Trahana Soup

Intro: Trahana is a traditional homemade pasta made with yogurt, flour, and eggs. All the ingredients are mixed until a dough is formed. The dough is cut into small pieces and dried out under the warm summer sun and preserved for the rest of the year. It is mainly served as a soup in a cold winter day.

1. Prepare the Base:

Heat the olive oil in a large pot over medium heat.

Add the finely chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

2. Add the Tomato:

Stir in the grated or crushed tomatoes and cook for a few minutes until the mixture begins to thicken slightly.

3. Add the Trahana and Broth:

Add the trahana to the pot, stirring well to combine.

Pour in the chicken or vegetable broth and add the bay leaf.

Season with salt and pepper to taste.

4. Simmer the Soup:

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes, or until the trahana is tender and the soup has thickened. Stir occasionally to prevent sticking.

5. Finish with Cream:

Once the trahana is tender, remove the bay leaf.

Stir in the heavy cream and butter (if using). Let the soup simmer for another 5 minutes to meld the flavors. Do not let it boil to prevent the cream from curdling.

6. Serve:

Ladle the soup into bowls.

Garnish with crumbled feta cheese and chopped fresh parsley if desired.

Serve hot, with crusty bread and chilli flakes on the side if desired.

Enjoy your delicious and creamy Trahana Soup!