Trahana is an ancient ingredient, still used in Greece and by the Greek diaspora today. Trahana is made of cracked wheat and looks a little bit like a rustic couscous. When sour sheep milk is added to the cracked wheat, it makes the sour trahana featured in this recipe. You can also buy a ‘sweet trahana’ made with whole milk that is a favourite breakfast staple for many older Greeks when made like a porridge. This super savoury tomato soup was regularly served to my husband, Kosta, while he was growing up. It’s a winter favourite in our house now too.
Trahana soup with tomato
Σούπα με τραχανά και ντομάτα
Ingredients
- 1 white onion finely chopped
- 3 sticks of celery plus leaves finely chopped
- 50 ml extra virgin olive oil
- 1 cup sour trahana
- 1 cup tomato grated
- Sofia's chilli puree to taste (see my basic recipes page)
- 4 cups 1500 ml water
- Sea salt to taste
Instructions
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In a large pot, sauté the onion and celery in the olive oil, over medium heat until the onion is soft and translucent, approximately 5 minutes. Add the trahana to the pot, and mix well, coating the grains with oil.
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Add the grated tomato, chilli puree and water and bring to a boil, stirring very often. Once you have reached a boil, reduce heat to medium and continue to simmer, stirring frequently, until the trahana is tender (approx 45 minutes).
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Season and serve hot.
