This hearty and comforting dish is a classic recipe that combines tender meats, a variety of vegetables, and a unique boiled bread pudding called “farz.” The combination of flavors and textures creates a satisfying meal that is perfect for colder days or when you’re craving a wholesome and nourishing soup.
The soup starts with beef short ribs, pork hock, and slab bacon, which are simmered in a flavorful broth until tender and infused with rich flavors. The addition of onions, carrots, leeks, and cabbage adds depth and sweetness to the soup, making it even more satisfying. But the true star of this dish is the boiled bread pudding, known as “farz.”
Serves 4
INGREDIENTS:
- 1 pound beef short ribs
- 1 pound pork hock
- 1/2 pound slab bacon
- 2 onions, peeled
- 4 carrots, peeled
- 2 leeks, well washed and cut into chunks
- 1 cabbage, quartered and blanched
- Pepper and salt
FOR THE FARZ (boiled bread pudding):
- 1 1/2 cups flour
- 1 1/2 cups milk
- 4 tablespoons butter
- 1 egg
- Salt
- 1 cup raisins
INSTRUCTIONS:
- In a large kettle, cover the beef short ribs, pork hock, and slab bacon with several inches of water. Add pepper and salt, and bring it to a boil. Reduce the heat and simmer for 30 minutes.
- In a bowl, mix flour, milk, butter, egg, and salt to make the farz batter. If needed, add a little meat liquid to reach the consistency of pancake batter. Stir in the raisins. Pour the batter into a canvas bag that is about 8 by 12 inches in size, and tie the top securely with kitchen twine. Ensure the bag is only two-thirds full to allow for expansion.
- Skim the surface of the broth and place the filled farz bag in the kettle with the broth and meat. Add onions, carrots, and leeks. Simmer for 1 1/2 hours.
- After 1 1/2 hours, add the quartered and blanched cabbage to the kettle and continue cooking for 1 more hour.
- Remove the farz bag from the kettle, drain it, and open it. Serve the broth with meats and vegetables in soup plates.
- Crumble the farz over each filled soup plate as a topping.
When serving, the meats, vegetables, and broth are ladled into soup plates, and the farz is crumbled over the top, providing a delightful contrast in texture. Each spoonful brings together the flavors of the tender meats, aromatic vegetables, and the comforting essence of the boiled bread pudding.
This Meat and Vegetable Soup with Boiled Bread Pudding is a complete meal on its own, offering a balance of protein, vegetables, and carbohydrates. It’s a wonderful dish to enjoy with family and friends, as it warms both the body and the soul.
So gather your ingredients, prepare your kettle, and get ready to savor the delicious flavors of this classic recipe. Let’s dive into the comforting goodness of Meat and Vegetable Soup with Boiled Bread Pudding!
Enjoy your Meat and Vegetable Soup with Boiled Bread Pudding!
