Rich, delicious, soothing and easy, it is the ideal soup for cold days at home. We can, if we wish, replace the sour trahana with sweet or with a small pasta, such as astraki or vermicelli.

Ingredients

• 1 kilo of veal, preferably rump, cut into 3 cm cubes.
• 2 cloves garlic, sliced
• 200 g canned tomatoes, pureed in a food multi
• 150 g floury, sour trahanas
• 1/3 bunch mint, chopped
• 50 ml olive oil
• salt, freshly ground pepper

Procedure

In a deep saucepan, heat the oil over high heat and sauté the meat for 4-5 minutes, until golden brown. Add the garlic, tomato and salt and pepper and continue sautéing for another 2-3 minutes, until slightly softened. Pour in 2 liters of water and boil for 2 minutes, until it starts to boil. Reduce the heat, cover with a lid and simmer for about 1 hour and 30 minutes, until the meat is tender. Add the trahanas, stir and cook for another 10 minutes or until the trahanas is tender and the soup is thick. Sprinkle with mint and serve with country bread and soft feta cheese.