Trahana with rustic sausage and feta cheese
Cut the sausage into thick slices.
In a pot, add olive oil and heat it slightly. Next add the sausage and sauté it for 3 to 5 minutes, on high heat, until golden.
Then add the tomato paste and heat it slightly.
Next add water, mix slightly and then add the trahana.
Let it boil well and cook on low temperature, for about 15 minutes. Be careful, if you see that the food becomes dry, add extra hot water.
Add salt, pepper and chili flakes.
Serve with raw olive oil and feta cheese.
- This specific ‘’soup’’ is much more thicker than the classic soups.
- We usually eat this soup in smaller quantities, as an appetizer.
- You can also use sour trahana.