Homemade French Garbure Recipe
Baratzekari Salda
This homemade French Garbure recipe ( Baratzekari Salda) is a classic peasant soup from the Basque regions of France. Traditionally it should include a chunk of salt pork, or lard rance. French Garbure is full of texture and flavor. Substantial enough to be a meal on its own. Serve hot with homemade bread. Serves 8
Ingredients:
- 14 cups water (3½ qu.)
- 4 cups quartered potatoes
- 1½ lbs. salt pork (or try slab bacon or ham)
- 2 lbs. chopped cabbage
- 4 cloves minced garlic
- 2 onions, studded with 2 cloves each
- 2 peeled and quartered carrots
- 2 peeled and quartered turnips
- 2 cups fresh white or lima beans
- 6 parsley sprigs, tied with a bay leaf
- 8 crushed peppercorns (or hot chili pepper)
- ½ tsp thyme
- ½ tsp marjoram
- ½-1 lb of confit d'oie (potted meat works in a pinch)
- salt to taste
Directions:
- Bring water, salt pork, and potatoes to a boil in a large saucepan or stockpot. Stir in remaining ingredients except the confit and the salt. Cover and simmer for 2 hours.
- Remove parsley bundle and cloves from onions. Remove meat and slice into bitesize pieces. Serve on side or return to pot.
- Stir in the congit. Salt to taste. Skim off the fat.
- Serve in a tureen or ladle into soup plates over sliced bread. Bread can be sauteed in fat skimmings and placed on top of the soup or served on the side toasted in the oven with confit.
Delicious
Homemade Soup Recipes