This might be my all time favorite soup. It’s a Greek traditional recipe, exactly as my mother makes it in Epirus, Greece (mainland). The great thing about it is that the recipe doubles as bone broth-making. I used to do lamb or bison bone broth mostly (they were more likely to be pastured than beef), but I really prefer the goat broth the best. The lamb is too fat, and bison/beef taste is a bit too heavy for my taste. Goat though, is just perfect. Regarding chicken broth, I’d only use pastured, and true pastured chickens are almost impossible to find in the US (even in farmer’s markets, it’s a scam, they just never look like older, real pastured chickens).
* 1 lb (or half a kilo) of goat meat with bones (found in Mexican or Middle Eastern shops in the USA)
* 1 large golden potato, peeled & chopped in cubes
* 1 carrot, peeled & sliced
* 1/2 cup roughly chopped celery leaves (not stalks)
* 1 small shallot, finely chopped
* juice of 1 lemon
* salt & pepper
1. Fill up a pressure cooker with spring or filtered, fluoride-free water, and the goat meat. Never use tap water for your bone broth or soups. Set the cooker to 45 minutes. If not using a pressure cooker, cook in low-to-medium heat for 2 hours and replenish with more water if it has evaporated.
2. When you open the pressure cooker (make sure first the steam has all gone away), run the bone broth through a sieve or thin colander onto a clean large bowl or pot. When the bone broth has gotten colder, you can then fill up plastic containers or even large ice cubes (I use these) and place them in your freezer for future broth usage in soups. Keep aside 2 cups of broth though for our soup.
3. In a pot, add these 2 cups of broth you reserved, 1 additional cup of filtered water, the potato, carrot, celery leaves, shallot, salt, and pepper. Let them boil in medium heat for a while, until the potatoes are done.
4. Add the goat meat, cook for another 1-2 minutes, turn off the heat, and add the lemon juice, and additional black pepper. Enjoy!