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A Greek classic soup ideal for hangover
Scalp the hairs and cut the leg in the lock.
Cut the belly into smaller pieces.
Simmer for 6 to 7 hours until the meat comes off the bone.
Skim if necessary.
Prepare the garlic stump by placing garlic and vinegar in a bottle and shake well.
Once done, remove all the bones and cut as thin as you want. Put it back in the pot
Season and boil for another hour.
1 leg of beef
1 belly of beef
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