Fasoláda is a Greek bean soup considered one of the most popular soups of this country. Fantastically suited for winter days, because it is thick, warming and filling. Despite the fact that it is not cooked on meat, and its main ingredients are only vegetables, this soup is delicious, full of flavor and aroma. In our home, it has permanently entered the canon of favorite soups.
It takes a lot of time to prepare the beans, but its taste fully compensates for the length of preparing this soup. It is also worth remembering that dried bean grains are used for beans, which must be pre-soaked earlier. We serve the finished fasoláda with chopped black olives. Alternatively, you can sprinkle it with a bit of chopped parsley. We highly recommend it!
1. Fill beans with plenty of water and let them soak overnight. On the second day we pour water, rinse the beans under running cold water and pour water again in a pot.
2. Boil on high heat and boil for 10 minutes. After this time, reduce the heat, cover and cook for about half an hour.
3. At this time, we prepare vegetables. We slice the onion and garlic quite thickly, peeled carrot and celery stems cut into thin slices. Tomatoes from the can are mixed in a blender.
4. After half an hour, add the chopped vegetables, tomatoes, sugar, olive oil, thyme and bay leaf to the pot with the cooked beans. Fry the onions for glazing in olive oil and also add to the soup. Season with pepper. After boiling, cover the pot with a lid and slowly simmer until the beans are soft. On average it will take about an hour.
5. At the end, to taste, season the soup with salt. We have not used salt before, because its use would make the beans hard. Serve with chopped olives and possibly parsley. It will also taste great with feta.
Recently, we wrote about xinochondros, or a specific Cretan product made from wheat grains and sour milk. Today we will present the first method of using xinochondros in a very simple and surprisingly tasty tomato soup. Its bready and slightly sour taste makes it completely different from our soups.
Each kitchen in the world has its own way to tomato sauce, but the most important difference is in the spices that the individual nations spice up the simplest and best of sauces. The variety of spices that are popular in a given region of the world is also landing in a tomato sauce every day. We love tomatoes in absolutely every form, so every day the sauce made from them reigns in different forms.
Tomato sauce for spaghetti by adding mastic takes on a different taste. Of course, this is not a traditional Greek dish, addition of the recently fashionable mastic makes this dish a part of the canon of contemporary Greek cuisine. Of course, to prepare them, it is necessary to have several crystals of this resin, because without this addition it will be a simple tomato sauce.