Soups
| Name | Image | Description |
|---|---|---|
| Avgolemono | 'Egg-lemon' soup: chicken, meat, vegetable, or fish broth thickened with eggs, lemon juice, and rice. | |
| Fakes | A lentil soup and one of the famous everyday Greek soups, usually served with vinegar and olives and/or smoked herring (kipper). | |
| Fasolada | A bean soup defined in many cookery books as the traditional Greek dish. It is made of beans, tomatoes, carrot, celery and a lot of olive oil. | |
| Magiritsa | A traditional Easter soup made with lamb offal and thickened with avgolemono. | |
| Patsas | A tripe soup. | |
| Psarosoupa | A 'fish soup'. It can be cooked with a variety of fish types, and several kinds of vegetables (carrots, parsley, celery, potatoes, onion), several varieties include the classic kakavia which is drizzled with olive oil. | |
| Revithia | A chickpea soup. | |
| Trahana | A mixture of fermented grain and yoghurt. |
Read more about this topic: List Of Greek Dishes