The Internet edition “Russian Athens” continues to publish culinary recipes from Irina Fedotova. On cold autumn and winter days, there is nothing better than making a Greek soup with chicken and a special type of pasta – trahana.
Trahana is one of the favorite and cheapest dishes in Greece, most often consumed in a thick form, as a side dish with various additives, for example, feta cheese. Today we will have a delicious soup with this little unusual cereal.
2 chicken legs 80-100 grams of trakhanas cereal water salt 1 head of onion 2 carrots 1-2 bay leaves allspice pepper juice of half a lemon 50 gr. butter
Remove the skin from chicken legs, cut into two pieces. Boil until tender, adding the onion head, carrots, spices and salt to the pan. Remove the spices, onions, take out the chicken and cool a little. While the chicken cools down, put the trakhan groats in the broth and cook for 15 minutes. We separate the meat from the bones and as soon as the trahanas is cooked, add it to the soup, also put a little butter (it is good if there is ghee) and a little lemon juice. Cook for 3-4 minutes more. Pour into plates, pepper. Trahanas tends to swell after a while and the soup becomes thicker for tomorrow.
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