With Chicken Chicken Soup – Kotosoupa Greek Chicken Soup – Kotosoupa Chicken Liver & Rice Egg-Lemon Soup Greek Egg-Lemon Chicken Soup – Avgolemono Avgolemono soup With seafood Fish Soup: Red Snapper & Vegetables – Psarosoupa Kakavia – A flavourful fish soup. Kakavia – Fish and Vegetable Soup Island Soup – Soupa nisiotiki Fish Soup in creamy […]

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. Cook Time: 45 minutes Total Time: 45 minutes Ingredients: 9 ounces of spaghetti noodles, broken into 1 1/2 inch pieces 1 ripe tomato, cut into chunks 1 medium potato, peeled and […]

In Greek: πατσάς, say: paht-SAHS Patsas, which came to Greece from Turkey in the 1920s, is tripe soup, and considered a classic winter hangover cure. Often made with hooves as well as tripe, this recipe uses only tripe. Some add egg-lemon sauce (avgolemono) and others addskorthostoubi (garlic crushed in vinegar), but I prefer this version with […]

In Greek: ντοματόσουπα με λάδι, pronounced doh-mah-TOH-soo-pah meh LAH-thee This is a favorite soup in my home on rainy days. We serve it with grated kefalotyri (good substitutes are pecorino and parmesan). Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Ingredients: 1 2/3 pounds of ripe tomatoes 1 stalk of wild celery or Chinese celery (or 1 […]

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 […]