Recipes for Greek soups, from the classic fassoulada to the velvety smooth egg-lemon chicken soup.
A light soup with asparagus, leeks, zucchini, and potatoes, slightly thickened with cornstarch and the traditional taste of lemon juice.
This is a simple and easy recipe for a basic empty-the-fridge vegetable soup with pasta using favorite Greek veggies like potatoes, carrots, zucchini, cabbage, tomatoes, and asparagus.
Fassolatha, the national food dish of Greece, is a hearty bean soup. It is a delicious dish that represents the best of Greek cooking: legumes, vegetables, herbs, and olive oil. There are many variations of this wonderful dish, and this one adds a touch of hot peppers.
This chicken soup is a classic and perfect for a first course or a light meal. Avgolemono (the egg and lemon mixture) is added to the soup to give a velvety smooth texture.
A favorite nourishing cold weather soup, the recipe calls for onions, celery, potatoes, carrots, zucchini, tomatoes, and soup pasta.
Chickpea soup is a warming and filling thick soup that isn't as appealing to the eye as it is to the tastebuds. It's easy to make, vegetarian- and vegan-friendly, and this version has few ingredients.
This Greek fish soup isn't just soup made with bits of fish; it's a production involving meaty whole fish - in this case red snapper - vegetables and rice. The resulting soup - and boiled fish and vegetables - make a delicious and satisfying meal.
This Greek fisherman's soup is often called a stew and is one of Greece's most famous dishes. It calls for a variety of fish and seafood that can be easily changed to incorporate seasonal fish.
This is a classic Greek soup made with meatballs, rice, and an egg-lemon sauce.
Traditionally fixed once a year as the meal to break the fast following the Great Lent, Mayiritsa is a soup that is served following midnight Easter services in Greek homes around the world.
Legumes are an important part of the Greek diet, and lentil soup is a perennial favorite as well as a lenten dish consumed during fasting periods in the Greek Orthodox faith.
"Mayiritsa," the soup traditionally eaten to break the Lenten fast after Easter services, is most often made with lamb, but this version made with chicken livers is a delicious alternative.
Mayiritsa is eaten to break the fast at Greek Orthodox Easter, after 40 days of Lent. Traditional recipes call for offal and intestines, and this recipe calls for lamb meat and bones.
When the weather turns cold, this thick soup is especially delightful. It's vegetarian- and vegan-friendly, and a favorite lenten dish as well.
Tahini soup can be made in many ways, and this is the simplest version - a specialty of the island of Syros. Tahini soup is a traditional dish on Friday of Holy Week.
Made with fresh tomatoes, vegetables, and pasta, this hearty soup is a cold-weather delight.
Trahana is a pebble-size pasta that is fried, used in soups and stews the same way as rice or other pasta, and made into a soup like this one that is a Greek favorite. The pasta is similar to peperini or acini that can be found in grocery stores.
Patsas (tripe soup) is the quintessential Greek winter cure for a hangover. Some add egg-lemon sauce, but I prefer this version with tomatoes and cinnamon.
Trying to clean out the refrigerator and cupboards? This delightful soup with a mix of vegetables and pasta is a great solution... or just fun to make with a variety of ingredients.
