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Psarosoupa (Greek: ψαρόσουπα) or fish soup is a Greek soup, its broth thickened with eggs and lemon. It can be prepared with varying vegetables like carrots, parsley, celery, and onion but almost always contains rice, sea fish and potatoes. The fish is washed and cut with a spoon into big slices, after which water is put into a saucepan and boiled. Then vegetables (except potatoes), salt, pepper and oil are added and boiled on low heat for 45 minutes. Finally pieces of fish and potatoes are added and simmered for 15 minutes. The fish soup can be cooked with a variety of fish types. Varieties include the classic kakavia which is drizzled with generous amounts of olive oil. The fish is served on a platter with extra lemon halves or it can be accompanied by a variety of cheeses. Usually, people like to first remove the fish bones and use only the flesh, in order to eat the soup as a whole. Don't forget the crispy sour bread and a good glass of white wine!

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Psarosoupa (Fish Soup),