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Trahanas soup (Trahanosoupa) is a cherished Greek comfort food, celebrated for its tangy warmth on cold days. The core ingredient is trahanas (τραχανάς), an ancient fermented blend of cracked wheat and dairy (traditionally goat’s or sheep’s yogurt) that is dried into small pellets. When this sour mix is cooked, it yields a creamy, porridge-like consistency and a gentle tang reminiscent of yogurt or buttermilk. In many village homes across Macedonia, Thrace, and the Greek islands, a jar of dried trahanas often lives in the pantry for exactly this purpose.
The flavor of Trahanas soup is bright and savory. It often begins with aromatic sautéed onions and garlic, to which a spoonful of tomato paste may be added for sweetness and color. The trahanas grains are then stirred in along with broth and simmered until they swell and thicken the liquid. As it cooks, the broth takes on a hearty stew-like quality. Dried oregano and bay leaf infuse the mixture with herbal depth, and a final sprinkle of crumbled feta cheese or a drizzle of olive oil brings a salty richness. Some home cooks even finish each bowl with freshly cracked black pepper or a dollop of thick yogurt for extra creaminess. In Cyprus, Trahanas (called “gallaritsa” locally) might be served topped with cubes of halloumi cheese that gently melt into the hot soup.
For first-timers, the soup’s slightly sour profile might be unfamiliar at first, but it quickly becomes comforting and addictive. One spoonful can wake up your taste buds: the tang of fermentation is lively yet gentle. Its porridge-like texture makes it very filling, turning a small bowl into a meal. Unlike lighter Greek soups, Trahanas is hearty by nature and was historically made when fresh produce was scarce. It’s often the first meal on a cold winter morning or after church, warming both body and spirit. The nutrients from the wheat and yogurt offer protein and calcium (thanks to the edible milk solids in the trahanas), so eating it feels quite restorative.
This recipe captures both tradition and ease: you can make it with or without meat, and adjust the sourness to your taste. The steps are straightforward, making a big pot that feeds the family. For example, a spoonful of ready-made trahanas is quick to dissolve, giving instant body to the soup. If you have the patience, you could even try making trahanas from scratch (mixing yogurt with cracked wheat and drying it), but most cooks simply use the store-bought pellets. Either way, the result is a soup that evokes the rustic charm of Greece. Each bowl is a warm, tangy hug from the hearth, perfect for a chilly night.
6
servings20
minutes180
minutes700
kcalCreamy Greek Trahanas soup with tangy fermented wheat and yogurt—hearty, warming comfort food perfect for chilly nights.
Sour trahanas (180 g / 1 cup) – a fermented dried mix of cracked wheat and yogurt; provides the soup’s distinctive tang. (Substitute: orzo or cracked bulgur plus plain yogurt in a pinch.)
Pork sausage or smoked bacon (250 g) – diced (optional); adds smoky, savory depth. Any similar cured sausage works. Skip for a vegetarian soup.
Olive oil (3 tablespoons) – for sautéing the aromatics.
Onion (1 medium, finely chopped) – aromatic base flavor.
Garlic (1 clove, minced) – adds warmth and fragrance.
Tomato paste (1 tablespoon) – for color and gentle sweetness.
Dried oregano (1 teaspoon) – earthy, herbal note.
Bay leaf (1, optional) – adds subtle depth.
Water or low-sodium stock (1250 ml / 5 cups) – liquid for the soup. Stock gives extra flavor if available.
Salt and freshly ground black pepper – to taste. Start with a pinch and adjust at the end.
Garnishes: Crumbled feta cheese and a squeeze of fresh lemon juice (recommended). Optional: chopped fresh parsley or a sprinkle of dried mint or red pepper flakes to finish.
Brown the meat (if using): Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced sausage or bacon and cook, stirring, until browned on all sides (about 4–5 minutes). Remove the meat with a slotted spoon and set it aside.
Sauté aromatics: In the same pot, add the remaining 1 tablespoon olive oil. Sauté the chopped onion until soft and translucent (about 3–4 minutes). Add the minced garlic and cook 1 minute more, until fragrant. Stir in the tomato paste and oregano; cook briefly to blend (about 30 seconds).
Add trahanas and seasonings: Stir the dried trahanas into the pot. Pour in the water or stock, stirring to dissolve any tomato paste. Add the bay leaf. Season lightly with salt and pepper.
Simmer the soup: Bring to a gentle boil, then reduce heat to low. Simmer uncovered for about 15 minutes, stirring occasionally, until the trahanas grains swell, soften, and thicken the soup. The broth should turn creamy and almost stew-like.
Finish with meat and cheese: Return the browned sausage (and any rendered juices) to the pot. Stir, and simmer 5 minutes more to heat through. Discard the bay leaf. Off the heat, stir in crumbled feta (if using) and a squeeze of lemon juice. Adjust salt and pepper to taste.
Serve: Ladle the hot soup into bowls. Garnish each bowl with a bit of chopped parsley or a pinch of dried mint, and extra lemon wedges on the side. The soup may have thickened when standing; if too thick, stir in a little extra hot water to reach desired consistency.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 500 kcal |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Cholesterol | 70 mg |
| Sodium | 800 mg (approx.) |
| Carbohydrates | 48 g |
| Fiber | 5 g |
| Sugars | 5 g |
| Protein | 19 g |
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