Greek Food, Cooking and Recipe Community

What is your favorite Greek soup?

1 - 6 of 6 Posts
A

axariotisxy

Member
I love making soups in winter and I thought I'd share with you my favorites. What are yours?

Avgolemono - A classic - my family used to make this once a week! The ultimate comfort food for me.

Fasolada - I will be making this soon - I found a bag of the white beans in my pantry.

Revithosoupa - this one is an easy supper for me - I use canned chickpeas, which I always have on hand.

Kakavia - I love to eat this and order it at restaurants when I see it. It's a lot of work to make, but when I do make it, it's totally worth it.
 
Mine is kotosoupa, which is, strangely, what Americans call Avgolemono.. if you ask for avgolemono in Greece you'll get the sauce that goes on dolmades.

Lentils, fasolada, and patsa are all a close second.
 
  • Like
Reactions: axariotisxy
axariotisxy said:
I love making soups in winter and I thought I'd share with you my favorites. What are yours?

Avgolemono - A classic - my family used to make this once a week! The ultimate comfort food for me.

Fasolada - I will be making this soon - I found a bag of the white beans in my pantry.

Revithosoupa - this one is an easy supper for me - I use canned chickpeas, which I always have on hand.

Kakavia - I love to eat this and order it at restaurants when I see it. It's a lot of work to make, but when I do make it, it's totally worth it.
Click to expand...
Avgolemeno and mageritsa (lamb tripe soup)
 
  • Like
Reactions: axariotisxy
These all sound great - I eat mageritsa once a year and love it - I have never made it though. Thanks for sharing ... And yes, I noticed that about kotosoupa - it also doesn't seem as common in Greece as it is in the United States? Unless I just didn't look for it in Greece...
 
axariotisxy said:
These all sound great - I eat mageritsa once a year and love it - I have never made it though. Thanks for sharing ... And yes, I noticed that about kotosoupa - it also doesn't seem as common in Greece as it is in the United States? Unless I just didn't look for it in Greece...
Click to expand...
Kotosoupa is just as common in Greece as it is in the United States. Giouvarlakia is another good one!
 
My favorites are lentil soup, avgolemono chicken soup, and the Greek tomato soup with orzo. Granted, the tomato soup doesn't taste as good this time of year as it does during the summer, but I still love it.
 
1 - 6 of 6 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Essential Greek Pantry Staples - Your Recommendations?

I've recently developed a keen interest in Greek cuisine and I'm on a mission to incorporate more of its flavors into my daily cooking. Given the vast knowledge pool here, I thought this would be the perfect place to ask about must-have Greek pantry staples.

From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.

Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.

greek-food-pantry-items.jpg

List of Different Greek Cooking Techniques

I hope you're all doing well! I've recently developed a deep appreciation for Greek cuisine and I'm eager to expand my cooking skills in this area. However, I'm realizing that I might be missing out on some traditional Greek cooking techniques that are essential for authentic dishes.

Could anyone kindly provide me with a list of cooking techniques commonly used in Greek cuisine? Whether it's grilling, baking, braising, or something more specific to Greek cooking, I'm eager to learn! Any insights, tips, or favorite methods would be greatly appreciated. Looking forward to your responses!

Here's what I can think of so far:

  • Frying - usually in olive oil, right? Things like Greek fries and kourabedies come to mind is being fried.
  • Grilling - souvlaki, chicken, etc
  • Sandwiches - gyros, making "toast" that you see on menus in Greece
  • Braising - like braised lamb?
  • On the spot - Lamb, goat
  • Baking - desserts and savory dishes
What have I missed?

What foods go best with ouzo?

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?

Best Greek seafood dishes for summer grilling?

Summer is in full swing, and what better way to enjoy the season than firing up the grill? Which seafood dishes perfect for grilling. Greek cuisine's blend of fresh ingredients, herbs, and spices makes it an ideal choice for light, summery meals, and I'm eager to hear your recommendations.

Do you have favorite Greek seafood recipes or dishes that shine especially bright when cooked over an open flame? Whether it's a classic recipe or a personal twist on traditional fare,I know about things like grilled octopus marinated in olive oil and oregano to the simplicity of shrimp saganaki.

Additionally, if you have preparation tips, marinade secrets, or any advice on grilling seafood the Greek way, please share. Thanks so much!

Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.
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