In Greek: ταχινόσουπα με φιδές, say: tah-hee-NO-soo-pah meh fee-THES This is one of the simplest versions of tahini soup that is a specialty on the Greek island of Syros, in the Cyclades island group. This Tahinosoupa is a thin soup, a traditional food eaten on Friday of Holy Week (Good Friday), a day of mourning when the […]

When the weather turns cold, this thick soup is especially delightful. It’s vegetarian- and vegan-friendly, and a favorite lenten dish as well. In Greek: σούπα με μπιζέλια, pronounced SOO-pah meh bee-ZEL-yah Add a fish dish like taramosalata, some Greek olives, and lots of crusty bread, and you’ve got a traditional meatless Greek Wednesday, Friday, or Lenten […]

The most well-known version of mayiritsa is made with lamb or kid offal (intestines, other organs) – as a way of using those parts of the animal that will be eaten on Easter day; however, lamb isn’t everyone’s choice. This version of the famous Greek Easter soup is made with chicken livers and is a delicious alternative. Ingredients: […]

In Greek: χορτόσουπα, say: hor-TOH-soo-pah This is a very easy soup to make, and a great way to use up small quantities of vegetables that may be hanging around the fridge and pantry. Quantities and specific ingredients depend on the season and what you may have on hand, so feel free to add to or […]

Tender black eyed peas are slow cooked and flavored with country sausage and Swiss chard. Serve with a warm crusty bread for a hearty and nutritious meal. Prep Time: 1 hour Cook Time: 2 hours, 30 minutes Total Time: 3 hours, 30 minutes Yield: 6 – 8 servings Ingredients: 1 lb. dried black eyed peas 4 cups chicken stock 6 cups water 1 carrot, […]

A light soup with asparagus, leeks, zucchini, and potatoes, slightly thickened with cornstarch and the traditional taste of lemon juice. This asparagus soup is light and delightful, and easy to make. The recipe serves four to six and works well with a salad as a light meal, or as a soup course. Cook Time: 1 hour Total […]

A hearty and satisfying beef vegetable soup with the unmistakable flavor of sweet Trahana – a fine grain pasta made from semolina and milk. A hearty and satisfying beef vegetable soup with the unmistakable flavor of sweet Trahana – a fine grain pasta made from semolina and milk. If you can’t find Trahana at your […]

The most recognizable chicken soup in Greece is Avgolemono (ahv-goh-LEH-moh-no) or Egg-Lemon soup. With Avgolemono, the traditional broth is thickened with eggs and flavored with lemon to make a dense, creamy soup well suited to colder weather. This version is simpler, it’s not quite as heavy, but it still makes a hearty, chunky soup with a rich […]

Chicken Soup Avgolemono is perhaps the most iconic of all Greek soups. It’s on the menu at every Greek restaurant or diner and you’ll find it as the first course at most Greek holiday celebrations. Note: If you like your soup very thick, you can add two tablespoons of cornstarch dissolved in a bit of warm […]

A staple of any Greek household, Fassolatha is the Classic White Bean soup that is hearty, nutritious, and delicious.Bean soup or fassolatha (fah-soh-LAH-tha) will be on the menu at least once a week in a Greek household. It’s also a staple of the Lenten season. This recipe makes 6 – 8 servings and is hearty, nutritious, and […]