15΄
6

Σχετικά με τη συνταγή

Calories ~650kcal
Protein ~65g
Carbohydrates ~8g
Fat ~38g
Greek
Preparation 15΄
Cooking 2h. - 3h 30m.
Servings 6

Διατροφική αξία ανά μερίδα

Calories ~650kcal
Protein ~65g
Carbohydrates ~8g
Fat ~38g
The recipe

BOILED GOAT MEAT SOUP (BROTH)

Greek
15΄ Preparation
2h. - 3h 30m. Cooking
6 Servings
Nutrition per serving
~650 kcal Calories
~65 g Protein
~8 g Carbohydrates
~38 g Fat

Ingredients

  • 2,5 k bone-in goat meat
  • 1 yellow onion, reserving the skin
  • 2 carrots
  • 70 gr celeriac, cut into 2 pieces
  • 2-3 garlic cloves
  • 1 piece of leek, white part only
  • 1 tbsp whole black peppercorns
  • 1 bay leaf
  • 1 sprig of dried wild oregano
  • Fleur de sel, to taste
  • Freshly ground black pepper, to taste

For Serving

  • Extra virgin olive oil
  • Lemon
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METHOD

Separate the meat from the bones and cut it into portions.

 

Place the meat and bones in a large pot and add enough cold water to cover them completely.

 

Add the onion, leek, celeriac, carrots, garlic, and bay leaf.

 

Bring to a boil over medium heat. As soon as foam begins to form on the surface, skim it off thoroughly with a slotted spoon.

 

Once the broth is clear, add the peppercorns, a piece of the reserved onion skin, fleur de sel, freshly ground black pepper, and oregano.

 

Reduce the heat to the lowest setting, cover the pot, and simmer for 2.5–3 hours, until the meat is tender. Skim the broth whenever necessary during cooking.

 

Remove the vegetables and herbs, then strain the broth through a fine-mesh sieve.

 

Serve the hot broth with the meat, finishing with a few drops of extra virgin olive oil and freshly squeezed lemon juice.

TIPS

Skim the broth thoroughly, especially at the beginning, to keep it as clear as possible.

Add the onion skin to give the broth a beautiful golden color.

Simmer the goat meat over very low heat until tender.

Adjust the salt and lemon juice to taste just before serving.

 

 

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