Ingredients (serve 4):
- 200 g ox meat
- 2 leg beef bones
- 200 g lamb meat
- 100 g bacon
- ½ chicken breast
- 1 pork bone
- 1 sausage
- 3 potatoes
- 300 g chickpeas
- 3 carrots
- 1 Garlic
- ½ Cabbage
- 150 g pasta or rice
- 2 olive oil spoons
- Salt
- Pepper
Preparation:
In a big pot place the ox, the chicken, the lamb, the bacon, the sausage and the pork and beef bones. Fill it with water and salt it. Once boiling, cook it for 1hour, carefully skimming off any foam that rises to the surface. Add the chickpeas, in water for 12 hours before. Cook over a low heat one hour more. Meanwhile, in another pot boil the sliced cabbage for 20 min. Then strain it and fry with olive oil and garlic.
Add the carrots cut in slices into the soup and after 20 min., add the potatoes cut in cubes. Cook 30 min., and then remove enough soup to boil the pasta or the rice. Before serving, check the salt. Serve in one dish the meat and in another the vegetables with the pasta or the rice. Season it with pepper at the end to add the exact point of flavor.
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