 carrots
1 stalk of parsley
1 bay leaf
½ cup tomato juice
1 cup rice
Salt, pepper
Juice of 1 lemon
Put the meat into a pot and cover it with water. When it begins to boil, skim off the foam, add the vegetables, the tomato juice, salt and pepper, and let it simmer. When the meat is tender, take it and the vegetables out of the pot. Add the rice to the bouillon and let it cook. Serve the soup with lemon juice.
fish soupFish soup with egg and lemon (psarossoupa avgolemono)
SERVES 4-5

1 kg fish (grouper, sea bream, sea bass)
3 medium patatoes
4 small onions
3 carrots
1 celeriac root, cut in half
2 medium ripe tomatoes
½ cup olive oil
½ cup demitasse cup rice
Egg and lemon sauce
Salt, pepper
Peel and wash the vegetables and put them on to boil in a pot of water with the oil, salt and pepper. When they are almost done, add the fish, cleaned and washed, and continue boiling for 20 minutes longer. Remove the fish and vegetables and arrange them on a platter. Put the rice in the pot and boil for 15 minutes. Prepare the egg and lemon sauce and serve the hot soup.
chick peas (2)Chick pea soup (revithia)
SERVES 6

500 gr chick peas
1 cup olive oil
3 large onions, cut into thin slices
1 tablespoon baking soda
1 tablespoon flour
Salt, pepper
Juice of 1 lemon
The evening before cooking, put the chick-peas in water to soak. Next day, drain the chick-peas, add the baking soda, stir well and let them stand for 1 hour. Next, wash the chick-peas thoroughly, put them in a pot and cover them with plenty of water. Bring to a boil and skim off all the scum that appears. Add the onion, salt, oil and pepper and let simmer. When the chick-peas are done, add the flour which has been mixed with the lemon juice. Bring to a boil again and serve.
lentilLentil soup (fakes)
SERVES 6

500 gr lentils
1 large onion, sliced
1-2 cloves garlic, sliced
1 bay leaf
1 cup tomato juice
1 scant cup olive oil
Salt, pepper
Pick and wash the lentils. Place them in a pot and cover with plenty of water. When they have come to a rolling boil, drain off the water. Put them back in the pot with new water and add the remaining ingredients. Simmer the lentils for about half an hour.
giant beansWhite bean soup (fassolada)
SERVES 6

500 gr dried white beans
1 large onion, sliced
3 medium carrots sliced
2 stalks celery, finely chopped
1 cup tomato juice
1 cup olive oil
Salt, pepper
Put the beans in water to soak the evening before cooking. Next day, drain the beans, place them in a pot of water and bring to a rolling boil. Drain off water, and put the beans back in the pot with new water and the remaining ingredients. Let the soup simmer for about an hour.
redTomato soup (domato soupa)
SERVES 4

3 ripe tomatoes
½ cup olive oil
Salt
1 stalk celery
Pinch of sugar
1 cup fine pasta for soup
Wash and peel the tomatoes, remove the seeds and put them through a food mill. Place them in the pot with the celery, sugar, oil, salt and plenty of water, bring to a boil and simmer for 20 minutes. Add the pasta and let the soup simmer for 10 more minutes. Remove the celery and serve the hot soup.