Goat and vegetable soup recipe

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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
  1. Rinse the goat meat. Season well with salt and let stand for 30 minutes.
  2. 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.
  3. 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.
  4. Season with lemon juice, olive oil, and additional salt and pepper if necessary.
  5. 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.

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