* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the goat. Place the goat's head in a saucepan with plenty of water, salt and pepper and cook it on low heat for 1-1 1/2 hours, until the meat almost separates from the bone. Remove the head from the saucepan and drain, setting the stock aside for later.
- Step 2: Prepare the soup. Heat the olive oil in the same saucepan you used to boil the head. Add the onions, the potatoes, the leeks and sauté for 6-7 minutes until they soften and become a nice golden brown colour. Pour in the wine and wait for 1 minute, until it evaporates. Then add the stock you made from the goat's head. Pour in enough, until the vegetables are covered and much more. Add more water if necessary. Finally add the salt, the pepper, the parsley, the celery and the juice from the lemons. Mix and boil for approximately 40 minutes, until the vegetables are cooked.
- Step 3: While you are cooking the soup and after the head has cooled off, remove all the meat from it, shred it by using your fingers and set it aside. Finely chop the pickled aubergines, the pickled mushrooms and the bulbs and place them in a bowl.
- Step 4: Serve the soup warm with lean pieces of meat and a variety of pickled vegetables.
Ingredient List
- 1 goat's head (washed well)
- 3 onions (cut into cubes)
- 2 potatoes (cut into cubes)
- 2 leeks (cut into cubes)
- 100g extra virgin olive oil
- salt
- ground black pepper
- 100g white wine
- 2tbsp parsley
- 1/2 bunch of fresh celery (washed well and cut in 6)
- the juice & zest of 2 lemons
- 100g pickled mushrooms
- 80g picked bulbs
- 2 small aubergines in vinegar (cut into large pieces)