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redsoxdw_

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I love getting a bunch of fresh vegetables and making a super fresh soup for the winter! This is how I make it - add olive oil to a large soup pan. Set the heat to medium and let the oil heat for about 1 minute. Add onions and sautee for about 5 minutes so that the onions get soft. Add the vegetables like carrots, celery, zucchini, and squash and sautee for another 5 minutes. Stir in veggie broth, greens, beans, orzo, bay leaves, oregano, salt, and pepper. Cover the pot and bring the soup to a boil on high. Once it boils, set the heat to low and simmer it for 15-20 minutes and there you go!

greek-vegetable-soup-720x480.jpg
 
I love getting a bunch of fresh vegetables and making a super fresh soup for the winter! This is how I make it - add olive oil to a large soup pan. Set the heat to medium and let the oil heat for about 1 minute. Add onions and sautee for about 5 minutes so that the onions get soft. Add the vegetables like carrots, celery, zucchini, and squash and sautee for another 5 minutes. Stir in veggie broth, greens, beans, orzo, bay leaves, oregano, salt, and pepper. Cover the pot and bring the soup to a boil on high. Once it boils, set the heat to low and simmer it for 15-20 minutes and there you go!

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So healthy!! Thanks for sharing :) I would recommend to add fresh peppercorn for a littler more spice
 
So healthy!! Thanks for sharing :) I would recommend to add fresh peppercorn for a littler more spice
Add some vegetarian lamb or beef for some real flavour.
And yes, lamb and beef is vegetarian as they both eat grass
 
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Add some vegetarian lamb or beef for some real flavour.
And yes, lamb and beef is vegetarian as they both eat grass
Thats one way to put it ?
 
Greek vegetable soup is amazing - so flavorful. I like to cook with anything we have on hand.
 

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?
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