Fish Soup

Fish soup is one of my best soups! I find it really tasty and healthy! Usually, I use fish fillets for convenience, but whole fish can be used as well!

Ingredients

300-400 gr of fish fillet (cod, monkfish, halibut, red snapper)
2 carrots
3 potatoes 

1 zucchini
1 onion
2 green peppers
3 tbsp white rice
1/3 tsp black pepper
1 tbsp salt
a little olive oil
chopped celery (about 3-4 tbsp)
lemon juice

How to Make

Boil the fish fillets for 15-20 minutes. Use a sieve to strain the fillets, keep the broth and check the fillets for remainig fish bones. At the same time boil carrots, potatoes, zucchini, onion and pepper until soften and keep aside.

 

In a pot, pour the fish broth (about 5-5.5 cups), add little olive oil, salt and pepper and let it boil. Then, add the white rise and let it cook for about 7-8 minutes. Cut carrots in slices and 1 potato in cubes. Put the rest of the potatoes, onion, zicchini and pepper in liquidiser. Add this mixture to the pot along with the cut carrots and potatoes. 

When the rice is ready, add little lemon juice and the fish fillets.
 

Find it in Greek here.

Faki - Greek Lentil Soup

I guess everyone can make a lentil soup and there is nothing extraordinary in the greek way of cooking lentils. I just want to present the method that we cook it and I ve learnt it from my mother and my grandmother.

Ingredients (for 2-3 portions)

250 gr. lentils 

1/4 cup olive oil and little more

1 onion finely chopped

1-2 carotts cut into cubes or rounds

2-3 bay leaves

1/4 tsp ground black pepper

1/2 tsp ground red sweet pepper

1/2 tsp oregano

1 tsp salt

2-3 tbsp tomato sause
 

opptional: (I use these in spring or summer when I can find fresh home growed tomatoes and peppers)

1 tomato grated

1 green pepper chopped

1 red pepper chopped

How to Make

Put lentils in a pot with boiling water and let them boil for 2-3 minutes. Wash out the lentils. 

In a pot pour a little olive oil and let it get a little hot. Continue with the chopped onion until softens and then put in the lentils. Stirr well for a while and add carrots, peppers and tomatoes (optional), tomato sause, bay leaves and all spices except salt. 

Add water to cover everything and let them boil for about half hour, until the lentils are cooked. Check the pot every now and them to see if it need more boiling water.When ready, add salt and slowly  the 1/4 cup of olive oil while stirring constantly.

Find it in Greek here.
 

Youvarlakia (Greek Meatballs) Avgolemono (in Egg-Lemon Sauce)

This is one of my favourite soups. These days is really cold here, so we enjoyed them even more!

Ingredients (Serves 2)

for the meatballs
250-300 gr. ground pork
1 large onion finely chopped
1 handful parsley finely chopped
1-2 garlic cloves finely chopped
2-3 tbsp white rice
1/4 tsp ground black pepper
1 tsp salt
flour

for the soup
3 tbsp white rice
1 carrot in small cubes
1-2 tbsp olive oil
1/3 tsp. ground black pepper
1 tsp salt

for the egg-lemon sause
juice of 1 lemon
1 egg

How to Make

Kneat well all ingredients for the meatballs (except flour) and leave it for a while in the fridge (about 1 hour). In a pressure cooker or a simple pot put 5 cups water (or chichen broth), and the rest of the soup ingredients except the rice. Let it boil.

Prepare the meatballs in small balls and cover them with flour. When the water starts boiling, put the meatballs in. If necessary, add boiling water to cover the meatballs fully. Close the pressure cooker and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 15 minutes. Alternatively, cook in a pot for about 40 minutes until the meatballs are cooked.
 

When ready, remove the meatballs. In boiling water add the rice and let it cook for 10-15 minutes. Then, turn off the heat and in a large bowl beat well the lemon juice and the egg. Slowly ladle half of the hot broth into theegg-lemon mixture to temper them, whisking constantly. Whisk the egg-lemon mixture into the broth and stir constantly, just long enough to thicken the soup. Add the meatballs. Do not boil. Season to taste with salt and pepper.
 

Find it in Greek here.