Greek soups

Avgolemono ( or literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.

Fasolada () or fasoulada () is a Greek and Cypriot soup of dry white beans, olive oil, and vegetables. It is sometimes called the "national food of the Greeks".

Tarhana is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Central Asian, Southeast European, and Middle Eastern cuisines. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods. Tarhana is very similar to some kinds of kashk.

traditional soup prepared from stinging nettles

Magiritsa ( ) is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. Accordingly, Greek-Americans and Greek-Canadians sometimes call it "Easter soup", "Easter Sunday soup", or "Easter lamb soup". In some parts of Greece, most notably Thessaly, it is not served as soup but rather as a fricassee, where it contains only offal and large variety of vegetables, but no onions or rice, as in the soup.

ancient Spartan staple soup made of boiled pigs' legs, blood, salt and vinegar

Yuvarlakia or giouvarlakia () is a Greek dish; it consists of balls of ground meat, rice, and seasonings, cooked in a pot in water or meat broth. The mixture is similar to that used for making sarma. They may be served in tomato or avgolemono sauce. Depending on the thickness of the sauce, it may be considered a soup or a stew.

fish group from Greece