Author Notes
Until 150 years ago, potatoes were considered only as animal feed in the Balkans.
This soup is, therefore, a relatively recent creation. The recipe comes from an Athenian family with roots in Izmir so it probably originated in Turkey. I discovered it through the “Cookbook of the Jews of Greece”: an old-style, fabric-covered tome with the title printed on the spine in golden letters. There are no pictures inside – just some rough illustrations, but it’s a great ethnographic read with several cosmopolitan recipes that trace the culinary routes of the Jews from the west to the east of Europe. —Evangelia
Ingredients
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¼ pounds
butter
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3-4
large potatoes
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4-5
onions
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3 pinches
carrots
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Milk
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5 cups
yogurt (or 1 quart milk)
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½ teaspoons
crush fennel seeds
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2 tablespoons
dried mint leaves
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Salt and pepper
Directions
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Chop the onions, cut the carrots and potatoes in thin slices
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Heat the butter in a heavy frying pan and saute the vegetables
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When they begin to soften, add a little milk to moisten
them and simmer until they are done, about 15-20 minutes
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In a heavy saucepan beat the yogurt and set over very low heat until it is hot but not boiling
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Add the vegetables, herbs and salt and pepper, and stir over very low heat for 5-10 minutes
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It can be server either warm or cold, while it also makes a great summery cold appetizer
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