Mela Zomos (Spartan Black Broth) Recipe
A historic warrior’s dish, this Spartan black broth combines hearty pork, sharp vinegar, and rich pork blood for a bold, protein-packed soup.
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.
Tried this recipe?Let us know how it was!