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This is a short cut method for making this traditional soup.  By using canned tuna you will still get all of the delicious flavor without the time consuming work of boiling down the whole fish.
Serves 10


• Extra virgin olive oil
• 5 scallions, chopped fine
• 3 carrot, peeled and cubed
• 1 cup parsley, chopped fine
• 1/4 cup dill, chopped fine
• 3 stalks celery, cubed
• 2 cloves garlic, minced 
• 1 gallon water
• 1 can of tuna in water
• 3 eggs
• 3 cups sour cream
• 2 cups rice, cooked
• 2 lemons, juiced
• Salt and pepper to taste

Sauté scallions, carrots, celery and garlic in oil in a pot.

When translucent add water to pot and bring to a rolling boil.

Add parsley, dill, tuna, rice lemon juice.

Temper in eggs and sour cream. Reduce the heat to low, simmer and serve.

Recipe from Chef George Kyrtatas at


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