Honestly, I didn’t think I’d ever want to eat something called “black broth.” Just sounds… kind of intense, right? But then I made it.
Took a chance. And yeah—turns out this ancient soup from Sparta actually tastes like something you’d want to come home to on a cold day. It’s simple, strong, and kind of strange in the best way.
This isn’t a dinner party dish or anything fancy. It’s more like survival food, but in a good way. Made to keep people going. Which makes sense, since it’s what Spartan soldiers used to eat before training or heading into battle.
What This Soup’s Really About
Melas zomos was never meant to be pretty. It was practical. You took pork, vinegar, salt, a bit of blood, and simmered it slow. That’s it. That’s what they had, and that’s what worked.
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It filled you up and kept you moving.
But what surprised me is, when you let it cook down, the flavor isn’t just strong—it’s layered. The vinegar lifts it, keeps it from being too heavy.
Black pepper gives it a little warmth, and the pork, if you let it get tender, really mellows out that wild edge from the blood.
It’s kind of like drinking history out of a bowl.
Making It in a Modern Kitchen (Without Going Full Spartan)
So yeah—most people aren’t cooking with pork blood these days. I get that. I had to call a butcher and explain what I was making, which was a conversation I won’t forget.
But if you’re curious, it’s worth trying at least once. It’s not nearly as weird as it sounds.
But also—there’s ways around it:
- I’ve made a version with beef broth and some mushroom powder. It’s not the same, but it gets close.
- Bone marrow works too, adds that richness.
- You can even do a meatless version, though you’ll want some vinegar and soy or miso to round it out.
The point is, don’t let the ingredients stop you. If you can’t get it all, just get close. The spirit of the thing matters more than being perfect.
What To Serve With It (Because It’s… A Lot On Its Own)
First time I had it, I didn’t think to make sides and, uh, yeah. It needs company. It’s bold. Rich. So here’s what helps:
- Bread. Crusty and warm. Tear it, dunk it.
- A plate of olives, maybe a little feta. Something salty and bright.
- Greens with lemon juice—something sharp to cut through it.
- A drizzle of olive oil on top doesn’t hurt. Softens it out.
Basically, anything that brings a little contrast works here.
It Gets Better the Next Day (Like Most Good Stews)
Made a big batch once and didn’t get back to it till two days later. Honestly? It was even better. The flavors sort of melt together the longer it sits.
Now I make extra on purpose and do things like:
- Freeze a couple jars for easy lunches
- Reheat and drop in some spinach or kale last minute
- Use the leftover broth as a base for barley or rice. Kinda amazing, actually.
It’s one of those soups that sticks with you. Literally and otherwise.
It’s Not Just Soup, It’s a Story
I think what made me love melas zomos more than anything is that it feels old. You eat it and think, yeah—this could’ve come out of a fire pit in some stone-walled kitchen two thousand years ago. Because it kind of did.
You’re not just making a broth, you’re cooking something that warriors relied on. It fed people who didn’t have time to mess around.
And that weight, that history, it’s part of the flavor, weird as that sounds.
So if you’re looking for something different, maybe a little off the beaten path—this is it. Might not be for everyone, but if it clicks, it clicks hard. It did for me.
Let me know if you want tips on finding the ingredients. It took a little hunting, but once you’ve got what you need, it’s honestly one of the easiest things you’ll ever make.
Just let it simmer and let it be what it is.
Mela Zomos (Spartan Black Broth) Recipe
Equipment
- Medium skillet
- Large pot (at least 5-quart)
- Blender (if using coagulated blood)
- strainer
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 large white onion finely chopped
- 2 pounds pork shoulder, cut into 1-inch squares
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 bay leaves
- 3 cups ml water
- 1 cup white wine vinegar
- 2 cups pork blood
Instructions
- Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until softened and browned—about 10 minutes.
- In a large pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the pork shoulder, season with salt and pepper, and brown on all sides—about 3 minutes.
- Add the cooked onion, bay leaves, water, and vinegar to the pot. Raise the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 45 minutes, or until the pork is tender.
- Meanwhile, ensure the pork blood is fully liquified. If using coagulated blood, blend it with 1 cup of water until smooth. Strain through a fine mesh strainer to remove any solids.
- Add the strained pork blood to the soup and simmer, uncovered, for at least 15 more minutes to allow flavors to meld.
- Serve hot, ideally with hearty bread or traditional flatbreads.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.