Broths

These broths are obtained through long and slow cooking of a single type of meat, even when boiling. Moreover, we can also prepare vegetable broth. These soups are very nutritious and satisfying. For instance, white meat broths are especially given to the sick, helping them regain strength and recover.

Soups – broths

Lean meat broths include poultry kaldoun with liver dumplings, chicken, turkey, fish, rabbit, and others. Similarly, other meat broths, such as beef, boiled with liver rice, smoked, and pork, offer hearty options. In the absence of meat, vegetable broth is a great alternative.

SMOKED BROTH

By boiling smoked meat with a few spices, we can easily prepare a tasty broth. Begin by frying the onion, pouring in the broth, and adding root vegetables for garnish—and it’s ready. Difficulty: Easy to prepare.

Ingredients

• 1 kilogram of smoked ribs
• 2 bay leaves
• 5 pieces of allspice
• 5 peppercorns
• lard
• 1 onion
• barley or rice
• 3 tablespoons of root vegetables (carrots, parsley, celery)
• parsley (or marjoram, lovage, chives)
• salt to taste

Preparation

1. Rinse the smoked ribs (or any other piece of smoked meat) and place them in a saucepan. Cover with water. Do not add salt, as smoked meat tends to be salty!
2. Bring the water to a boil and reduce the heat. Add the bay leaves, peppercorns, and allspice. Simmer until the meat becomes tender, roughly 1 hour. If the meat doesn’t fall off the bone, cook slightly longer.
3. Peel and finely chop the onion. Grate the root vegetables coarsely. When the meat is beautifully tender, remove it from the saucepan and set it aside.
4. In a clean pot, heat the lard and fry the onion until golden brown.
5. Pour the smoked rib broth into the pot with the onion and add the root vegetables. Bring to a boil, reduce the heat, and simmer for about 10 minutes.
6. Add 2–3 tablespoons of rice and cook for an additional 5 minutes.
7. While the soup is cooking, remove the meat from the bones. Slice the meat and return it to the soup. Adjust the salt to taste, and garnish with parsley.

^{Our tip}

Rice, pasta, and groats make excellent garnishes for smoked broth. For example, our ancestors often prepared smoked broth with groats. To make them, pour barley into a pot, add double the amount of water, and cook for approximately 45 minutes (or to taste). Drain the groats and rinse them with water to remove any excess starch before adding them to the soup.

More soup recipes can be found at our website. On this page there is a lot of other interesting information and advice in a look preparation of broths.