March 28, 2018
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.
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
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)
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.
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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