1/2 tablespoon of olive oil
1 kg of chicken (thigh and drumstick)
500 g of turkey neck
250 g of beef brisket
250 g of lamb shank
200 g of potato
200 g of sausage
100 g of garlic-poró
100 g of ham
100 g of turnip
2 bunches of parsley
1 head of cabbage
1 pork ear
1 pig's foot
1 head of garlic
1 sprig of thyme
Salt and pepper to taste
1/2 tablespoon of olive oil
1 kg of chicken (thigh and drumstick)
500 g of turkey neck
250 g of beef brisket
250 g of lamb shank
200 g of potato
200 g of sausage
100 g of garlic-poró
100 g of ham
100 g of turnip
2 bunches of parsley
1 head of cabbage
1 pork ear
1 pig's foot
1 head of garlic
1 sprig of thyme
Salt and pepper to taste
1 Before preparation, soak the turkey neck in water
In a large pot, put all the meats except for the chicken and sausage
Cover with cold water
Add salt and cook over medium heat for 30 minutes
2 When foam forms, add the garlic cloves without peels, herbs, and turkey neck
Add water gradually to cover the ingredients
Cook for three hours or until the meats are tender
3 Cut the garlic-poró, cabbage, potato, and turnip into pieces
Add them to the broth, except for the potato
In a frying pan, heat the olive oil and brown the chicken and sausage
4 Add it to the broth and cook for 20 minutes
Add the potato and cook over low heat for another 10 minutes
Remove the cooked meats
Strain the broth, reserving it
If desired, serve the meats separately and the broth with bread slices.
