Chicken Soup with Egg and Lemon Sauce (Avgolemono) 

1 chicken, 1½ kilos (3 lbs 6 oz- 4 lbs 8 oz)
1 carrot
1 onion
½ teacup rice, washed and strained
3 eggs
2 lemons
Parsley
Salt-pepper
Wash the chicken well and rub it with one lemon. Place it in a pot, cover with water and let it boil for about an hour and a half on medium heat. Add the carrot, the onion, salt and pepper and continue cooking for some more minutes. When the chicken is done (test it with a fork), take it out of the pot. Strain the broth and put it on the fire again. When the broth begins boiling, add the washed rice and continue cooking for 20 minutes. Remove from heat. Make the egg and the lemon sauce as follows : Beat the eggs, add lemon juice to taste and beat it together. Pour in, very carefully and slowly, tablespoons of the hot but not boiling broth, beating at the same time. Add the egg and lemon sauce to the soup, stirring constantly and rotate the pot a few times. Sprinkle the individual servings with chopped parsley and serve immediately

 Fish soup (Kakavia)  

1 ½ kilos (3 lbs 6 oz) various fish
½ kilo (1 lb 2 oz) tomatoes
½ kilo (1 lb 2 oz) onions
½ teacup Sitia Extra Virgin Olive Oil
10 teacups water
Parsley
Salt and Pepper
In a pot place the water, the vegetable, the olive oil, the salt and pepper and bring them to the boil. Boil for about one hour, add the fish, cover and cook for about 15 minutes on low heat. Take out the fish, strain the soup and serve it with the fish on a separate platter.
The above recipe is for about 6 servings.

 Bean soup (Fasolada)

½ kilo (1 lb 2 oz) medium-sized beans
2 medium-sized scarped and sliced carrots
2 medium-sized chopped onions
2 ripe chopped tomatoes
Some chopped celery
1 teacup Sitia Extra Virgin Olive Oil
Salt and Pepper
Soak the beans in water overnight to soften up. The following day rinse, drain and place them in a pot with water. Add the carrots, the celery, the tomatoes, the onions, the olive oil and let everything boil over a medium fire for about 1 ½ to 2 hours. Serve warm with anchovies or grilled herring and black olives.
The above recipe is for 5-6 servings.

 Magiritsa

1 lamb pluck, 1 kilo (2 lbs)
1/2 kilo (1 lb) green (fresh) onions
1 bunch anise
3/4 of a teacup rice
2 tablespoons butter
lemon juice
3 eggs
Salt and Pepper
Boil the pluck and take out the foam. Put salt and let it boil for a while. Take it out and conserve the broth. Cut the pluck into small pieces. Put the broth in a large pot, after passing it through a strainer. Cut the onions and the anise into small pieces, and add them in the broth. Add also the pluck and the butter. Lower the fire and let them boil. When they are almost done, add the rice. Prepare in the meantime the egg and lemon sauce. Beat very well the eggs and add the lemon juice very slowly. Take some of the soup and add it slowly to the sauce. Do the same thing several times, beating always the sauce, add the sauce to the pot, stirring the soup slowly.
The above recipe is for 8-9 servings.

 Kremithosoupa (Onion Soup)

2 cups Onions
2 Potatoes
2 cups Tomato sauce
1 cup Sitia Extra Virgin Olive Oil
Meat broth (optional)
Salt
Pepper
Peel, wash and cube the potatoes. Pare and slice the onions. Place these two items into a stock pot and add the tomato sauce, fill with enough water (or broth) to cover them. Add the salt and pepper to taste and boil at moderate temperature for 30 minutes.

 Trahana (Sour Dough)

1/2 cup Trahana
1 Tbsp Sitia Extra Virgin Olive Oil
4 cups Water
Tomato paste
Butter
Grated romano cheese
Bring the water and olive oil to a boil. Add the trahana and stir constantly for approximately 20 minutes. Add a little tomato paste and salt to taste. Serve with grated romano cheese and a little bit of butter in each bowl.

 Domatosoupa

3 Ripe tomatoes
1/2 cup Sitia Extra Virgin Olive Oil
1 Whole celery stock
1 Pinch of sugar
1 lb Pasta
Salt

Wash, peel, core and crush the tomatoes. Press the tomatoes through a strainer, removing any course pulp and the seeds. Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water. Slowly boil the contents for 20 or so minutes then add your pasta of choice. Continue to boil until your noodles are cooked to taste. Remove the celery and serve hot.

 Faki (Lentil Soup)

1 cup Sitia Extra Virgin Olive Oil
2 large onions, finely chopped
2 garlic cloves, peeled and finely chopped
1 celery stalk, trimmed and finely chopped
2 large carrots, peeled and sliced
1 pound large lentils, rinsed very well and drained
1 cup drained, chopped plum tomatoes
Salt, pepper to taste
2-4 tablespoons red wine vinegar

Heat half the oil in a large soup pot and saute the onions and garlic over medium - low heat until soft, about 6-7 minutes. Add the celery and carrots and continue cooking another 8 minutes, turning to toss with the oil. Add the lentils to pot and toss to coat with oil. Add the tomatoes, and 8 cups of cold water. Bring the soup to a boil, lower the heat, and simmer, partially covered, for about 1 hour, until everything is tender and nearly disintegrated. Add more water if necessary during cooking, but the soup should be thick and hearty. Season at the end with salt and pepper, and add vinegar to taste. Just before serving, pour in the remaining raw olive oil.