Greek Soup
4 servings
45 minutes
Greek soup is a true reflection of Mediterranean cuisine, filled with the aromas of fresh vegetables, tangy olives, and tender trout fillet. This soup evokes warm evenings on the shores of Greece when fresh ingredients come together in a perfect symphony of flavors. Bell pepper adds a light sweetness while chili pepper adds a touch of spiciness. Herbs like cilantro, parsley, and dill enhance the freshness of the dish, and a piece of feta added before serving makes the taste even richer and creamier. This soup not only warms but also provides a sense of lightness and health benefits for the body. It can be served as a light starter or as a main course during summer dinners. Simple to prepare yet rich in flavors – a true culinary greeting from sunny Greece!
1
Chop bell pepper, tomatoes, onion, green onion, and hot pepper finely and place them in a pot. Add olives and pitted olives from the jar along with the liquid, pour in water (a few centimeters above the vegetables), and add spices to taste. Place the pot on the heat. When it boils, add finely chopped cilantro.
- Onion: 3 heads
- Green onions: 50 g
- Red chilli pepper: 1 piece
- Olive: 1 jar
- Olives: 1 jar
- Salt: to taste
- Ground black pepper: to taste
- Coriander: 1 bunch
2
After 25-30 minutes, add diced trout to the pot. When it boils, add finely chopped celery, parsley, and dill. After a couple of minutes, the soup will be ready. Before serving, place a piece of feta in each bowl and mash it with a fork, then pour the soup.
- Trout fillet: 400 g
- Celery greens: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Feta cheese: 100 g