Not only in summer.
There is also a Greek celebration in winter/Anatoli Michaelou
The joy of taverns, it turns out, is not reserved only for the cheerful summer days.
Especially in the winter, when you are looking for a refuge from the cold in Greece, the taverns are filled with a crowd that needs warm and comforting food, good music and of course a lot of ouzo.
At the Greco restaurant, they decided to embrace the winter tradition and warm the atmosphere with a seasonal menu that combines stews and soups, ones that are fun to eat when the rain and cold are hitting the windows.
We would be happy to eat the pasolda, the Greek bean soup, just like that at home for lunch.
And if you want to feel like real Greeks, serve it with a sprinkling of olive oil on top, fresh bread and maybe with feta cheese or pickled sardines.
Greek bean soup (pasoulda)/from the book Greco Greek cuisine
Ingredients for the recipe
for cooking the beans
500g small white beans, soaked overnight in a lot of water
1 garlic clove
½ chopped onion
2 chopped celery stalks
1 chopped leek
polish
¼ cup olive oil
½ chopped onion
1 chopped green hot pepper (seeds can be left or removed according to your favorite degree of spiciness)
2 crushed garlic cloves
3 thinly sliced carrots
8 peeled and chopped ripe tomatoes
Salt
black pepper
A handful of chopped parsley
A handful of chopped green onions
½ cup of chopped celery
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Preparation
How do you make Fasolda, a Greek bean soup?
1
The beans: filter the beans from the soaking water and transfer to a pot.
Cover with water, bring to a boil and remove foam that forms on the surface of the water repeatedly, until it is clean.
Drain the beans again and return to the pot, cover again with cold water and bring to a boil.
2
Add one clove of garlic, the leek, the celery and half a chopped onion to the pot.
Cover the pot and cook on a low flame for about an hour or until the beans are soft.
3
The soup: Heat the olive oil in a clean pot over a medium flame.
Add the chopped onion and hot pepper and fry until golden.
4
Crush the two remaining cloves of garlic and add to the pot along with the carrot.
5
Add the tomatoes and half a cup of water and season with salt and pepper.
Cook for 10 minutes on a high flame.
6
Drain the beans from the cooking liquid (keep aside) and add to the pot.
If the soup is too thick, add a little of the beans' cooking liquid to the pot.
Cook for another 10 minutes on a low flame.
7
Turn off the heat and add parsley, green onion and celery leaves.
Divide into serving bowls, drizzle olive oil over each portion, grate black pepper over everything and serve.
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