Guide to SKOPJE


Lessons learned by Greek students in British-Indian cuisinesoup_curry_balkon3

Several decades of living and studying in the U.K. has left an indelible mark to many generations of Greeks. Of course, the omnipresent British-Indian food has been one of the inevitable influences. Here is one favorite curry recipe for a nutritious, quick and easy soup.  It is not only perfect for students but certainly for everyone!

This particular fusion of tastes sounds exotic but you can experiment on the amount and variety of spices and ingredients. So feel free to adjust everything to taste…and enjoy!


500 gr carrots

1 leek

2 tablespoons butter

3 tablespoons flour

1 liter vegetable stock

1 small twig of fresh thyme or 1 teaspoon dry thyme

1 teaspoon hot curry powder

1 cup milk

Salt and pepper

Zest of ½ orange

Strained yogurt (or sour cream)


Peel the carrots and chop them into large chunks. Clean the leek and chop it into rough rings. In a large pot, sauté the vegetables in the butter for about 5 minutes, in medium fire. Sprinkle the flour over the vegetables and stir for 2-3 minutes. Pour in the stock, add the curry powder and thyme, lower the heat and let the mix simmer until the vegetables are soft, stirring from time to time. Strain the vegetables with a perforated spoon, mash them in a blender (or just with a fork), then return them to the pot, together with the milk and let simmer for 10 more minutes (add salt and pepper to taste). To serve, add one tablespoon of yogurt or sour cream on top of each bowl of soup and sprinkle with a bit of orange zest.

Bon Appettit!

Sophia Nikolaou