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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.
 

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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?
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