This comforting soup is something home cooks make fairly often. Goat meat is the most prevalent animal protein on Ikaria. You may substitute lamb for goat.
- Yield: 6 to 8 Servings
- 2 pounds (1 kg) bone-in goat shoulder and leg, cut into serving pieces
- Salt and freshly ground black pepper
- 4 large onions, peeled and left whole
- 3 large carrots, cut into ¼-inch (1-cm) rounds
- 3 large potatoes, peeled and cubed
- 1½ cups chopped Chinese celery
- ⅓ cup short-grain rice or bulgur
- 2 lemon juices
- ½ cup Greek extra virgin olive oil
- Whole-grain rusks or thickly sliced and toasted sourdough bread, for serving
How to Make It
- Rinse the goat meat. Season well with salt and let stand for 30 minutes.
- Place the goat in a large soup pot with enough water to cover by 3 inches (7.5 cm). Bring to a boil. Reduce the heat and simmer for 30 minutes, skimming any foam off the surface of the broth.
- Add the onions, carrots, potatoes, and celery. Season with salt and pepper to taste. Simmer, partially covered, until the meat is falling off the bone, about 2 hours. About 20 minutes before the meat is done, add the rice and cook until tender.
- Season with lemon juice, olive oil, and additional salt and pepper if necessary.
- To serve the soup, place the rusks or toasted sourdough bread on the bottom of individual soup bowls and ladle the soup in, meat and all.