• Soak the bulgur in half a liter lukewarm water for 2-3 hours and strain it well.
• Finely chop the onion and the garlic

1. Sauté the garlic and onion in a bit of olive oil, add the rest of the vegetables finely chopped, the all spice, the rosemary, the broth and the bulgur. Let the soup boil over medium heat for about 45 minutes.

2. Finely chop the sausage and sauté it in a non-stick frying pan without adding any oil or butter. Strain it well on a paper towel and add it to the soup.

3. Serve the soup with parsley and the grated Metsovone cheese and, if you want, some finely chopped fresh rosemary or marjoram.