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Psorosoupa is Greek fish stew, and its so lemony!

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greek_ggirl

greek_ggirl

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This is one of the best Greek soups in my opinion because it is so herby and lemony that you don't get that very fishy smell from the soup. Its also very healthy since the recipe uses fresh white fish which is low in fat and high in vitamins. I like to make a big batch of this and eat it throughout the week, especially when me or someone in my family is sick. You can always add or take away ingredients such as veggies and use any blend of seafood that you like.

www.dimitrasdishes.com

PSAROSOUPA: GREEK-STYLE LEMONY FISH SOUP

www.dimitrasdishes.com www.dimitrasdishes.com
 
greek_ggirl said:
This is one of the best Greek soups in my opinion because it is so herby and lemony that you don't get that very fishy smell from the soup. Its also very healthy since the recipe uses fresh white fish which is low in fat and high in vitamins. I like to make a big batch of this and eat it throughout the week, especially when me or someone in my family is sick. You can always add or take away ingredients such as veggies and use any blend of seafood that you like.

www.dimitrasdishes.com

PSAROSOUPA: GREEK-STYLE LEMONY FISH SOUP

www.dimitrasdishes.com www.dimitrasdishes.com
Click to expand...
Yes! It is delicious. I have had this in Greece and typically, they use anything that has been freshly caught in this. Sooo good. Thanks for the recipe!
 
This is a very common dish served in elementary school for lunch... the idea of fish soup has always bothered me, and I can never get past the mental barrier despite the soup tasting really good.
 
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ellinasgolfer0320 said:
This is a very common dish served in elementary school for lunch... the idea of fish soup has always bothered me, and I can never get past the mental barrier despite the soup tasting really good.
Click to expand...
Its definitely one of those dishes that you either love or hate. It's really good if youre sick though!!
 
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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.

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