Made by dissolving dried yoghurt-and-cracked-wheat trahana quickly in hot broth, trahana soup is a filling Greek staple served both on everyday and guest tables. Its whole-grain base makes it a quick, low-calorie meal from just a few ingredients.
Melt the butter in a pot, add the tomato paste and sauté for two minutes.
Add the hot water and bring to a boil, stirring constantly as you sprinkle in the trahana gradually.
Add the salt and simmer over low heat, stirring constantly, for twelve minutes until the soup thickens.
Ladle the hot soup into bowls and scatter the crumbled white cheese on top.
Stir constantly as you add the trahana to the hot liquid, or it will catch on the bottom and clump. Allergens: contains wheat (gluten) and dairy.
If you have leftover chicken stock, use it instead of water; the soup will taste richer and you will avoid letting the stock go to waste.
Admin DadaGastro · verified in test kitchenEditör notundaki gibi 5 bardak sudan yerine artan tavuk suyu kullanmayı düşünüyorum, bu durumda tuz miktarını 1 çay kaşığından azaltmalı mıyım yoksa aynı mı bırakmalıyım?
Tavuk suyu genelde tuzlu olduğundan tuzu yarım çay kaşığına düşürüp tadına bakarak tamamlamanızı öneririm. Aksi halde çorba fazla tuzlu çıkabilir.
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