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