Trahana Soup with Sautéed Vegetables

March 28, 2018

  • 20 mins

    20 mins

    40 mins

20 mins
20 mins
4 servings
Difficulty Level


For the soup

150 g sour trahanas ZIMARIKA PSACHNON

2 tbsp olive oil

1 onion, finely chopped

1000 ml ml vegetable stock, or hot water

salt, freshly ground pepper

2-3 sprigs fresh oregano


1 tsp dry oregano for serving.

For the vegetables

3 tbsp olive oil

1 onion, chopped in medium dice

1 Florina (mild red horn) pepper, chopped in medium dice

5 mushrooms, sliced

1 zucchini, chopped in medium pieces

1 leek (just the white tender part), sliced into rings

3 tbsp balsamic vinegar

salt, freshly ground pepper


For the soup:

Heat the olive oil in a large pot.

Add the onion and sauté for 2-3 minutes until translucent.

Start Timer (3 minutes)

Add the trahanas, stir and pour in the stock.

Season with salt and pepper and leave the soup to boil for 15-20 minutes until it thickens.

Start Timer (20 minutes)

For the vegetables:

Put the olive oil to heat up in a large anti-stick frying pan.

Add all the vegetables and sauté for 10-15 minutes stirring frequently until vegetables cooked and golden.

Start Timer (15 minutes)

Add salt, pepper, vinegar and remove from heat.

Serve the soup in deep plates, share out the sautéed vegetables and decorate each plate with one stem of oregano.

Sprinkle with some extra pepper and serve