Difference between revisions of "Trahanas soup"

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(Created page with "'''Trahanas soup''' (''trahanosoupa, traxanas soupa, Τραχανόσουπα'')'' is a soup made with trahana, a pebble-shaped grain product made of one of semolina, whea...")
 
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* Heat oil over medium heat in large saucepot (4+ litres).
 
* Heat oil over medium heat in large saucepot (4+ litres).
* Add onion and brown. Skip if using onion flakes.
+
* Add onion and a pinch of salt and brown. Skip if using onion flakes.
 
* Add trahana and stir for about one minute. Add onion flakes to oil first, if using.
 
* Add trahana and stir for about one minute. Add onion flakes to oil first, if using.
 
* Add water or stock and bring to a boil.
 
* Add water or stock and bring to a boil.
 
* Add salt and pepper. Reduce heat and simmer.
 
* Add salt and pepper. Reduce heat and simmer.
* Stir regularly until trahana is tender and soup is slightly thickened. Add more salt and pepper to taste.
+
* Stir often, scraping bottom of pot, until trahana is tender and soup is slightly thickened—this may take 40 minutes, and as little as 15 or 20 minutes. Add more salt and pepper to taste.
 
* Remove from heat. Optionally stir in lemon juice.
 
* Remove from heat. Optionally stir in lemon juice.
 
* Spoon into bowls and top with feta cheese.
 
* Spoon into bowls and top with feta cheese.

Revision as of 12:14, 29 April 2021

Trahanas soup (trahanosoupa, traxanas soupa, Τραχανόσουπα) is a soup made with trahana, a pebble-shaped grain product made of one of semolina, wheat flour, bulgur, or cracked wheat. Milk, buttermilk, or yogurt is mixed into the flour to form a thick mass. Some recipes include egg.

This recipe uses the sour variant of trahana. Trahana can be used in many dishes, even to replace bread crumbs in meatballs. This soup is one of the most basic ways to use trahana.

Sour trahanas soup

2 tbsp.   | extra virgin olive oil
1         | onion, minced OR 1 tsp. dried onion flakes
1.50 cup  | sour trahana
8 cup     | water OR vegetable stock OR chicken stock
1 oz.     | feta cheese, crumbled, per serving (at minimum)
0.50 tsp. | kosher salt
0.25 tsp. | black pepper, ground
3 tbsp.   | lemon juice, strained (optional)
          | extra virgin olive oil, drizzled (optional)
          | yogurt (optional)
          | mint OR parsley OR dill, fresh, chopped (optional)
  • Heat oil over medium heat in large saucepot (4+ litres).
  • Add onion and a pinch of salt and brown. Skip if using onion flakes.
  • Add trahana and stir for about one minute. Add onion flakes to oil first, if using.
  • Add water or stock and bring to a boil.
  • Add salt and pepper. Reduce heat and simmer.
  • Stir often, scraping bottom of pot, until trahana is tender and soup is slightly thickened—this may take 40 minutes, and as little as 15 or 20 minutes. Add more salt and pepper to taste.
  • Remove from heat. Optionally stir in lemon juice.
  • Spoon into bowls and top with feta cheese.
  • Optionally garnish with a drizzle of oil.
  • Optionally garnish with yogurt and fresh herbs.