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Trahana Soup

Serves 4 to 6 Soup vegetarian, Soups

Trahana Soup

Trahana Soup, a staple in mainland Greek kitchens, is the kind of dish that isn't confined to any specific time or occasion. It's a comforting presence, whether you're seeking warmth on a chilly winter evening or a light meal to round off a busy day. In homes across Greece, trahana is as much a pantry staple as olive oil, forever ready to be transformed into this soothing soup.

The soup should taste tangy and rich, with the sour trahanas bringing a gentle bite, complemented by the creamy crumble of feta. Olive oil adds a subtle depth, while a squeeze of lemon brightens each spoonful. The seasoning is instinctive, with salt and pepper measured by the hand and heart rather than a spoon.

Ingredients

  • 200 gsour trahanas
  • 1 Lvegetable broth
  • 2 tbspolive oil
  • 80 gfeta — crumbled
  • 1 tbsplemon juice
  • to tastefine sea salt and black pepper

Method

  1. In a medium-sized pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add finely chopped onion and sauté until the onion becomes translucent and soft, about 5 to 7 minutes. Stir occasionally to ensure the onion softens evenly without browning, which would alter the flavor of the soup.
  2. Pour in 1 liter of vegetable broth into the pot, stirring to combine with the softened onions. Increase the heat to bring the mixture to a gentle boil. Once boiling, add 200 g of sour trahanas, stirring well to prevent clumping.
  3. Reduce the heat to low, allowing the soup to simmer gently. Stir occasionally, ensuring the trahanas cooks evenly and absorbs the broth, which will thicken the soup. Continue simmering until the trahanas is tender and the soup has a creamy consistency, about 15 to 20 minutes. The trahanas should be soft but still hold its shape.
  4. Crumble 80 g of feta cheese into the soup, stirring until it melts and integrates into the broth, enriching the flavor and adding a creamy texture. Taste the soup and season with fine sea salt and black pepper to your preference, keeping in mind the saltiness of the feta.
  5. Finish the soup by stirring in 1 tablespoon of lemon juice, which will brighten the flavors and add a subtle tang. Serve the soup hot, optionally garnishing with a drizzle of raw olive oil for added richness and a touch of fresh dill if desired.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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