Traditional Pacha Chorba (Bulgarian Pork Head Soup)
Традиционно ястие · Bulgarian
A hearty and deeply flavorful traditional Bulgarian soup made from pork head and trotters, slow-cooked to tender perfection. It's known for its rich broth and gelatinous texture, often enjoyed as a restorative dish.
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Съставки
- Pork head1 whole
- Pork trotters2-3
- Waterenough to cover
- Saltto taste
- Black pepperto taste
- Bay leaves2-3
- Garlic1 head, cloves separated
- Red pepper flakesto taste
- Fresh parsleyfor garnish
Стъпки
- 1
Thoroughly clean the pork head and trotters. Remove any hair and singe the skin if necessary. Cut the head into manageable pieces.
- 2
Place the pork pieces in a large pot and cover with cold water. Bring to a boil, then drain and rinse the meat and pot.
- 3
Return the pork to the pot, add fresh cold water to cover generously, bay leaves, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for at least 4-6 hours, or until the meat is very tender and falling off the bone.
- 4
Skim off any impurities or excess fat from the surface during cooking.
- 5
Once tender, remove the pork pieces from the broth. Let cool slightly, then separate the meat, skin, and cartilage from the bones. Discard bones. Chop the meat, skin, and cartilage into bite-sized pieces.
- 6
Strain the broth to remove bay leaves and any small bone fragments. Return the broth to the pot.
- 7
Add the chopped pork pieces back into the strained broth. Add the separated garlic cloves and season with salt and black pepper to taste.
- 8
Simmer for another 30 minutes to allow flavors to meld. Stir in red pepper flakes if desired.
- 9
Serve hot, garnished with fresh parsley. Traditionally served with chopped garlic and red pepper flakes on the side.
