Soups

• Avgolemono 'egg-lemon' soup: chicken or other meat, vegetable, or fish broth thickened with eggs, lemon juice, and rice.
• Bourou-Bourou, a vegetable & pasta soup from the island of Corfu.
• Fakes, is a lentil soup and one of the famous everyday Greek soups, usually served with vinegar and feta cheese.
• Fasolada, a bean soup defined in many cookery books as the traditional Greek dish, sometimes even called "the "national food of the Greeks". It is made of beans, tomatoes, carrot, celery and a lot of olive oil.
• Magiritsa, is the traditional Easter soup made with lamb offal and thickened with avgolemono.
• Patsas, a tripe soup.
• Psarosoupa or 'fish soup' 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 soup, a mixture of fermented grain and yogurt .