.

الطريقة في الفيديو

Libyan Brodo

Brodo is a healthy and nutritious vegetable soup that is characteristic of traditional Libyan cuisine. It can be prepared with chicken or meat cubes, or without them, but it is most delicious with chicken. Some people add grains to it, such as bird's tongue soup, vermicelli, freekeh, lentils, fava beans, or peas.

The ingredients for Libyan Brodo typically include:

- Assorted vegetables (such as carrots, potatoes , cauliflower , zucchini, onions, celery, and tomatoes)

- Chicken or meat cubes (optional)

- Grains (such as bird's tongue soup, vermicelli, freekeh, lentils, fava beans, or peas)

- Olive oil

- Garlic

- Salt and pepper

- Water or chicken/vegetable broth

It's important to note that the specific vegetables and grains used may vary based on personal preference and regional variations.

Most of the time, Libyan Brodo is a winter soup due to the variety of vegetables available in winter, so it is called Brodo or Broda because it is the soup served in cold weather or for those suffering from colds, given its nutritious ingredients.

The ingredients for Libyan Brodo typically include:

- Assorted vegetables (such as carrots, potatoes, zucchini, onions, celery, and tomatoes)

- Chicken or meat cubes (optional)

- Grains (such as bird's tongue soup, vermicelli, freekeh, lentils, fava beans, or peas)

- Olive oil

- Garlic

- Salt and pepper

- Water or chicken/vegetable broth

It's important to note that the specific vegetables and grains used may vary based on personal preference and regional variations.

Method:

1. In a pot, heat some olive oil and sauté diced onions with chicken breast cubes or any part of the chicken, even with bones.

2. Once the onions are translucent without browning, add diced tomatoes, carrots, potatoes, zucchini, cauliflower, and eggplant (make sure the eggplant is of good quality and not bitter). Add any other available vegetables (we like adding turnips as they give a flavor similar to kama' "truffles"), and sauté them in the oil for a bit. Add small whole onion heads without cutting them.

3. Add a generous amount of water, salt, and mild spices to ensure the ingredients retain their flavors. Sometimes, to change the flavors, we add additional spices like lomi and special soup spices.

4. Cover the pot until the ingredients are cooked. If more water is needed, add it.

5. Once the soup reaches the desired consistency, add sliced garlic cloves or one crushed garlic head and pieces of hot green chili pepper (or skip it according to preference). Let them infuse for a while, then turn off the heat and drizzle olive oil on top. Serve with lemon.

6. Optional additions to the soup include bird's tongue soup, freekeh, or unroasted vermicelli. Add them before the garlic, adjust the water, and let them cook. However, we prefer it with just vegetables and chicken, without any other additions.

7. Alternatively, you can add lentils or other legumes. In this case, they should be added from the beginning with the vegetables to ensure they cook properly. I added red lentils or peeled lentils to the Brodo, and it was delicious.

8. You can omit the meat and use homemade broth from a previous meal or a halal broth cube without monosodium glutamate.

9. You can also blend the soup to achieve a uniform texture (pureed Brodo).

Note: The cooking times may vary depending on the size and type of vegetables used. Adjust accordingly to ensure they are cooked through.