Greek Food, Cooking and Recipe Community

What are some of the best fall/winter Greek soups?

1 - 7 of 7 Posts
auroracoor1

auroracoor1

Active member
I really want to get into cooking some hearty soups for the fall! Any recommendations for traditional Greek soups?
 
Here are some of the best Greek soups:

- Avgolemono
- Youvarlakia
- Fasolada
- Fakes (lentils)

Here are some good Greek soup recipes to check out:

Greek Soup Recipes Archives

Browse Greek Boston’s favorite recipes for Greek soups and find new ways to feed your family!
www.greekboston.com www.greekboston.com

egg-lemon-soup-768x510.jpeg
 
All of those above are great soups.

Avgolemono is a sauce that goes on your dolmades in Greece, but searching it in English should return results for the soup; however, if you don't find the soup then try kotosoupa avgolemono/kotosoupa which is how it's called in Greek.
 
  • Like
Reactions: dubai_suzie
Lentil soup with carrots, celery and some vinegar and olive oil on top!!!
 
auroracoor1 said:
I really want to get into cooking some hearty soups for the fall! Any recommendations for traditional Greek soups?
Click to expand...
Here is a great soup recipe for you. This is very easy to make and tastes awesome. I am into all natural diet and tried several recipes that are enriched with therapeutic herbs and spice. But this one is my favourite. I found this on iahas.com and fall in love witth it. I am sure you will like it.

Comforting Vegetable Soup

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 2 person (400ml)

Ingredients
2 Carrot, thinly sliced2 Spring onion, thinly sliced1/2 stalk of lemongrass½ cup of mix vegetables3 cups Basic Broth1 Small handful dulse (or any other sea vegetable of your choice)1/2 t black pepper powderSalt to taste (preferably Himalayan salt)

Method
In a large pot, add carrots, onions, mix vegetables, broth, and dulse and bring it to boil over high flame.Bruise the lemongrass stalk and add it to the boiling pot. Cover the pot and simmer for 10 minutes over medium-low flame.Add Salt and Black Pepper and mix well.Serve it hot with rice or amaranth

Serving suggestions
When digestion is low or in winters, whisk a spoonful of miso paste in a small bowl of warm broth and add it into the soup after removing it from the stove.
 
  • Like
Reactions: tomipark
SydneyWaters said:
Here is a great soup recipe for you. This is very easy to make and tastes awesome. I am into all natural diet and tried several recipes that are enriched with therapeutic herbs and spice. But this one is my favourite. I found this on iahas.com and fall in love witth it. I am sure you will like it.

Comforting Vegetable Soup

Prep Time: 5 Minutes
Total Time: 10 Minutes
Serves: 2 person (400ml)

Ingredients
2 Carrot, thinly sliced2 Spring onion, thinly sliced1/2 stalk of lemongrass½ cup of mix vegetables3 cups Basic Broth1 Small handful dulse (or any other sea vegetable of your choice)1/2 t black pepper powderSalt to taste (preferably Himalayan salt)

Method
In a large pot, add carrots, onions, mix vegetables, broth, and dulse and bring it to boil over high flame.Bruise the lemongrass stalk and add it to the boiling pot. Cover the pot and simmer for 10 minutes over medium-low flame.Add Salt and Black Pepper and mix well.Serve it hot with rice or amaranth

Serving suggestions
When digestion is low or in winters, whisk a spoonful of miso paste in a small bowl of warm broth and add it into the soup after removing it from the stove.
Click to expand...
Sounds really tasty! Thanks for posting!
 
Lentil is one of my favorites, I just made a nice big batch of it. I always use carrot, celery, onion, tomato sauce or paste, and greens. Yum! I always love Avgolemono, too... I am about to make a big pot of that now!
 
1 - 7 of 7 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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!

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?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top