Greek Recipes

Greek and Cypriot recipes

Bourou-Bourou: Corfiot Vegetable & Pasta Soup

In Greek: μπούρου-μπούρου, pronounced BOO-roo BOO-roo

This soup is a creative affair. Use any vegetables you happen to have on hand, and adjust the hot pepper to taste.

Bourou-Bourou Greek Vegetables Soup

Bourou-Bourou Greek Vegetables Soup

Cook Time: 45 minutes

Total Time: 45 minutes


  • 9 ounces of spaghetti noodles, broken into 1 1/2 inch pieces
  • 1 ripe tomato, cut into chunks
  • 1 medium potato, peeled and cut into cubes
  • 1 green pepper, cut in chunks
  • 3 carrots, peeled and cut in half
  • 1 bunch wild celery or cutting celery (or one bunch celery cut in chunks)
  • 1 1/2 tablespoons of tomato paste
  • 1/2 teaspoon of hot red pepper flakes
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of freshly ground black pepper
  • 2 tablespoons of olive oil


Put all the vegetables in a large pot and add water to cover well. Bring to a boil over medium heat and cook until vegetables are tender and the potato is soft (about 20 minutes). Stir in tomato paste and continue to boil for another 5 minutes. Add freshly ground black pepper, hot red pepper, salt, and olive oil. Add pasta and cook per manufacturer’s directions (or less for “al dente”).

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