Tunisian · Soup
Vegetable Broth with Bone Marrow
Broth with vegetables and calf bone marrow cooked in stock.
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02
Method
- 01 The vegetables are washed and cleaned. The carrots are cut into small cubes, the turnips and celery root are peeled and cut into quarters. The leeks are cleaned and coarsely chopped, and the celery and parsley are finely chopped. The tomatoes are cut in half or quarters and their seeds are removed, and the potatoes are washed well.
- 02 The cut calf bone is placed with the vegetables in the pot, and salt and two liters of water are added. It is brought to a boil over high heat.
- 03 The heat is reduced and the pot is covered. It is cooked for about 40 minutes, with occasional stirring and replacement of water as needed to maintain the broth volume, until the vegetables are cooked.
- 04 The cooked potatoes are removed with a skimmer, peeled, cut into quarters, and then returned to the broth.
- 05 The bone is removed from the pot, and the cooked marrow is extracted and added to the broth, ensuring that no bone fragments remain.
- 06 Butter or smen is added, and the black pepper and salt are adjusted. The broth is served hot with lemon wedges on the side.
Notes
The marrow referred to here is bone marrow, as the book's margin explains, and not brain. The vegetable broth with cut vegetables was chosen as the base for this variation.
Source: The book "Oumek Snanfa" by Mohamed Kouki, p. 37, 38. The steps were rephrased for clarification.