Greek Sour Trahana Pasta Soup

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A traditional Greek comfort soup built around sour trahana, a centuries-old fermented cracked-wheat pasta prized for its tangy depth. Slow-simmered with onion, carrot, and tomato in savory broth, then finished egg-and-lemon style for a velvety, bright finish. Cozy, nourishing, and unmistakably Greek.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 48 gCarbs
• 5 gFiber
• 5 gSugar
• 15 gProtein
• 780 mgSodium
• 420 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 12 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the soup base

• 1 cup sour trahana (Greek fermented cracked-wheat pasta)
• 6 cups low-sodium chicken or vegetable broth
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, finely diced
• 1 small carrot, finely diced
• 1 ripe tomato, grated (or 2 tablespoons tomato paste)
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the egg-lemon finish

• 1 large egg
• 3 tablespoons plain Greek yogurt
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons fresh dill or spearmint, finely chopped

For serving

• Crumbled feta cheese, optional
• Extra virgin olive oil for drizzling
• Lemon wedges

Directions

1. Heat the olive oil in a heavy pot over medium heat. Add the diced onion and carrot and sauté for 4 to 5 minutes until softened and lightly golden at the edges.
2. Stir in the grated tomato (or tomato paste) and cook for 2 minutes, pressing with a wooden spoon, until the mixture thickens and deepens in color.
3. Pour in the broth, season with salt and pepper, and bring to a steady boil, then reduce to a gentle simmer.
4. Slowly sprinkle in the sour trahana while whisking continuously to prevent clumping. Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the trahana is tender and the soup has thickened to a creamy, porridge-like consistency.
5. In a medium bowl, whisk the egg with the Greek yogurt and lemon juice until completely smooth and pale.
6. Temper the egg mixture by slowly ladling 1 to 2 cups of the hot soup into the bowl while whisking constantly, then pour the tempered mixture back into the pot in a thin stream, stirring gently.
7. Warm the soup over low heat for 2 to 3 minutes, stirring, until silky and slightly thickened. Do not let it boil or the egg will curdle.
8. Stir in the fresh dill or mint, taste, and adjust salt, pepper, and lemon to balance the tang.
9. Ladle into warm bowls, drizzle generously with olive oil, scatter crumbled feta over the top if using, and serve with lemon wedges.

Cook’s Notes

• Sour trahana (xinos trahanas) is sold at Greek, Cypriot, and Middle Eastern grocers. In a pinch, substitute with coarse bulgur wheat simmered with 2 tablespoons of plain yogurt for a similar tang.
• Always temper the egg-lemon mixture slowly and never let the soup boil after adding it, or it will scramble. Keep the flame on low once the avgolemono goes in.
• For a heartier meal, add shredded poached chicken in step 4, or stir in baby spinach during the last 2 minutes of simmering.
• The soup thickens considerably as it cools. Reheat leftovers with a generous splash of warm broth or water to restore a spoonable consistency.
• Store refrigerated in a sealed container for up to 3 days; the tang actually deepens and develops by the next day.

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