Ingredients
- 1 cup of sour cranberry tea
- 8 tea cups of water
- a little olive oil
- salt – if needed (trachanas has salt so taste before adding)
- 3-4 slices of bread cut into small cubes
- olive oil for frying the bread (you don't need much)
Put the water and olive oil in the pot and, as soon as they start to boil, slowly add the trachana, stirring so that it does not lump. Lower the heat enough and let our soup boil for about 15 to 20 minutes. But because the trachanas sticks, we don't leave it alone, we stir often to make sure that everything is good.
In the meantime, we have prepared a small pan or pot with olive oil, in which we will bake our buns. As soon as our trachanas is ready, we put forward the "buns" business. Heat the olive oil and pour in the bread cubes, fry them on both sides, until they turn pink and we are ready. We serve the trachanosupa - of course in a deep plate or relevant bowl - and on top we pour a spoonful - bravely - of fried bread rolls with a little of their oil (the bread rolls must be made almost at the same time as the soup is served so that they are hot and disappear inside to her).
A little freshly ground pepper or even a hint of lemon, (for those who love it like me) and you're all set to enjoy your trachano soup.
Note: you can change the ratio of water to trachana depending on how thin you like your soups.
Variation: a vegetable grinder can also be used
