Greek pasta for thick soups – sour trahanas cooked in water or broth • excellent with feta and tomatoes • preparation 20-25 minutes • 500 g
Geusi Vounou Sour Trahanas with Sheep’s Yoghurt is traditional Greek pasta in the form of small, irregular grains that thicken water or stock as they cook. It is most often prepared as a thick soup with butter, olive oil, feta cheese, tomatoes or vegetables.
The term sour trahanas does not mean that the product is spoiled; it refers to the variety made with sheep’s yoghurt, which gives the dough a tangy, milky character. The ingredients are flour, sheep’s yoghurt, eggs and salt, the product is free from preservatives and it cooks in approximately 20–25 minutes.
Why we added Geusi Vounou to the PraveBio.cz range
Geusi Vounou is a Greek agricultural business from the Grevena region that produces, processes and packs food under its own brand. The range includes herbs, spices, pulses, honey, mushrooms, olive oils and traditional pasta.
We added the brand to the PraveBio.cz range for its traceable regional origin, direct links to agricultural production and clear labelling of certified organic products.
Greek pasta for thick soup – sour trahanas with sheep’s yoghurt (Geusi Vounou, 500 g)
Geusi Vounou Sour Trahanas is traditional Greek pasta in the form of small, irregular grains. It gradually softens and thickens the liquid as it cooks, so it is used mainly as the base of thick soups and one-pot dishes.
Here, the word sour does not mean that the product is spoiled or unsuitable to eat. It distinguishes this variety from sweet trahanas made with unfermented milk. The dough contains sheep’s yoghurt, which gives it a milky, slightly tangy character.
Trahanas can be cooked on its own in water or stock and finished with butter, olive oil or feta cheese. It can also be prepared with tomatoes, vegetables or pulses and served with braised meat. Depending on the amount of liquid used, the result can be a thinner soup or a thicker dish served with a spoon.
How to use
- Traditional soup with feta – cook the trahanas in water or stock, then finish with olive oil, butter and crumbled feta cheese before serving.
- Tomato trahanas – cook it with tomatoes or tomato sauce, onion, oregano and plenty of stock.
- With vegetables or pulses – add pumpkin, courgette, peppers, aubergine, lentils or beans for a thicker one-pot dish.
- With braised meat – serve as a thick side dish with beef, lamb or chicken and its cooking juices.
Add the trahanas to boiling salted water or stock and cook for approximately 20–25 minutes. Stir regularly during cooking and add more liquid as needed to reach the preferred consistency.
Suitable for
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For white, tomato or vegetable soups. Add a small amount of oil to the finished trahanas just before serving. - Tomato sauce with honey liqueur
For a tomato-based version without making the sauce from scratch. Dilute it with water or stock during cooking so the trahanas has enough liquid. - Organic Greek oregano sprigs
For tomato soup, vegetables or meat. Rub the dried leaves between your fingers and add them towards the end of cooking.
Did you know?
- Sour trahanas is not a spoiled product; the name refers to the yoghurt-based variety with a tangier, milky character.
- In Greece, trahanas is served as a thin or thick soup, often with pieces of feta cheese.
- It can also be cooked with vegetables or pulses or served with braised meat.
The product is free from preservatives, contains sheep’s yoghurt and is not labelled organic.
Sour trahanas with sheep’s yoghurt – key features
- Traditional Greek pasta – a small pasta form used mainly for soups and thicker dishes.
- With sheep’s yoghurt – the yoghurt forms part of the dough and distinguishes sour trahanas from the sweet milk-based variety.
- Tangy, milky character – works well with feta, tomatoes, vegetables and meat stock.
- Four ingredients – flour, sheep’s yoghurt, eggs and salt.
- Free from preservatives – the label states that the product contains no preservatives.
- For thin or thick soup – the amount of water or stock used determines the finished consistency.
- Cooks in 20–25 minutes – the grains soften and gradually thicken the liquid during cooking.
- 500 g pack – enough for several servings of soup or a main meal.
Sour trahanas can be prepared as a simple soup with feta, a tomato dish with vegetables, a meal with pulses or a thick side dish for braised meat. Sheep’s yoghurt gives it a different flavour from sweet trahanas made with unfermented milk.
Why choose Geusi Vounou
Geusi Vounou is a family-run agricultural business from the Grevena region of northern Greece. Its fields lie near the village of Vatolakkos at an altitude of approximately 600 metres, and the brand manages the production, processing and packing of its food under its own name.
The brand’s story draws on the legacy of grandmother Magdalini, who passed on the family’s respect for nature, ingredients and traditional methods of preparation. The current generation continues this approach, combining the family’s agricultural knowledge with modern processing and minimal interference with the natural character of the ingredients.
Geusi Vounou aims to combine Greek flavours with precise standardisation and quality control, while bringing regional Greek foods to customers beyond the country. Its production facilities operate according to HACCP and ISO 22000 systems; organic status applies only to specifically certified products.
A family story
The brand builds on the family’s agricultural experience and the legacy of grandmother Magdalini, rooted in respect for nature and its ingredients.
From the Grevena region
The business is based in northern Greece, with fields near the village of Vatolakkos at an altitude of approximately 600 metres.
Traditional ingredients, modern processing
Geusi Vounou combines Greek agricultural and culinary traditions with modern packing, standardisation and quality control.
Controlled production facilities
Production and processing take place in facilities operating according to HACCP and ISO 22000 systems.
Ingredients
FLOUR, SHEEP’S YOGHURT, EGGS, salt.
Allergens: MILK and EGGS.
Free from preservatives. Cooking time approximately 20–25 minutes.
FAQ
What is sour trahanas?
Sour trahanas is traditional Greek pasta in the form of small, irregular grains. It is most often cooked as a thin or thick soup.
Why is trahanas called sour?
The name refers to a variety made with yoghurt or fermented milk. This product contains sheep’s yoghurt; the term does not mean that the food is spoiled.
What is the difference between sour and sweet trahanas?
Sour trahanas is made with yoghurt or a fermented milk ingredient. Sweet trahanas refers to a milder variety made with unfermented milk, not pasta with added sugar.
What does sour trahanas taste like?
It has a wheat, yoghurt and gently tangy flavour. It combines well with feta cheese, butter, olive oil, tomatoes and vegetables.
How long does sour trahanas take to cook?
The label states a cooking time of approximately 20–25 minutes in boiling salted water or stock.
How do you prepare traditional trahanas soup?
Cook the trahanas in water or stock to the preferred consistency. Finish the soup with butter, olive oil and crumbled feta cheese.
Can sour trahanas be prepared with tomatoes?
Yes. It can be cooked with tomatoes, tomato sauce, onion and oregano, along with vegetable or meat stock.
What else can trahanas be cooked with?
It works well with vegetables, pulses and braised meat. Depending on the amount of liquid, it can be made into a soup or a thicker dish served with a spoon.
What are the ingredients, and which allergens does the product contain?
The ingredients are flour, sheep’s yoghurt, eggs and salt. The product contains the allergens milk and eggs; the type of cereal is not specified further on the label.
Does the product contain preservatives, and is it organic?
The product is free from preservatives. It is not labelled organic on the supplied label, so we do not describe it as organic.
Additional parameters
| Category: | Food |
|---|---|
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | GMO Free |
| Size: | 500 g |
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GEUSI VOUNOU "mountain taste"
We are an agricultural business and we grow, produce, package and promote our products ourselves. Our fields are located in Vatolakko Grevena, Greece, at an altitude of 680 metres.
Our dream became a reality thanks to the secret that our grandmother Magdalini revealed to us: the love and respect for nature and its gifts. Every flower, every twig and every root is a gift from nature.
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Our products are pure, free of chemicals and perfumes. We dry them naturally in the shade to preserve their fragrance and high quality.
We try to preserve them in their original form, as offered by Mother Nature, with as little processing as possible before packaging.
Today, we grow organic herbs and other aromatic plants with an emphasis on the purity of our products and the traditional way of preparing them.
The manufacturer of our company is Vassilis Karapas. He was born in 1994 in Grevena and studied agricultural development and farm business management at the Alexandria Institute of Technology in Thessaloniki.
He has been farming since his youth, coming from a farming family. It is currently engaged in the production, packaging and promotion of high quality agricultural products using innovative techniques.
Geusi Vounou aims to combine Greek tastes with new models of standardisation and quality control.
Once we have ensured the excellent quality of our products, we want to spread them to all corners of Europe and introduce the uniqueness that lies in this small country called Greece.
