Stone Soup: Learn how to make a simple version at home

Stone Soup: Learn how to make a simple version at home

Have your cold broth options already run out or do you want to try something different? Then the stone soup has come to surprise you. This simpler but equally tasty option will warm you up right away, helping to ward off the cold!

But do you know the origin of stone soup? Well, first of all, it’s important to say that he is originally from Portugal and according to legend, it all started with a very poor monk who didn’t want to ask for food. Therefore, he asked to enter the house and prepare a stone soup.

The most curious thing is that the friar actually put stones in the recipe, added spices and when everything was ready the stones were removed, washed and ready to be reused. Thus was born the stone soup!

However, as with many recipes, this one too has undergone some adaptations given the difficulty of finding some ingredients such as chorizo, for example. But even if some ingredients are not present, the stone soup does not lose its essence or its flavor and is the simplest and most accessible version you will learn to make.

Check it out below!

html[data-range=”xlarge”] figure image img.img-6a4e6dabf451eb55347789a88adbfd9aceo6crep { width: 774px; height: 435px; }HTML[data-range=”large”] figure image img.img-6a4e6dabf451eb55347789a88adbfd9aceo6crep { width: 548px; height: 308px; }HTML[data-range=”small”] figure image img.img-6a4e6dabf451eb55347789a88adbfd9aceo6crep, html[data-range=”medium”] figure image img.img-6a4e6dabf451eb55347789a88adbfd9aceo6crep { width: 564px; height: 317px; }

Simple version of stone soup

Time: 20 minutes Performance: 4 portions Difficulty: easy

ingredients

  • 1 liter of water
  • 1 tablespoon of salt
  • 300 g minced meat (optional)
  • 50 ml of soybean oil
  • green smell to taste
  • Cassava flour

Method of preparation

  1. Place the water, oil, salt, green smelt, and beef jerky (optional) in a medium saucepan.
  2. Put the pan on the heat and let it come to a boil, at which time crack the eggs into a separate bowl and place them in the pan.
  3. As soon as the eggs are hard-boiled, take a spoon, preferably a wooden one, and start mixing, slowly pouring in the cassava flour by hand.
  4. It has to be slow, because if you don’t make those flour pebbles, hence the name pebble soup.
  5. The ideal is that it is very homogeneous.
  6. The Ponto of the soup is the taste of each one, the more flour, the more consistent.
  7. Serves as an accompaniment to white rice.

Source: Terra

You may also like