Psarosoupa: A Traditional Greek Fish Soup Recipe

 As a kid, I never like eating fish. However, this was never the case for psarosoupa. Psarosoupa (ψωρόσουπα) is the name of the traditional Greek fish soup and it used to be one of my favorite soups. This made my mother happy as this Greek fish soup is healthy.

A plate of soup is a way of combining a ton of healthy ingredients into one single dish. 

To make psarosoupa you need the following ingredients: fish suitable for soup, rice, Greek olive oil, carrots, potatoes, zucchini, onion, egg yolks, lemon juice, corn flour, salt, and pepper. Usually, the fish and the vegetables are served on a plate next to the psarosoupa, but my mother used to melt some of the vegetables in the blender and add the mixture into our soup. This way we would eat all the healthy vegetables without complaining. I tried the same with my kids and fortunately, they love it too!

This hearty, delicious Greek traditional fish soup with fresh vegetables is ideal when the weather gets cold. It needs around 45 minutes to prepare and 60 minutes to cook! This authentic psarosoupa recipe serves around six persons. 

psarosoupa

Psarosoupa - Ingredients

  • 1 1/2 k of fish, suitable for soup
  • 1/2 cup of rice 
  • 5 tablespoons of Greek olive oil
  • 2 carrots
  • 3 potatoes
  • 1 zucchini
  • 1 onion
  • 2 yolks
  • The juice of 1 lemon
  • 1 tablespoon of corn flour
  • Salt
  • Pepper

Psarosoupa - How to Make

  1. Start this authentic psarosoupa recipe by removing the scales, the gills, and the inwards of the fish. Wash the fish well thoroughly. Salt the fish.
  2. Wash well the vegetables. Peel the potatoes, scrape the carrots, skin the onion, and cut the zucchini.
  3. Take a large pot and fill it with water. Bring to boil over medium-high temperature. Add the vegetables, 2 tablespoons of olive oil, season with salt, and boil for around 20 minutes or until the carrots and potatoes are tender.
  4. When the vegetables are almost done, add some more water and add the fish.
  5. Stew for around 20 minutes. Then take the fish out, together with the vegetables.
  6. Drain the vegetables. Place the fish on the plate and garnish it with the vegetables.
  7. Now, strain the soup from the boiled fish in order to remove any bits. Boil again the psarosoupa adding water if needed. Add the rice.
  8. Taste to see if salt is needed. Add to taste. 
  9. When rice is ready remove it from the heat. 
  10. Take a bowl and beat the eggs. Add the lemon juice slowly. Take a tablespoon of the soup, add it to the lemon egg mixture constantly beating. 
  11. Add the avgolemono mixture to the soup.

I hope you like this traditional psarosoupa recipe. Enjoy!