Winter is the season of soup and the Hot soup is an indispensable dish that allows not only to get enough, but also to warm up, and such a desire often arises in the winter, even in Cyprus.

So, draw the curtains, light the fire and ready the stove for some of our favourite winter soup recipes.

Trahana Soup

Trahana is a creamy soup made from goat’s cheese, chicken broth, wheat groats and lemon juice. Its preparation method is quite unusual as it is made solid, and then prepared with boiling water when needed. Trahana is usually served with yoghurt and grated Halloumi cheese.

Avgolemono Soup

This rich and creamy soup is made with chicken broth, egg yolks and rice. It’s a filling dish, perfect if you’re feeling particularly hungry. Avgolemono is sometimes also used as a sauce to accompany dishes such as pork or vegetables, so it’s particularly versatile, however, when in Cyprus, you’ll generally find it served up as a stand-alone dish.

Hortosupa Soup

If you’re looking for a healthy soup, that also packs a flavour punch, then opt for Hortosupa soup. Full of fresh local vegetables, with a little rice, tomatoes, potatoes and meat or chicken broth, it’s a simple soup that is just perfect on a winter’s day.

Louvana soup 

Louvana is a traditional Cypriot soup, It’s a delicious, nutritious, vegan and very easy to make. ‘Louvana’ are small, yellow split peas high in protein and low in fat. Great soup especially when is very cold! Give it a go.

Soup Fakes

Fakes is a Greek vegetarian lentil soup that is quick and easy to prepare and warms well in the fall and winter days. To make the soup more nutritious and aromatic, when cooking, instead of water, you can use meat broth.

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Mostly made of eggs and lemon juice, this particular soup is a pleasant surprise especially for those tasting it for the first time.

Ingredients:

1 whole chicken (1kg) keep the skin and bones

For the soup:

1 cup rice Carolina

10 cups of water

Salt, pepper

For the sauce:

3 eggs

1/2 cup lemon juice (you could add more or less according to your personal taste)

1 cup broth

Method:

Wash the chicken clean and place it in a pot to boil. Make sure that you have added enough water so that the chicken is fully covered. After its boiled, use a spoon to get rid of any froth in order to clean the water. 

Add the salt, lower the heat and cook for approximately half an hour so that the chicken becomes very tender.

When the chicken is tender enough, remove it from the pot, add the rice and let it cook for 20 minutes.

In the meantime, prepare the avgolemono sauce. Separate the egg whites from the yolks and beat the whites with some lemon juice just to get a “meringue” texture. Add the yolks, the rest of the lemon juice and while beating the eggs, start pouring the broth, a little at a time. The stock / broth ratio added is depended on the thickness you want the sauce to have.  

Then, pour the sauce in the hot soup slowly and stir it enough to get the sauce blended evenly to the soup.

Add the freshly grounded black pepper and serve hot.

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