Category: Soups

Categories
Greek dishes Main Meat Soups

GREEK BEEF SOUP, GUVECI

If we think about the name of this dish, we have no doubt that it appeared on greek tables thanks to the Ottoman Turks. Güveç (read giuwetz) is nothing more than a turkish, traditional clay pot in which is using till today in Turkey to make different dishes are baked. However, in Greece, the name was adopted, softening the word (adding “i” at the end) and the name of the dish that hundreds of years ago came with the Turkish invader in this pot.

GREEK BEEF SOUP, GUVECI
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GREEK BEEF SOUP, GUVECI

Recipe by adminCuisine: Greek CuisineDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

3

hours 
Total time

3

hours 

30

minutes

Guveci in the Greek version (Greek write gouveci) is nothing but a decent beef broth. I received the following recipe from Father Teofani, previously superior of the Vrontda monastery in Samos, currently Abbot of one monastery in Meteora (St. Nicholas Anapafsas).

Ingredients

  • 0.5 kg boneless beef – cut into 3 cm x 3 cm pieces

  • 5 chopped carrots

  • 5-6 peeled onions, whole

  • 5 whole peeled tomatoes

  • A cup (200-250 grams) of orza pasta

  • 4 bay leaves

  • salt,

  • pepper

  • 8-10 grains of allspice

Directions

  • Boil beef, carrots, onions and tomatoes in a large pot until tender. We leave the vegetables whole – except the carrot, which we cut into smaller parts. We add water during cooking, because it will simply evaporate.
  • When the beef is tender – usually takes 3 to 4 hours – add salt, pepper, add bay leaves and allspice.
  • After 30 minutes, add the orza pasta and cook (in this soup) until soft. 
  • And – ready!

Notes

  • The soup served can be sprinkled with grated cheese, but I do not like it.
  • In some places GUVECI is served as a regular dish, not as a soup
Categories
Greek dishes Soups

Augolemono


Augolemono (read avgolemono) is the basic think in greek cuisine, and at the same time is something completely unknown in other part of the world.
It’s an egg mixed with olive oil and lemon. It sounds a bit bizzare, but Greek add it to almost everything – to fish soup, vegetable soup, chicken broth and even stuffed cabbage rolls.
So if we are serious about greek flavors, we need to know how to do it. Augolemono completely changes the taste of the dish, adds such a Greek taste …

Augolemono
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Augolemono

Recipe by adminCuisine: Greek cuisineDifficulty: Easy
Prep time

5

minutes

Ingredients

  • 150 milliliters of lemon juice

  • 150 milliliters of olive oil

  • 2 eggs

Directions

  • Pour all ingredients into a mixer and mix.
  • Then take some soup from the pot with a spoon and pour it into the mixer, the point is to reduce the temperature differences between augolemono and the cooking dish.

  • Repeat until the augolemono is warm and put it into the soup (last five minutes of cooking the dish).

Recipe Video

Categories
Greek dishes Soups Turkish dishes Vegan dishes Vegetarian dishes

Homemade Tomato Soup

Homemade Tomato Soup
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Homemade Tomato Soup

Recipe by adminCourse: SoupsCuisine: Turkish cuisine, Greek cuisine
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

This soup is probably popular all over the world, domates çorbası in Turkish, tomatosupa in Greek. Below I present the Turkish version, which I liked the most.

Ingredients

  • 4-5 large, ripe tomatoes (can be replaced with a can of tomatoes)

  • tomato paste (150 grams)

  • 1 onion

  • 1 carrot

  • 4 tablespoons of flour

  • oil for frying

  • 1 teaspoon of sugar

  • 1 tbsp salt

  • 1 stock cube

  • 1 tbsp hot pepper

Directions

  • We put in a pot with water (medium-sized pot), put in it a sliced carrot, stock cube and bring to a boil.
  • Glaze the onion in a frying pan and add flour to make a roux.
    When the water in the pot boils, we add a roux and our tomatoes (chopped).
  • After a few minutes, add tomato paste and a teaspoon of sugar, cook the whole for 10 minutes.
  • Taste, if you like, add hot pepper and eventually more salt.