Imagine a hearty soup that transports you straight to the rustic kitchens of Greece, where traditional flavors dance on your palate and warmth fills every spoonful. This Sour Trahana Soup with Sausage is not just a meal—it's a culinary journey that combines the tangy, complex taste of fermented wheat with rich, savory sausage in a symphony of Mediterranean comfort. Whether you're a food adventurer or someone seeking a soul-warming dish, this recipe promises to revolutionize your dinner routine and introduce you to a hidden gem of Greek gastronomy.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup sour trahana
- 4 cups water or chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound sausage, sliced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare your ingredients by finely chopping the onion and mincing the garlic. Slice the sausage into bite-sized rounds approximately 1/4 inch thick.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add sliced sausage to the pot and cook for 5-6 minutes, allowing the sausage to brown slightly and release its natural oils and flavors.
- Pour in water or chicken broth, bringing the liquid to a gentle simmer. Stir to combine all ingredients and release any browned bits from the bottom of the pot.
- Add sour trahana to the pot, stirring continuously to prevent clumping. Reduce heat to low-medium and let the soup simmer.
- Cook the soup for approximately 25-30 minutes, stirring occasionally, until the trahana is tender and the soup reaches a creamy, thick consistency.
- Season with salt and pepper to taste. Adjust seasoning as needed, keeping in mind the saltiness of the sausage.
- Remove from heat and let the soup rest for 5 minutes to allow flavors to meld and slightly thicken.
- Serve hot in deep bowls, optionally garnishing with fresh herbs like parsley or a drizzle of extra virgin olive oil.
Tips
- Choose Quality Ingredients: Use authentic Greek trahana and high-quality sausage for the most authentic flavor profile.
- Watch Your Heat: Maintain a gentle simmer when cooking trahana to prevent burning and ensure a creamy texture.
- Stir Frequently: Continuous stirring prevents trahana from clumping and ensures even cooking.
- Broth Selection Matters: Chicken broth adds more depth than water, but use a low-sodium version to control salt levels.
- Let It Rest: Allowing the soup to sit for 5 minutes after cooking helps flavors meld and thickens the consistency.
- Customize Your Garnish: Fresh herbs like parsley or a drizzle of extra virgin olive oil can elevate the final presentation.
- Leftovers Tip: This soup tends to thicken when refrigerated; simply add a splash of broth when reheating to restore its original consistency.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
