Dubrovnik soup

Dubrovnik soup

Dubrovacka maneštra

By
From
Dalmatia
Serves
6

Here’s a traditional recipe from one of the most beautiful places in the world. This soup is as rich in flavour as Dubrovnik is in culture and history. It’s a very hearty soup, which I would serve during long, cold winter nights.

Ingredients

Quantity Ingredient
300 grams smoked pork ribs
or 1 ham hock
150 grams sheep jerky, if you can’t find this, use extra smoked pork
2 pork suasages, chorizo are good
5 garlic cloves
100 grams pancetta
2 tablespoons extra virgin olive oil
200 grams floury potatoes, peeled and cut into 1.5 cm pieces, such as coliban or king edward
400 grams brussel sprouts, halved
100 grams zucchini, cut into 2 cm dice
100 grams green beans, cut into 3 cm pieces
sea salt
freshly ground black pepper
fresh flat-leaf parsley, to garnish

Method

  1. Put the pork ribs or hock, sheep jerky and sausages in a saucepan with 2.5 litres cold water. Season with salt and pepper and cook over high heat for 40 minutes, until the meat is cooked. Take the pork, jerky and sausages out of the water and let them cool for a few minutes. Cut the pork and jerky into small pieces, discarding the bones, and slice the sausage. Reserve the cooking water in the pan. Turn off the heat.
  2. Chop the garlic and pancetta finely or mince in a food processor, then mix with the olive oil.
  3. Put the potato in the pan of reserved cooking water, along with the garlic and pancetta mixture. Cook for 10 minutes over high heat, then add the remaining vegetables and return the cut meats to the pan. Cook for a further 10 minutes, then serve hot sprinkled with the parsley, if using.
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