📝 About This Recipe
Trahanas is one of the world's oldest 'instant' foods, a rustic Greek staple made from fermented milk and cracked wheat that embodies the heart of Hellenic village life. This deeply savory soup offers a unique, tangy profile and a pebbly texture that warms the soul on chilly evenings. Whether you choose the sour 'xinos' or sweet 'glykos' variety, this recipe transforms humble grains into a velvety, probiotic-rich masterpiece finished with salty feta and crisp croutons.
🥗 Ingredients
The Soup Base
- 1 cup Sour Trahanas (cracked wheat or flour-based fermented pasta)
- 3 tablespoons Extra Virgin Olive Oil (Greek Koroneiki variety preferred)
- 1 Red Onion (small, very finely diced)
- 1 clove Garlic (minced)
- 1 tablespoon Tomato Paste (double concentrated)
- 6 cups Vegetable or Chicken Stock (low sodium, hot)
- 1 tablespoon Butter (unsalted)
Seasonings
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
- 1/2 teaspoon Dried Oregano (Greek wild oregano)
Garnish and Finish
- 100 grams Feta Cheese (crumbled roughly)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 slices Sourdough Bread (cubed and toasted for croutons)
- 1 pinch Chili Flakes (Boukovo) (optional for heat)
👨🍳 Instructions
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1
Place a large, heavy-bottomed pot over medium heat and add the extra virgin olive oil.
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2
Add the finely diced onion and sauté for 4-5 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly to 'toast' the paste and release its sweetness.
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4
Add the dry trahanas grains to the pot. Stir well to coat every grain in the oil and tomato mixture for about 1 minute.
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5
Slowly pour in the hot stock while stirring continuously to prevent the grains from clumping together.
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6
Bring the mixture to a gentle boil, then immediately reduce the heat to low-medium.
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7
Simmer the soup uncovered for 20-25 minutes. Stir frequently, especially toward the end, as the trahanas releases starch and can stick to the bottom.
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8
While the soup simmers, prepare your croutons by tossing bread cubes in a pan with a little olive oil until golden and crisp.
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9
Check the consistency of the soup; it should be thick and creamy, similar to a loose risotto. If it's too thick, add a splash of hot water.
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10
Stir in the salt, black pepper, smoked paprika, and dried oregano.
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11
Remove the pot from the heat and stir in the tablespoon of butter. This adds a luxurious silkiness to the finish.
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12
Ladle the hot soup into deep bowls. Top generously with crumbled feta cheese, which will soften slightly in the heat.
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13
Garnish with fresh parsley, toasted croutons, and a sprinkle of boukovo (chili flakes) if you enjoy a bit of spice.
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14
Drizzle with a final few drops of raw olive oil and serve immediately while piping hot.
💡 Chef's Tips
Always use hot stock when adding it to the pot to maintain the cooking temperature and ensure even hydration of the grains. Stir regularly! Trahanas is very starchy and will settle at the bottom of the pot and scorch if left unattended. If you cannot find sour trahanas, you can use sweet trahanas and add a squeeze of lemon juice at the end to mimic the tang. For a richer version, you can replace 1 cup of stock with 1 cup of whole milk during the last 10 minutes of cooking. Store leftovers in the fridge; the soup will thicken significantly, so just add a little water or milk when reheating.
🍽️ Serving Suggestions
Serve with a side of Kalamata olives and green peppers for a traditional village-style lunch. Pairs beautifully with a crisp, acidic Greek white wine like Assyrtiko to cut through the creaminess. Accompany with a slice of crusty leavened bread or dakos rusks for extra texture. Serve as a starter for a lamb roast or as a light, stand-alone dinner on a cold winter night. A dollop of Greek yogurt on top can provide an extra cooling tang if the soup is very hot.